Influence of commercial dietary fatty acids on polyunsaturated fatty acids of cultured freshwater fish and comparison with those of wild fish of the same species

Variation of Lipids and Fatty Acids of the Japanese Freshwater Eel, <i>Anguilla japonica</i>, during Spawning Migration

“…This is the specific lipid profile for A. japonica because only some mollusks, such as abalone and snails 25, 34, 35 , show noticeable levels of 22:5n-3. High levels of 22:5n-3 in A. japonica lipids indicate its biosynthetic weakness of DHA, similar to those in the mollusks 25,34,35 and other freshwater fishes 8,33 .…”

“…Similar to the lipids of freshwater eel, carp 8,9 , and featherback 10 , which are typical freshwater fish species in rivers and lakes, all A. japonica had high levels of 18:2n-6. For example, its levels in the TAG of A. japonica of both phases were 1.5-5.3 for samples 1-4, 1.0-6.6 for samples 5-10, 2.7-3.9 for samples 11-14, and 2.0-3.1 for samples 15-17.…”

“…For example, 18:2n-6 and 20:4n-6 are characteristically contained in freshwater fishes. In particular, 18:2n-6 is observed in their depot neutral lipids and 20:4n-6 is mainly found in the tissue phospholipids of fish such as common carp, Cyprinus freshwater areas, take prey in lakes and rivers, and their fatty acids contain significant levels of 18:2n-6 and 20:4n-6 8,11 . Freshwater eels of the genus Anguilla metamorphose into the silver stage from yellow stage upon onset of maturation, cease feeding and start reproductive migration.…”

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“…muscle of both sexes for both species as well as their hybrids. Other studies also reported that 16:0 was the most abundant SFA in different trout species that are either wild or cultured (Suzuki et al, 1986;Tanakol et al, 1999;Kiessling et al, 2001;Aras et al, 2003aAras et al, , 2003bErdem, 2006;Akpinar et al, 2009) as well as different marine or freshwater species (Tanakol et al, 1999;Şengör et al, 2003;Luzia et al, 2003;Özyurt et al, 2005;Güler et al, 2007). The variation in individual SFA between sexes were higher for Black Sea trout than brook trout (P<0.05).…”

Investigation of the constituent fatty acids of some freshwater fishes common in Nigeria

“…In recent years, there have been a large number of experimental studies into some of the above factors causing changes in the composition of fatty acids in various fish species Farkas et al, 1978;Vanderwesthuyzen et al, 1984;Suzuki et al, 1986;Viola et al, 1988;Bieniarz et al, 2000). Other authors have studied the impact that various types of heat treatment will have on the fatty acids composition (Gall et al, 1983;Maeda et al, 1985;Tothmarkus and Sasskiss, 1993;Fajmonova et al, 2003).…”