影响大口鲤营养品质的脂肪酸组成因素

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-05-25 DOI:10.3989/gya.0444221

N. Şen Özdemir, M. Koyun, F. Caf, M. Kırıcı

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引用次数: 0

摘要

本研究旨在评估不同因素（季节、性别、地点、总脂、体重和长度）对大白鳍鱼脂肪酸组成和营养品质的影响。通过PERMANOVA、主坐标（PCO）和相似性范围的聚类分析对结果进行评估。在显著的固定效应范围内，采用多重排列对距离矩阵进行了相似性分析（ANOSIM）（p<0.05）。C18:1ω9、EPA和DHA是所有因素组中影响营养质量的最重要的脂肪酸。总脂量、季节和长度因素对C。巨大瘤。夏春季是C。根据AI（动脉粥样硬化性指数）、TI（血栓形成性指数）和h/h（∑低胆固醇血症/∑高胆固醇血症脂肪酸指数）。此外，年龄、性别和体重对营养质量没有影响。研究表明C。宏观是一种潜在的人类营养鱼肉，其脂肪酸组成具有较高的营养价值。

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Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus

This study aimed to evaluate the effect of different factors (season, gender, location, total lipid, weight and length) on the fatty acid composition and nutritional quality of Cyprinion macrostomus. The results were evaluated through PERMANOVA, principal coordinates (PCO), and cluster analysis for similarity ranges. An analysis of similarity (ANOSIM) was performed on the distance matrix using multiple permutations within a significant fixed effect (p < 0.05). C18:1ω9, EPA and DHA were the most important fatty acids which had an effect on the nutritional quality in all the factor groups. Total lipid amount, season and length factors were the most influential on the fatty acid compositions of C. macrostomus. Summer and Spring were the best the periods for the good nutritional quality of C. macrostomus in terms of AI (Atherogenicity index), TI (Thrombogenicity index) and h/H (Σhypocholesterolemic/Σhypercholesterolemic fatty acid index). In addition, station, gender and weight had no effect on nutritional quality. The study indicated that C. macrostomus is a potential fish meat for human nutrition with high nutritional value in terms of fatty acid composition.

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality