Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha
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- 作者：Michail I. Gladysheva ; b ; glad@ibp.ru" class="auth_mail" title="E-mail the corresponding author ; Valentina S. Artamonovac ; Alexander A. Makhrovc ; Nadezhda N. Sushchika ; b ; Galina S. Kalachovaa ; Yury Y. Dgebuadzec
- 关键词：Essential fatty acids ; Triploid fish ; Filets
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：66-69
- 全文大小：305 K
文摘
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Eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids were measured.
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Percentages of EPA & DHA in filets of triploids were lower, than those of diploids.
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Contents of EPA & DHA per mass of the filets in triploids and diploids were similar.
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The reciprocal ratio of percentages and contents of EPA & DHA in fish is discussed.
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Sexual maturation was one of the main driver of fatty acid profiles of the fish.