Characteristic fatty acids
|
|
- Cody McBride
- 7 years ago
- Views:
Transcription
1 Manipulating Atlantic salmon, Salmo salar, fillet fatty acids: Can we go from fish to plant and back again? Malcolm Jobling NFH, University of Tromsø, 9037 Tromsø, Norway The fatty acid compositions of fish often bear a close resemblance of those of their food, and the fatty acids present in salmon fillets are influenced by the types of oils used in feed formulation. General background Plant (vegetable) and marine fish oils differ in the types of fatty acids they contain (Table 1), so the fatty acid compositions of salmon fed plant and fish oils also differ (Figure 1). Table 1. Summary of fatty acids characteristic of some plant (vegetable) and fish oils used in fish feeds. Fatty acids of the (n-6) and (n-3) series are the essential fatty acids, i.e. animals must obtain them via their diet. EPA [20:5 (n-3)] and DHA [22:6 (n-3)] are the major (n-3) highly-unsaturated fatty acids (HUFAs). Characteristic fatty acids Plant oils Fish oils 16:0 Palm, Cottonseed 20:1 isomers Herring, Capelin 18:1 (n-9) 18:2 (n-6) Rape, Olive, Sunflower, Palm Soya, Maize, Cottonseed, Sunflower 22:1 isomers Herring, Capelin 20:5 (n-3) Anchovy, Sardine, Menhaden 18:3 (n-3) Linseed 22:6 (n-3) Marine fish oils 1
2 Plant (vegetable) oils are characterised by 18-carbon (18C) fatty acids of the (n-9), (n-6) and (n-3) series, whereas marine fish oils contain higher percentages of (n-3) HUFAs, particularly EPA and DHA. It is the (n-3) HUFAs that have been found to be beneficial for several aspects of human health. They are required for normal neural and sensory development in babies and small children, and may also reduce the risk of heart disease and some forms of cancer in adults. As a result of this there is currently a focus on the influences that plant (vegetable) oils and fish oils have on the compositions and sensory attributes of fish fillets. 50 Fillet fatty acids (%) (n-6) Fatty acids Plant oil (n-3) Fatty acids Fish oil Figure 1. Plant (vegetable) and marine fish oils impart marked differences to the fatty acid profiles of Atlantic salmon, Salmo salar, fillets. Fish given feeds containing plant oils tend to have high fillet concentrations of (n-6) fatty acids, whereas salmon fed marine fish oils deposit large amounts of (n-3) HUFAs (particularly EPA and DHA) in the fillet fat. 2
3 Given this background it would an advantage to be able to predict the time-course of the change in the fillet fatty acid profile following the introduction of feeds with different types of oils. There are two inter-related research challenges linked to this problem to find a model that describes how fillet fatty acid profiles change following introduction of a new type of feed to be able to provide estimates of the time required for fillet fatty acid profiles to stabilise following the feed change The means of change There are two main ways in which tissue fatty acid profiles may be changed following a change in feed oil composition; these may be termed wash-out and dilution. The dictionary definition of wash-out is to remove, eradicate or carry away. Thus, with wash-out a change in the fatty acid profile of a fillet would arise primarily as a result of metabolism and turnover ( burning off ) of fatty acids mobilised from the existing stores. Dilution is defined as a reduction in strength that results from the addition of more material. As such, with dilution a change in fatty acid profile would arise because the existing fatty acid stores become diluted as the fish grow, and accumulate and deposit fatty acids obtained from the diet. Incorporation of fatty acids into fish tissues is influenced by a number of factors. These include: preferential incorporation of specific fatty acids into the tissue lipids preferential metabolism ('burning off') of some fatty acids modification of fatty acid structure (i.e. by chain elongation or desaturation). 3
