Changes in body composition and fatty acid profile during embryogenesis of quillback rockfish (Sebastes maliger)

We investigated developmental changes in the body compositions and fatty acid (FA) profiles of embryos and preparturition larvae of the quillback rockfish (Sebastes maliger). Comparisons of proximate composition data from early-stage embryos with data from hatched preparturition larvae taken from wild-caught gravid females indicated that embryos gain over one-third their weight in moisture while consuming 20% of their dry tissue mass for energy as they develop into larvae. Lipid contributed 60% of the energy consumed and was depleted more rapidly than protein, indicating a protein-sparing effect. Oil globule volume was strongly correlated with lipid levels, affirming its utility as an indicator of energetic status. FA profiles of early embryos differed significantly from those of hatched larvae. Differences in the relative abundances of FAs between early embryos and hatched larvae indicated different FA depletion rates during embryonic development. We conclude that some metabolically important FAs may prove useful in assessing the condition of embryos and preparturition larvae, particularly 20:4n-6, which cannot be synthesized by many marine fish and which is conserved during embryogenesis. Variability in body composition and energy use among rockfish species should be considered when interpreting any measures of condition.

Supply of Astaxanthin and its combinations through live feed (Moina micrura) enrichment affects the growth, survival and fatty acid profile of Macrobrachium rosenbergii larvae

A study was carried out with three replicates to determine the effects of feeding Moina micrura enriched with astaxanthin alone (M1) or astaxanthin in combination with either vitamin E (M2), vitamin D (M3) or Cod Liver oil (M4) on the growth, survival and fatty acid composition of giant fresh water prawn Macrobrachium rosenbergii (de Man) larvae. Growth rate was expressed as the time taken to the settlement of 95% post larvae. Maximum growth, the lowest time taken to the 95% PL settlement (38.5±0.50 days), was observed in larvae fed with M3 Moina. The highest survival rate (66.0±1.00%) was observed in those fed with M4 Moina and the second highest survival (61.0±1.00%) and growth rates (40.0±0.00 days) were shown with M2 Moina. The minimum values for both growth (42.5±0.50 days) and survival (33.0±1.50%) were observed in the group fed un-enriched Moina. Results also showed that the survival of prawn larvae increased as the quantities of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) increased in the dietary Moina. The highest levels of EPA (5.57±0.21%), DHA (3.50±0.21%) and highest total Highly Unsaturated Fatty Acids (HUFA) (13.87±0.68%) were seen in the Moina fed on astaxanthin and Cod Liver Oil (CLO). The results of the study showed that the nutritive quality of Moina, with respect to important fatty acids, can be increased by enrichment and will influence the growth, survival and the fatty acid composition of fresh water prawn larvae fed on them.

Proximate composition and fatty acid and cholesterol content of 22 species of northwest Atlantic finfish

The moisture, fat, ash, fatty acid profile, and cholesterol content are reported for cooked and raw fillets from 22 species of finfish found in the Northwest Atlantic. All but nine species had 1%or less fat. Ocean perch and a spring sampling of mackerel and wolffiSh had about 2% fat, followed by yellowfin tuna, whiting, silver hake, butterfish, and a summer -sampling of mackerel and wolffish with a range of 3-7% fat. Herring had a range of 5-12% fat representing a winter sampling on the low end and summer sampling on the high end of the range. Bluefin tuna (a summer sampling) contained the most fat with a high of 23% fat. Omega-3 fatty acids were present in excess of omega-6 fatty acids. The fattier fISh supplied the most omega-3 fatty acids per gram of tissue. The mean cholesterol content for all species was 57 ± 16 mg/l00 g raw tissue. Finfish from the Northwest Atlantic would appear to fit into the regime for a healthy heart, being low in fat and cholesterol and rich in omega-3 fatty acids.(PDF file contains 42 pages.)

Improvement in the nutritive quality of soyabean meal by co-ensiling with under-utilized fish discards

Improvement in the nutritive value of soybean meal was investigated by Co-ensiling it with underutilized trash fish discards (gizzard shad)at different proportions. The following proportions of gizzard shad to soybean meal were used; (a) 100% gizzard shad + acid combination (b)80% gizzard shad +20% soybean meal & 10% WB (c) 60% gizzard shad + 40% soybean meal & 10% WB (d) 100% gizzard shad without acid combination. Co-ensiling was achieved by adding sufficient acid to produce a paste. Products were neutralized by addition of 2% (by weight) calcium hydroxide and drying was affected by freeze-drying.The dried silage products were stored at low temperatures. Products were analysed for proximate composition and amino acid composition.The amino acid composition and ration of essential amino acid. Non essential amino acid (EAA/NEAA) was used as index of nutritive quality. Also essential amino acid profile of the co-ensiled products were compared with essential amino acid requirement of some warmwater fish species to estimate their nutritive usefulness for these species

