Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha

• Published in: Food Chemistry
• Main Authors: Гладышев, М. И., Артамонова, В. С., Махров, А. А., Сущик, Н. Н., Калачева, Г. С., Дгебуадзе, Ю. Ю.
• Other Authors: Институт фундаментальной биологии и биотехнологии, Кафедра водных и наземных экосистем
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: 2016
• Subjects: Essential fatty acids; Triploid fish; Filets; 34.35.33; White Sea; Oncorhynchus gorbuscha; Pink salmon
• Online Access: https://doi.org/10.1016/j.foodchem.2016.08.021; https://openrepository.ru/article?id=424637

Triploid fish has become an important item of commercial aquaculture, but data on its fatty acid (FA) composition are still controversial, especially regarding essential polyunsaturated fatty acids, eicosapentaenoic acid (20:5n-3, EPA) and docosahexaenoic acid (22:6n-3, DHA). We studied FA composition and content of diploid and triploid pink salmon Oncorhynchus gorbuscha, reared in aquaculture in a bay of the White Sea (Russia). FA composition, measured as percentages of total FA of triploids and immature diploid females significantly differed from that of mature diploid fish. Specifically, mature diploids had higher percentage of EPA and DHA in their muscle tissue (filets) compared to that of triploids and immature diploid females. Nevertheless, the contents of EPA and DHA per mass of the filets in diploid and triploid specimens were similar. Thus, no special efforts are needed to improve EPA and DHA contents in filets of triploids.