Fatty acid profiles of livers from selected marine fish species

Guil‐Guerrero, José Luis; Venegas‐Venegas, Elena; Rincón‐Cervera, Miguel Ángel; Suárez, M.D.

doi:10.1016/j.jfca.2010.07.011

Cited by 45 publications

(47 citation statements)

References 27 publications

(26 reference statements)

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“…Total FAs varied over the experiment between 60-70% of lipids, in agreement with previous results on fish muscle and liver (Kandemir and Polat, 2007;Guil-Guerrero et al, 2011). Overall, lipid-content values proved clearly lower than those reported for other farmed fish (Grigorakis et al, 2011) and fully justify the common name (meagre, from maigre in French, meaning "lean") used for this species.…”

Section: Resultssupporting

confidence: 89%

Time course of muscle fatty acid composition of cultured meagre (Argyrosomus regius) during the first sixteen months of a cage culture

Mesa¹,

Suárez²,

Cervera³

et al. 2014

Grasas y Aceites

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SUMMARY:Juvenile meagre were sampled at intervals during their first 500 days in a cage-based fish farm. Fish muscle showed a relatively low fat content (0.65-2.0%) when compared with other species of farmed fish, corroborating the consideration of meagre as a lean fish. At the beginning of the assay, saturated and monounsaturated fatty acids were in a similar proportion (approximately 30%), while polyunsaturated were close to 39% of total FAs, the n-3:n-6 ratio being of 3.8. Throughout the experiment a notable reduction in the sum of PUFA n-3 and an increase of linoleic (18:2n-6) and oleic acid (18:1n-9) was found. These changes led to a fall of n-3:n-6 ratio to values close to or lower than 1.0. Most probably, these changes reflect variations in the feeding regime applied during farming. In any case, fish offered good indices of lipid quality for human consumption. KEYWORDS:Aquaculture; Argyrosomus regius; Fatty acids profile; Muscle; n-3:n-6 ratio RESUMEN: Evolución del contenido en lípidos y ácidos grasos del músculo de la corvina (Argyrosomus regius) durante los primeros dieciséis meses de cultivo en jaulas flotantes. Se han muestreado corvinas juveniles durante los 500 primeros días de cultivo en jaulas flotantes. El contenido en grasa muscular fue relativamente bajo (0,65-2 %) en relación con otras especies de peces cultivados, lo que corrobora su consideración de pez magro. Al principio del ensayo, los ácidos grasos saturados y monoinsaturados mostraron una proporción del 30%, mientras que los poliinsaturados de un 39% del total de FAs, siendo la relación n-3/n-6 de 3,8. A lo largo del periodo experimental hubo una reducción notable de PUFAs n-3 y un incremento de ácido linoleico (18:2n-6) y, en menor proporción, de ácido oleico (18:1n-9), lo que llevó a una disminución de la relación n-3/n-6 hasta valores cercanos o menores de 1,0. Estos cambios reflejan variaciones en la composición del alimento durante el cultivo. En cualquier caso, la corvina ofrece buenos índices de calidad lipídica para la salud del consumidor.

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Section: Resultssupporting

confidence: 89%

Time course of muscle fatty acid composition of cultured meagre (Argyrosomus regius) during the first sixteen months of a cage culture

Mesa¹,

Suárez²,

Cervera³

et al. 2014

Grasas y Aceites

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“…So among the thirteen detected SFAs, palmitic (C16:0), stearic (C18:0) and myristic (C14:0) acids were the major SFAs. These findings are in accord with the findings of Guil-Guerrero et al (2011), High prevailing quantity of SFAs may be due to less efficiency of fish species in utilizing the SFAs as core energy source which resulted in the rise of SFAs (Nath and Banerjee, 2012). Regost et al (2003) stated that De novo synthesis and diets are the two sources of fatty acids in muscles.…”

Section: Fatty Acids Profilesupporting

confidence: 89%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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The aim of this study is to evaluate nutritional value of selected commonly consumed fresh water fish species of Pakistan. Proximate composition and fatty acids profile of mostly consumed fresh water fish species of Pakistan namely Balm or Baam (Anguilla anguilla), Sole (Channa marulius), Damra (Labeo rohita) and Malhi (Wallago atto) were analysed. Proximate composition data showed a significant difference (p<0.05) among the nutritional components except carbohydrate and gross energy contents. Protein and moisture contents found plenteous in the Baam (Anguilla anguilla) whereas ash and fat contents in Malhi (Wallagoatto) are found copious. Saturated Fatty Acids (SFAs) and Monounsaturated Fatty Acids (MUFAs) found to be principal Fatty Acids (FAs) with their ranges from (48.43 to 65.76%) and (25.72 to 31.37%) respectively. In SFAs and MUFAs, palmitic acid (32.4 to 47.71%) and oleic acid (10.97 to 21.26%) were identified as major FAs respectively in all species. The existence of short and medium chain SFAs is advantageous for designation of these fish species as alterative diet as these above mentioned FAs not only involved in metabolic regulation but also helpful to remove the metabolic disparities related to Coronary Heart Diseases (CHD), brain seizure, Alzheimer disease, glucose homeostasis, appetite and gastric acid secretion. Among the PUFAs, Omega-6 PUFAs are found to be more abundant than Omega-3 with Linoleic acid (LA, C18:2ώ6) as predominant PUFA in A. anguilla (9.137%) and L. rohita (9.128%) and γ-linolenic acid (GLA, C18:3ώ6) and cis-8, 11, 14 Eicosatrienoic (hGLA, C20:3 ώ6) as most prevailing PUFAs in C. marulius (2.3%) and W. atto (1.61%) respectively. These species found to be a substantial source of Omega-6 PUFAs with ώ3/ώ6 ratio less than 1. The overall all summation of Eicosapentaenoic (EPA, C20:5 ώ3) acid and Docosahexaenoic acid (DHA, C22:6 ώ3) ranged from 0.38% in C. marulius to 1.93% in L. rohita.

