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  • 1
    Electronic Resource
    Electronic Resource
    Seasonal variations in fat content and fatty acid composition of male and female coregonid‘ bondella’ from Lake Maggiore and landlocked shad from Lake Como (Northern Italy) (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 48 (1996), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: The Lake Maggiore bondella Coregonus macrophthalmus use perivisceral adipose tissue for gonadal development (with particular evidence in females), and muscle fat as an energy source. Females use mainly saturated fatty acids (SFA) for energy purposes, while males use monounsaturates (MUFA) also. During vitellogenesis, females can also mobilize fatty acid precursors of gonadal highly unsaturated fatty acids of the ω3 family from muscle tissue, but in both sexes specific retention of docosahexaenoic acid (DHA=22: 6ω3) in muscle is evident. Landlocked shad, unlike several freshwater fishes, can utilize the liver as well as body cavity and muscle as a fat reserve depot. The perivisceral fat stored during the feeding period appears to be utilized mainly for winter energy maintenance requirements. Lipid reserves from liver and muscle are also mobilized to meet the requirements resulting from gonadal development. In particular, females seem to use liver reserves, especially 18: 1ω9, more than males, to meet the demands of ovogenesis. In the muscle, SFA are used mainly for energy purposes. During gonadal development, specific muscular and hepatic ω3 highly unsaturated fatty acids (ω3 HUFA=20: 5 + 22: 5 + 22: 6) and ω6 HUFA (20: 4+22: 4+22: 5) retention is evident in both sexes, while fatty acid precursors of ω3 and ω6 HUFA are mobilized, especially from muscle tissue.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1996.tb01433.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Quantification of cholesterol oxidation products in commercial fish meals and their formation during storage (2000)
    Oxford, UK : Blackwell Science Ltd
    Aquaculture research 31 (2000), S. 0 
    Details
    ISSN: 1365-2109
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Twenty-two samples of commercial fish meals from Norway, Chile and Peru were analysed for cholesterol and oxysterols using gas chromatography. Cholesterol content ranged from 25.2 to 64.8 g kg−1 total lipids. Detectable levels of the oxysterols 7β-hydroxycholesterol and 7-ketocholesterol were found and their identity was confirmed by gas chromatography-mass spectrometry. Samples of fish meal exhibited wide variability in oxysterols content, 7β-hydroxycholesterol ranging from 3.9 to 105.6 mg kg−1 total lipids (0.4–9.4 mg kg−1 dry matter) and 7-ketocholesterol from 2.0 to 56.2 mg kg−1 total lipids (0.2–5.0 mg kg−1 dry matter). The formation of 7β-hydroxycholesterol and 7-ketocholesterol in one sample of Norse LT94 fish meal stored at room temperature was also studied. Oxysterol content increased during the first 42 days of storage by about 350% and then decreased with further storage. The low amount of oxysterols measured indicates a limited degree of cholesterol oxidation in commercially available fish meals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.1365-2109.2000.00504.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Effects of dietary lipid sources on flavour volatile compounds of brown trout (Salmo trutta L.) fillet (2004)
    Berlin, Germany : Blackwell Verlag GmbH
    Journal of applied ichthyology 20 (2004), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The high cost and unpredictable availability of fish meal and fish oil (FO) forced feed mill companies to look for alternative ingredients for aquafeeds. In this study, the effects of alternative dietary lipid sources [FO as control, canola oil (CO), oleine oil (OO), poultry fat (PF) and pork lard (PL)] in trout feed on flavour volatile compounds occurring in brown trout (Salmo trutta L.) fillet were evaluated after 70 days of feeding (rearing temperature 14.6°C). Total amounts of volatile compounds identified were higher for fillets of fish fed diets containing only FO as lipid sources. Total amount of alcohols and aldehydes of the fillets were linearly directly related to the percentage content of polyunsaturated fatty acids (PUFA) n-3 of brown trout flesh. The use of alternative dietary lipid sources, modifying the fillet fatty acids composition, affect the total amount of volatile compounds and, changing the relative amount of each volatile compound, affect the flavour of the fish flesh.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1046/j.0175-8659.2003.00522.x
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    Paper (German National Licenses)
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