Differences in Lipid Profile of New Zealand Marine Species Over Four Seasons

Abstract

New Zealand Greenshell mussels and hoki are caught throughout the year and oil is extracted from the processing discards. However, there is little information on the variability in the lipid profile during the annual cycle. The livers of male and female hoki (Macruronus novaezelandiae), Greenshell mussels (Perna canaliculus), blue mussels (Mytilus edulis aoteanus) and rock oysters (Saccostrea cucullata) were therefore collected four times during a 12-month period, and their lipid and lipid-soluble components were analyzed. The yield of oil obtained from hoki livers ranged from 21 ± 1 to 70 ± 2% (w/w), with a low yield occurring during their winter spawning season. Female livers generally contained a higher level of lipid than male livers. The yield of oil from whole shellfish was relatively small, ranging from 0.5 to 2% (w/w), with a higher lipid content in the summer season than in winter. Levels of omega-3 fatty acids in hoki liver oil, 18-22% (w/w) of oil, were consistent throughout the year. Omega-3 fatty acids in the three shellfish species were present at 9-20% (w/w) of oil, and showed large variations in quantity at different sampling dates. Blue mussels and rock oysters both produced lower levels of oil and omega-3 fatty acids, and showed more variability compared with Greenshell mussels.

Seasonal Variations of Lipid Content and Composition in Perna viridis

“…We collected the spring sample in March, which was before spawning, and this had higher lipid content than the other three seasons. This result is agreement with studies in NZGLM [14] and in Chinese mussel Mytilus edulis (Linne) [2], and in other marine invertebrates such as Silurus asotus [16], Ostrea edulis (L) [17] and Haliotis rubra [18].…”

“…b-sitosterol, a predominant phytosterol, was only present in minor amounts (2-5% of total sterol) in P. viridis. Plankton is the predominant diet of mussels, which contains various sterols, and they can be incorporated into mussel tissues, and some sterols such as cholesterol can be synthesized from plankton cholesterol precursors [16].…”

Untitled

“…However, lipid content of U. terminalis was found to be higher than in P. littoralis. For several mussel species, similar total lipid contents were reported by Şengör et al (1997) and Mclean and Bulling (2005). Statistical analysis results showed that no significant differences were observed between U. terminalis and P. littoralis in terms of protein, ash and moisture.…”

Comparison of Lipid Classes and Fatty Acid Profiles of Lipids From Raw, Steamed, and High-Pressure-Treated New Zealand Greenshell Mussel Meat of Different Genders

“…The oil from New Zealand Greenshell mussel may have pharmaceutically valuable compounds (Jeffs et al 1999, McLean & Bulling 2005, Wolyniak et al 2005; Broadbent and Kosuge, stabilized mussel extract, NZ patent 211928). The major lipid classes of marine lipids are triacylglycerol, phospholipids, and sterols.…”

“…The New Zealand Greenshell mussel, Perna canaliculus, is widely farmed in New Zealand and is the most important commercial shellfish in both domestic and export markets (McLean & Bulling 2005). About 87% of the mussel harvest undergoes the heat shucking process (Gupta 2012).…”