Can long chain n-3 fatty acids from feed be converted into very long chain n-3 fatty acids in fillets from farmed rainbow trout (Oncorhynchus mykiss)?

59th International Meat Industry Conference

Lunic Polak, M.^1 ; Demar, L.^1 ; Luzar, U.^1 ; Polak, T.^1

Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, Ljubljana, Slovenia^1

关键词: Basic chemicals;    Capillary columns;    Fatty acid composition;    Gas-liquid chromatography;    N-3 fatty acids;    Oncorhynchus mykiss;    Rainbow trouts (Oncorhynchus mykiss);    Situ transesterification;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012008/pdf
DOI  :  10.1088/1755-1315/85/1/012008

来源: IOP

【 摘 要 】

The link between the basic chemical and fatty acid composition of trout feed on one hand and trout (Oncorhynchus mykiss) meat (fillet) was investigated.. The content of 52 fatty acids from feed and trout meat lipids was determined by in-situ transesterification and capillary column gas-liquid chromatography. On average, 100 g of trout feed contained 7.4 g of moisture, 47.7 g of proteins, 6.09 g of ash, 21.4 g of fat, and as for fatty acid composition, 47.8 wt. % were monounsaturated, 34.0 wt. % were polyunsaturated and 18.1 wt. % were saturated fatty acids, with the PS ratio 1.88, n-6/n-3 ratio 1.74, 0.80 wt. % of trans and 3.28 wt. % of very long chain n-3 fatty acids. On average, 100 g of trout meat contained 76.1 g of moisture, 21.4 g of proteins, 1.34 g of ash, 2.52 g of fat, and in the fatty acid composition 42.1 wt. % were monounsaturated, 38.2 wt. % were polyunsaturated and 18.9 wt. % were saturated fatty acids, with the PS ratio 2.02, n-6/n-3 ratio 0.98, 0.95 wt. % of trans and 13.25 wt. % of very long chain n-3 fatty acids.