Proximate composition and fatty acid content of the mangrove oyster Crassostrea rhizophorae along the year seasons

Martino, Ricardo C.; Cruz, Gracinda Maria da

doi:10.1590/s1516-89132004000600015

Cited by 29 publications

(19 citation statements)

References 18 publications

(15 reference statements)

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“…An increase in saturated relative to unsaturated fatty acids is a common consequence of organismal exposure to elevated temperatures, as a result of homeoviscous adaptation to maintain appropriate fluidity in cell membranes (Neidleman, ). However, unlike previous studies investigating ocean warming on molluscs (Anacleto et al, ; Martino & Cruz, ; Valles‐Regino et al, ), yellowfin bream had no significant differences in their fatty acid composition. Previous studies on fish indicate that they also adapt to lower temperatures by increasing unsaturation in tissue lipids (Patton, ) and desaturase activity can be inhibited at higher temperatures (De Torrengo & Brenner, ; Qiang et al, ).…”

Section: Discussioncontrasting

confidence: 85%

Climate change does not affect the seafood quality of a commonly targeted fish

Coleman

Butcherine

Kelaher

et al. 2018

Global Change Biology

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Climate change can affect marine and estuarine fish via alterations to their distributions, abundances, sizes, physiology and ecological interactions, threatening the provision of ecosystem goods and services. While we have an emerging understanding of such ecological impacts to fish, we know little about the potential influence of climate change on the provision of nutritional seafood to sustain human populations. In particular, the quantity, quality and/or taste of seafood may be altered by future environmental changes with implications for the economic viability of fisheries. In an orthogonal mesocosm experiment, we tested the influence of near‐future ocean warming and acidification on the growth, health and seafood quality of a recreationally and commercially important fish, yellowfin bream (Acanthopagrus australis). The growth of yellowfin bream significantly increased under near‐future temperature conditions (but not acidification), with little change in health (blood glucose and haematocrit) or tissue biochemistry and nutritional properties (fatty acids, lipids, macro‐ and micronutrients, moisture, ash and total N). Yellowfin bream appear to be highly resilient to predicted near‐future ocean climate change, which might be facilitated by their wide spatio‐temporal distribution across habitats and broad diet. Moreover, an increase in growth, but little change in tissue quality, suggests that near‐future ocean conditions will benefit fisheries and fishers that target yellowfin bream. The data reiterate the inherent resilience of yellowfin bream as an evolutionary consequence of their euryhaline status in often environmentally challenging habitats and imply their sustainable and viable fisheries into the future. We contend that widely distributed species that span large geographic areas and habitats can be “climate winners” by being resilient to the negative direct impacts of near‐future oceanic and estuarine climate change.

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Section: Discussioncontrasting

confidence: 85%

Climate change does not affect the seafood quality of a commonly targeted fish

Coleman

Butcherine

Kelaher

et al. 2018

Global Change Biology

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“…For body composition, in natural populations of oysters C. rhizophorae in mangroves along the Brazilian coast, Pedroza and Cozzolino (2001) and Martino and Cruz (2004) found lower values for moisture (80 to 82%), higher values for crude protein (9.7 to 14%) and similar values for ether extract (1.7 to 2.0%) and mineral matter (1.4 to 3.1%). The variation between the body composition of oysters are due to the season, cultivation or capture local, age, sex, size, feed availability and reproductive cycle (PIGOT; TUCKER, 1990).…”

Section: Resultsmentioning

confidence: 94%

Biofiltration, growth and body composition of oyster Crassostrea rhizophorae in effluents from shrimp Litopenaeus vannamei1

Azevedo¹,

Tonini²,

Santos³

et al. 2015

Rev. Ciênc. Agron.

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“…; Milinsk et al. ; Martino and Cruz ). According to Gabbott (), palmitic acid is the major end‐product of fatty acid synthesis in animal tissue and is the precursor for de novo synthesis of long‐chain saturated and unsaturated fatty acids.…”

Section: Discussionmentioning

confidence: 99%

“…A study on the turbinid gastropod Cookia sulcata highlighted the presence of essential dietary minerals such as zinc and other nutritional components (Mason et al 2014). Several studies have been undertaken on the nutritional and elemental composition of other gastropods, such as the muricids Chicoreus ramosus (Xavier Ramesh and Ayyakkannu 1992), Rapona venosa (Celik et al 2014) and the babyloniid Babylonia spirata (Periyasamy et al 2011), as well as bivalves such as the oysters Crassostrea rhizophorae and Ostra edulis (Karakoltsidis and Zotos 1995;Martino and Cruz 2004), the venerid clams Meretrix casta and Protothaca thaca (Olmedo et al 2013;Smoothey 2013), the mussel Mytilus galloprovincialis (Karakoltsidis and Zotos 1995;Olmedo et al 2013) and the cockle, Ostra edulis (Karakoltsidis and Zotos 1995) and Mytilus galloprovincialis, Cerastoderma edule (Olmedo et al 2013).…”

Section: Original Researchmentioning

confidence: 99%

“…) and the babyloniid Babylonia spirata (Periyasamy et al. ), as well as bivalves such as the oysters Crassostrea rhizophorae and Ostra edulis (Karakoltsidis and Zotos ; Martino and Cruz ), the venerid clams Meretrix casta and Protothaca thaca (Olmedo et al. ; Smoothey ), the mussel Mytilus galloprovincialis (Karakoltsidis and Zotos ; Olmedo et al.…”

Section: Introductionmentioning

confidence: 99%

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Investigation of nutritional properties of three species of marine turban snails for human consumption

Lah

Smith

Savins

et al. 2016

Food Science & Nutrition

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Turban snails (family Turbinidae) are gastropod molluscs that are harvested for human consumption yet little is known about the nutritional properties of these snails, particularly from Australian waters. This study compares the proximate composition (ash, moisture, protein, and lipid content), fatty acid profiles, mineral, and trace element content of three species of turbinid snails; Turbo militaris, Lunella undulata, and Lunella torquata from northern New South Wales, Australia. They were all found to have relatively high protein in their flesh (16.0% to 18.5% of the fresh weight). L. torquata had a significantly higher lipid content (8.5% w/w) than L. undulata (5.2% w/w), whereas T. militaris (5.6% w/w) was not significantly different to either. Analysis with gas chromatography showed there was no significant difference in monounsaturated fatty acid (MUFA) content, with an average of approximately 14% of the total fatty acids in all three species. However, saturated fatty acids (SFA) were significantly higher in T. militaris (41%), whereas polyunsaturated fatty acids (PUFA) were significantly higher in L. undulata (46%). The ratio of n−3/n−6 fatty acids ranged from 1.1 in T. militaris to 1.4 in L. torquata, which is good for human health and comparable to other high value gastropods. The results indicate that T. militaris, L. undulata, and L. torquata provide a good source of essential elements such as zinc, selenium, and iron. At the location studied, toxic metals and metalloids were below safe recommended standards for human consumption. Overall, this study confirms the suitability of turban snails as a nutritional food for human consumption.

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Proximate composition and fatty acid content of the mangrove oyster Crassostrea rhizophorae along the year seasons

Abstract: Mangrove oysters, Crassostrea rhizophorae were collected at the mangrove of " Barra de Guaratiba" district, Rio de Janeiro, Brazil, with

Cited by 29 publications

References 18 publications

Climate change does not affect the seafood quality of a commonly targeted fish

Climate change does not affect the seafood quality of a commonly targeted fish

Biofiltration, growth and body composition of oyster Crassostrea rhizophorae in effluents from shrimp Litopenaeus vannamei1

Investigation of nutritional properties of three species of marine turban snails for human consumption

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