Are fish what they eat? A fatty acid’s perspective

Xu, Houguo; Turchini, Giovanni M.; Francis, David S.; Liang, Mengqing; Mock, Thomas; Rombenso, Artur N.; Ai, Qinghui

doi:10.1016/j.plipres.2020.101064

Cited by 115 publications

(72 citation statements)

References 300 publications

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“…However, with aquaculture's rapid expansion and stagnating landings from wild fisheries, the inclusion of fish oil has decreased in unison with increased utilization of terrestrially sourced oils (TSO) such as vegetable and rendered animal oils and fats (Tocher et al, 2019). The increasing use of TSO easily resulted in notable decrease of n-3 LC-PUFA content in farmed fish.Attempts have been made in order to minimize the effects of fish oil replacement by TSO on the fatty acid composition of farmed fish products, including use of novel oils rich in n-3 LC-PUFA and the fish oil-finishing strategy Osmond & Colombo, 2019;Reis et al, 2014;Xu et al, 2020). As another convenient strategy for maintaining the LC-PUFA content, alternate feeding between FO-and TSO-based diets has also shown promising efficiency .…”

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confidence: 99%

“…Attempts have been made in order to minimize the effects of fish oil replacement by TSO on the fatty acid composition of farmed fish products, including use of novel oils rich in n-3 LC-PUFA and the fish oil-finishing strategy Osmond & Colombo, 2019;Reis et al, 2014;Xu et al, 2020). As another convenient strategy for maintaining the LC-PUFA content, alternate feeding between FO-and TSO-based diets has also shown promising efficiency .…”

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confidence: 99%

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Effects of alternate feeding between fish oil‐ and terrestrially sourced oil‐based diets on fatty acid composition of different tissues of turbot

Liao

Wei

et al. 2021

Aquaculture Research

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Fish are the main source of long-chain polyunsaturated fatty acids (LC-PUFA) for human consumption, and in recent years aquaculture has become the largest contributor to total fish intake in humans (Han et al., 2018). However, with aquaculture's rapid expansion and stagnating landings from wild fisheries, the inclusion of fish oil has decreased in unison with increased utilization of terrestrially sourced oils (TSO) such as vegetable and rendered animal oils and fats (Tocher et al., 2019). The increasing use of TSO easily resulted in notable decrease of n-3 LC-PUFA content in farmed fish.Attempts have been made in order to minimize the effects of fish oil replacement by TSO on the fatty acid composition of farmed fish products, including use of novel oils rich in n-3 LC-PUFA and the fish oil-finishing strategy Osmond & Colombo, 2019;Reis et al., 2014;Xu et al., 2020). As another convenient strategy for maintaining the LC-PUFA content, alternate feeding between FO-and TSO-based diets has also shown promising efficiency . A recent study of ours with turbot showed that long-term (13 weeks) alternate feeding between

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confidence: 99%

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confidence: 99%

Effects of alternate feeding between fish oil‐ and terrestrially sourced oil‐based diets on fatty acid composition of different tissues of turbot

Liao

Wei

et al. 2021

Aquaculture Research

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“…We found meals with salmon were higher in protein in comparison to meals with pollock ( Supplemental Figure 2 ), which is consistent with the higher protein content inherent in salmon compared with pollock ( Supplemental Table 1 ). Nutritional differences among fish are based on a variety of environmental and ecological factors, animal physiology, and the type of feed given to farmed fish ( 23 , 24 ). ω-3 fatty acids were not reported on menus, but we note that species vary in ω-3 fatty acid concentrations; for example, shrimp is low and salmon is high in ω-3 fatty acids ( Supplemental Table 1 ).…”

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confidence: 99%

Nutrition and origin of US chain restaurant seafood

Turvey

Harding

Young

et al. 2021

The American Journal of Clinical Nutrition

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Background Seafood has a nutritional profile that can be beneficial to human health, which gives it a role to play in healthy diets. In addition, because its production and harvesting can have fewer environmental impacts than some forms of animal protein, it can contribute to sustainable diets. However, the positive health and environmental outcomes are not guaranteed—they depend on how seafood is prepared and served and whether it is sourced from sustainable fisheries and aquaculture industries. Objectives We examined the availability and nutritional attributes of seafood meals at chain restaurants in the United States. We assessed nutritional attributes by store type and geography. We also assessed menu labeling for species, production methods, and origin. Methods The study population was 159 chain restaurants with 100,948 branch locations in the United States. Data were harvested from online restaurant menus, and the nutritional profile of seafood meals was calculated. Results The average seafood menu item provides up to 49–61% of the total daily limit of saturated fat, 65% of the total daily limit of sodium, and 58–71% of total daily protein requirement for adult men and women. Restaurant chains located in the Deep South and Ohio River Valley, and casual dining chains nationally, carry seafood meals with more total calories and saturated fat per 100 g than other regions or chain types. Most menu items did not list origin or production methods, which is information that would help consumers make informed decisions. Conclusions The added ingredients and cooking methods used at chain restaurants can attenuate the health benefits of seafood. We recommend reformulating menus to reduce portion sizes, total calories, added fat, and sodium content per meal and to improve consumer-facing information about origin and production methods.

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“…It has been previously reported that the fatty acid composition of eggs was directly affected by the n−3 HUFA content of the broodstock diet (Abi‐ayad et al., 1997; Bell et al., 1997; Mourente & Odriozota, 1990; Xu et al., 2020). In M. albus , positive correlations were found between the contents of 18:3n−3, arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the tissues of eels and those of the corresponding fatty acids in their diets (Zhou et al., 2011).…”

Section: Discussionmentioning

confidence: 99%

Influence of broodstock diets on growth, fecundity and spawning performance of swamp eel Monopterus albus

Yue

Ruan

et al. 2020

Aquaculture Research

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Three experimental diets including frozen trash fish (Diet 1), the equal mixture of frozen trash fish and formulated pellets (Diet 2), and formulated pellets (Diet 3) were prepared and fed to the female broodstocks of Monopterus albus for 6 weeks. Swamp eels fed with Diet 3 exhibited lower values of weight gain and specific growth rate (p < 0.05). Plasma concentrations of total protein, total cholesterol and estradiol were higher in fish fed Diet 1. Fish fed with Diet 3 had higher values of crude protein (CP) and ash, together with lower moisture concentration in muscle. Concentrations tendency of CP, ash and moisture in the ovary were completely opposite to that in the muscle. The concentration of total n−3 fatty acids was highest in both the muscle and ovary of fish fed Diet 1. Fertilization of eggs in fish fed Diet 3 was blocked. It suggested that the insufficiency of plasma estradiol, and n−3 fatty acids in the muscle and ovary, together with the impediment of protein mobilization from muscle to ovary, caused the fertilization failure of M. albus fed with formulated feeds. Equal mixture of trash fish and formulated pellets was appropriate for the successful propagation of swamp eels.

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Are fish what they eat? A fatty acid’s perspective

Cited by 115 publications

References 300 publications

Effects of alternate feeding between fish oil‐ and terrestrially sourced oil‐based diets on fatty acid composition of different tissues of turbot

Effects of alternate feeding between fish oil‐ and terrestrially sourced oil‐based diets on fatty acid composition of different tissues of turbot

Nutrition and origin of US chain restaurant seafood

Influence of broodstock diets on growth, fecundity and spawning performance of swamp eel Monopterus albus

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