4 If the factors relating to transformation and metabolism dominate following a change in the source of dietary fatty acids the prediction of tissue compositional changes will be extremely difficult. On the other hand, if these factors play a minor role in governing changes in tissue fatty acid composition following a switch from a feed containing plant (vegetable) oil to one containing fish oil, and dilution is most important, the change in fatty acid composition becomes relatively easy to model. The dilution model In a dilution model it is assumed that: the initial fatty acid content becomes diluted as the fish grow and deposit increasing amounts of fat dietary fatty acids are deposited in the tissues without influencing the metabolism or turnover of existing fatty acid stores incorporation of dietary fatty acids into the fat occurs in the same way independent of the fatty acid compositions of the existing stores. A dilution model describes the change in the percentage of a given fatty acid in a tissue when increasing quantities of fatty acids are added. When there is a change to a new type of feed the fatty acid profiles of the test fish change over time as more fatty acids are deposited in the tissues. The fatty acid profiles of these test fish gradually come to resemble those of fish that have been fed this feed for prolonged periods (the latter are a reference group that provide the basis for comparison). The mathematical model The mathematical description of dilution is: P T = P R + [(P I - P R )/(Q T /Q I )] 4
5 P T is the percentage of a fatty acid in the tissues of the test fish at time T, P I is the initial percentage and P R is the percentage of the fatty acid in the reference group. Q I is the initial total amount of fatty acids (or total fat) present, and Q T is the amount present at time T. The equation can be transformed to: (P T - P R )/(P I - P R ) = 1/(Q T /Q I ) This means that a plot of (P T - P R )/(P I - P R ) against Q T /Q I gives a curve that tends towards an asymptotic value at infinite Q T /Q I, giving a 'law of diminishing returns' relationship. Does this type of curve describe the changes we observe when we change the types of oils in fish feeds? The model was first tested using data from a study of feed oils (plant vs. fish) and dietary fat concentrations (high, ca. 34% vs. low, ca. 22%) on growth and fatty acid profiles of several tissues (fillet, viscera and carcass) of Atlantic salmon parr and post-smolt. The changes in the percentages of three fatty acids, typical of plant oils, were examined following the introduction of a feed containing fish oil. The three fatty acids studied were 18:1, 18:2 (n-6) and 18:3 (n-3). The curves fitted to the observed changes were almost identical to the ideal dilution model, so the results of this first test looked very promising. Figure 2 shows the plot for the pooled data of the three fatty acids [18:1, 18:2 (n-6) and 18:3 (n-3)] as an example. 5
6 1,0 (P T - P R)/(P I - P R) 0,8 0,6 0,4 0,2 (P T - P R )/(P I - P R ) = 0.995(Q T /Q I ) (R 2 = 0.899; N = 180) 0, Q T /Q I Figure 2. The ratios of % change [(P T - P R )/(P I - P R )] of the three fatty acids 18:1, 18:2 (n-6) and 18:3 (n-3) in relation to changes in total fat (Q T /Q I ) in the fillet, viscera and carcass of Atlantic salmon following a change from feeds containing plant oil to ones containing fish oil. The circles indicate the observed values and the solid line is the fitted power curve regression. The calculated regression indicated in the figure is very close to the ideal dilution curve equation. The test was then repeated using the changes in the percentages of the three fatty acids in the fillet (Figure 3). Once again the curve fitted to the observations was very similar to an ideal dilution curve. 6
7 1,0 0,8 (P T - P R )/(P I - P R ) = (Q T /Q R ) (R 2 = 0.923; N = 60) (P T - P R )/(P I - P R ) 0,6 0,4 18:1 18:2 (n-6) 18:3 (n-3) 0,2 0, Q T /Q I Figure 3. The ratio of % change [(P T - P R )/(P I - P R )] of three fillet fatty acids [18:1, 18:2 (n-6) and 18:3 (n-3)] in relation to changes in total fat (Q T /Q I ) in Atlantic salmon fillets following a change from feeds containing plant oils to ones containing fish oil. The small symbols are the observed values, the solid line is the fitted power curve regression, and the large grey-tone circles indicate values calculated using the ideal dilution curve equation. As a final check the concordance between the predicted percentages of the fatty acids (from the dilution model) and those found in the fillets 98 days after the feed switch (observed values) was examined (Figure 4). Values were very similar, giving a regression that was extremely close to a 'line of equality' (a regression that has a slope of 1 and passes through the origin). 7
