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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

40103 - Fishery

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Asian Journal of Fisheries and Aquatic Research

ISSN

2582-3760

e-ISSN

—

Svazek periodika

5

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

IN - Indická republika

Počet stran výsledku

10

Strana od-do

1-10

Kód UT WoS článku

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EID výsledku v databázi Scopus

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