Effects of culture treatments on HUFA levels in Artemia cysts

Artemia cysts (of GSL, Utah, USA origin) were produced from the modified traditional solar salt works of Bangladesh during winter months through different feeding/fertilization treatments (T1, T2, T3, T4 ) were analyzed to understand the effects of treatments on their fatty acid profile. Palmitic, Linolenic, Eicosapantaenonic and Docohexaenoic acids (mg/g. DW) were found highest for the cysts in T1 (16.0% ±1 .36), T2 (14.7% ±0.47), T3 (4.7% ±0.40) and T4 (0.7% ±0.06) treatments, respectively. High amount of 18:3(n-3) acids in the cysts of all sources proves to be freshwater type of the cysts. The presence of marine type essential fatty acids in the cysts of all sources were found low for 20:5n-3 (3.7-4.7%) and very low for 22:6n-3 (0.09-0.7%). No significant variation was observed for 16:0 acids within the treatments, but for 18:3(n-3) acid, the variation was found highly significant (P= 0.0052) between T2 and T4 treatments. For 20:5(n-3), only variation between T2 and T4 was found insignificant (P=0.1161), but between other treatments, significant variation was observed between T2 and T4 (P=0.0241), T2 and T4 (P=0.0022) and T1 andT4 (P=0.0161). No significant variation was found in other treatments.

Studies on the chemical and nutritional quality of protein powders isolated from shrimp waste

Protein powders were prepared from processing waste of prawns either by mechanically squeezing the shell and freeze drying the resultant aqueous extract or by treating the shell with 0.5% sodium hydroxide, filtering it and freeze drying the filtrate. Comparative studies on the proximate composition, amino acid profile, consumer acceptability and nutritional quality of the protein powders showed that the product prepared by freeze drying of the press liquor obtained by passing the waste through a hand operated expeller is better in all aspects studied than the product prepared by mild alkali extraction.

The effect of Rosmarinus officinalis and Zataria multiflora extracts on the stability of poly unsaturated fatty acids in frozen silver carp minced

The purpose of this study, Evaluation the effect of Rosmarinus officinalis and Thymus vulgaris extracts on the stability of poly unsaturated fatty acids in frozen Silver carp minced. Treatments include: Treatment 1 - Control: frozen meat packaged in conventional Treatment 2: Frozen Silver carp minced+Thyme 300 mg/kg in normal packaging Treatment 3: Frozen Silver carp minced+Rosemary 200 mg/kg in normal packaging Treatment 4: Frozen Silver carp minced+Rosemary compound (100 mg/kg) and Thyme (100 mg/kg) in normal packaging After rapid freezing of samples in the spiral freezer by individual quick freezing method, to maintain the cold temperature (-18) °C were transferred. Sampling and measurements to determine the fatty acid profile of the zero phase beginning in the first month and then every ten days, and 15 days in the second month of the third month after the monthly test. Identifying, defining and measuring the fatty acid profile by gas chromatography was performed. In this study, levels of both saturated and unsaturated fatty acids in three experimental and one control were identified as follows: A: saturated fatty acids: Meristic C14: 0/Palmitic C16: 0/Hepta decaenoic C17: 0/Stearic C18: 0/Arashidic C20: 0/B:Mono unsaturated fatty acids: palmitoleic C16: 1-W7/Oleic C18: 1-W9/Gadoleic C20: 1-W9 C:Poly unsaturated fatty acids: Linoleic C18: 2-W6/α-Linolenic C18: 3-W3 D:High unsaturated fatty acids: Arachidonic C20: 4-W6 Eicosapentaenoic acid C20: 5-EPA/W3 Docosahexaenoic C22: 6-DHA/W3 Results of this study was to determine, Thyme and rosemary extracts containing silver carp minced stored in freezing conditions, Stability of different types of fatty acids, monounsaturated fatty acids, poly-unsaturated fatty acids, omega-3 and omega-6 fatty acids are. So that none of the fatty acids measured were not significant 100% increase or decrease, While changes in the fatty acid oxidation during storage time is minimized. The results obtained from the fatty acid profiles and indicators of their and statistical tests show that treatment with rosemary extract More stable during storage (-18) ° C In comparison with the control and other treatments are shown; And at relatively low compared to other treatments and control samples oleic acid and linoleic acid, palmitic more. According to studies,in Silver carp minced that containing rosemary extract, end of the storage period of six months. Were usable, so even rosemary extract the shelf-life examples to increase more than six months.