8 % Predicted from dilution model Predicted = Observed (R 2 = 0.996; N = 12) 18:1 18:2 (n-6) 18:3 (n-3) % Observed after 98 days of feeding Figure 4. Plot showing the degree of concordance between the fillet percentages of 18:1, 18:2 (n-6) and 18:3 (n-3) predicted by the dilution model and the percentages of the same fatty acids observed in the fillets 98 days after a change from feeds containing plant oil to ones containing fish oil. The observed values are the mean SD for six fish per sample. Conclusions from the modelling The results provide evidence that a simple dilution model can be used to describe the change in fillet fatty acid profile of Atlantic salmon following a change in feed oil type fatty acid catabolism and turnover ('burning-off') play only a minor role in governing the compositional changes preferential incorporation and structural modification, i.e. elongation and desaturation, of fatty acids are of limited importance in modulating the fillet fatty acid profiles of salmon that are feeding and growing well. 8
9 Applications and implications The dilution model can be used to make predictions about the changes in fatty acid compositions of salmon fillets that occur following a change from feeds containing one type of oil to another (e.g. from plant oil to marine fish oil). However, for the predictions to be accurate quite a lot of information is needed: The % of the fatty acids present in the fillet at the time of the feed change, i.e. P I The % of the same fatty acids present in the fillet fat of the 'reference' fish, i.e. P R An estimate of Q T /Q I, which requires information about: the growth, or size increase, of the fish from the time of the feed change until the time of harvest possible changes in the mass of the fillet relative to body mass, i.e. fillet yield possible changes in the fat % in the fillet over the feeding period. The size increase of the fish from the time of the feed change to harvest will be predetermined (e.g. growth from 1 kg 5 kg), so will not create problems for the estimation. Both fillet yield and fillet fat % change with increasing fish size, so these factors must be taken into account when making predictions. There is probably sufficient information about these changes in farmed Atlantic salmon to enable 'reference' (literature) values to be used for making predictions. Fillet yield increases with growth of small salmon, but in farmed salmon above ca. 2 kg in body weight the yield remains fairly stable at about 55% (54-58%). 9
10 Atlantic salmon deposit increasing amounts of body fat as they grow, and the fat % in the fillet and cutlet increase as the fish increase in body size (Figure 5). The rate of increase tends to be higher in small salmon than in larger fish, so fat % approaches a plateau when salmon reach large size. 25 Cutlet (NQC) fat (%) Fish weight (kg) Figure 5. Fat % in the cutlets (NQC = Norwegian Quality Cut) of farmed Atlantic salmon of different sizes (body weights, kg). The reliance upon 'reference' values will be adequate for most practical purposes, when a 'rough-and-ready' estimate of the change in fillet fatty acids will suffice. The use of 'reference' values would also reduce the numbers of analyses needed each time a prognosis (prediction) is made. 10
11 Is the dilution model also suitable to describe fillet fatty acid changes in other fish species? Atlantic salmon is a 'medium-fat' fish. The fillets of wild salmon often contain 4-8% lipid, but the fillets of large, farmed fish may have about 20% fat. The salmon fillet contains a lot of storage fat, and the fatty acid composition of the fat generally follows that of the feed quite closely. On the other hand, some species of fish, termed 'lean' fish (<2% fillet lipid), have very little storage fat in the fillet. One such species is the Atlantic cod, Gadus morhua. In the 'lean' species the fillet lipids are dominated by the structural, cell-membrane phospholipids. The phospholipids contain high proportions of 16:0, 18:1 (n-9), 20:5 (n-3) and 22:6 (n-3), and their fatty acid profiles are less responsive to change following a change of diet than are those of the storage fats. One consequence of this is that the dilution model may not provide an adequate description of the changes in the fillet fatty acid profiles of 'lean' fish following a switch in dietary oil source. Can we go from fish to plant and back again? This was the question posed in the title. When looking at the fatty acids in the salmon fillet it seemed that the fatty acids derived from plant oils became diluted over time, rather than being completely eliminated or eradicated. In other words, traces of the fatty acids characteristic of the plant oils remained even after a prolonged period of feeding with fish oils, so a complete restoration of fatty acid composition would not seem to be possible. This also means that the 'plant type' fatty acids could probably be used as 'markers' (or 'tracers') to map the dietary history of the fish. 11
