Fatty Acid Composition of Lipids in the Eggs and Alevins from Wild and Cultured Chinook Salmon (Oncorhynchus tshawytscha)

1993 ◽  
Vol 50 (3) ◽  
pp. 648-655 ◽  
Author(s):  
H. J. Ashton ◽  
D. O. Farkvam ◽  
B. E. March
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Total Lipid ◽  
Polar Lipid ◽  
Chinook Salmon ◽  
Oncorhynchus Tshawytscha ◽  
Wild Fish ◽  
Marine Food Chain ◽  
Neutral And Polar Lipids ◽  
The Mean

The fatty acid profiles of lipids extracted from eggs and alevins of cultured chinook salmon (Oncorhynchus tshawytscha) were significantly different than those from eggs and alevins of wild fish of the same stock. The mean total concentrations of n3 fatty acids in the total lipid of eggs from wild and cultured broodstock were 40.2 and 29.4% and in the polar lipid 45.5 and 38.7% respectively. The mean concentrations of n3 fatty acids in the total lipid of alevins from wild and cultured broodstock were 35.4% and 23.2% and in the polar lipid 43.0 and 38.2%, respectively. The ratios of n3:n6 fatty acids were lower in both the neutral and polar lipids of eggs and of alevins from the cultured fish than in those of wild fish. The higher n3:n6 fatty acid ratios in the eggs and progeny of wild fish reflected the higher ratios in lipids of components of the natural marine food chain.

scholarly journals Content and composition of lipid classes, fatty acid from \(\textit{Sargassum}\) seaweed collected at Con Dao and Van Phong bay

2021 ◽  
Vol 21 (3) ◽  
pp. 311-318
Author(s):  
Thu Hue Pham ◽  
Van Tuyen Anh Nguyen Nguyen ◽  
Yen Kieu Thi Hoang ◽  
Nguyen Nguyen ◽  
Hai Nam Hoang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Total Lipid ◽  
Polar Lipid ◽  
Brown Seaweed ◽  
Monounsaturated Fatty Acids ◽  
Lipid Classes ◽  
Average Content ◽  
Fresh Weight

This study studied the content and composition of the total lipid, lipid classes and fatty acids in 13 brown seaweed Sargassum species collected from Con Dao and Van Phong, Vietnam. The total lipid has a low content and varies among species from 0.10–1.70% of the fresh weight. From 13 species, seven lipid classes including polar lipid (Pol), free fatty acids (FFA), sterol (ST), hydrocarbon and wax (HW), triacylglycerol (TG), diacylglycerol (DG), and monoalkydiacylglycerol (MADG). Using the GC-FID technique, we have identified 29 fatty acids classified into 3 groups of saturated fatty acid, monounsaturated fatty acids, polyunsaturated fatty acids with an average content of 44.93%, 24.57% and 27.44%, respectively. Among those, many value fatty acids have been detected with high content such as C18:3n-3, C20:4n-6, 20:5n-3, and 22:6n-3. The lipid of 13 brown seaweed Sargassum species also fully contains omega-3,6,9 fatty acids with the content of 9.28%, 16.28% and 16.63%, respectively.

The fatty acid composition of four entomogenous imperfect fungi

1969 ◽  
Vol 15 (7) ◽  
pp. 818-820 ◽  
Author(s):  
D. Tyrrell
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Neutral Lipid ◽  
Acid Composition ◽  
Beauveria Bassiana ◽  
Polar Lipid ◽  
Neutral And Polar Lipids ◽  
Fatty Acid Compositions

The fatty acid compositions of total, neutral, and polar lipids of Beauveria bassiana, Metarrhizium anisopliae, Isaria farinosa, and Hirsutella gigantea were determined. Major fatty acids were palmitic, oleic, and linoleic; smaller amounts of palmitoleic, stearic, and α-linolenic were also present. Neutral lipid contained a higher proportion of oleic and stearic acids than did total and polar lipid, whilst polar lipid had the highest proportion of linoleic acid. The rest of the acids were evenly distributed between the two fractions.

scholarly journals Comparison of Body Composition and Fatty Acid Profiles between Wild and Cultured Rio Grande Silvery Minnows

