Fish Oil

Our objective was to evaluate the influence of fish oil fortification on the sensory quality of selected dairy products. Yoghurts, fresh, soft and processed cheeses, butter and cream were fortified at different levels. Sensory quality was evaluated using a scaling method and the ...

For sustainable aquaculture, the removal of marine resource ingredients in fish diets is an important objective. While most studies focus on the replacement of fish oil by vegetable oil, little is known on the nutritional effects of presence (which corresponds to the control diet) or absence of dietary fish oil. We studied fatty acid composition of brush-border membranes and digestive enzyme activities of the intestine and measured the expression and activities of several enzymes involved in the hepatic intermediary metabolism of rainbow trout (Oncorhynchus mykiss) fed for 7 weeks with or without fish oil. The diets were pair-fed to ensure that fish fed either diet had comparable carbohydrate and protein intakes. Absence of fish oil significantly reduced growth rate, protein efficiency and plasma lipid components. Activities of intestinal digestive enzymes were significantly decreased in the anterior intestine in fish fed without fish oil. In liver, dietary fish oil removal did not ...

اثرات جایگزینی روغن ماهی با روغن های گیاهی بر شاخص های رشد و بقاءماهی کپور معمولی(Cyprinuscarpio)به مدت 60 روز مورد بررسی قرار گرفت. 240 قطعه بچه ماهی کپور با میانگین وزنی 5/0±20 گرم تحت 4 تیمار با جيرهغذايی ايزونيتروژنيكو ايزوليپيديك حاوي 10 درصد روغن، تغذیه شدند. تیمار شاهد با جیره¬ای که 100 درصد چربی آن به وسیله روغن ماهی تأمین شده بود تغذیه شدند.تیمار دوم با جیره ای که 100 درصد چربی آن به وسیله روغن سویا، تیمار سوم با جیره ای که 100 درصد چربی آن به وسیله روغن خرما و تیمار چهارم با جیره ای که50 درصد آن به وسیله روغن سویا و 50 درصد دیگر آن به وسیله روغن خرما تأمین شده بود، تغذیه شدند. مطابق با نتایج حاصل از بیومتری در پایان دوره، شاخص‌های رشد همچون درصد افزایش وزن بدن (BWG)، افزایش وزن روزانه (DWG)و درصد نرخ رشد (SGR)، در تیمار تغذیه شده با روغن ماهی به طور معنی داری کمتر بود و تیمارچهارم در هر سه شاخص بیشترین رشد را نشان داد(05/0>P). هیچ اختلاف معنی داری در درصد بازماندگی (SR) گروه ها مشاهده نشد (05/0<P). دراین تحقیق با توجه به شاخص های رشدو بقاء، بهترین تیمار، تیمار چهارم که حاوی 50 درصد روغن سویا و 50 درصد روغن خرما بود، شناخته شد.

Omega-3, hücrelerimizi çevreleyen hücre zarının yapısında bulunan fakat vücutta üretilemeyen yağ asitlerinden oluşur. Bu yağlar, vücudumuzda belli oranda bulunmazsa hücre zarı geçirgenliği bozulur ve ihtiyacımız olan vitaminler, mineraller, proteinler ve hatta oksijen, yeterli düzeyde hücre içine giremez. Dolayısıyla kalp, beyin, kas ve iskelet sistemi, göz, cilt ve ruh sağlığımız için Omega-3 alımına  çok dikkat etmek gerekir. Somon, sardalya, ton ve uskumru gibi soğuk deniz balıklarında Omega-3 oranı yüksektir fakat denizlerdeki ağır metal kirliliğinden dolayı, güvenli Omega-3 aldığımıza emin olamayız. Alaska Somonu derin sulara inmeyen, bu sebeple oradaki ağır metalleri bünyesine almayan bir doğal balıktır. Bu nedenle balık yağı üretiminde tercih edilir.