12 Even though traces of the 'plant type' fatty acids will remain detectable in the fillet for a prolonged period following a dietary change there is little cause for concern. Over time the dilution would become so pronounced that the 'plant type' fatty acids would have little practical significance in terms of either conceptions about the salmon being a 'seafood product', or with respect to its nutritional value to consumers as a supplier of the 'healthpromoting' (n-3) HUFAs. Further reading: Bell, J.G. (1998) Current aspects of lipid nutrition in fish farming. In: Biology of Farmed Fish (ed. by K.D. Black & A.D. Pickering), pp Sheffield Academic Press, Sheffield. Higgs, D.A. & Dong, F.M. (2000) Lipids and fatty acids. In: Encyclopedia of Aquaculture (ed. by R.R. Stickney), pp John Wiley & Sons, New York. Jobling, M. (2001) Nutrient partitioning and the influence of feed composition on body composition. In: Food Intake in Fish (ed. by D. Houlihan, T. Boujard & M. Jobling), pp Blackwell Scientific, Oxford. Jobling, M. (2003) Do changes in Atlantic salmon, Salmo salar L., fillet fatty acids following a dietary switch represent wash-out or dilution? Test of a dilution model and its application. Aquaculture Research 34, Jobling, M. (in press) Are modifications in tissue fatty acid profiles following a change in diet the result of dilution? Test of a simple dilution model. Aquaculture (available on line via Science Direct) 12
13 Jobling, M., Larsen, A.V., Andreassen, B., Olsen, R.L. & Sigholt, T. (2002) Influence of a dietary shift on temporal changes in fat deposition and fatty acid composition of Atlantic salmon post-smolt during the early phase of seawater rearing. Aquaculture Research 33, Sargent, J.R., Tocher, D.R. & Bell, J.G. (2002) The Lipids. In: Fish Nutrition, Third edition (ed. by J.E. Halver & R.W. Hardy), pp Academic Press, San Diego. 13
Study seminar. Dirdal, May 2013
Study seminar Dirdal, May 2013 We have reduced marine ingredients by half in 7 years Average Inclusion in EWOS AS Feeds 70% Fishmeal Fishoil 60% 50% 40% 30% 20% 10% 0% 2005 2006 2007 2008 2009 2010 2011
More informationFish and seafood consumption in Norway Benefits and risks Norwegian scientific committee for food safety, March 2006 English summary
Fish and seafood consumption in Norway Benefits and risks Norwegian scientific committee for food safety, March 2006 English summary The assignment Fish and other seafood contain substances that have a
More informationFatty Acids in Cultivated and Wild Fish
Fatty Acids in and Fish By Joyce A. Nettleton, DSc, Elmhurst, IL Abstract. Some years ago, the U.S. Dept. of Agriculture undertook a study of the nutrient profile of the leading species of cultivated and
More informationWhy are Carlson FISH OILS (and Calamari Oils) important for me?
The Eskimo Paradox Years ago, scientists were perplexed with the healthy arteries of the Greenland Inuit (Eskimo) population. Although their diet was rich in fatty foods such as salmon, whale, and seal
More informationKnowledge makes the difference
You become what you eat. Feeds for productive and healthy fish and healthy consumers Einar Wathne, Deputy COO EWOS DAY ZERO March 6 - Marine Innovation Seminar/ NASF 2012 Knowledge makes the difference
More informationR&D in a Global Salmon Farming Company
R&D in a Global Salmon Farming Company Petter Arnesen Technical Director, Marine Harvest ASA Salmon Industry in Chile and Norway How can research and technology development help meet our challenges? Trondheim
More informationThe Skinny on Feeding Fat to Horses
The Skinny on Feeding Fat to Horses Lori K. Warren, PhD, PAS Department of Animal Sciences, Institute of Food and Agricultural Sciences, University of Florida If you ve visited a feed store lately or skimmed
More informationAre You Afraid of Fat?