2017 ◽  
Vol 8 (2) ◽  
pp. 487-496 ◽  
Author(s):  
Madison S. Powell ◽  
Ronald W. Hardy ◽  
Alison M. Hutson ◽  
Louie A. Toya ◽  
Douglas Tave
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Artificial Diet ◽  
Condition Factor ◽  
Rio Grande ◽  
Wild Fish ◽  
Natural Food ◽  
Fatty Acid Profiles ◽  
Food Items ◽  
Supplementary Feed

Abstract Federally endangered Rio Grande Silvery Minnows (RGSM; Hybognathus amarus) were raised in one of three culture regimes: intensively, with only a hatchery diet; semi-intensively with access to natural food and hatchery diet supplementation; and with only natural food available at the Los Lunas Silvery Minnow Refugium (Los Lunas, New Mexico), a naturalized conservation refugium designed to mimic the natural environment of the RGSM in the Rio Grande. The project compared each culture regime and assessed differences and similarities in lipid and fatty acid content between feeding an artificial diet and consumption of natural food items in this species. After 117 d, whole-body lipid levels and fatty acid profiles were measured in each group and compared with values for wild RGSM. Fish fed the hatchery diet exclusively or as supplementary feed had significantly higher percent lipid (15.5% ± 0.5% and 10.6% ± 0.1%, respectively) than fish raised without access to the diet. Both groups had significantly higher percent lipid than fish raised in the refugium or wild fish (8.3% ± 0.1% and 7.8% ± 0.2%, respectively). Condition factor differed among groups and was highest in fish fed the hatchery diet (1.00) followed by fish supplemented with the hatchery diet (0.93), refugium fish (0.91), and wild fish (0.90). In this respect, refugium fish appeared more similar to wild fish than fish fed the hatchery diet or offered the diet as a supplement. Comparison of fatty acid profiles among groups showed marked differences among wild fish, refugium fish, and those fed the hatchery diet, either exclusively or as supplementary feed. Total omega-3 fatty acids, expressed as percentage of total fatty acids, were highest in wild fish but similar among other groups. Total omega-6 fatty acids showed an opposite trend, with five to nine times higher percentages of linoleic acid observed among fish from the three culture regimes compared with wild fish. Significant differences in lipid content and fatty acid composition between wild RGSM and cultured silvery minnows reflected their respective diets and culture regimes. Given similarities in fat content and condition factor with wild RGSM, we conclude that fish in the refugium do not require supplemental feeding with an artificial diet for this type of naturalized conservation management. Results from this study show that RGSM readily forage on natural food items present and also artificial feed when available, indicating dietary plasticity, which is advantageous for fish culture and future recovery.

Lipids of the fin whale (Balaenoptera physalus) from North Atlantic waters. IV. Fin whale milk

1968 ◽  
Vol 46 (3) ◽  
pp. 197-203 ◽  
Author(s):  
R. G. Ackman ◽  
C. A. Eaton ◽  
S. N. Hooper
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Total Lipid ◽  
Iodine Value ◽  
North Atlantic ◽  
Methyl Esters ◽  
Short Chain Fatty Acids ◽  
Fin Whale ◽  
Hydrolysis Of

Fatty acid compositions were determined for total lipid (17.5% of the milk and > 95% triglycerides), 2-monoglyceride obtained by enzymatic hydrolysis of isolated triglyceride, and isolated phospholipid (~1% of total lipids). The total lipid fatty acids of the milk had a composition similar to fin whale depot fat but were enriched in hexadecanoic acid and polyunsaturated fatty acids at the expense of monoethylenic acids; correspondingly the iodine value of 136 (methyl esters) was higher than the normal range (105–120) of North Atlantic fin whale blubber oils. Over 80% of the fatty acids in the 2-position of the triglycerides were accounted for by relatively short chain fatty acids, especially hexadecanoic (54.6%), tetradecanoic (13.7%), and hexadecenoic (11.2%), so that the ester iodine value was only 48. The milk phospholipids had a fatty acid composition basically similar to that of liver phospholipids (methyl ester iodine value 120) with somewhat more polyunsaturated fatty acids and accordingly an iodine value of 144 for methyl esters.

