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Lipids from marine and freshwater fish |
Oléagineux, Corps Gras, Lipides. Volume 6, Number 1, 111-5, Janvier - Février 1999, Fondamental
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 Résumé
 Summary
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Author(s) : Geneviève CORRAZE, Sadasivam KAUSHIK. |
Summary : Fish are characterised by a high proportion of n-3 polyunsaturated fatty acids, which has direct implications on fatty acids requirements. Triacylglycerols are the main part of stored lipids. In fish, lipid may be stored in the liver, muscle, perivisceral adipose tissue, the storage sites depending upon species of fish. In all tissues, phospholipids represent a relatively constant proportion. Phosphatidylcholine and phosphatidylethanolamine are the main components, accounting for 60 % and 20 % respectively. Phospholipids are characteristically rich in long chain polyunsaturated fatty acids, 20:5 and 22:6 (n-3) often being the major fatty acids. Lipid content of fish is related to size or age and varied during sexual maturation. Besides these natural variations, environmental factors, such as temperature and salinity, induced certain modifications in phospholipid composition as well as in the unsaturation index of fatty acids. The level and the fatty acid composition of dietary lipids strongly influence the lipid composition of fishes, which is more pronounced in the neutral lipid fraction. |
Keywords : polyunsaturated fatty acids, lipid, fish, storage sites, temperature, salinity, feed. |
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