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  • 1995-1999  (3)
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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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  • 2
    Electronic Resource
    Electronic Resource
    Fatty acid composition of some coregonid species (Coregonus spp.) from different European lakes (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of applied ichthyology 12 (1996), S. 0 
    Details
    ISSN: 1439-0426
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology , Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The muscle tissue of coregonid ‘lavarello’ (Coregonus forma hybrida) from Lake Bolsena (Central Italy), ‘bondella’ (C. macrophthalmus) from Lake Maggiore (Northern Italy) and ‘bondelle’ (C. macrophthalmus) from Lake Neuchǎtel (Switzerland), sampled during the whitefishes' growth season, were analysed to evaluate the fat content and the fatty acid composition. In fact, the lipid profile of the muscle is strongly subjected to environmental influence and, as a consequence, its use as a parameter allowing ‘identification of origin’ of the fish products may be possible. ω3 HUFA (highly unsaturated fatty acids = C 20:5 + C 22:5 + C 22:6) content of fish from Lake Bolsena was lower than in coregonid from Lake Maggiore, while the saturated fraction (SFA) was higher. Fish from Lake Neuchǎtel showed a lower ω3 HUFA proportion than in the two other lakes. These data demonstrate that significant differences in fatty acid composition occur in similar fish species living in different lakes. Further studies are required to identify the role of each environmental variable, with special attention to temperature and food range.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1439-0426.1996.tb00061.x
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  • 3
    Electronic Resource
    Electronic Resource
    Aspartic acid racemization in fish meal as induced by thermal treatment (1996)
    Oxford, UK : Blackwell Publishing Ltd
    Aquaculture nutrition 2 (1996), S. 0 
    Details
    ISSN: 1365-2095
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: The effect of heat treatment during fish meal processing on amino acid racemization was studied. The hydrolysis-induced racemization rate (R) and the d-isomer content in the sample before hydrolysis (I) were differentiated by means of deuterium labelling and gas chromatography-mass spectrometry (GC-MS) analysis in selected ion monitoring mode. A preliminary experiment on laboratory-made herring meals cooked at 125°C for different time intervals showed aspartic acid (Asp) as the only amino acid with significant racemization before hydrolysis. Aspartic acid racemization rate appeared to be a nearly linear function of the duration of thermal treatment (R2= 0.93; P 〈 0.01). Analyses were carried out on several samples of commercial fish meals from different origin. Low-temperature-dried fish meals had a d-Asp content, expressed as I= 100 [d-isomer concentration before hydrolysis / (d- +l-isomer concentration before hydrolysis)], at less than 1%, while the d-isomer content of high-temperature dried fish meals exceeded 2%. Differences between the two commercial categories were statistically significant (P 〈 0.001). Further studies are required in order to evaluate the effects of d-Asp in protein of fish feeds and the role of the raw material and processing parameters in inducing amino acid racemization in protein of fish meals.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2095.1996.tb00014.x
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