The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region.
There is a growing interest in exploiting Antarctic fisheries for human consumption. However, information on how the nutritional qualities of these resources will respond to the predicted seawater warming in the region for the next century is poor. The present research investigates changes in variou...
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ftupmarcheiris:oai:iris.univpm.it:11566/291035 2024-04-14T08:04:30+00:00 The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. Pedro Araujo Cristina Truzzi Ikram Belghit Matteo Antonucci Araujo, Pedro Truzzi, Cristina Belghit, Ikram Antonucci, Matteo 2021 ELETTRONICO http://hdl.handle.net/11566/291035 eng eng info:eu-repo/semantics/altIdentifier/wos/WOS:000687708700005 volume:365 firstpage:130500 journal:FOOD CHEMISTRY http://hdl.handle.net/11566/291035 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85109217677 Nutritional indices Fatty acids Global warming Thermal acclimation Trematomus bernacchii info:eu-repo/semantics/article 2021 ftupmarcheiris 2024-03-21T18:28:48Z There is a growing interest in exploiting Antarctic fisheries for human consumption. However, information on how the nutritional qualities of these resources will respond to the predicted seawater warming in the region for the next century is poor. The present research investigates changes in various nutritional indices of dietary importance (e.g. the ratio polyunsaturated to saturated fatty acids, the atherogenicity index, the thrombogenicity index, the hypo-cholesterolemic to hyper-cholesterolemic index, the health-promoting index, the flesh lipid quality and the ratio omega-3 to omega-6 index) by determining the fatty acid composition in muscle of Trematomus bernacchii (an Antarctic fish species) in its natural habitat (-1.87 ◦C) and warmer temperatures (0.0, 1.0, 2.0 ◦C). Comparison of the estimated nutritional indices at - 1.87 ◦C with those at warmer temperatures revealed that seawater warming caused changes in the nutritional indices in the range of - 12%< 30%. The observed changes were not statistically significant and ascribed to biological variability. Therefore, the nutritional values of T. bernacchii muscle were preserved after increasing the temperature of its natural habitat by + 4 ◦C. The present research is the first report describing the nutritional quality indices for an Antarctic fish species and the consequences of seawater warming on the nutritional value of T. bernacchii. Article in Journal/Newspaper Antarc* Antarctic Università Politecnica delle Marche: IRIS Antarctic The Antarctic |
institution |
Open Polar |
collection |
Università Politecnica delle Marche: IRIS |
op_collection_id |
ftupmarcheiris |
language |
English |
topic |
Nutritional indices Fatty acids Global warming Thermal acclimation Trematomus bernacchii |
spellingShingle |
Nutritional indices Fatty acids Global warming Thermal acclimation Trematomus bernacchii Pedro Araujo Cristina Truzzi Ikram Belghit Matteo Antonucci The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
topic_facet |
Nutritional indices Fatty acids Global warming Thermal acclimation Trematomus bernacchii |
description |
There is a growing interest in exploiting Antarctic fisheries for human consumption. However, information on how the nutritional qualities of these resources will respond to the predicted seawater warming in the region for the next century is poor. The present research investigates changes in various nutritional indices of dietary importance (e.g. the ratio polyunsaturated to saturated fatty acids, the atherogenicity index, the thrombogenicity index, the hypo-cholesterolemic to hyper-cholesterolemic index, the health-promoting index, the flesh lipid quality and the ratio omega-3 to omega-6 index) by determining the fatty acid composition in muscle of Trematomus bernacchii (an Antarctic fish species) in its natural habitat (-1.87 ◦C) and warmer temperatures (0.0, 1.0, 2.0 ◦C). Comparison of the estimated nutritional indices at - 1.87 ◦C with those at warmer temperatures revealed that seawater warming caused changes in the nutritional indices in the range of - 12%< 30%. The observed changes were not statistically significant and ascribed to biological variability. Therefore, the nutritional values of T. bernacchii muscle were preserved after increasing the temperature of its natural habitat by + 4 ◦C. The present research is the first report describing the nutritional quality indices for an Antarctic fish species and the consequences of seawater warming on the nutritional value of T. bernacchii. |
author2 |
Araujo, Pedro Truzzi, Cristina Belghit, Ikram Antonucci, Matteo |
format |
Article in Journal/Newspaper |
author |
Pedro Araujo Cristina Truzzi Ikram Belghit Matteo Antonucci |
author_facet |
Pedro Araujo Cristina Truzzi Ikram Belghit Matteo Antonucci |
author_sort |
Pedro Araujo |
title |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_short |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_full |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_fullStr |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_full_unstemmed |
The impact of seawater warming on fatty acid composition and nutritional quality indices of Trematomus bernacchii from the Antarctic region. |
title_sort |
impact of seawater warming on fatty acid composition and nutritional quality indices of trematomus bernacchii from the antarctic region. |
publishDate |
2021 |
url |
http://hdl.handle.net/11566/291035 |
geographic |
Antarctic The Antarctic |
geographic_facet |
Antarctic The Antarctic |
genre |
Antarc* Antarctic |
genre_facet |
Antarc* Antarctic |
op_relation |
info:eu-repo/semantics/altIdentifier/wos/WOS:000687708700005 volume:365 firstpage:130500 journal:FOOD CHEMISTRY http://hdl.handle.net/11566/291035 info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85109217677 |
_version_ |
1796301053490102272 |