Fatty acids in muscle of wild and farmed red porgy, Pagrus pagrus
1997; Wiley; Volume: 3; Issue: 3 Linguagem: Inglês
10.1046/j.1365-2095.1997.00088.x
ISSN1365-2095
AutoresF.M. Rueda, José Ángel Martínez López, Francisco Javier Sánchez Martínez, Salvador Zamora, P. Divanach, M. Kentouri,
Tópico(s)Animal Nutrition and Physiology
ResumoAquaculture NutritionVolume 3, Issue 3 p. 161-165 Fatty acids in muscle of wild and farmed red porgy, Pagrus pagrus F. M. Rueda, F. M. Rueda Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorJ. A. López, J. A. López Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorF. J. Martínez, F. J. Martínez Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorS. Zamora, S. Zamora Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorP. Divanach, P. Divanach Institute of Marine Biology of Crete, Iraklio, Crete, GreeceSearch for more papers by this authorM. Kentouri, M. Kentouri Institute of Marine Biology of Crete, Iraklio, Crete, GreeceSearch for more papers by this author F. M. Rueda, F. M. Rueda Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorJ. A. López, J. A. López Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorF. J. Martínez, F. J. Martínez Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorS. Zamora, S. Zamora Dpt Physiology and Pharmacology, Faculty of Biology, University of Murcia, Murcia, Spain,Search for more papers by this authorP. Divanach, P. Divanach Institute of Marine Biology of Crete, Iraklio, Crete, GreeceSearch for more papers by this authorM. Kentouri, M. Kentouri Institute of Marine Biology of Crete, Iraklio, Crete, GreeceSearch for more papers by this author First published: 02 October 2003 https://doi.org/10.1046/j.1365-2095.1997.00088.xCitations: 54 F. M. Rueda Animal Physiology, Department of Physiology and Pharmacology, Faculty of Biology, University of Murcia, Campus Espinardo, 30100 Murcia, Spain AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Abstract The total fat content and the fatty acids of total lipids (TL), phospholipids (PL) and triacylglycerols (TAG) were analysed in white muscle from wild and reared red porgy, Pagrus pagrus (L.). The fat percentage was higher in reared (3.03 ± 0.57%) (mean ± SE) than wild (0.65 ± 0.03%) fish. The fatty acid pattern of reared porgy TL reflected the diet's lipid. Wild red porgy showed higher levels of ω3 and ω6 polyunsaturated fatty acids (PUFA) than reared, but both the atherogenic index and the index of thrombogenicity were very low for both wild and reared red porgy. The lipid fractions showed that the PL were composed of very high levels of PUFA, especially 22:6ω3, and their composition seemed to be better regulated than the composition of TAG. TAG showed greater differences between wild and reared fish, presumably because they reflected the dietary content of lipids. PUFA were the principal component of wild red porgy TAG. Citing Literature Volume3, Issue3September 1997Pages 161-165 RelatedInformation
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