Egg Fatty Acid Composition from Lake Trout Fed Two Lake Michigan Prey Fish Species

2009 ◽  
Vol 21 (4) ◽  
pp. 272-278 ◽  
Author(s):  
Dale C. Honeyfield ◽  
John D. Fitzsimons ◽  
Donald E. Tillitt ◽  
Scott B. Brown
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Species ◽  
Lake Michigan ◽  
Lake Trout ◽  
Prey Fish

scholarly journals Fatty acid composition analyses of commercially important fish species from the Pearl River Estuary, China

PLoS ONE ◽  
2020 ◽  
Vol 15 (1) ◽  
pp. e0228276 ◽  
Author(s):  
Xiyang Zhang ◽  
Xi Ning ◽  
Xiaoxiao He ◽  
Xian Sun ◽  
Xinjian Yu ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Species ◽  
River Estuary ◽  
Pearl River Estuary ◽  
Pearl River ◽  
Commercially Important ◽  
The Pearl River ◽  
Important Fish

scholarly journals Fatty Acid Composition and Contents of Seven Commercial Fish Species of Genus Coregonus from Russian Subarctic Water Bodies

Lipids ◽  
2017 ◽  
Vol 52 (12) ◽  
pp. 1033-1044 ◽  
Author(s):  
Michail I. Gladyshev ◽  
Nadezhda N. Sushchik ◽  
Olesia N. Makhutova ◽  
Larisa A. Glushchenko ◽  
Anastasia E. Rudchenko ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Species ◽  
Water Bodies ◽  
Commercial Fish

Determination of Fatty Acid Composition, Cholesterols, Triglyceride and Vitamin Contents of Some Selected Fishes from Assam, India

2020 ◽  
Vol 16 (2) ◽  
pp. 213-219
Author(s):  
Arjina Parbin Sarkar ◽  
Sanjay Basumatary ◽  
Santanu Sarma ◽  
Sandeep Das
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Polyunsaturated Fatty Acids ◽  
Eicosapentaenoic Acid ◽  
Acid Composition ◽  
Fish Species ◽  
The Body ◽  
Lipid Components

Background: Fishes are good sources of the fatty acids such as ω-3 and ω-6 polyunsaturated fatty acids, and fat-soluble vitamins for human consumption which play vital roles for various biological processes in the body and help in the proper growth and prevention of diseases. Objective: The objective of the present study was to determine the fatty acid composition, cholesterols, triglyceride and vitamin contents of some selected fishes from Hel river, Assam, India. Methods: Fatty acid composition of fish species was examined using gas chromatography-mass spectrometry, lipid components were determined following the reported methods and vitamins A and D contents were investigated by reversed-phase high-performance liquid chromatography. Results: Fatty acid compositions varied from 51.20-89.47% of saturated fatty acids, 0.27-19.68% of monounsaturated fatty acids and 1.75-30.76% of polyunsaturated fatty acids. Eicosapentaenoic acid and docosahexaenoic acid ranged from 0.54-22.30% and 1.26-18.85%, respectively. The fish species showed varying amounts of lipid components. The vitamins A and D were found in the range of 15.85-1287.0 μg/100 g and 45.0-677.24 μg/100 g, respectively. Conclusion: The fish species of this study are found rich in ω-3 polyunsaturated fatty acids such as eicosapentaenoic acid and docosahexaenoic acid along with noticeable amounts of vitamins A and D. Hence, these fish species have the potentials to serve as the natural dietary supplements for ω-3 fatty acids and other nutrients.

Effect of seasonal variations on fatty acid composition and nutritional profiles of siluriformes fish species from the amazon basin

2020 ◽  
Vol 132 ◽  
pp. 109051
Author(s):  
Antonio Fábio Lopes de Souza ◽  
Maria Eugênia Petenuci ◽  
Ricardo Camparim ◽  
Jesui Vergilio Visentainer ◽  
Antonio José Inhamuns da Silva
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Species ◽  
Seasonal Variations ◽  
Amazon Basin ◽  
Nutritional Profiles

Evaluation of fatty-acid composition of five migratory fish species captured from the Beymelek Lagoon (Turkey) at the end of the feeding period