Omega Fatty Acids Are You Afraid of Fat? Many people are! Have you ever purchased the low or no fat version of a food? Did you know that fat is simply replaced by sugar in these products? Examples: Low
More informationWhat a re r Lipids? What a re r Fatty y Ac A ids?
2010 - Beef Cattle In-Service Training Inclusion of Lipids into Beef Cattle Diets Reinaldo F. Cooke, Ph. D. Oregon State University EOARC, Burns What are Lipids? Organic compounds Plant and animal compounds
More informationDiet and Arthritis. Dr Áine O Connor Nutrition Scientist. British Nutrition Foundation. 2011 The British Nutrition Foundation
Diet and Arthritis Dr Áine O Connor Nutrition Scientist British Nutrition Foundation Outline Background What is arthritis? What are the common forms? Body weight and arthritis Diet and arthritis Nutrients
More informationLet s Talk Oils and Fats!
Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson: Short, face-to-face training session
More informationCarlson Cod Liver Oil contains the important omega-3s, DHA & EPA.
CodBrochure135L_Layout 1 7/19/13 10:34 AM Page 3 has been awarded the prestigious Superior Taste Award by the International Taste & Quality Institute in Europe for their Carlson Cod Liver Oil products.
More informationOMEGA 3 REPORT. Source: www.omega-3-forum.com and www.myfoodforhealth.com
OMEGA 3 REPORT Source: www.omega-3-forum.com and www.myfoodforhealth.com BACKGROUND INFORMATION AURI has received several requests for technical assistance related to omega 3 and omega 6 fatty acids and
More informationRestore and Maintain treatment protocol
Restore and Maintain treatment protocol Combating inflammation through the modulation of eicosanoids Inflammation Inflammation is the normal response of a tissue to injury and can be triggered by a number
More informationNorit Activated Carbon for Purification of Edible Oils
Infosheet Food Norit Activated Carbon for Purification of Edible Oils 1. Introduction Crude vegetable oils and marine oils can be polluted by carcinogenic Polycyclic Aromatic Hydrocarbons (PAH) and/or
More informationProspects for using insect products in aqua feeds
Prospects for using insect products in aqua feeds Erik-Jan Lock DTI 13.11.14 Presentation outline Aquafeeds for Atlantic salmon. What is it made of and what has changed during the past 25 years Studies
More informationINSTITUTE OF AQUACULTURE, UNIVERSITY OF STIRLING AND IFFO, THE MARINE INGREDIENTS ORGANISATION JULY 2016
PROJECT TO MODEL THE USE OF FISHERIES BY-PRODUCTS IN THE PRODUCTION OF MARINE INGREDIENTS, WITH SPECIAL REFERENCE TO THE OMEGA 3 FATTY ACIDS EPA AND DHA INSTITUTE OF AQUACULTURE, UNIVERSITY OF STIRLING
More informationNutrients: Carbohydrates, Proteins, and Fats. Chapter 5 Lesson 2
Nutrients: Carbohydrates, Proteins, and Fats Chapter 5 Lesson 2 Carbohydrates Definition- the starches and sugars found in foods. Carbohydrates are the body s preferred source of energy providing four
More informationHow many kilos of feed fish does it take to produce one kilo of farmed fish, via fishmeal and fish oil in feed?
