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Comparison of lipid content and fatty acid composition in the edible meat of wild and cultured freshwater and marine fish and shrimps from China
journal contributionposted on 2011-02-03, 00:00 authored by G Li, Andrew SinclairAndrew Sinclair, D Li
The lipid content and fatty acid composition in the edible meat of twenty-nine species of wild and cultured freshwater and marine fish and shrimps were investigated. Both the lipid content and fatty acid composition of the species were specified due to their unique food habits and trophic levels. Most of the marine fish demonstrated higher lipid content than the freshwater fish, whereas shrimps had the lowest lipid content. All the marine fish and shrimps had much higher total n-3 PUFA than n-6 PUFA, while most of the freshwater fish and shrimps demonstrated much lower total n-3 PUFA than n-6 PUFA. This may be the biggest difference in fatty acid composition between marine and freshwater species. The cultured freshwater fish demonstrated higher percentages of total PUFA, total n-3 PUFA, and EPA + DHA than the wild freshwater fish. Two freshwater fish, including bighead carp and silver carp, are comparable to the marine fish as sources of n-3 PUFA.
JournalJournal of agricultural and food chemistry
Pagination1871 - 1881
PublisherAmerican Chemical Society
LocationWashington, D. C.
Publication classificationC1 Refereed article in a scholarly journal
Copyright notice2011, American Chemical Society
CategoriesNo categories selected
lipid contentfatty acid compositionmarine fishfreshwater fishshrimpScience & TechnologyLife Sciences & BiomedicinePhysical SciencesAgriculture, MultidisciplinaryChemistry, AppliedFood Science & TechnologyAgricultureChemistrySEASONAL-VARIATIONARACHIDONIC-ACIDSEAOMEGA-3-FATTY-ACIDSSHELLFISHPROFILESBENEFITSMUSCLE