IJA_2024v14n1

International Journal of Aquaculture, 2024, Vol.14, No.1, 40-50 http://www.aquapublisher.com/index.php/ija 50 Smith K., and Guentzel J., 2010, Mercury concentrations and omega-3 fatty acids in fish and shrimp: Preferential consumption for maximum health benefits, Marine pollution bulletin, 60(9): 1615-1618. https://doi.org/10.1016/j.marpolbul.2010.06.045 Sprague M., Dick J., and Tocher D., 2016, Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon 2006-2015, Scientific Reports, 6(1): 21892. https://doi.org/10.1038/srep21892 Steffens W., 2015, Aquaculture produces wholesome food: cultured fish as a valuable source of n-3 fatty acids, Aquaculture International, 24: 787-802. https://doi.org/10.1007/s10499-015-9885-8 Swanson D., Block R., and Mousa S., 2012, Omega-3 fatty acids EPA and DHA: health benefits throughout life, Advances in nutrition, 3(1): 1-7. https://doi.org/10.3945/an.111.000893 Tocher D., 2010, Fatty acid requirements in ontogeny of marine and freshwater fish, Aquaculture Research, 41: 717-732. https://doi.org/10.1111/j.1365-2109.2008.02150.x Tocher D., Betancor M., Sprague M., Olsen R., and Napier J., 2019, Omega-3 long-chain polyunsaturated fatty acids EPA and DHA: bridging the gap between supply and demand, Nutrients, 11(1): 89. https://doi.org/10.3390/nu11010089 Tocher D., Fonseca-Madrigal J., Dick J., Ng W., Bell J., and Campbell P., 2004, Effects of water temperature and diets containing palm oil on fatty acid desaturation and oxidation in hepatocytes and intestinal enterocytes of rainbow trout (Oncorhynchus mykiss, Comparative biochemistry and physiology, Part B Biochemistry and molecular biology, 137(1): 49-63. https://doi.org/10.1016/j.cbpc.2003.10.002 Wang C., Harris W., Chung M., Lichtenstein A., Balk E., Kupelnick B., Jordan H., and Lau J., 2006, n-3 Fatty acids from fish or fish-oil supplements but not alpha-linolenic acid benefit cardiovascular disease outcomes in primary-and secondary-prevention studies: a systematic review, The American journal of clinical nutrition, 84(1): 5-17. https://doi.org/10.1093/ajcn/84.1.5 Wang D., Jackson J., Twining C., Rudstam L., Zollweg-Horan E., Kraft C., Lawrence P., Kothapalli K., Wang Z., and Brenna J., 2016, Saturated branched chain normal odd-carbon-numbered and n-3 (Omega-3) ish in the Northeastern United States, Journal of agricultural and food chemistry, 64(40): 7512-7519. https://doi.org/10.1021/acs.jafc.6b03491 Xie D., Chen C., Dong Y., You C., Wang S., Monroig Ó., Tocher D., and Li Y., 2021, Regulation of long-chain polyunsaturated fatty acid biosynthesis in teleost fish, Progress in Lipid Research, 82:101095. https://doi.org/10.1016/j.plipres.2021.101095 Xu H., Turchini G., Francis D., Liang M., Mock T., Rombenso A., and Ai Q., 2020, Are fish what they eat? A fatty acid's perspective., Progress in lipid research 101064. https://doi.org/10.1016/j.plipres.2020.101064 Yu H., Zhu J., Pan W., Shen S., Shan W., and Das U., 2014, Effects of fish oil with a high content of n-3 polyunsaturated fatty acids on mouse gut microbiota, Archives of Medical Research, 45(3): 195-202. https://doi.org/10.1016/j.arcmed.2014.03.008 Zhang X., Ning X., He X., Sun X., Yu X., Cheng Y., Yu R., and Wu Y., 2020, Fatty acid composition analyses of commercially important fish species from the pearl river estuary China, PLoS ONE, 15(1): e0228276. https://doi.org/10.1371/journal.pone.0228276 Zhang Z., Liu L., Xie C., Li D., Xu J., Zhang M., and Zhang M., 2014, Lipid contents fatty acid profiles and nutritional quality of nine wild caught freshwater fish species of the yangtze basin China, Journal of Food and Nutrition Research, 2: 388-394. https://doi.org/10.12691/jfnr-2-7-10 Zheng J., Huang T., Yang J., Fu Y., and Li D., 2012, Marine N-3 Polyunsaturated fatty acids are inversely associated with risk of type 2 diabetes in asians: a systematic review and meta-analysis, PLoS ONE, 7. https://doi.org/10.1371/journal.pone.0044525 Zlatanos S., and Laskaridis K., 2007, Seasonal variation in the fatty acid composition of three Mediterranean fish-sardine (Sardina pilchardus) anchovy (Engraulis encrasicholus) and picarel (Spicara smaris), Food Chemistry, 103: 725-728. https://doi.org/10.1016/j.foodchem.2006.09.013

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