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Yıldız, Mustafa; Ofori‐Mensah, Samuel

doi:10.4194/1303-2712-v17_6_23

Cited by 4 publications

(2 citation statements)

References 49 publications

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“…It was observed in high concentration in winter (January) and in low concentration in summer (June). Previous literature indicated that linoleic acid was the dominant fatty acid (13.6%) in Sparus aurata, but the production rate of linoleic acid was affected by fish feed (Yildiz & Ofori-Mensah, 2017). In the present study, the formulation of the fish feed was kept constant so the monthly variations in linoleic acid were considered to be under the influence of water temperature fluctuations.…”

Section: Discussionmentioning

confidence: 92%

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Ullah

Haider

Chan

et al. 2023

J Americ Oil Chem Soc

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In this study, the effects of temperature on the fatty acids profile and the effects of temperature on the degree of unsaturation of fatty acids of Oreochromis niloticus were investigated. The analysis was performed by gas chromatography. The study showed that there were large temperature variations (10.0–32.0°C) during the study period (January–December). The highest crude fat content was found in January (3380 mg/100 g) and the lowest in June (2050 mg/100 g). The fatty acids profile showed significantly different diversity (p < 0.05). Total saturated fatty acid (∑SFA) content ranged from 409.54 to 1297.61 mg/100 g, monounsaturated fatty acid (∑MUFA) from 207.68 to 665.81 mg/100 g, and polyunsaturated fatty acid (∑PUFA) from 175.12 to 972.23 mg/100 g. The ∑MUFA and ∑PUFA concentrations were highest in January and lowest in June, and the ∑SFA concentration was lowest in January and highest in June. EPA and DHA contents were highest in January (198.96 mg/100 g) and lowest in June (48.76 mg/100 g). The contents of omega‐3 (653.17 mg/100 g) and omega‐6 fatty acids (252.54 mg/100 g) were highest in January and lowest in June (ω‐3; 106.43 and ω‐6; 60.91 mg/100 g). It concluded that the degree of unsaturation of fatty acids increases with decreasing temperature. In this study, the nutritional quality of the FAs profile was assessed using lipid quality indices. The indices indicating dietary quality of lipids by their values: Atherogenic index (0.47), thrombogenic index (0.38), hypocholesterolemic to hypercholesterolemic (3.00), meat fat quality (6.78), ω6/ω3 ratio (0.39), PUFA/SFA (2.37), MUFA/SFA (1.62), PUFA/MUFA (1.46), and PUFA + MUFA/SFA (3.99). These values are within the recommended range, indicating that the lipid profile of O. niloticus has high nutritional quality, which can be further improved by harvesting the fish during the winter season. Due to the nutritional importance of O. niloticus, the culture of this species could have significant interest to the people of Karachi, especially the coastal communities. To promote the nutritional diet in local population, the government should support the aquaculture of Nile tilapia.

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Section: Discussionmentioning

confidence: 92%

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Ullah

Haider

Chan

et al. 2023

J Americ Oil Chem Soc

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“…Flesh quality has become one of the vital areas in the growth of aquaculture and fish feed industry. [ 31 ] With dietary sources determining the quality of farm‐raised fish, the current study evaluated the effect of increasing dietary inclusion of oils from camelina or chia oil on the final nutritional composition and quality of flesh in gilthead sea bream for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Replacement of Fish Oil by ALA‐Rich Vegetable Oils in Diets of Gilthead Sea Bream: Effect on Final Eating Quality

Ofori‐Mensah

Yıldız

Arslan

et al. 2022

Euro J Lipid Sci & Tech

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This study assesses the effect of inclusion of n–3 C18 rich oils on nutrient profile and quality of flesh in gilthead seabream (≈ 61.5 g) after feeding isoproteic and isolipidic diets in which camelina seed (CSO) or chia oil (CO) totally or partially replaces fish oil (FO) for 110 days. Fillet fatty acid (FA) profile reflects dietary FA profile, characterized by increased C18 polyunsaturated FA (PUFA) and a reduced highly unsaturated FA, whereas n–3/n–6 ratios are increased in fish fed diets with CSO or CO content. However, indices of atherogenicity and thrombogenicity, calculated from the fillet FA profile as indices for the health quality for consumers, are reduced with dietary addition of CSO or CO due to the increased fillet content of C18 n–3 PUFA in CSO and CO fed fish. In spite of the differences in fillet FA profiles, sensory quality of flesh does not vary among fish from different dietary groups. Instrumental texture and color analyses reveal significantly different values in cooked fillets in comparison to the raw fillets. Overall, dietary inclusion of CSO or CO enhances the nutritional value of fish flesh as well as the production of healthier fillets. Practical Applications: This study suggests fish oil could be totally replaced with camelina or chia oil in the diet of gilthead sea bream without negatively affecting sensory characteristics. The dietary inclusion of these oils could enhance the nutritional quality of fish fillets, and could receive wide application in the aquafeed and animal feed producing sector.

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Recent advances in quality retention of non-frozen fish and fishery products: A review

Regenstein

et al. 2019

Critical Reviews in Food Science and Nutrition

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Untitled

Cited by 4 publications

References 49 publications

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Effect of temperature on fatty acid composition in the Nile tilapia (Oreochromis niloticus): A temperature dependent nutritive lipid profile

Replacement of Fish Oil by ALA‐Rich Vegetable Oils in Diets of Gilthead Sea Bream: Effect on Final Eating Quality

Recent advances in quality retention of non-frozen fish and fishery products: A review

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