How many kilos of feed fish does it take to produce one kilo of farmed fish, via fishmeal and fish oil in feed? Key Points 1. The correct FIFO (Fish in: Fish out) for the conversion of wild feed fish to
More informationMARINOL ENHANCING EVERYDAY HEALTH WITH THE ESSENTIAL BENEFITS OF OMEGA-3 EPA/DHA
MARINOL ENHANCING EVERYDAY HEALTH WITH THE ESSENTIAL BENEFITS OF OMEGA-3 EPA/DHA OMEGA-3 ABSOLUTELY ESSENTIAL People are increasingly looking for food products and ingredients that will help them live
More informationNutritional Support of the Burn Patient
Nutritional Support of the Burn Patient Objectives To understand the principles of normal nutrient utilization and the abnormalities caused by burn injury To be able to assess nutrient needs To be able
More informationI The THREE types of LIPIDS
LECTURE OUTLINE Chapter 5 The Lipids: Fats, Oils, Phospholipids and Sterols I The THREE types of LIPIDS A. Triglycerides (fats & oils)- the MAJOR type of lipid in food and humans. 1. 2 parts of triglyceridesa)
More informationUsing LCA models to inform about industry-led efforts to reduce the ecological footprint of farmed salmon from feed and other inputs "
Using LCA models to inform about industry-led efforts to reduce the ecological footprint of farmed salmon from feed and other inputs " Authors Jason Mann (EWOS Canada, presentation) Louise Buttle (EWOS
More informationThe role of palm oil in a sustainable dairy industry
Richard Kirkland September 2011 The role of palm oil in a sustainable dairy industry This is the final article in the series looking at issues relating to the sustainability and use of palm oil in the
More informationWATER HARVESTING AND AQUACULTURE FOR RURAL DEVELOPMENT INTRODUCTION TO AQUACULTURE
WATER HARVESTING AND AQUACULTURE FOR RURAL DEVELOPMENT INTRODUCTION TO AQUACULTURE 2 INTERNATIONAL CENTER FOR AQUACULTURE AND AQUATIC ENVIRONMENTS AUBURN UNIVERSITY 3 INTRODUCTION More than one-fourth
More informationNUTRITION OF THE BODY
5 Training Objectives:! Knowledge of the most important function of nutrients! Description of both, mechanism and function of gluconeogenesis! Knowledge of the difference between essential and conditionally
More informationLab 2 Biochemistry. Learning Objectives. Introduction. Lipid Structure and Role in Food. The lab has the following learning objectives.
1 Lab 2 Biochemistry Learning Objectives The lab has the following learning objectives. Investigate the role of double bonding in fatty acids, through models. Developing a calibration curve for a Benedict
More informationNUTRITION MACRONUTRIENT RATIO
It s that time of year again when we say goodbye to summertime shorts, slops and vests and say hello to long pants, coats and thermal underwear. While most people despise the chilly winter, for those of
More informationRecommended Daily Fat Intake
Recommended Daily Fat Intake Total calories per day Saturated fat in grams Total fat in grams 1,600 18 or less 53 2,000 1 20 or less 65 2,200 24 or less 73 2,500 1 25 or less 80 2,800 31 or less 93 Read
More informationDietary Fat Supplements and Body Condition: Does Fatty Acid Profile Matter? James K. Drackley, Professor of Animal Sciences
Dietary Fat Supplements and Body Condition: Does Fatty Acid Profile Matter? James K. Drackley, Professor of Animal Sciences Does Fatty Acid Profile Matter? How does the balance of the major energy-related
More informationBEST & WORST FOODS FOR BELLY FAT
Belly fat is worse for you than fat elsewhere on your body. Excess accumulation of belly fat is more dangerous than excess fat around your hips and thighs. Belly fat is associated with serious health problems,
More informationBedriftens samfunnsansvar
Bedriftens samfunnsansvar Mørekonferansen Ålesund 25. november 2014 Lise Bergan Kommunikasjonsdirektør Agenda Hva slag selskap er Cermaq Hva er samfunnsansvar for Cermaq Hvordan jobber vi med samfunnsansvar
More informationFish In - Fish Out (FIFO) Ratios explained
Fish In - Fish Out () Ratios explained By Andrew Jackson One of the long continued debates in aquaculture is the use of fishmeal and fish oil in feeds and the amount of wild fish it takes to produce farmed
More informationMethyl groups, like vitamins, are
Methyl groups are essential for the body to function properly and must be obtained from the diet The need for methyl groups increases under stress Chapter 11 Betaine a new B vitamin Methyl groups reduce
More informationCholesterol made simple!
