Citation
Jayasinghe J.A.G., . and Mubarak A.M., . and Wimalasena S., . and Wijesundara R.C., . Fatty acid composition of some Sri Lanka fish and prawns with special reference to omega-3 fatty acids. pp. 35-42. ISSN 1505-5337
Abstract
The lipid content and the fatty acid composition of the edible portion of ten species of fish and four fish species of prawns commonly eaten in Sri Lanka were examined. The data were compared with five other recent studies where the latitude ranged form 5-10 degree N to 45-65 degree S. The range of fish total lipid contents was high in all six data sets as was the range in percentage composition of the main lipid classes saturated monounsaturated n-6 and n-3. The major difference between marine fish lipids and prawn lipids is among polyunsaturated fatty acids; EPA predominates in prawns while DHA predominates in marine fish. Further the content of n-6 acids in Sri Lankan prawn lipids is also high. Sri Lankan prawns has a low mean lipid content (1.03 percent) and a more limited range of fatty acid composition that the six fish species but had a higher minimum level of n-6 acids; 10.2 percent compared to 1.3 percent - 4 percent for the six fish studies. From the dietary aspect prawns should provide the lowest amount of all four lipid classes due to their low fat content.
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Abstract
The lipid content and the fatty acid composition of the edible portion of ten species of fish and four fish species of prawns commonly eaten in Sri Lanka were examined. The data were compared with five other recent studies where the latitude ranged form 5-10 degree N to 45-65 degree S. The range of fish total lipid contents was high in all six data sets as was the range in percentage composition of the main lipid classes saturated monounsaturated n-6 and n-3. The major difference between marine fish lipids and prawn lipids is among polyunsaturated fatty acids; EPA predominates in prawns while DHA predominates in marine fish. Further the content of n-6 acids in Sri Lankan prawn lipids is also high. Sri Lankan prawns has a low mean lipid content (1.03 percent) and a more limited range of fatty acid composition that the six fish species but had a higher minimum level of n-6 acids; 10.2 percent compared to 1.3 percent - 4 percent for the six fish studies. From the dietary aspect prawns should provide the lowest amount of all four lipid classes due to their low fat content.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | FISHES |
| AGROVOC Term: | FATTY ACIDS |
| AGROVOC Term: | PRAWNS AND SHRIMPS |
| AGROVOC Term: | SAMPLING |
| AGROVOC Term: | FISH EXTRACTS |
| AGROVOC Term: | FISH OILS |
| AGROVOC Term: | SRI LANKA PECES |
| AGROVOC Term: | ACIDOS GRASOS |
| AGROVOC Term: | GAMBAS Y CAMARONES |
| AGROVOC Term: | MUESTREO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:52 |
| URI: | http://webagris.upm.edu.my/id/eprint/17546 |
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