Dietary and seasonal effects on the dorsal meat lipid composition of Japanese (Silurus asotus) and Thai catfish (Clarias macrocephalus and hybrid Clarias macrocephalus and Clarias galipinus)

Essential long chain polyunsaturated fatty acids in muscle tissue of freshwater fish Labeo calbasu under different cooking processes

“…The most abundant fatty acid found in raw Labeo calbasu fish meat was oleic acid (18:1 n-9), palmitic acid (16:0) palmitoleic acid (16:1) docosahexanoic acid (22:6), linoleic acid (18:2), stearic acid (18:0) and ecosapetanoic acid (20:5). These findings are in agreement with those obtained by Jucieli et al [16] for Brazil silver catfish and Shirai et al [22] for Japanees and Thai catfish. Steaming, microwaving, backing and grilling marginally affected the Labeo calbasu fillets fatty acid contents.…”

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“…The findings were similar to the fatty acid compositions levels in previous studies on different species (Shirai et al, 2002). Palmitic acid and palmitoleic acid were highest in summer.…”

“…Oleic acid and EPA were highest in spring and winter respectively. The high levels of oleic acid in winter have been reported in Japanese catfish (Shirai et al, 2002).…”

“…Linoleic acid percentage in spring and summer was high in PUFA. Shirai et al (2002) have reported that the main fatty acids of TG in Japanese and Thai catfish were palmitic acid, oleic acid and linoleic acid.…”

“…The absorption of PUFA is influenced by the lipid form in which these fatty acids are eaten (Carnielli et al, 1998). In particular, the fatty acid composition of the triacylglycerol (TG) strongly reflected that of the diet, implying that TG acts as a nutritional storage site in the fish body (Shirai et al, 2002). Therefore, it is necessary to establish the fatty acid composition of TG and PL in order to estimate the nutritive value of fish.…”