scholarly journals RESEARCH ON THE COMPONENT OF LIPID CLASSES, FATTY ACID, AMINO ACIDS FROM EGG AND BODY OF SEA URCHIN TRIPNEUSTES GRATILLA (LINNAEUS, 1758)

2018 ◽  
Vol 56 (4A) ◽  
pp. 30
Author(s):  
Kim Hoa Thi Dinh
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Sea Urchin ◽  
Total Lipid ◽  
Yellow Sea ◽  
Lipid Classes ◽  
The Yellow Sea ◽  
Viet Nam ◽  
Tripneustes Gratilla

ABSTRACT – HCTN 06The Sea urchin Tripneustes gratilla (Linnaeus, 1758) is a famous species of invertebrate member of the phylum Echinodermata of marine animals living in shallow tropical water. In Viet Nam, it is usually called by the name of yellow sea urchin. This species is mentioned much about its economic and commerce properties. Recently, many researchers have been paying attention to sea urchin because of its positive effect on human health. In terms of medicine and nutrition, the egg of yellow sea urchin was rich in Polyunsaturated Fatty Acids (PUFAs) and essential amino acids. In this research, we focused on determining the total lipid contents, the components of lipid classes and the compositions and contents of fatty acids, amino acids from the body and the egg of the yellow sea urchin T. gratilla (Linnaeus, 1758) collected in Hon Tam, Nha Trang, Khanh Hoa, Viet Nam in 2016. Although the yellow sea urchin T. gratilla has low percentage of total lipid in fresh weigh basis, they are full of essential lipid ingredients such as Wax and Hydrocabon (H + W), Triacylglycerol (TG), Monodiacylglycerol MDAG, Free Fatty Acid (FFA), sterol (ST), and Polar Lipid (PL). In both egg and body samples palmitic acid (16:0) was the most abundant fatty acid with the proportion of about 25%. In addition, arachidonic acid (20:4n-6) is dominent Omega-6 fatty acid in the Monounsaturated Fatty Acid group (MUFA). Furthermore, the research result also showed the very high percentages of omega-3 fatty acids in the egg and body of T. gratilla, with the total contents of 13.97% and 20.67% respectively, especially the presence of eicosapentaenoic fatty acid (C20:5n-3, EPA), a very valuable fatty acid. By the HPLC method, the research also found 17 amino acids in the egg and body of T. gratilla with the existence of 7 essential amino acids.Keywords: Tripneustes gratilla, lipid classes, yellow sea urchin, echinodermata, fatty acid content. 

scholarly journals The Relationship Between Digital Egg Coloration and Egg Survival in Landlocked Fall Chinook

2018 ◽  
Vol 7 (1) ◽  
pp. 31
Author(s):  
Holiday Robley ◽  
Michael E. Barnes
Keyword(s):  
South Dakota ◽  
Chinook Salmon ◽  
Color Index ◽  
Oncorhynchus Tshawytscha ◽  
Egg Survival ◽  
A Value ◽  
The Mean ◽  
The Relationship ◽  
Egg Coloration

Digital color values were collected from the eggs of 128 spawns from individual landlocked fall Chinook salmon Oncorhynchus tshawytscha females from Lake Oahe, South Dakota, USA, in 2008, 2009, 2015 and 2016. For all spawns, the mean (SE) a* value, a measure of red-green chromaticness, was 10.99 (0.27), and ranged from 3.98 to 18.71. Mean (SE) b* (yellow-green) was 20.27 (0.32), and ranged from 9.28 to 28.50. Mean (SE) L* (white-black) was 20.73 (0.48), and ranged from 3.98 to 18.71. Egg total color index also showed considerable variation, with a mean (SE) of 23.05 (0.37) and range from 11.70 to 31.64. Egg survival to the eyed-stage was weakly, but significantly, correlated to b* (r = 0.206), L* (r = 0.185), Chroma (r = 0.211), and Entire Color Index (r = 0.211). Spawns with no egg survival had eggs with significantly lower a* values compared to spawns where at least some of the eggs survived to the eyed stage. L*, a*, b*, Chroma, and Entire Color Index varied significantly among the years, but Hue and egg survival to the eyed stage did not. The results of this study indicate a possible link between egg color and landlocked fall Chinook salmon egg survival, possibly due to differences in the diets of feral broodstock females or their ability to deposit bodily carotenoids in the developing eggs.

