Please use this identifier to cite or link to this item:
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Determination of n-3 HUFA content in Atlantic salmon flesh based on the lipid content, morphometric measurements and blood fatty acid composition: A modeling approach
Author(s): Schlechtriem, Christian
Bron, James
Tocher, Douglas R
Contact Email:
Keywords: Atlantic salmon
long-chain polyunsaturated fatty acid
fish oil
vegetable oil
fatty acids
Atlantic salmon
Lipoproteins Fish
Dietary supplements
Issue Date: Feb-2009
Date Deposited: 11-Dec-2009
Citation: Schlechtriem C, Bron J & Tocher DR (2009) Determination of n-3 HUFA content in Atlantic salmon flesh based on the lipid content, morphometric measurements and blood fatty acid composition: A modeling approach. Journal of Applied Ichthyology, 25 (1), pp. 120-123.
Abstract: Fish are the most important source of n-3HUFA in the human diet and, with declining wild stocks, an increasing proportion is being provided by aquaculture. Paradoxically fish diets have traditionally used fish oil and meal themselves derived from wild fisheries. Continued aquaculture development requires fish oil to be replaced with vegetable oils, the only sustainable alternative. However, vegetable oils lack n-3 HUFA and so flesh from fish reared on these diets can also have reduced n-3 HUFA and thus reduced nutritional quality. This accepted, flesh n-3 HUFA content should be an economically important trait, but to be included in the breeding goal the trait must be measurable. In the present study, we investigated whether flesh n-3 HUFA content of salmon can be estimated in a non-fatal way. We showed that a general regression model based on flesh lipid content, morphometric and blood fatty acid measurements could estimate and predict flesh n-3HUFA content. This would allow a choice from a range of selection methods, including mass selection or within family selection, if this important flesh quality trait would be included in future breeding programmes for salmon.
DOI Link: 10.1111/j.1439-0426.2009.01169.x
Rights: The publisher does not allow this work to be made publicly available in this Repository. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author; you can only request a copy if you wish to use this work for your own research or private study.
Licence URL(s):

Files in This Item:
File Description SizeFormat 
TAPAS2.pdfFulltext - Accepted Version284.87 kBAdobe PDFUnder Embargo until 2079-03-01    Request a copy

Note: If any of the files in this item are currently embargoed, you can request a copy directly from the author by clicking the padlock icon above. However, this facility is dependent on the depositor still being contactable at their original email address.

This item is protected by original copyright

Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.

The metadata of the records in the Repository are available under the CC0 public domain dedication: No Rights Reserved

If you believe that any material held in STORRE infringes copyright, please contact providing details and we will remove the Work from public display in STORRE and investigate your claim.