scholarly journals Seasonal Variation in the Nutritional Analysis of Caprella scaura (Amphipoda: Caprellidae) from the Biofouling of Fish Farm Cages in Central Greece

2021 ◽  
Author(s):  
Alexios Lolas ◽  
Psofakis Pier ◽  
Ioannis T. Karapanagiotidis
Keyword(s):  
Fatty Acids ◽  
Seasonal Variation ◽  
Lipid Content ◽  
Seasonal Fluctuation ◽  
Fish Farm ◽  
Potential Candidate ◽  
Docosahexanoic Acid ◽  
Fatty Acids Profile ◽  
Nutritional Analysis ◽  
Winter Population

The total lipid and protein content of the invasive caprellid amphipod Caprella scaura, from the biofouling communities of fish farm cages in the Pagasitikos Gulf were analyzed and compared among seasons. Proteins were the most abundant component (48.5 – 49.3%). Lipid content was relatively lower, with a wider range (6.7 – 34%) and showed a distinct seasonal fluctuation with high values in the winter population and a gradual decrease in spring and summer, with the lowest values in Autumn. Composition of the fatty acids profile was consistent among the seasons, with palmitic (16:0), Oleic (18:1n-9), Eicosapentanoic (20:5n-3)(EPA) and Docosahexanoic acid (22:6n-3 )(DHA) being the most abundant fatty acids. The presence of high levels of EPA and DHA fatty acids makes the species a potential candidate for use of these organisms in aquaculture.

Temporal variation in the fatty acid composition of ovigerous females and embryos of the squat lobster Pleuroncodes monodon (Decapoda, Munididae)

2017 ◽  
Vol 98 (8) ◽  
pp. 1977-1990 ◽  
Author(s):  
Miguel Bascur ◽  
Fabián Guzmán ◽  
Sergio Mora ◽  
Pepe Espinoza ◽  
Ángel Urzúa
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Seasonal Variation ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Acid Composition ◽  
Lipid Content ◽  
Humboldt Current ◽  
Fishery Resource ◽  
Key Species

Pleuroncodes monodon, an important fishery resource and key species in the Humboldt Current Large Marine ecosystem, has a prolonged reproductive period from winter until end of summer, and during this time females incubating their embryos are exposed to seasonal variation in food availability and in temperature. Additionally, in order to ensure successful reproduction and survival of embryos, changes occur in the main internal reserves and/or sources of energy of P. monodon. The aim of this study was to determine the extent of seasonal variation (winter vs summer) in the lipid content and fatty acid composition of ovigerous females and their embryos. The results show that a higher percentage of saturated and polyunsaturated fatty acids are found in females in winter. Similarly, the composition of fatty acids in embryos found here indicates that winter embryos have more saturated fatty acids and essential fatty acids (C18:2n6cis, C18:3n6 and C22:6n3) than do summer embryos. According to PCA analysis of fatty acid profile, samples from summer may be distinguished into two isolated groups with conspicuous variations in fatty acids profile of embryo and hepatopancreas. While in winter, the opposite pattern occurs in the fatty acid profile of embryo and hepatopancreas. These variations may be related to relevant physiological processes (reproduction and growth) and of their ontogeny (development and survival of offspring). Seasonal variation in the lipid content and composition of fatty acids of P. monodon could directly impact this species’ reproduction and survival and subsequently could have consequences on the food web and fishery exploitation.

Seasonal variation of lipid content and fatty acid composition of Sardinella aurita from the Tunisian coast

2009 ◽  
Vol 90 (3) ◽  
pp. 569-573 ◽  
Author(s):  
F. Ben Rebah ◽  
A. Abdelmouleh ◽  
W. Kammoun ◽  
A. Yezza
Keyword(s):  
Fatty Acids ◽  
Seasonal Variation ◽  
Chemical Composition ◽  
Palmitic Acid ◽  
Lipid Content ◽  
Total Lipid Content ◽  
Monounsaturated Fatty Acids ◽  
Omega 3 ◽  
Commercial Fish ◽  
Sardinella Aurita

This study was conducted to clarify the seasonal variation of the chemical composition of the Tunisian Sardinella aurita with a focus on the total lipid content. The chemical composition showed a large fluctuation over years in response to various factors. For the entire fish, lipid content was lower in July (2.50%), but higher in November (10.25%). It varies with seasons in inverse proportion to water content. Interestingly, it was found that red muscle have much higher lipid content than white muscle and the entire fish body. The major fatty acids in S. aurita lipids were palmitic acid, palmitoleic acid, eicosapentaenoic acid, docosahexaenoic acid and myristic acid. Palmitic acid comprised the main proportion (23.9%). The high amounts of saturated and monounsaturated fatty acids in the screened species are almost in agreement with other studies. Moreover, the percentage of omega-3 fatty acids (25%) was very similar to that in oil production commercial fish.

scholarly journals Seasonal Variation in Compositions and Fatty Acids Profile (with Emphasis on CLA) in Iranian Buffalo’s Milk

2007 ◽  
Vol 6 (sup2) ◽  
pp. 1053-1055 ◽  
Author(s):  
Y. Chashnidel ◽  
H. Hafezian ◽  
B. Shohreh ◽  
Reza Yazdi
Keyword(s):  
Fatty Acids ◽  
Seasonal Variation ◽  
Fatty Acids Profile

scholarly journals The Effect of Buffalo Meat on Composition, Instrumental and Sensory Characteristics of Traditional Greek Sausages

