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Comparison of Fatty Acid Composition between Farmed and Wild Indian White Shrimps, <i>Fnneropenaeus indicus</i>

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Author(s): Hossein Ouraji | Abolghasem Esmaeili Fereidoni | Majid Shayegan | Shima Masoudi Asil

Journal: Food and Nutrition Sciences
ISSN 2157-944X

Volume: 02;
Issue: 08;
Start page: 824;
Date: 2011;
Original page

Keywords: Omponent | Formatting | Style | Styling | Insert

ABSTRACT
The aim of this study is comparison of fatty acid profile between wild and farmed Indian white shrimps. According to the score-plot produced by the principle component analysis the wild Indian white shrimp showed a fatty acid composition clearly different from the farmed Indian white shrimp. In both groups, palmitic acid (16:0) and oleic acid (18: 1n-9) were the main SFA and MUFA, respectively. Based on results, the wild shrimp contained a higher level (P < 0.05) of n-3 poly unsaturated fatty acids, whereas farmed shrimp contained a high level of n-6 poly unsaturated fatty (P < 0.05). Arachidonic acid (20: 4n-6), eicosapentaenoic acid (20: 5n-3) and docosahexaenoic acid (22: 6n-3) were significantly higher in wild shrimps. The n-3/n-6 fatty acids ratio was significantly higher in wild shrimps (P < 0.05). The comparison demonstrated that the nutritional value of wild shrimps is better than farmed shrimp and fatty acid profile of commercial diets should be reformed in order to maintenance of farmed shrimps nutritional value.
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