Fatty acid composition of wild and cultured northern pike (Esox lucius)
Identifieur interne : 000A93 ( Main/Exploration ); précédent : 000A92; suivant : 000A94Fatty acid composition of wild and cultured northern pike (Esox lucius)
Auteurs : B. Jankowska [Pologne] ; Z. Zak [Pologne] ; T. Mijewski [Pologne] ; M. Szczepkowski [Pologne]Source :
- Journal of Applied Ichthyology [ 0175-8659 ] ; 2008-04.
Abstract
The aim of the study was to determine the effect of diet on the fatty acids composition of cultured northern pike (Esox lucius) fillet (mean body weight, 620 g; age, 2.5 years; commercial feed) profiles when compared with wild pike caught in Lake Dgał Wielki in northern Poland (mean body weight, 570 g; age 3.5 years). Cultured pike fillets contained several times more fat (2.40%) compared with wild fish (0.19%, P < 0.01). The total relative quantity of saturated fatty acids (SFA; % of total fatty acids) and unsaturated fatty acids (USFA) in cultured and wild pike were similar. Monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content differed in wild and cultured fish. Cultured pike contained nearly two times more MUFA (30.90% compared with 15.97%; P < 0.01) but less PUFA (42.04% compared with 58.33%; P < 0.01), n‐3 PUFA (32.42% compared with 41.26%; P < 0.01), and n‐6 PUFA (6.47% compared with 15.79%; P < 0.01). The largest differences were noted with regard to docosahexaenoic acid (DHA) and arachidonic acid (AA), the levels of which in cultured and wild pike were 18.93% vs 27.96% and 0.73% vs 8.60%, respectively (P < 0.01). Quality compositions of the commercial feed and the cultured pike fillets were identical.
Url:
DOI: 10.1111/j.1439-0426.2007.01011.x
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream Istex, to step Corpus: 000E90
- to stream Istex, to step Curation: 000E88
- to stream Istex, to step Checkpoint: 000515
- to stream Main, to step Merge: 000B15
- to stream Main, to step Curation: 000A93
Le document en format XML
<record><TEI wicri:istexFullTextTei="biblStruct"><teiHeader><fileDesc><titleStmt><title xml:lang="en">Fatty acid composition of wild and cultured northern pike (Esox lucius)</title><author><name sortKey="Jankowska, B" sort="Jankowska, B" uniqKey="Jankowska B" first="B." last="Jankowska">B. Jankowska</name></author><author><name sortKey="Zak, Z" sort="Zak, Z" uniqKey="Zak Z" first="Z." last="Zak">Z. Zak</name></author><author><name sortKey=" Mijewski, T" sort=" Mijewski, T" uniqKey=" Mijewski T" first="T." last=" Mijewski">T. Mijewski</name></author><author><name sortKey="Szczepkowski, M" sort="Szczepkowski, M" uniqKey="Szczepkowski M" first="M." last="Szczepkowski">M. Szczepkowski</name></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:81002580E6230A022B9E8229651F348DE58D265E</idno><date when="2008" year="2008">2008</date><idno type="doi">10.1111/j.1439-0426.2007.01011.x</idno><idno type="url">https://api.istex.fr/document/81002580E6230A022B9E8229651F348DE58D265E/fulltext/pdf</idno><idno type="wicri:Area/Istex/Corpus">000E90</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Corpus" wicri:corpus="ISTEX">000E90</idno><idno type="wicri:Area/Istex/Curation">000E88</idno><idno type="wicri:Area/Istex/Checkpoint">000515</idno><idno type="wicri:explorRef" wicri:stream="Istex" wicri:step="Checkpoint">000515</idno><idno type="wicri:doubleKey">0175-8659:2008:Jankowska B:fatty:acid:composition</idno><idno type="wicri:Area/Main/Merge">000B15</idno><idno type="wicri:Area/Main/Curation">000A93</idno><idno type="wicri:Area/Main/Exploration">000A93</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Fatty acid composition of wild and cultured northern pike (Esox lucius)</title><author><name sortKey="Jankowska, B" sort="Jankowska, B" uniqKey="Jankowska B" first="B." last="Jankowska">B. Jankowska</name><affiliation wicri:level="1"><country xml:lang="fr">Pologne</country><wicri:regionArea>Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn</wicri:regionArea><wicri:noRegion>Olsztyn</wicri:noRegion></affiliation></author><author><name sortKey="Zak, Z" sort="Zak, Z" uniqKey="Zak