ABSTRAK Minyak ikan adalah produk perikanan yang mempunyai asam lemak tak jenuh tinggi yang rentan akan oksidasi. Penghambatan oksidasi dilakukan dengan penambahan antioksidan pada minyak. Penggunaan bahan alami sebagai antioksidan dari U. lactuca mampu menghambat oksidasi tersebut. Tujuan penelitian ini adalah untuk mengetahui efektifitas antioksidan selada laut (U. lactuca) dalam menghambat oksidasi. Materi yang digunakan dalam penelitian ini adalah ekstrak U. lactuca, dan minyak ikan. Metode penelitian yang digunakan adalah experimental laboratories dengan menggunakan Rancangan Acak Lengkap (RAL) faktorial yaitu faktor konsentrasi ekstrak U. lactuca (0%; 0,1%; 0,2% dan 0,3%) dan faktor lama penyimpanan (hari ke-0, hari ke-5 dan hari ke-10). Data peroxide value (PV) dan thiobarbituric acid (TBA) dianalisis menggunakan uji ANOVA, dilakukan uji lanjut Beda Nyata Jujur (BNJ), jika ada interaksi perlakuan. Hasil penelitian pendahuluan didapatkan rendemen ekstrak U. lactuca dengan pelarut etanol 96% sebesar 13,549%, nilai fenol 4,59%, flavonoid 0,59% dan aktivitas antioksidan IC50 sebesar 60,975 ppm (kuat). Hasil uji asam lemak pada minyak ikan dengan GC-MS menunjukkan kandungan asam lemak yang paling banyak adalah asam lemak tak jenuh (asam linoleat (omega-6) dan (omega-3)). Hasil penelitian utama didapatkan nilai PV berkisar antara 20,141 sampai 38,196 mEq/kg, dan nilai TBA berkisar antara 10,794 sampai 32,592 mg malonaldehid/kg pada hari ke-0. Berdasarkan hasil penelitian menunjukkan bahwa adanya interaksi antara konsentrasi ekstrak U. lactuca dan lama penyimpanan berpengaruh nyata (P<0,05). Ekstrak U. lactuca 0,2% menghasilkan angka peroksida terendah yaitu 25,606±0,116 mEq/kg, dan 0,1% menghasilkan angka TBA terendah yaitu 26,802 ±0,309 malonaldehide/kg pada hari ke-10. ABSTRACT Fish oil is a fishery product that contains high amount of unsaturated fatty acids, which was easily oxidated. This oxidation process can be inhibited by adding antioxidants. The use of natural antioxidants from U. lactuca known can inhibits the oxidation. The aim of this research was examinated the effectiveness of antioxidants from sea lettuce (U. lactuca) in inhibiting oxidation. Materials used in this research were U. lactuca extract, and fish oil. The methods used are experimental laboratories, and analyzed using Completely Randomized Design (CRD) factorial pattern is divided by a factor of U. lactuca extract concentrations (0%, 0.1%, 0.2% and 0.3%) and factor storage time (days 0, day 5 and day 10). The peroxide value (PV) and thiobarbituric acid (TBA) were analyzed using ANOVA test, then further carried test Honestly Significant Difference (HSD), a treatment interaction. Preliminary results obtained were the yield of U. lactuca extract with 96% ethanol was 13.549%, the phenol content was 4.59%, flavonoids was 0.59%, and the antioxidant activity of IC50 was 60.975 ppm (strong). The results analyzing of fatty acids in fish oil by GC-MS showed that the fatty acid content is at most unsaturated fatty acids. The main research results were PV values obtained were range from 20.141 to 38.196 mEq/kg, and TBA values were ranged from 10.794 to 32.592 mg/kg. Based on the research results show that the interaction between U. lactuca extract concentration and storage time significantly (P<0,05). The result of 0,2% U. lactuca exctract contain peroxide value 25,606±0,116 mEq/kg, and 0,1 % exctract containt TBA value 26,802±0,309 malonaldehide/kg in the tenth day. PENDAHULUAN Ulva lactuca merupakan salah satu jenis alga hijau yang termasuk dalam father seaweed yaitu rumput laut yang dapat dimakan, mempunyai kandungan antioksidan, antibakteri, antijamur dan antitumor. Saat ini U. lactuca hanya dimanfaatkan oleh masyarakat dibeberapa wilayah sebagai bahan pangan dalam keadaan segar (salad) dan olahan (nori). Belum banyak publikasi kajian antioksidan dari spesies U. lactuca dan pengaplikasian ke produk pangan maupun non pangan, sehingga diperlukan kajian mengenai efektifitas Selada

