The lipid composition and biochemistry of freshwater fish.

Effects of dietary vegetable, animal and marine lipids on muscle lipid and hematology of rainbow trout (Oncorhynchus mykiss)

The Gully submarine canyon off eastern Canada has been designated a pilot marine protected area largely because of the northern bottlenose whales (Hyperoodon ampullatus) found there. Studies of thi...

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Diet of northern bottlenose whales inferred from fatty-acid and stable-isotope analyses of biopsy samples

It is known that the 20:1 and 22:1 fatty acids of fish oils from temperate and northern latitudes are of exogenous origin. By discounting these two fatty acids, calculation shows that the remaining fatty acids are a “basic” composition for these fish oils, with similar totals for saturated (14:0, 16:0), monounsaturated (16:1, 18:1) and polyunsaturated (primarily n-3) fatty acids. Thus, any of these oils are potential raw materials for urea complexing of acids or esters to give concentrates enriched in eicosapentaenoic and docosahexaenoic fatty acids.

The “basic” fatty acid composition of atlantic fish oils: Potential similarities useful for enrichment of polyunsaturated fatty acids by urea complexation

The consumer is very inadequately informed on seafood composition because of variable fat levels in some species, confusion in species nomenclature, failure to recognize the increasing proportion of imports, influence of aquaculture practices, and the actual fish contents of convenience foods. Concerns about safety considerations are primed by the controversy between advocates of fish as food and marketers of fish oil concentrates in capsules. There are in fact very few problems with fish and shellfish, when these are carefully inspected, or with fish oil concentrates, which are prepared from highly purified natural materials. The bioavailability of different forms of omega‐3 fatty acids attached to glycerol, or sold as ethyl esters or free fatty acids, must be addressed. Therefore, the absorption and distribution in the body of various forms of omega‐3 fatty acids is outlined.

J-L. Sebedio

Papers

Role of eicosenoic and docosenoic fatty acids in fresh water and marine lipids