Seasonal variations in proximate and fatty acid compositions of female common sole (Solea solea)

By Mahmut Ali Gökçe, O. Taşbozan, M. Celik, S. Tabakoğlu. 2004

121 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d6134629f6e2b2bf7c48175c8f89e470b466f8c2

Citations in the corpus

• Effect of boiling and frying on the content of essential polyunsaturated fatty acids in muscle tissue of four fish species (2007, unknown): “…± 0.003 0.003 ± 0.000 22:5x3 0.031 ± 0.012 0.029 ± 0.004 0.020 ± 0.003 22:6x3 1.23 ± 0.219 0.866 ± 0.223 0.918 ± 0.188 Total FA 5.57 ± 1.749 4.93 ± 0.343 3.74 ± 0.319 Total x3 1.27 ± 0.135 0.898 ± 0.269 0.941 ± 0.108 Total x6 0.075 ± 0.016 0.055 ± 0.012 0.101 ± 0.012 x3/x6 19.7 ± 4.34 21.1 ± 1.02…”
• Dietary protein source or energy levels have no major impact on growth performance, nutrient utilisation or flesh fatty acids composition of market-sized Senegalese sole (2011, unknown): “The present work clearly showed that the use of low fat diets inmarketable fish size is still effective in producing an n-3 rich product (34–35%) with levels of both DHA and EPA even higher than those reported in muscle of wild fish (Gökçe et al., 2004), and can contribute to the human health benefi”