Total lipid, fatty acid composition and lipid oxidation of Indian white shrimp (Fenneropenaeus indicus) fed diets containing different lipid sources
2009
Ouraji, Hossein | Shabanpour, Bahareh | Kenari, Abdolmohammad Abedian | Shabani, Ali | Nezami, Shabanali | Sudagar, Mohammad | Faghani, Sareh
BACKGROUND: Seafood is an important constituent of the human diet. In Iran, Indian white shrimp (Fenneropenaeus indicus) is the major cultured shrimp species as a result of market demand, local availability and growth rate. It is mainly reared using commercial feed. The purpose of this study was to evaluate the effects of replacing 50% of the fish oil by vegetable oils in shrimp feed on total lipid, fatty acid composition and lipid oxidation of shrimp muscle.RESULTS: No significant differences in total lipid content (6.1-7.3 g kg⁻¹) were found between edible tissues of shrimp fed different diets. The major fatty acids in shrimp muscle were palmitic, oleic, lionoleic, stearic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids. Higher levels of EPA and DHA were observed in muscle of shrimp fed a diet containing fish oil. Oxidative rancidity, measured as thiobarbituric acid reactive substances, for all shrimps did not exceed 0.2 mg malonaldehyde kg⁻¹ muscle tissue, which was low and acceptable.CONCLUSION: This study had shown that the fatty acid composition of feed directly affects the fatty acid composition of Indian white shrimp muscle. Farmed Indian white shrimp can be considered as a species of low fat and shrimp muscle was quite stable to oxidation during storage.
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