International Journal of Aquaculture, 2024, Vol.14, No.1, 40-50 http://www.aquapublisher.com/index.php/ija 44 4.2 Effects of farming conditions (e.g., temperature, water quality) Farming conditions such as water temperature and quality also have a profound impact on the fatty acid composition of aquaculture fish. Temperature, in particular, has been shown to modulate the activity of fatty acid desaturase enzymes, which are crucial for the biosynthesis of highly unsaturated fatty acids (HUFA) from their precursors (Tocher et al., 2004). For instance, in rainbow trout, higher water temperatures were found to reduce the activities of fatty acid desaturation and elongation in both hepatocytes and intestinal enterocytes, leading to lower levels of HUFA in the fish tissues (Tocher et al., 2004). This suggests that optimal water temperature management is essential for maintaining the desired fatty acid profile in farmed fish. 4.3 Role of genetic selection and breeding Genetic selection and breeding strategies offer promising avenues for enhancing the fatty acid composition of aquaculture fish. Research on Atlantic salmon has demonstrated that there is significant additive genetic variation in the muscle content of individual fatty acids, indicating the potential for selective breeding to increase the levels of n-3 LC-PUFA in fish tissues (Horn et al., 2018). The heritability of specific fatty acids such as DHA and EPA varies, with DHA showing higher heritability compared to EPA, suggesting that different selection strategies may be required to optimize the levels of these essential fatty acids (Horn et al., 2018). Moreover, genetic correlations between fatty acid proportions and other traits, such as muscle fat and visceral fat, provide insights into the complex interactions between genetics and fatty acid metabolism, further informing breeding programs aimed at improving the nutritional quality of aquaculture fish (Horn et al., 2018). 5 Public Health Implications 5.1 Contribution of aquaculture fish to dietary fatty acid intake Aquaculture fish are a significant source of omega-3 long-chain polyunsaturated fatty acids (LC-PUFA), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are essential for human health. These fatty acids are known to support cardiovascular health, reduce inflammation, and contribute to brain function (Kris-Etherton et al., 2002; Gladyshev et al., 2017; Innes and Calder, 2020). The variability in EPA and DHA content among different fish species is influenced by phylogenetic and ecological factors, with species like salmon and trout being particularly rich in these beneficial fatty acids (Gladyshev et al., 2017). The increasing reliance on aquaculture to meet the global demand for fish has the potential to enhance the intake of these essential nutrients, provided that the fish are fed diets that promote high levels of EPA and DHA (Glencross et al., 2009; Katan et al., 2019). 5.2 Recommendations for fish consumption Given the health benefits associated with omega-3 fatty acids, public health guidelines often recommend regular consumption of fish. The American Heart Association, for instance, suggests eating fish, particularly fatty fish, at least twice a week to reduce the risk of cardiovascular disease (Kris-Etherton et al., 2002; Innes and Calder, 2020). However, it is crucial to balance the intake of omega-6 and omega-3 fatty acids, as an imbalanced ratio can negate some of the health benefits. Diets with a high omega-6 to omega-3 ratio have been linked to increased inflammation and a higher risk of chronic diseases (Katan et al., 2019; Katan et al., 2021). Therefore, it is recommended to choose fish species that are high in omega-3 and low in omega-6 fatty acids to optimize health benefits (Smith and Guentzel, 2010; Pan et al., 2019). 5.3 Potential risks and concerns While the consumption of aquaculture fish offers numerous health benefits, there are potential risks and concerns that need to be addressed. One significant concern is the presence of environmental contaminants such as mercury, which can accumulate in fish and pose health risks, particularly to vulnerable populations like pregnant women and young children (Kris-Etherton et al., 2002; Smith and Guentzel, 2010). Additionally, the fatty acid composition of farmed fish can be influenced by their diet, with plant-based feeds often resulting in higher omega-6 to omega-3 ratios, which may not be optimal for humanhealth (Katan et al., 2019; Katan et al., 2021). It is essential to monitor and manage these factors to ensure that the health benefits of consuming aquaculture fish are maximized while minimizing potential risks (Glencross et al., 2009; Tocher et al., 2019).
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