Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish. A Review

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F20%3A43878665" target="_blank" >RIV/62157124:16270/20:43878665 - isvavai.cz</a>
Result on the web
<a href="https://www.journalajfar.com/index.php/AJFAR/article/view/30082" target="_blank" >https://www.journalajfar.com/index.php/AJFAR/article/view/30082</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.9734/ajfar/2019/v5i430082" target="_blank" >10.9734/ajfar/2019/v5i430082</a>

Result language
angličtina
Original language name
Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish. A Review
Original language description
Fish farming has a long tradition in Central Europe. Aquaculture is highly developed here and even so, freshwater fish meat consumption is still very low. Freshwater fish meat is an important source of n-3 long-chain polyunsaturated fatty acids (PUFA), principally eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which have an indisputable effect on human health and prevent the genesis of human coronary disease. Previous researches revealed many aspects affecting the PUFA quantity. In general, the fatty acid composition of fish lipids affects age, seasonal change, nutrition, sex, reproductive cycle, geographical location, etc. This review represents a step towards the characterization of the fatty acid composition of economically important freshwater fish species from different points of view, including the above-mentioned factors and taking into consideration the way of stunning and differences of lipid composition in individual fish body sections.
Czech name
—
Czech description
—

Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)