Red muscle of small pelagic fishes? fillets are high-quality sources of essential fatty acids
2023
Mathieu-Resuge, Margaux | Le Grand, Fabienne | Brosset, Pablo | Lebigre, Christophe | Soudant, Philippe | Vagner, Marie | Pecquerie, Laure | Sardenne, Fany | Laboratoire des Sciences de l'Environnement Marin (LEMAR) (LEMAR) ; Institut de Recherche pour le Développement (IRD)-Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Université de Brest (UBO)-Institut Universitaire Européen de la Mer (IUEM) ; Institut de Recherche pour le Développement (IRD)-Institut national des sciences de l'Univers (INSU - CNRS)-Université de Brest (UBO)-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche pour le Développement (IRD)-Institut national des sciences de l'Univers (INSU - CNRS)-Université de Brest (UBO)-Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS) | Dynamique et durabilité des écosystèmes : de la source à l’océan (DECOD) ; Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | Sciences et Technologies Halieutiques (STH) ; Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) | Institut Français de Recherche pour l'Exploitation de la Mer (IFREMER) | Institut de Recherche pour le Développement (IRD) | MMR was funded by the PHYSIOAL project funded by ISblue and by a grant from the Regional Council of Brittany (SAD program) | ANR-17-EURE-0015,ISBlue,Interdisciplinary Graduate School for the Blue planet(2017)
International audience
اظهر المزيد [+] اقل [-]إنجليزي. Small pelagic fishes such as sardine and anchovy are among the richest species in essential fatty acids that are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), whose bioavailability may depend on its esterification to polar or neutral lipids. The EPA and DHA quantities in neutral and polar lipids were compared in sardine (from the English Channel) and anchovy (from the Bay of Biscay) fillets, and in red and white muscle separately. Sardine fillets had the highest EPA+DHA content (760 ± 670 vs 370 ± 510 mg/100 g in anchovy fillets), mainly because of their largest proportion of lipid-rich red muscle and its relatively high lipid content. However, DHA esterified to polar lipids was higher in anchovy than in sardine fillet (270 ± 60 vs 230 ± 30 mg/100 g). EPA+DHA content were higher in red than white muscle for both species. This study highlights the nutritional interest of red muscle to provide essential dietary fatty acids to consumers, and the necessity to consider its importance in nutrition studies.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique