Changes in fatty acid composition, cholesterol contents and quality attributes of bolti (Tilapia nilotica) fingerlings in relation to dietary lipid levels and sources in feeding regime

Deutsche Lebensmittel-Rundschau

Volumn 102, Issue 11, 2006, Pages 518-522

  El Hanafy, Amira Ebrahem Ali ^a   Ramadan, Mohamed Fawzy ^b   Ahmed, Mohamed Hassan ^a   Showky, Hany Elsaid ^c  

^a Agriculture Research Center   (Egypt)

^b Zagazig University   (Egypt)

^c NUCLEAR RESEARCH CENTER   (Egypt)

Author keywords

Bolti; Cholesterol; Fatty acids; Fetts uren; Lipide; Lipids; PUFA; PUFA Nil Buntbarsch

Indexed keywords

OREOCHROMIS NILOTICUS; TILAPIA; ZEA MAYS;

EID: 33751416571     PISSN: 00120413     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (37)

1. Ackman, R. G.: Characteristics of the fatty acid composition and biochemistry of some fresh-water fish oils and lipids in comparison with marine oils and lipids. Comp. Biochem. Physiol. 22, 907-922 (1967).
2. AMC: Recommended methods for the examination of fish products analyst, 104-4-34, for determination of TVN and TMA (1979).
3. Andrade, A. D., A. F. Rubira, M. Matsushita and N. E. Souza: Omega-3 fatty acids in freshwater fish from south Brazil. J. Am. Oil Chem. Soc. 72, 1207-1210 (1995).
4. Arens, M., E. Schulte und K. Weber. Fettsäuremethylester, Umesterung mit Trimethylsulfoniumhydroxid (Schnellverfahren). Fat Sci. Technol. 96 (2), 67-68 (1994).
5. Arts, M. T., R. G. Ackman and J. Holub:. Essential fatty acids in aquatic ecosystems: a crucial link between diet and human health and evolution. Can. J. Fish. Aquat. Sci. 58, 122-137 (2001).
6. Bell, M. V., R. J. Henderson and J. R. Sargent Minireview. The role of polyunsaturated fatty acids in fish. Comp. Biochem. Physiol. 83B, 711-719 (1986).
7. Bligh, E. G. and W. J. Dyer. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 37, 911-917 (1959).
8. Carballo, J., N. Moto, G. Barreto and F. Jimenez Colmenero: Binding properties and color of Bologna sausage made with varying fat levels, protein levels and cooking temperatures. Meat Sci. 41, 301 (1995).
9. Connor, W. E:. Importance of n-3 fatty acids in health and disease. Am. J. Clin. Nutr. 71S, 171-175 (2000).
10. Department of Health: Nutritional aspects of cardiovascular disease. Report on Health and Social Subjects. Number 46. Her Majesty's Stationer Office, London (1994).
11. Egyptian Standard: Egyptian Organization for Standardization and Quality, (chilled fresh fish), No. 3494/2005 (2005).
12. Einen, O. and G. Skrede. Quality characteristics in raw and smoked fillets of Atlantic salmon (Salmo salar), fed high-energy diets. Aquaculture Nutr. 4, 99-108 (1998).
13. El-Beltagy A. E., T. A. El-Adawy, E. H. Rahma and A. A. El-Bedawey. Purification and characterization of an acidic protease from the viscera of bolti fish (Tilapia nilotica). Food Chem. 86, 33-39 (2004).
14. Greene, D. H. S. and D. P. Selivonchick. Lipid metabolism in fish. Prog. Fish Res. 26, 53-85, (1987).
15. Henderson, R. J. and D. R. Tocher. The lipid composition and biochemistry of freshwater fish. J. Prog. Lipid Res. 20, 281-346 (1987).
16. Henderson, R. J., M. M. Tillmanns and J. R. Sargent. The lipid composition of two species of Serrasalmid fish in relation to dietary polyunsaturated fatty acids. J. Fish Biol. 48, 522-538 (1996).
17. Leaf, A. and J. X. Kang: Omega-3 fatty acids and cardiovascular disease. World Nutr. Diet. 83, 24-37 (1998).