Z" first="Z." last="Zak">Z. Zak</name><affiliation wicri:level="1"><country xml:lang="fr">Pologne</country><wicri:regionArea>Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn</wicri:regionArea><wicri:noRegion>Olsztyn</wicri:noRegion></affiliation></author><author><name sortKey=" Mijewski, T" sort=" Mijewski, T" uniqKey=" Mijewski T" first="T." last=" Mijewski">T. Mijewski</name><affiliation wicri:level="1"><country xml:lang="fr">Pologne</country><wicri:regionArea>Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn</wicri:regionArea><wicri:noRegion>Olsztyn</wicri:noRegion></affiliation></author><author><name sortKey="Szczepkowski, M" sort="Szczepkowski, M" uniqKey="Szczepkowski M" first="M." last="Szczepkowski">M. Szczepkowski</name><affiliation wicri:level="1"><country xml:lang="fr">Pologne</country><wicri:regionArea>Department of Aquaculture, The Stanisław Sakowicz Inland Fisheries Institute, Olsztyn</wicri:regionArea><wicri:noRegion>Olsztyn</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of Applied Ichthyology</title><idno type="ISSN">0175-8659</idno><idno type="eISSN">1439-0426</idno><imprint><publisher>Blackwell Publishing Ltd</publisher><pubPlace>Oxford, UK</pubPlace><date type="published" when="2008-04">2008-04</date><biblScope unit="volume">24</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="196">196</biblScope><biblScope unit="page" to="201">201</biblScope></imprint><idno type="ISSN">0175-8659</idno></series><idno type="istex">81002580E6230A022B9E8229651F348DE58D265E</idno><idno type="DOI">10.1111/j.1439-0426.2007.01011.x</idno><idno type="ArticleID">JAI1011</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0175-8659</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The aim of the study was to determine the effect of diet on the fatty acids composition of cultured northern pike (Esox lucius) fillet (mean body weight, 620 g; age, 2.5 years; commercial feed) profiles when compared with wild pike caught in Lake Dgał Wielki in northern Poland (mean body weight, 570 g; age 3.5 years). Cultured pike fillets contained several times more fat (2.40%) compared with wild fish (0.19%, P < 0.01). The total relative quantity of saturated fatty acids (SFA; % of total fatty acids) and unsaturated fatty acids (USFA) in cultured and wild pike were similar. Monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content differed in wild and cultured fish. Cultured pike contained nearly two times more MUFA (30.90% compared with 15.97%; P < 0.01) but less PUFA (42.04% compared with 58.33%; P < 0.01), n‐3 PUFA (32.42% compared with 41.26%; P < 0.01), and n‐6 PUFA (6.47% compared with 15.79%; P < 0.01). The largest differences were noted with regard to docosahexaenoic acid (DHA) and arachidonic acid (AA), the levels of which in cultured and wild pike were 18.93% vs 27.96% and 0.73% vs 8.60%, respectively (P < 0.01). Quality compositions of the commercial feed and the cultured pike fillets were identical.</div></front></TEI><affiliations><list><country><li>Pologne</li></country></list><tree><country name="Pologne"><noRegion><name sortKey="Jankowska, B" sort="Jankowska, B" uniqKey="Jankowska B" first="B." last="Jankowska">B. Jankowska</name></noRegion><name sortKey=" Mijewski, T" sort=" Mijewski, T" uniqKey=" Mijewski T" first="T." last=" Mijewski">T. Mijewski</name><name sortKey="Szczepkowski, M" sort="Szczepkowski, M" uniqKey="Szczepkowski M" first="M." last="Szczepkowski">M. Szczepkowski</name><name sortKey="Zak, Z" sort="Zak, Z" uniqKey="Zak Z" first="Z." last="Zak">Z. Zak</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Eau/explor/EsturgeonV1/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000A93 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 000A93 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Eau
|area= EsturgeonV1
|flux= Main
|étape= Exploration
|type= RBID
|clé= ISTEX:81002580E6230A022B9E8229651F348DE58D265E
|texte= Fatty acid composition of wild and cultured northern pike (Esox lucius)
}}
| This area was generated with Dilib version V0.6.27. |  |