Ontogenetic and temporal variability in the fat content and fatty acid composition of Atlantic herring (Clupea harengus) from the Bay of Fundy, Canada

Atlantic herring (Clupea harengus) is an ecologically and economically valuable species in many food webs, yet surprisingly little is known about the variation in the nutritional quality of these fish. Atlantic herring collected from 2005 through 2008 from the Bay of Fundy, Canada, were examined for variability in their nutritional quality by using total lipid content (n=889) and fatty acid composition (n=551) as proxies for nutritional value. A significant positive relationship was found between fish length and total lipid content. Atlantic herring also had significantly different fatty acid signatures by age. Fish from 2005 had significantly lower total lipid content than fish from 2006 through 2008, and all years had significantly different fatty acid signatures. Summer fish were significantly fatter than winter fish and had significantly different fatty acid signatures. For all comparisons (ontogenetic, annual, and seasonal) percent concentrations of omega-3, -6, and long-chain monounsaturated fatty acids were the most important for distinguishing between the fatty acid signatures of fish. This study underscores the importance of quantifying variation in prey quality synoptically with prey quantity in food webs over ontogenetic and temporal scales when evaluating the effect of prey nutritional quality on predators and on modeling trophic dynamics.

Proximate and fatty acid composition of 40 southeastern U.S. finfish species

This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

Studies on fish lipids. Pt. 2. Fatty acid composition of lipids of oil sardine (Sardinella longiceps)

Gas-liquid chromatography has been employed for the qualitative and quantitative analysis of the component fatty acids in lipids of oil sardine (Sardinella longiceps). Phospholipids and triglycerides of the lipids were previously separated by column chromatography before they were converted into the methyl esters of the fatty acids. The predominant acids present in the depot fat of the fish have been found to be C14:0=8.13%, C16:0=27.9%, C18:0=3.8%, C18:1=15.4%., C20:5=10.6% and C22:6=8.8%. Apart from the above acids the distribution of minor acids belonging to Cl8, C20 and C22 groups have also been worked out. The separated phospholipid fraction contained more than 70% polyunsaturated acids of which the important constituents were docosahexaenoic (C22:6=28%) and eicosapentaenoic (C20:5=10.6%). A marked reduction was found in the amounts of polyunsaturated acids in triglycerides, their total amount registering about 20%. This fraction recorded about 48% of C16 acids of which palmitic and palmitoleic acids amounted to 25.8% and 19.1% respectively. Occurrence of odd numbered fatty acids C15 and C17 has also been noted in the phospholipid and composite samples of the fish.

On acid sulfate soils of the coastal aquaculture ponds of Bangladesh

With the stimulus of the very high international market value of penaeid shrimp, new pond areas for shrimp farming are rapidly being added in Bangladesh. Unfortunately, this expansion is occurring with the loss of some natural mangrove forests and with soils and sediments that are far from ideal for aquaculture. In this study, two representative shrimp farming areas were surveyed and pH, in profile depth, was recorded. It was found that the shrimp farming areas of the Chakaria Sundarban are more acidic than those of the Khulna-Satkhira region due to the acid sulfate soils.

Effect of dietary supplementation of tocoferol acetate alone and with varying combinations on growth, survival and fatty acids profile of Macrobrachium rosenbergii larvae through Moina micrura enrichment

A study was carried out to determine the effect of tocopherol acetate along with cod liver oil astaxanthin enriched Moina micrura (MC- control, Ml- tocopherol acetate enriched, M2-tocopherol acetate combined with cod liver oil (CLO) enriched and M3- tocopherol acetate combined with astaxanthin enriched) on growth, survival and fatty acid composition of M. rosenbergii (de Man) larvae (TC- unenriched Moina fed larvae, Tl- tocopherol acetate enriched Moina fed larvae, T2- tocopherol acetate + CLO enriched Moina fed larvae to T3 – tocopherol acetate+ astaxanthin enriched Moina fed larvae). Growth was expressed as the time taken in to the settlement of 95% post larvae. Maximum growth i.e., the lowest time taken to the 95% PL settlement (40 days) and the maximum survival percentage (61%) was observed in both T2 and T3 treatments fed with M2 and M3 Moina respectively. Minimum growth and survival was observed in unenriched Moina fed larvae (TC). In larval treatments T2, (larvae fed with (M2) vitamin E + CLO enriched Moina), showed a higher percentage of EPA, DHA and higher HUFA level than other treatments.