The main objective of this work was to summarise current knowledge on fishmeal  and fish oil as well as identify the research needs and create a roadmap for future  industry-driven research. The main conclusion was that the quality of raw material, fishmeal and - oil are not yet well defined. The real focus by the industry has
mainly been limited to nutrients, such as proteins and fats and other components
that makeup fishmeal. There has been less focus on the health benefits of dietary contents of fishmeal and –oil and the relationship between processing methods and the nutritional and technical properties of fishmeal. In addition, to proactively strengthen the market position and competitiveness, it is crucial for the industry to achieve a common understanding of the needs of their customers in line with a clear profile of the benefits of their products. A communication strategy as well as a research strategy is needed.
Finally, the identity of the industry needs to be clear and transparent to promote a story about the industry to provide a clear and positive image of the industry to be communicated to the society. This means, that acommunication strategy as well as a research strategy must be established, as there is a lack of communication
along the value chain from the industry to the consumers. There is still a lack of understanding by the consumers of why fishmeal is produced, the reasons must be
communicated in such a way that it reaches the average consumer.
The industry members are interested in moving forward to sustain the future growth of the industry. Fishmeal and fish oil production has been prosperous for a very long time, but to remain so, cooperation among all stakeholders is crucial for
continued progress.

Dispersion of PZT powder of average particle size ∼75 nm in commonly used solvent systems for tape casting namely, toluene-ethanol and MEK-ethanol (azeotropic), xylene-ethanol (zeotropic) along with triton x-100, menhaden fish oil and phosphate ester as dispersants has been studied using simple sedimentation experiments. The relative merits of these three solvent systems and dispersants in dispersing PZT powder was analyzed. In all the three solvent systems, phosphate ester was found to be the best dispersant. Xylene-ethanol with phosphate ester gave the excellent dispersion characteristics for nano-PZT powder. The results of initial dispersion studies were confirmed by the formation of defect free, denser and smooth green tapes using xylene-ethanol and phosphate ester, while the other two solvent systems gave defective green tapes. The influence of phosphate ester on dispersion is explained by the dissociation and ionization, and the dominance of electrostatic repulsion even though organic solvent systems were used.

Epidemiological and experimental studies have indicated that consumption of more n-3 long-chain polyunsaturated fatty acids may reduce the risk for a variety of diseases, including cardiovascular, neurological and immunological disorders, diabetes and cancer. This ...

Marine tropical carnivorous (MTC) fish are less tolerant to high dietary lipid compared with cold and temperate climate fish. However, insufficient n-3 long-chain (≥C 20) polyunsaturated fatty acids (LC-PUFA) compromises MTC fish health and growth which requires attention when choosing lipid sources in aqua-feed formulations. Fish oil (FO) has been the major lipid source for feeding key MTC fish. We estimated that more than 200 thousand tonnes of FO were used to feed farmed MTC fish in 2016, representing nearly 25% of global FO production. Nevertheless, recent increases in FO prices and demand, and the foreseen inability of wild fisheries to produce sufficient FO in the future, have created a need for cheaper and more sustainable alternatives. Meta-analysis showed that feeding vegetable oils (VO) to MTC fish can slightly reduce their growth, with a marked decrease in n-3 LC-PUFA content in the fish tissues corresponding with the increased replacement of FO and fishmeal in the diet. Rendered terrestrial animal fat or modulating the bioconversion of n-3 LC-PUFA precursors in VO can be utilised further in MTC fish nutrition with more research recommended on these approaches. Oils and oil-rich meals from non-food marine organisms are rich in n-3 LC-PUFA and represent an underutilised alternative to FO for tropical aquaculture. With oils rich in n-3 LC-PUFA produced from transgenic plants presently gaining regulatory approvals and becoming available as a renewable alternative to FO, aquaculture in the tropics and around the globe is ready to leap into a new phase of sustainable expansion.