Effects of fish oil containing eicosapentaenoic acid and docosahexaenoic acid on dystrophic mdx mice

EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid) content in common fresh water fish : mujahir (Oreochromis mossambicus) after indirect heating were analysed. The aims of this study were to determine the effect of indirect heating process and α-tocopherol additions on both fatty acid stability.Lipids content in the mujahir fillets were extracted by Folch method using chloroform-metanol (2:1) mixture. Fatty acids in fish oil were converted to fatty acid methyl esters and then injected into gas chromatography to determine the EPA and DHA concentration. Operating condition of gas chromatography were programmed as follows: injection port temperature at 270 oC, detector at 280 oC, initial column temperature at 200 oC, and the final at 280 oC, the carrier gas was helium with flow rate of 10 ml per minute and temperature of column was increased gradually at 10 oC per minute. The effect of α-tocopherol addition on the stability of EPA and DHA was studied by adding α-tocopherol at 50 to 200 mg per kilogram sample before indirect heating process was carried out.The analysis of mujahir fish oil showed that the content of EPA and DHA in 100 grams fresh sample was 105 and 406,5 mg respectivelly. Indirect heating caused the EPA and DHA content decreased significantly. The addition of α-tocopherol results in a positive corelation between α-tocopherol concentration added and the decrease of EPA and DHA content during the heating process. Keywords: fatty acid, eicosapentaenoic acid, docosahexaenoic acid

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The Effect of Fish Oil Containing Eicosapentaenoic Acid and Docosahexaenoic Acid on Fatty Acid Composition of the Intramuscular Lipid of Pigs

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.61.780 ◽

1990 ◽

Vol 61 (9) ◽

pp. 780-787

Author(s):

Michio SAKIMOTO ◽

Masakazu IRIE ◽

Yasuhiro FUJITANI ◽

Noboru MACHIDA

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Acid Composition ◽

Intramuscular Lipid

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Recovery of Fatty Acid Composition in Mediterranean Yellowtail (Seriola dumerili, Risso 1810) fed a Fish-Oil Finishing Diet

International Journal of Molecular Sciences ◽

10.3390/ijms21144871 ◽

2020 ◽

Vol 21 (14) ◽

pp. 4871

Author(s):

Francesco Bordignon ◽

Silvia Martínez-Llorens ◽

Angela Trocino ◽

Miguel Jover-Cerdá ◽

Ana Tomás-Vidal

Keyword(s):

Arachidonic Acid ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Linoleic Acid ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Linolenic Acid ◽

Vegetable Oils ◽

Fa Composition

The present study evaluated the effects of wash-out on the fatty acid (FA) composition in the muscles of Mediterranean yellowtail. After 109 days during which fish were fed either a fish oil (FO)-based diet (FO 100) or a diet (FO 0) in which FO was completely substituted by vegetable oils, all fish were subjected to a wash-out with FO 100 diet for 90 days. The FA profile of muscles in fish fed FO 0 diet at the beginning of the experiment reflected that of dietary vegetable oils, rich in linoleic acid (LA), and α-linolenic acid (ALA), and was deficient in AA (arachidonic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). No essential FA were fully restored in fish previously fed FO 0 diet on 45th or 90th day of wash-out. At the end of wash-out, the FA composition showed that AA, EPA, and DHA in the white muscles increased by +33%, +16%, and +43% (p < 0.001), respectively. Similarly, AA and DHA in the red muscles increased by +33% and +41% respectively, while EPA remained similar to fish fed FO 0 diet exclusively. Therefore, a 90-d wash-out can partially improve the FA profile in muscles of Mediterranean yellowtail previously fed vegetable oil-based diets.

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Supercritical Recovery of Eicosapentaenoic Acid and Docosahexaenoic Acid from Fish Oil

ACS Symposium Series - Supercritical Fluids ◽

10.1021/bk-1997-0670.ch007 ◽

1997 ◽

pp. 90-100

Author(s):

Christina Borch-Jensen ◽

Ole Henriksen ◽

Jørgen Mollerup

Keyword(s):

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil

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Relationship between fish oil intake by dairy cows and the yield of eicosapentaenoic acid and docosahexaenoic acid in their milk

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200005810 ◽

2001 ◽

Vol 2001 ◽

pp. 199-199 ◽

Cited By ~ 1

Author(s):

C. Rymer ◽

C. Dyer ◽

D.I. Givens ◽

R. Allison

Keyword(s):

Fatty Acids ◽

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Dairy Cows ◽

Fish Consumption ◽

Essential Fatty Acids ◽

Epa And Dha ◽

The Uk

The dietary essential fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are predominantly found in fish oil, but fish consumption in the UK is low. Increasing the yield of EPA and DHA in cows’ milk would increase human intakes of EPA and DHA, and this can be achieved by including fish oil in cows’ diets. However, because EPA and DHA are susceptible to rumen biohydrogenation, their transfer efficiency into milk is low.In vitroobservations by Gulatiet al. (1999) suggested that if the concentration of fish oil in the rumen exceeded 1 mg/ml, EPA and DHA were not hydrogenated. The objectives of this study were therefore to determine the relationships between fish oil intake by dairy cows, and the probable concentrations of fish oil in the cows’ rumen, with the yield of EPA and DHA in their milk.

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