Use of simple fat analysis for evaluating quality changes in intermediate moisture fish stored at tropical temperature

Changes in the quality of intermediate moisture (IM) fish during storage at 38°C were monitored by assessing the moisture content, pH, acid value, peroxide value and thiobarbituric acid (TBA) value periodically. Results adequately portrayed the hydrolysis and peroxidation of fats and the concomitant protein degradation and crosslinking reactions that have been shown by more sophisticated methods to occur in intermediate moisture fish. Since these changes markedly affect the organoleptic quality, acceptability/shelf-life and nutritive value of IM flesh-foods their predictability by simple fat analytical techniques is of practical value where/when the more sophisticated monitoring techniques are not feasible.

Determination of proximate composition, shelf life and fatty acid profiles of breaded kilka (Clupeonella cultriventris) during frozen storage

The present study aimed production of a new product with various texture and sensory properties in chase of the impetus for increasing human consumption considering suitable resources of Kilka fish in Caspian Sea. Following deheading, gutting, and brining, common Kilka were battered in two different formulations, i.e. simple batter and tempura batter, via automated predusting machinery and then, they were fried through flash frying for 30 seconds at 170°C in sunflower oil after they were breaded with bread crumbs flour. The products were subjected to continuous freezing at -40°C and were kept at -18°C in cold storage for four months once they were packed. Chemical composition (protein, fat, moisture, and ash), fatty acid profiles (29 fatty acids), chemical indices of spoilage (peroxide value, thiobarbituric acid, free fatty acids, and volatile nitrogen), and microbial properties (total bacteria count and coliform count) were compared in fresh and breaded Kilka at various times before frying (raw breaded Kilka), after frying (zero-phase), and in various months of frozen storage (phases 1, 2, 3, and 4). Organoleptic properties of breaded Kilka (i.e. odor, taste, texture, crispiness, cohesiveness of batter) and general acceptability in the phases 0, 1, 2, 3, and 4 were evaluated. The results obtained from chemical composition and fatty acid profiles in common Kilka denoted that MUFA, PUFA, and SFA were estimated to be 36.96, 32.85, and 29.12 g / 100g lipid, respectively. Levels of ù-3 and ù-6 were 7.6 and 1.12 g / 100 gr lipid, respectively. Docosahexaonoic acid (20.79%) was the highest fatty acid in PUFA group. ù-3/ù-6 and PUFA/SFA ratios were 7.6 and 1.12, respectively. The high rates of the indices and high percentage of ù-3 fatty acid in common Kilka showed that the fish can be considered as invaluable nutritional and fishery resources and commonsensical consumption of the species may reduce the risk of cardiovascular diseases. Frying breaded Kilka affected overall fat and moisture contents so that moisture content in fried breaded Kilka decreased significantly compared to raw breaded Kilka, while it was absolutely reverse for fat content. Overall fat content in tempura batter treatment was significantly lower than that of simple batter treatment (P≤0.05). Presence of hydrocolloids, namely proteins, starch, gum, and other polysaccharides, in tempura batter may prohibit moisture evaporation and placement with oil during frying process in addition to boosting water holding capacity through confining water molecules. During frying process, fatty acids composition of breaded Kilka with various batters changed so that rates of some fatty acids such as Palmitic acid (C16:0), Stearic acid (C18:0), Oleic acid (C18:1 ù-9cis), and linoleic acid (C18:3 ù-3) increased considerably following frying; however, ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios (Polyan index) decreased significantly after frying. ù-3/ù-6, PUFA/SFA, and EPA+DHA/C16:0 ratios in tempura batter treatment were higher than those of simple batter treatment which is an indicator of higher nutritional value of breaded Kilka with tempura batter. Significant elevations were found in peroxide, thiobarbituric acid, and free fatty acids in fried breaded Kilka samples compared to raw samples which points to fat oxidation during cooking process. Overall microorganism count and coliform count decreased following heating process. Both breaded Kilka samples were of high sanitation quality at zero-phase according to ICMSF Standard. The results acquired from organoleptic evaluation declared that odor, cohesiveness, and general acceptability indices, among others, had significant differences between the treatments (P≤0.05). In all evaluated properties, breaded Kilka with tempura batter in different phases gained higher scores than breaded Kilka with simple batter. During cold storage of various treatments of breaded Kilka, total lipid content, PUFA, MUFA, ù-3, ù- 3/ù-6, PUFA/SFA, Polyen index decreased significantly. The mentioned reductions in addition to significant elevation of spoilage indices, namely peroxide, thiobarbituric acid, and free fatty acids, during frozen storage, indicate to oxidation and enzymatic mechanism activity during frozen storage of breaded Kilka. Considering sensory evaluation at the end of the fourth month and TVB-N contents exceeded eligible rate in the fourth month, shelf life of the products during frozen storage was set to be three months at -18°C. The results obtained from statistical tests indicate to better quality of breaded Kilka processed with tempura batter compared to simple batter in terms of organoleptic evaluation, spoilage indices, and high quality of fat in various sampling phases.