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AOAC. 1990. Association of official analytical chemists, official methods of analysis, 15th ed. AOAC, Washington, DC.

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Lipid Contents, Fatty Acid Profiles and Nutritional Quality of Nine Wild Caught Freshwater Fish Species of the Yangtze Basin, China

1College of Fisheries, Huazhong Agricultural University, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan, P. R. China

2Key Laboratory of Pesticide and Chemical Biology of Ministry of Education, College of Chemistry, Central China Normal University, Wuhan, P. R. China

3Donghu Experimental Station of Lake Ecosystems, State Key Laboratory of Freshwater Ecology and Biotechnology of China, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, P. R. China

4Jiangxi Academy of Environmental Sciences, Nanchang, P. R. China


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 7, 388-394
DOI: 10.12691/jfnr-2-7-10
Copyright © 2014 Science and Education Publishing

Cite this paper:
Zhimin Zhang, Lianhua Liu, Congxin Xie, Dapeng Li, Jun Xu, Meng Zhang, Min Zhang. Lipid Contents, Fatty Acid Profiles and Nutritional Quality of Nine Wild Caught Freshwater Fish Species of the Yangtze Basin, China. Journal of Food and Nutrition Research. 2014; 2(7):388-394. doi: 10.12691/jfnr-2-7-10.

Correspondence to: Min  Zhang, College of Fisheries, Huazhong Agricultural University, Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Wuhan, P. R. China. Email: zhm7875@mail.hzau.edu.cn

Abstract

Owing to the favorable effects of essential fatty acids on human health, a great degree of interest on fatty acid profiles and nutritional quality of fish species have been of interest in the recent years. The present study investigated the lipid content, fatty acid profiles and nutritional quality in nine freshwater fish species from the Ganjiang River in the Yangtze basin, China. Results showed that total lipid content of the dorsal muscle was 0.59–2.2% and that was inversely linked to moisture content (r2 = 0.79, p < 0.01). Wide ranges of monounsaturated fatty acids (MUFA) (21.83 to 50.53%) and polyunsaturated fatty acids (PUFA) (19.43 to 45.60%) were found. The ratios of n-3 to n-6 PUFA ranged from 0.25 to 1.16 (p < 0.001). N-3 PUFA was dominated by eicosapentaenoic and docosahexaenoic acids varying from 2.77 to 15.11% of total fatty acids. Indices of atherogenicity and thrombogenicity (IA and IT) based on fatty acid compositions ranged from 0.36 to 0.52 and 0.36 to 0.64 in all species, respectively (p < 0.001). These results indicated fatty acid profiles were different among the fish species and the potential of these species as dietary source of essential fatty acids from the nutritional standpoint.

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