Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha
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 compositi...
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ftsiberianfuniv:oai:elib.sfu-kras.ru:2311/27981 2023-05-15T17:52:49+02:00 Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha Гладышев, М. И. Артамонова, В. С. Махров, А. А. Сущик, Н. Н. Калачева, Г. С. Дгебуадзе, Ю. Ю. Институт фундаментальной биологии и биотехнологии Кафедра водных и наземных экосистем 2016-08 http://elib.sfu-kras.ru/handle/2311/27981 https://doi.org/10.1016/j.foodchem.2016.08.021 unknown http://www.sciencedirect.com/science/article/pii/S0308814616312511 Food Chemistry Q1 Гладышев, М. И. Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha [Текст] / М. И. Гладышев, В. С. Артамонова, А. А. Махров, Н. Н. Сущик, Г. С. Калачева, Ю. Ю. Дгебуадзе // Food Chemistry. — 2016. — Т. 216. — С. 66-69 03088146 http://elib.sfu-kras.ru/handle/2311/27981 doi:10.1016/j.foodchem.2016.08.021 Essential fatty acids Triploid fish Filets 34.35.33 Journal Article Journal Article Preprint 2016 ftsiberianfuniv https://doi.org/10.1016/j.foodchem.2016.08.021 2019-12-31T15:44:51Z 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. Article in Journal/Newspaper Oncorhynchus gorbuscha Pink salmon White Sea Siberian Federal University: Archiv Elektronnych SFU White Sea Food Chemistry 216 66 69 |
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Open Polar |
collection |
Siberian Federal University: Archiv Elektronnych SFU |
op_collection_id |
ftsiberianfuniv |
language |
unknown |
topic |
Essential fatty acids Triploid fish Filets 34.35.33 |
spellingShingle |
Essential fatty acids Triploid fish Filets 34.35.33 Гладышев, М. И. Артамонова, В. С. Махров, А. А. Сущик, Н. Н. Калачева, Г. С. Дгебуадзе, Ю. Ю. Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha |
topic_facet |
Essential fatty acids Triploid fish Filets 34.35.33 |
description |
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. |
author2 |
Институт фундаментальной биологии и биотехнологии Кафедра водных и наземных экосистем |
format |
Article in Journal/Newspaper |
author |
Гладышев, М. И. Артамонова, В. С. Махров, А. А. Сущик, Н. Н. Калачева, Г. С. Дгебуадзе, Ю. Ю. |
author_facet |
Гладышев, М. И. Артамонова, В. С. Махров, А. А. Сущик, Н. Н. Калачева, Г. С. Дгебуадзе, Ю. Ю. |
author_sort |
Гладышев, М. И. |
title |
Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha |
title_short |
Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha |
title_full |
Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha |
title_fullStr |
Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha |
title_full_unstemmed |
Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha |
title_sort |
triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon oncorhynchus gorbuscha |
publishDate |
2016 |
url |
http://elib.sfu-kras.ru/handle/2311/27981 https://doi.org/10.1016/j.foodchem.2016.08.021 |
geographic |
White Sea |
geographic_facet |
White Sea |
genre |
Oncorhynchus gorbuscha Pink salmon White Sea |
genre_facet |
Oncorhynchus gorbuscha Pink salmon White Sea |
op_relation |
http://www.sciencedirect.com/science/article/pii/S0308814616312511 Food Chemistry Q1 Гладышев, М. И. Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha [Текст] / М. И. Гладышев, В. С. Артамонова, А. А. Махров, Н. Н. Сущик, Г. С. Калачева, Ю. Ю. Дгебуадзе // Food Chemistry. — 2016. — Т. 216. — С. 66-69 03088146 http://elib.sfu-kras.ru/handle/2311/27981 doi:10.1016/j.foodchem.2016.08.021 |
op_doi |
https://doi.org/10.1016/j.foodchem.2016.08.021 |
container_title |
Food Chemistry |
container_volume |
216 |
container_start_page |
66 |
op_container_end_page |
69 |
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1766160549040619520 |