18. Linares, F. and R. J. Henderson: Incorporation of 14C-labelled polyunsaturated fatty acids by juvenile turbot, Scophthalmus maximus (L.) in vivo. J. Fish Biol. 38, 335-347 (1991).
19. Maia, E. L., N. L. Carvalho, N. B. P. Ogawa, B. Ueda, T. Yamashi, E. Watanabe and M. Ogawa: Fatty acids composition of Amazon river fishes. In: Brazilian Congress of Food Science and Technology. Anals, Rio de Janeiro, pp. 1154-1157 (1998).
20. Maia, E. L., D. B. Rodriguez-Amaya and M. R. B. Fraco: Fatty acids of the total, neutral, and phospholipids of the Brazilian freshwater fish Prochilodus scrota. J. Food Comp. Anal. 7, 240-251 (1994).
21. Mansour S. A. and M. M. Sidky. Ecotoxicological studies. 3. Heavy metals contaminating water and fish from Fayoum Governorate, Egypt. Food Chem. 87, 15-22 (2002).
22. Martino, R. C., J. P. Cyrino, L. Portz and L. C. Trugo: Performance and fatty acid composition of surubim (Pseudoplatystoma coruscans) fed diets with animal and plant lipids. Aquaculture 209, 233-246 (2002).
23. McNamara, D. J.: Dietary cholesterol and atherosclerosis. Biochim. Biophys. Acta 1529, 310-320 (2000).
24. Mandez, E., R. M. Gonzalez, G. Inocente, H. Grudice and M. A. Grompone: Lipid content and fatty acid composition of fillets of six fishes from the Rio de la Plata. J. Food Comp. Anal. 9, 163-170 (1996).
25. Morris, P.C.: The effect of nutrition on the composition of farmed fish. In: Kestin, S. C. and P. D. Warriss (eds.), Farmed fish quality. Fishing news books. Blackwell, London, UK, pp. 161-179 (2001).
26. Ramadan, M. F. and J. T. Mörsel: Oil composition of coriander (Coriandrum sativum L.) fruit-seeds. Eur. Food Res. Technol. 215 (3), 204-209 (2002).
27. Regost, C., J. Arzel, J. Robin, G. Rosenlund and S. J. Kaushik. Total replacement of fish oil by soybean or linseed oil with a return to fish oil in turbot (Psetta maxima), 1. Growth performance, flesh fatty acid profile and lipid metabolism. Aquaculture 217, 465-482 (2003).
28. Rice, R.: Linseed or fish? Dietary sources of omega-3 fatty acids assessed. Lipid Technol. 8, 34-37 (1996).
29. Shearer, K. D.: The effect of diet composition and feeding regime on the proximate composition of farmed fishes. In: Kestin, S. C. and P. D. Warriss (eds.), Farmed fish quality. Fishing news books. Blackwell, London, UK, pp. 31-41, (2001).
30. Simopoulos, A. P.: Omega-3 fatty acids in health and disease and in growth and development. Am. J. Clin. Nutr. 54, 438-463 (1991).
31. Simopoulos, A. P. and N. J. Salem: Purslane: a terrestrial source of omega-3 fatty acids. N. Engl. J. Med. 321, 1412 (1989).
32. Steffens, W.: Effects of variation in essential fatty acids in fish feeds on nutritive value of freshwater fish for humans. Aquaculture 151, 97-119 (1997).
33. Tarladgis, B. G., B. M. Watts and M. T. Younatcharr. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 37 (1), 44-48 (1960).
34. Valdimarsson, G. and D. James: World fisheries-utilization of catches. Ocean Coast. Manag. 44, 619-633 (2001).
35. Vanvliet, T. and M. B. Katan. Lower ratio of omega-3 to omega-6 fatty acids in cultured than in wild fish. Am. J. Clin. Nutr. 51, 1-2 (1990).
36. Weaver, B. J. and B. J. Holob: Health elects and metabolism of dietary eicosapentaenoic acid. Progr. Food Nutr. Sci. 12, 111-150 (1988).
37. Wing-Keong, N., Ph. Lim and P. Boey. Dietary lipid and palm oil source affects growth, fatty acid composition and muscle α-tocopherol concentration of African catfish, clarias gariepinus. Aquaculture 215, 229-243 (2003).