Please use this identifier to cite or link to this item:
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Polyunsaturated fatty acid content of wild and farmed tilapias in Thailand: Effect of aquaculture practices and implications for human nutrition
Author(s): Karapanagiotidis, Ioannis T
Bell, Michael
Little, David Colin
Yakupitiyage, Amararatne
Rakshit, Sudip K
Contact Email:
Keywords: fatty acids
Oreochromis niloticus
human nutrition
Issue Date: 14-Jun-2006
Date Deposited: 9-Aug-2012
Citation: Karapanagiotidis IT, Bell M, Little DC, Yakupitiyage A & Rakshit SK (2006) Polyunsaturated fatty acid content of wild and farmed tilapias in Thailand: Effect of aquaculture practices and implications for human nutrition. Journal of Agricultural and Food Chemistry, 54 (12), pp. 4304-4310.
Abstract: The total lipid content and fatty acid composition of the muscle tissue of tilapia (Oreochromis niloticus) and of hybrid red tilapia (Oreochromis sp.) from different culture systems and from the natural and artificial environment of Thailand were compared. Wild fish and fish reared under the most extensive conditions had a more favorable fatty acid profile for human consumption as they contained higher proportions of 18:3n-3, 20:5n-3, and 22:6n-3, higher n-3/n-6 PUFA ratios, and lower proportions of 18:2n-6. The muscle tissue of intensively cultured fish was characterized by increased fat deposition that was mainly saturated and monounsaturated fatty acids and 18:2n-6. It is undesirable for the consumer to reduce 20:5n-3 and 22:6n-3 in farmed tilapia and replace them with elevated 18:2n-6. It is recommended that the amount of 18:2n-6 in the feed of the intensively reared tilapia should be reduced by substituting vegetable oils rich in 18:2n-6 with oils rich in 18:1n-9 and/or 18:3n-3.
DOI Link: 10.1021/jf0581877
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 
littled_agandfoodchem_2006.pdfFulltext - Published Version64.37 kBAdobe PDFUnder Embargo until 2999-12-15    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.