Nutritional quality in terms of lipid content and fatty acid composition of neutral and polar lipids in the adductor muscle of the oyster Crassostrea gigas (Thunberg, 1794) farmed in the Bizert lagoon (Tunisia) in relation with sexual cycle and environmental settings

Dridi, Salwa; Romdhane, Mohamed Salah; Cafsi, Mhamed El

doi:10.1016/j.ejar.2017.10.001

Cited by 22 publications

(12 citation statements)

References 33 publications

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“…Concerning the fatty acid profile, the RA oysters also exhibited a very favourable fatty acid profile. The very high proportions of n-3 PUFA were in agreement with those reported by Pogoda et al [24], in cupped oysters reared in the German North Sea, and Dridi et al [25] in oysters in the north of Tunisia, considering the same season of the current study (Spring). Our data were ascertained that raw cupped oyster is a good source of n-3 PUFA; comparing this long series fatty acids of C. gigas to other fresh common bivalves, oysters had a fraction of this essential fatty acids higher than Mediterranean mussels (Mytilus galloprovincialis) where EPA and DHA were detected at 7.8% and 18.6% of total fatty acids, respectively [8].…”

Section: Discussionsupporting

confidence: 93%

Quality traits of raw and cooked cupped oysters

Felici

Vittori

Meligrana

et al. 2019

Eur Food Res Technol

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Proximate composition and fatty acid profile of raw cupped oysters (RA) were compared to conspecific submitted to two different cooking preparations (SA: cooking using extra virgin olive oil in a pan; GR: "gratin"). Moister content was significantly higher in RA (81.7%) with respect to SA (81.1%) and GR (81%). Protein rate significantly decreased from RA (8.8%) to SA (8.3%) and GR (8.4%). Lipids significantly increased in the two cooked GR (2.8%) and SA (2.7%) with respect to RA (2%). Ashes ranged from GR (1.98%) to RA (2%). In the two cooking methods, 18:0 was significantly higher (GR 6.99% and SA 6.15%) than in the raw oysters (RA 4.87%). C18:1 was largely doubled in GR (14.43%) and SA (13.77%) with respect to RA (6.81%). Among n-3 PUFA, 22:6 showed the highest percentage in all the three samples with a significant decrease passing from RA (21.39%) to SA (18.45%) and GR (17.95%). 20:5n-3 had the highest content in RA (17.53%) and significantly decreases in SA (14.09%) and GR (14.54%). Considering the trend of n-3 PUFA and n-6 PUFA, the n-3/n-6 ratio significantly decreased from RA (5.33) to SA (3.58) and GR (3.29). Although proximate composition and fatty acid profile changed after the cooking process, as consequence of the heat treatment and extra virgin olive oil added to the plates, the culinary preparations did not negatively compromise the quality traits of the cooked and gratin oysters.

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Section: Discussionsupporting

confidence: 93%

Quality traits of raw and cooked cupped oysters

Felici

Vittori

Meligrana

et al. 2019

Eur Food Res Technol

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“…In farmed mussels, PUFA contents accounted for 47.18% (BSS) and 69.71% (DFS), while in wild mussels—27.75% (VPS) and 51.04% (KS). Our results are consistent with previously published data for M. galloprovincialis [ 3 , 11 , 55 , 57 , 58 , 59 , 63 , 64 ]. The predominant fatty acids in the PUFA group are eicosapentaenoic (EPA) (20:5n-3) and docosahexaenoic (DHA) (22:6n-3) acids.…”

Section: Resultssupporting

confidence: 94%

Trace Elements and Omega-3 Fatty Acids of Wild and Farmed Mussels (Mytilus galloprovincialis) Consumed in Bulgaria: Human Health Risks

