Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang Province, China 310029.
J Agric Food Chem. 2011 Mar 9;59(5):1871-81. doi: 10.1021/jf104154q. Epub 2011 Feb 3.
The lipid content and fatty acid composition in the edible meat of twenty-nine species of wild and cultured freshwater and marine fish and shrimps were investigated. Both the lipid content and fatty acid composition of the species were specified due to their unique food habits and trophic levels. Most of the marine fish demonstrated higher lipid content than the freshwater fish, whereas shrimps had the lowest lipid content. All the marine fish and shrimps had much higher total n-3 PUFA than n-6 PUFA, while most of the freshwater fish and shrimps demonstrated much lower total n-3 PUFA than n-6 PUFA. This may be the biggest difference in fatty acid composition between marine and freshwater species. The cultured freshwater fish demonstrated higher percentages of total PUFA, total n-3 PUFA, and EPA + DHA than the wild freshwater fish. Two freshwater fish, including bighead carp and silver carp, are comparable to the marine fish as sources of n-3 PUFA.
对 29 种野生和养殖淡水及海水鱼和虾的可食用肉中的脂质含量和脂肪酸组成进行了研究。由于其独特的饮食习惯和营养级，确定了这些物种的脂质含量和脂肪酸组成。大多数海水鱼的脂质含量高于淡水鱼，而虾的脂质含量最低。所有的海水鱼和虾的总 n-3 PUFA 都高于 n-6 PUFA，而大多数淡水鱼和虾的总 n-3 PUFA 都低于 n-6 PUFA。这可能是海洋和淡水物种之间脂肪酸组成的最大差异。养殖淡水鱼的总多不饱和脂肪酸、总 n-3 多不饱和脂肪酸和 EPA+DHA 的百分比均高于野生淡水鱼。两种淡水鱼，包括鳙鱼和鲢鱼，可作为 n-3 多不饱和脂肪酸的来源与海鱼相媲美。