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“…The overall composition of fish lipids and fatty acids is highly variable and depends on the season of capture, geographical location, temperature of the water, size and sex of the fish and time of the reproductive cycle at the moment of capture (Guil Guerrero et al, 2011). Although some data on the composition of viscera and livers from hake waste from other regions of the Atlantic have been reported (Grompone et al, 2004;Njinkoué et al, 2002;Mendez, 1997), we have found no data on that from hake waste from the Patagonian region.…”

Section: Introductionmentioning

confidence: 59%

“…The skin, head and backbone were not included in the experiments. Following Stansby (1986), the raw material from each group was pooled in a single sample and minced with a manual mincer with the addition of butylated hydroxytoluene as an antioxidant (Guil Guerrero et al, 2011). Both L and V-L samples were stored under nitrogen at −20 °C until analysis.…”

Section: Samplesmentioning

confidence: 99%

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Variation in the proximate composition and fatty acid profile recovered from Argentine hake (Merluccius hubbsi) waste from Patagonia

Cretton

Rost²,

Sobczuk

et al. 2016

Grasas y Aceites

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SUMMARY:The fish processing operations in Patagonia produce large amounts of waste. The main fishery resource in Argentina is the Argentine hake (Merluccius hubbsi). The ports of the province of Chubut (the most important of which are Puerto Madryn, Rawson and Comodoro Rivadavia), together with Caleta Paula Port (province of Santa Cruz), in the Argentine Patagonia, capture more than 82,000 tons of hake annualy, 80% of which are of M. hubbsi, which is mostly converted into fillets. From this capture, about 2,296 tons of liver would be available for the extraction of oil. To promote the recovery and industrial use of fish oil, in the present study, we determined the variation in the proximate composition and fatty acid profile of Argentine hake waste from the ports mentioned above at different catch times. Proximate composition was determined according of the Official Methods of Analysis (AOAC). Fatty acid profile was analyzed by gas chromatography of the fatty acid methyl esters (FAMEs). A standard mixture of FAMEs was run under identical conditions to identify the compounds on the basis of their retention times. Fatty acids were quantified using heptadecanoic acid (C17:0) as internal standard. The highest lipid recovery (27.0 to 41.8% of total lipids) was obtained from the liver fraction. Palmitic acid (C16:0), oleic acid (18:1 n9), docosahexaenoic acid (22:6 n3), eicosapentaenoic acid (20:5 n3) and palmitoleic acid (16:1) were the main constituents. Protein levels in viscera without livers (V-L) were higher than those in the liver. The extraction of marine fish oil and the production of fish offal meal from waste from fish factories would contribute to the sustainability of the regional industry, because it would also decrease the volume of waste, with benefits to the environment. KEYWORDS: Liver oil; Merluccius hubbsi; Proximate compositionRESUMEN: Variación en la composición proximal y perfil de ácidos grasos recuperados a partir de residuos del procesamiento de merluza argentina (Merluccius hubbsi) en Patagonia. El procesamiento de pescados en Patagonia produce gran cantidad de residuos. El recurso de pesca más importante en la Argentina es la merluza argentina (Merluccius hubbsi). En Patagonia, los puertos de la provincia del Chubut (de los cuales los más importantes son Puerto Madryn, Rawson y Comodoro Rivadavia), y Caleta Paula (provincia de Santa Cruz), capturan más de 82.000 t anuales de merluza, de las cuales el 80% corresponden a M. hubbsi. La misma es en su mayoría convertida en filetes. De esta captura, aproximadamente 2.296 toneladas de hígados estarían disponibles para la extracción de aceites. Para promover la recuperación y el uso industrial del aceite de pescado, se ha determinado la variación en la composición proximal de los residuos y el perfil de ácidos grasos de híga-dos de merluza argentina capturada en diferentes épocas en los puertos mencionados arriba. La variación en composición proximal fue determinada según la metodología propuesta por los Official Methods of Analysis (AOAC). El per...

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Fatty acid profiles of livers from selected marine fish species

Cited by 45 publications

References 27 publications

Time course of muscle fatty acid composition of cultured meagre (<em>Argyrosomus regius</em>) during the first sixteen months of a cage culture

Time course of muscle fatty acid composition of cultured meagre (<em>Argyrosomus regius</em>) during the first sixteen months of a cage culture

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Variation in the proximate composition and fatty acid profile recovered from Argentine hake (<em>Merluccius hubbsi</em>) waste from Patagonia

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