Peycheva

Panayotova

Stancheva

et al. 2021

IJERPH

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The unique, closed ecosystem of the Black Sea is of significant global importance. The levels and health risk of some trace elements (As, Cd, Cr, Cu, Fe, Ni, Pb and Zn) in wild and farmed mussels (Mytilus galloprovincialis) collected from the Bulgarian part of the Black Sea were determined and using different approaches such as Estimated Daily Intake (EDI), Target Hazard Quotient (THQ), Hazard Index (HI), Target risk (TR), human health risk levels were assessed. The mean maximum concentrations of the elements Cd, Cr, Cu, Fe, Ni, Pb and Zn in all mussel samples were below the maximum permissible limits (MPLs) except that which exceeded the limit of 2.00 mg/kg ww. Eicosapentaenoic (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) were the major polyunsaturated fatty acids. The fatty acids profile studied mussels showed that the farmed mussels had higher PUFA/SFA ratios, DHA and EPA+DHA content and lower SFA, AI and TI values. The target risk (TR) values for Pb, Cr, Ni and As were calculated, evaluated and showed acceptable or negligible levels. Target hazard quotients (THQs) and hazard index (HI) from elemental intake were below 1 indicated no hazard from consumption. The benefit–risk ratio indicated that wild and cultured M. galloprovincialis are safe for human consumption.

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“…EPA and DHA are considered two of the most important EFA required to gametogenesis (Ehteshami et al, ), being that higher accumulation of EPA in females has been suggested to be related to oocyte maturation and release during spawning while greater levels of DHA in males have been suggested to be involved in the synthesis of the spermatocyte membrane (Fernández‐Reiriz et al, ). Dridi and Romdhane () showed that FA content varied significantly during a whole year of analysis and showed a negative and significant correlation with the gametogenic condition.…”

Section: Discussionmentioning

confidence: 99%

Fatty Acid Profile of Pacific Oyster, Crassostrea gigas, Fed Different Ratios of Dietary Seaweed and Microalgae during Broodstock Conditioning

Rato

Pereira

Joaquim

et al. 2019

Lipids

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The fatty acid (FA) profile of oysters generally reflects the dietary FA composition. Moreover, incorporation of FA into tissues is modulated by various metabolic factors, and final composition will depend upon the dietary sources, cumulative intake, and oysters' development stage. Thus, the aim of this study was to assess the impact of dietary incorporation of seaweed (SW) Ulva rigida, in replacement of traditional microalgae diet, on the FA composition of Pacific oysters Crassostrea gigas, during broodstock conditioning. The dietary conditioning consisted of direct replacement of microalgae (33% Tisochrysis lutea, 50.25% Skeletonema costatum, and 16.75% Chaetoceros calcitrans) by SW at four different substitution levels (0%, 25%, 50%, and 100% diet). The dietary docosahexaenoic acid (DHA) (22:6n‐3) and eicosapentaenoic acid (EPA) (20:5n‐3) contents showed a positive correlation with the dietary microalgae level. During the trial, oysters fed with higher percentages of microalgae revealed a depletion of DHA and accumulation of EPA. The 100% SW caused a significant reduction in oxygen consumption and, consequently, in the standard metabolic rate. Based on these results, a partial substitution of up to 25% of dietary microalgae seems to be a suitable alternative, because it elicited similar results to the commercial 100% microalgae diet.

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Nutritional quality in terms of lipid content and fatty acid composition of neutral and polar lipids in the adductor muscle of the oyster Crassostrea gigas (Thunberg, 1794) farmed in the Bizert lagoon (Tunisia) in relation with sexual cycle and environmental settings

Cited by 22 publications

References 33 publications

Quality traits of raw and cooked cupped oysters

Quality traits of raw and cooked cupped oysters

Trace Elements and Omega-3 Fatty Acids of Wild and Farmed Mussels (Mytilus galloprovincialis) Consumed in Bulgaria: Human Health Risks

Fatty Acid Profile of Pacific Oyster, Crassostrea gigas, Fed Different Ratios of Dietary Seaweed and Microalgae during Broodstock Conditioning

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