2015 ◽  
Vol 4 (3) ◽  
pp. 26
Author(s):  
D. Petridis ◽  
A. Zotos ◽  
B. Skapetas ◽  
V. A. Bampidis
Keyword(s):  
Fatty Acids ◽  
Principal Component Analysis ◽  
Chemical Composition ◽  
Lipid Content ◽  
Principal Component ◽  
Fat Content ◽  
Sensory Attributes ◽  
Pork Meat ◽  
Buffalo Meat ◽  
Fatty Acids Profile

<p>Five (5) mixtures of buffalo / pork meat (70/0, 52.5/17.5, 35/35, 17.5/52.5 and 0/70), maintaining stable the amount of pork backfat, were prepared and analyzed for their chemical composition, fatty acids profile, instrumental parameters and sensory attributes. The results of the study showed that the addition of buffalo meat produced sausages with higher protein and less fat content. A slight decrease in ?6/?3 ratio was observed and an increase in CLA fatty acids. Principal Component Analysis revealed that the lower fat content in the sausages the higher the levels of CLA18:10trans 12cis and CLA18:9cis 11trans, whereas, SFA is abundant at the highest fat levels. Redness and hardness instrumentally increased in the sausages with the addition of buffalo meat, while juiciness decreased, probably due to the decreased lipid content. The mixture with the ratio of 52.5/17.5 buffalo/pork positively maximized sensorial consistency, elasticity and cohesiveness of the traditional sausages, while the addition of 70.0/0.0 mixture, hardness and redness.</p>

scholarly journals Enhanced single-cell oil production by cold shock in cyanobacterial cultures

2018 ◽  
Vol 48 (11) ◽  
Author(s):  
Maria Isabel Queiroz ◽  
Mariana Manzoni Maroneze ◽  
Adriana Gonçalves da Silva Manetti ◽  
Juliana Guerra Vieira ◽  
Leila Queiroz Zepka ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Single Cell ◽  
Lipid Content ◽  
Cold Shock ◽  
Saturated Fatty Acids ◽  
Oil Production ◽  
Dry Weight ◽  
Single Cell Oil ◽  
Fatty Acids Profile ◽  
Temperature Optimization

ABSTRACT: The aim of this research was to evaluate the enhanced single-cell oil production by cold shock in Aphanothece microscopica Nägeli using dairy processing wastewater as culture medium. The study focused on (i) temperature optimization for biomass production, (ii) cold shock application to induce lipids biosynthesis and (iii) determination of fatty acids profile under different conditions. Results indicated that temperature of 20°C was the best condition in terms of kinetics parameter, reaching biomass productivities of 160.25mg/L.h. Under these conditions, a lipid content of 12.65% was also observed, resulting in a lipid productivity of 20.27mg/L.h. Additionally, the 0°C cold shock was the most efficient in increasing intracellular lipid content, reaching 28.4% in dry weight. Cold shocks also showed influence on the saturation of fatty acid composition, where the saturated fatty acids decreased, and the monounsaturated and polyunsaturated fatty acids increased by increasing the cold application. Thus, the use of cold shocks indicates to be a key condition for improving the prospects of efficient single-cell oils production.

scholarly journals Seasonal variation and food deprivation in common vampire bats (Chiroptera: Phyllostomidae)

2006 ◽  
Vol 66 (4) ◽  
pp. 1051-1055 ◽  
Author(s):  
M. B. Freitas ◽  
A. F. Welker ◽  
E. C. Pinheiro
Keyword(s):  
Fatty Acids ◽  
Seasonal Variation ◽  
Food Deprivation ◽  
Lipid Content ◽  
Food Sources ◽  
Free Access ◽  
Fat Reserves ◽  
Domestic Livestock ◽  
The Common ◽  
Vampire Bat

The aim of this study was to investigate the effects of seasonal variation and fasting on fat reserves of the common vampire bat Desmodus rotundus. Plasma free fatty acids (FFA), along with lipid content of the liver and muscles, and fatty acids from the carcass were obtained from bats fed bovine blood and from whom food was subsequently withheld for 24 and 48 h. Animals were caught during both dry and rainy seasons. In general, fat tissue stores were not significantly influenced by seasonal variation. Lipid content of liver, muscles, and carcass decreased during some food deprivation periods, although the concomitant increase expected in plasma FFA was not observed. Lipid metabolism is hypothesized as being continued by the tissues themselves. In addition, free access to food sources (e.g., domestic livestock) throughout the year is believed to contribute to the low seasonal variations in fat reserves observed in the common vampire bat.

Seasonal variation in the lipid content of culturedLaminaria japonica: fatty acids, sterols, β-carotene and tocopherol

1994 ◽  
Vol 6 (1) ◽  
pp. 25-29 ◽  
Author(s):  
Masura Honya ◽  
Tomihisa Kinoshita ◽  
Masahiro Ishikawa ◽  
Hiroe Mori ◽  
Kazutosi Nisizawa
Keyword(s):  
Fatty Acids ◽  
Seasonal Variation ◽  
Lipid Content ◽  
Β Carotene
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