Lipids of antibiotic-sensitive and -resistant strains of Pseudomonas aeruginosa

1971 ◽  
Vol 17 (11) ◽  
pp. 1357-1365 ◽  
Author(s):  
E. A. Anderes ◽  
W. E. Sandine ◽  
P. R. Elliker
Keyword(s):  
Fatty Acids ◽  
Pseudomonas Aeruginosa ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Total Lipid ◽  
Total Phospholipid ◽  
Lipid Production ◽  
Ammonium Compound ◽  
Free Lipid ◽  
Resistant Cells

From a population of cells of Pseudomonas aeruginosa sensitive to 33 parts per million (ppm) of quaternary ammonium compound (QAC) and to 0.1 mg/ml of chloramphenicol (CAP), pure strains resistant to 750 ppm and 2.5 mg/ml of these antibacterial substances were isolated. Lipids from the sensitive and resistant cells grown under various conditions were extracted and characterized. Increased lipid biosynthesis was investigated as a possible factor in the resistance of this bacterium to CAP and QAC.Resistant cells grown in medium containing 207 ppm QAC at 25C averaged 77% more total lipid than sensitive cells. Resistant cells grown in the absence of QAC at 25C retained their resistance and averaged 27% more total lipid than sensitive cells. Cells grown at 32C in the presence of QAC contained 8% more total lipid than sensitive cells but less than cells grown at 25C under the same conditions. There was no increased lipid production by QAC-resistant cells grown at 37C in a Fermacell fermentor. Cells grown in CAP-containing medium (2.5 mg/ml) at 25C developed 28% more total lipid than sensitive cells grown in antibiotic-free medium.Gas–liquid chromatograms of the phospholipid, free fatty acid, and triglyceride fractions of the various cell types indicated that the same fatty acids were present. There was a 10% increase of the C18:1 fatty acid in both the phospholipid and free fatty acid fractions of the free lipids of cells grown in a Fermacell fermentor in the presence of CAP or QAC. However, there was no compensatory decrease in any single fatty acid, but rather a general decrease.Sensitive P. aeruginosa contained 14% free lipid and 3% to 6% bound lipid. The major phospholipid was phosphatidyl ethanolamine, which constituted 59% of the total phospholipid fraction of the sensitive cells. Analysis of fatty acids revealed that C16 amounted to 34%, C18:1 19%, and C16:1 and C18 each about 5% of the total present. These four fatty acids accounted for 63% of the free lipid present in the sensitive cells.

scholarly journals cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses

2011 ◽  
Vol 23 (No. 4) ◽  
pp. 166-172 ◽  
Author(s):  
O. Kinik ◽  
O. Gursoy ◽  
A.K. Seckin
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Cholesterol Content ◽  
Oleic Acid Content ◽  
Soft Cheese ◽  
The Mean

Cholesterol content and fatty acid composition of 29 different most popular hard (Tulum, Teneke Tulum, aged Kashar, and fresh Kashar cheeses) and soft cheese (White Pickled cheeses) samples from the markets ofIzmirinTurkeywere determined by gas chromatography. Cholesterol content of hard and soft cheeses ranged from 46.47 to 138.99 mg/100 g fat. Relative to the mean cholesterol values, the highest cholesterol content was found in fresh Kashar cheese. The fatty acid composition is quite similar in all samples. As concerns the saturated fatty acids, the most abundant in the cheeses investigated were palmitic (C16:0), stearic (C18:0), and myristic acids (C14:0). Palmitic acid levels were found to be the highest of the saturated fatty acid in all samples. Oleic acid content (5.93–29.38 mg/100 g fatty acids) in all cheeses was considerable higher than those of other unsaturated fatty acids. No specific trend or correlation between cholesterol and individual fatty acids was observed.  

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