2011 ◽  
Vol 46 (6) ◽  
pp. 946-949 ◽  
Author(s):  
Kazim Uysal ◽  
Yilmaz Emre ◽  
Halil Yilmaz ◽  
Muhammet Donmez ◽  
A. Kemal Seckin ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Species ◽  
Migratory Fish ◽  
Feeding Period

scholarly journals Fatty Acid Composition of the Muscle Lipids of Five Fish Species in Işıklı and Karacaören Dam Lake, Turkey

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Ozcan Baris Citil ◽  
Leyla Kalyoncu ◽  
Oguzhan Kahraman
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fish Species ◽  
Cyprinus Carpio ◽  
Carassius Carassius ◽  
Tinca Tinca ◽  
Scardinius Erythrophthalmus ◽  
Muscle Lipids

Total fatty acid composition of muscle lipids in some fish species (Cyprinus carpio(Işıklı Dam Lake),Tinca tinca(Işıklı Dam Lake),Scardinius erythrophthalmus(Işıklı Dam Lake),Cyprinus carpio(Karacaören Dam Lake), andCarassius carassius(Karacaören Dam Lake)) was determined by gas chromatography. Polyunsaturated fatty acids (PUFAs) ofCyprinus carpio(Işıklı Dam Lake) were found higher than PUFA of other species. Palmitic acid was the highest saturated fatty acid (SFA) inTinca tinca(24.64%). Oleic acid was the highest monounsaturated fatty acid (MUFAs) inCyprinus carpio(Işıklı Dam Lake) (19.25%). The most abundant polyunsaturated fatty acid inScardinius erythrophthalmuswas docosahexaenoic acid (DHA) (17.94%). Totalω3 fatty acid composition was higher than the totalω6 fatty acids ofCyprinus carpioin both dam lakes.ω3/ω6 rates inCyprinus carpio(Işıklı Dam Lake),Tinca tinca, Scardinius erythrophthalmus, Cyprinus carpio(Karacaören), andCarassius carassiuswere 2.12, 1.19, 2.15, 2.87, and 2.82, respectively.

Fatty Acid Composition of 12 Fish Species
 from the Black Sea

2012 ◽  
Vol 77 (5) ◽  
pp. C512-C518 ◽  
Author(s):  
L.-T. C huang ◽  
U. Bülbül ◽  
P.-C. Wen ◽  
R.H. Glew ◽  
F.A. Ayaz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Black Sea ◽  
Fish Species ◽  
The Black Sea

scholarly journals Optimization of fatty-acid composition of fish masses from aquaculture objects

2019 ◽  
Vol 2019 (4) ◽  
pp. 140-146
Author(s):  
Svetlana Vasilievna Zolotokopova ◽  
Elena Georgievna Gritsienko ◽  
Andrey Vladimirovich Zolotokopov ◽  
Ekaterina Yuryevna Lebedeva ◽  
Olga Sergazieva
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Fish Species ◽  
Human Body ◽  
Pacific Herring ◽  
Minced Fish ◽  
Sea Fish

The article analyzes the optimal ratio of saturated, monounsaturated and polyunsaturated fatty acids in food, which plays a significant role in serving the physiological needs of the human body. The ratio of polyunsaturated fatty acids (omega-3 and omega-6 groups) is considered the most significant for the human body. Essential polyunsaturated fatty acids are not synthesized in the human body, but are sufficiently found in fish, especially in sea fish leading an active lifestyle. The fatty acid composition of various aquaculture objects, freshwater and sea fish species is analyzed. There has been carried out modeling of minced fish recipes based on the biomedical requirements and the functional and technological properties of the raw materials used. To optimize the fatty acid composition of minced fish in accordance with the physiological needs of humans, it has been proposed to mix different types of fish meat: sea and river fish, aquaculture objects. Pacific herring, Caspian sprat, cod (sea fish species), pike perch, pike, crucian carp (river fish species), silver carp, clari catfish, and Nile tilapia (aquaculture objects) were used as raw materials in developing recipes for the combined minced fish. Fatty acid composition of the finished product was optimized by mathematical modeling of the recipe mixture of minced meat of various fish species and based on the analysis of the ratio of saturated, monounsaturated and polyunsaturated fatty acids in the meat of the studied fish species. Two recipes, which include Pacific herring, cod, crucian carp, and Nile tilapia (recipe No. 5), as well as Pacific herring, cod, pike, and clari catfish (recipe No. 6), most fully meet the specified requirements.

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