Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha
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https://elib.sfu-kras.ru/handle/2311/27981Автор:
Гладышев, М. И.
Артамонова, В. С.
Махров, А. А.
Сущик, Н. Н.
Калачева, Г. С.
Дгебуадзе, Ю. Ю.
Коллективный автор:
Институт фундаментальной биологии и биотехнологии
Кафедра водных и наземных экосистем
Дата:
2016-08Журнал:
Food ChemistryКвартиль журнала в Scopus:
Q1Квартиль журнала в Web of Science:
Q1Библиографическое описание:
Гладышев, М. И. Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha [Текст] / М. И. Гладышев, В. С. Артамонова, А. А. Махров, Н. Н. Сущик, Г. С. Калачева, Ю. Ю. Дгебуадзе // Food Chemistry. — 2016. — Т. 216. — С. 66-69Аннотация:
Triploid fish has become an important item of commercial aquaculture, but data on its fatty acid (FA)
composition are still controversial, especially regarding essential polyunsaturated fatty acids, eicosapentaenoic
acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA). We studied FA composition and
content of diploid and triploid pink salmon Oncorhynchus gorbuscha, reared in aquaculture in a bay of
the White Sea (Russia). FA composition, measured as percentages of total FA of triploids and immature
diploid females significantly differed from that of mature diploid fish. Specifically, mature diploids had
higher percentage of EPA and DHA in their muscle tissue (filets) compared to that of triploids and
immature diploid females. Nevertheless, the contents of EPA and DHA per mass of the filets in diploid
and triploid specimens were similar. Thus, no special efforts are needed to improve EPA and DHA
contents in filets of triploids.