Cage feeding of Atlantic mackerel (Scomber scombrus): effect on muscle lipid content, fatty acid composition, oxidation status and vitamin E concentration

AbstractChanges in adult weight, lipid and fatty acid composition per lipid class were studied over a complete seasonal cycle in Drepanopus pectinatus Brady. This copepod displayed a strong seasonality in adult individual weight and total lipid content. Stages C3 to adult from a summer cohort were compared in terms of lipid and fatty acid structure. Changes in lipid content were related to wax esters and polar lipids (PL) while triacylglycerols (TAG) and cholesterol remained minor constituents except at the end of winter. Changes in fatty acid composition of different lipid classes showed that food limitation in winter was high enough to affect 22:6n-3 (DHA) content in PL, and provoke accumulation of maximal percentages of bacterial marker as branched acids. Composition of TAG followed closely the changes in trophic interactions as diatom and flagellate markers dominated in spring and summer while bacterial and detritus particle markers dominated in late winter. The composition of wax esters followed the same seasonal succession but with a lower level of turn over time and shifted characteristics (bacterial markers) from winter to spring individuals when compared to TAG. Ontogenetic changes showed high triacylglycerols content in younger C3 stages and increasing wax esters with increasing developmental stages. Fatty acid composition of PL showed low percentages of EPA and DHA in stage C3, and recovery of high levels of DHA for stage C4 or 20:5n-3 (EPA) at stage C5. The same trend was observed for 18:4n-3. The reverse pattern was noted for the n-6 polyunsaturated acids (PUFA) suggesting a greater requirement in younger stages. Fatty acid partitioning between neutral and PL suggested essential fatty acids selective incorporation from neutral classes into membrane lipids.

Download Full-text

Comparison of lipid content and fatty acid composition in muscle and liver of two notothenioid fishes from Admiralty Bay (Antarctica): an eco-physiological perspective

Polar Biology ◽

10.1007/s003000100275 ◽

2001 ◽

Vol 24 (10) ◽

pp. 735-743 ◽

Cited By ~ 30

Author(s):

Kamler E. ◽

Krasicka B. ◽

Rakusa-Suszczewski S.

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Lipid Content ◽

Admiralty Bay

Download Full-text

Phospholipid fatty acid composition, vitamin e content and susceptibility to lipid peroxidation of duck spermatozoa

Theriogenology ◽

10.1016/s0093-691x(00)00249-1 ◽

2000 ◽

Vol 53 (5) ◽

pp. 1025-1039 ◽

Cited By ~ 49

Author(s):

P.F. Surai ◽

J-P. Brillard ◽

B.K. Speake ◽

E. Blesbois ◽

F. Seigneurin ◽

...

Keyword(s):

Lipid Peroxidation ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Acid Composition ◽

Phospholipid Fatty Acid ◽

Phospholipid Fatty Acid Composition

Download Full-text

The effects of altering dietary fatty acid and vitamin E content on the chemical, physical and organoleptic quality of pig meat and fat

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200592321 ◽

1996 ◽

Vol 1996 ◽

pp. 30-30

Author(s):

C.O. Leskanich ◽

K.R. Matthews ◽

C.C. Warkup ◽

R.C. Noble

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Vitamin E ◽

Human Health ◽

Acid Composition ◽

Oxidative Degradation ◽

Meat Products ◽

Dietary Vitamin ◽

Affecting Factors

The tissues of animals for food use have come to be associated with a predominance of saturated and monounsaturated fatty acids, the result of which has been to contribute to the perceived human dietary imbalance of fatty acids. The fact that porcine tissues assume a fatty acid composition similar to that of the respective diet has enabled the composition to be altered with respect to human dietary needs (Morgan et al, 1992). The fatty acid compositions of rapeseed and fish oils are characterised by a number of factors of relevance to human health recommendations (BNF, 1992). Thus, rapeseed oil contains a low content of saturates, a moderate content of linoleic acid and a high content of Î±-linolenic acid whilst fish oil contains high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Although benefiting the nutritional value of meat/fat, the feeding of increased levels of highly polyunsaturated fatty acids has the potential, in theory at least, of adversely affecting organoleptic and various physical properties. Such adverse effects could be manifested during and/or after the preparation and cooking of the meat or meat products at which times the oxidative degradation of fatty acids is maximised. The inclusion of dietary vitamin E has a range of beneficial effects on meat quality principally due to its antioxidant effects. The present experiment was an attempt to optimise the fatty acid composition of pork and pork products for human health purposes whilst not adversely affecting factors controlling consumer acceptability.

Download Full-text