Cholesterol made simple! Cholesterol is the biggest risk factor for heart disease and also increases your risk of stroke and circulatory disease - Heart UK The Cholesterol Charity What is Cholesterol and
More informationTitle: 5 Advantages Of Getting Your Health Care Degree Online
抰 5 Advantages Of Getting Your Health Care Degree Online 549 Ten years ago, who would have thought you could get an education without attending classes? The Internet has made wonderful things possible,
More informationNutrition and Parkinson s Disease: Can food have an impact? Sarah Zangerle, RD, CD Registered Dietitian Froedtert Memorial Lutheran Hospital
Nutrition and Parkinson s Disease: Can food have an impact? Sarah Zangerle, RD, CD Registered Dietitian Froedtert Memorial Lutheran Hospital Importance of Nutrition & Parkinson s Disease Good nutrition
More informationLipids. There are 2 types of lipids; those that contain the structural component of a fatty acid; and
Lipids Lipids are biomolecules that contain fatty acids or a steroid nucleus. soluble in organic solvents, but not in water. named for the Greek word lipos, which means fat. extracted from cells using
More informationFarmed Or Wild? Both Types Of Salmon Taste Good And Are Good For You
marketplace Farmed Or Wild? Both Types Of Salmon Taste Good And Are Good For You Pamela D. Tom University of California Davis Sea Grant Extension Program Food Science and Technology Department 1 Shields
More informationBlood clot in atheroma. help make vitamin D and hormones, like oestrogen and testosterone, in your body.
CHOLESTEROL This factsheet explains what cholesterol is and why too much cholesterol in your blood is harmful. It also provides information regarding cholesterol testing and tips to help reduce your blood
More informationFoods with a high fat quality are essential for healthy diets. Dr. H. Zevenbergen Unilever Research&Development
Foods with a high fat quality are essential for healthy diets Dr. H. Zevenbergen Unilever Research&Development Agenda Main dietary sources of fat Basic technology and production of oils, margarines and
More informationDetailed Course Descriptions for the Human Nutrition Program
1 Detailed Course Descriptions for the Human Nutrition Program Major Required Courses NUTR221 Principles of Food Science and Nutrition Credit (Contact) Hours 2 CH(2 Theory) Prerequisites Course Description
More informationSection C. Diet, Food Production, and Public Health
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike License. Your use of this material constitutes acceptance of that license and the conditions of use of materials on this
More informationCouncil for Responsible Nutrition
WHITE PAPER Long Chain Omega-3 Fatty Acids in Human Health HEART HEALTH: The Role of Eicosapentaenoic, Docosahexaenoic, & Alpha-Linolenic Acids (EPA, DHA, and ALA) Council for Responsible Nutrition. White
More informationThe Holman Omega 3 Test Report www.omega3test.com
Date: 3/31/11 ID: 11387 Patient: Ben Bishop Sample Date: 3/22/11 The Holman Omega 3 Test Report www.omega3test.com Select Key Omega 3 and Omega 6 Fatty Acids Result () Typical USA (Control) () Percent
More informationPediatrics. Specialty Courses for Medical Assistants
Pediatrics Specialty Courses for Medical Assistants 7007 College Boulevard, Suite 385 Overland Park, Kansas 66211 www.ncctinc.com t: 800.875.4404 f: 913.498.1243 Pediatrics Specialty Certificate Course
More informationINFLUENCE OF STOCKING DENSITY ON THE GROWTH PERFORMANCE OF RAINBOW TROUT AND BROWN TROUT GROWN IN RECIRCULATION SYSTEM
150 Bulgarian Journal of Agricultural Science, 14 (No 2) 2008, 150-154 National Centre for Agrarian Sciences INFLUENCE OF STOCKING DENSITY ON THE GROWTH ERFORMANCE OF RAINBOW TROUT AND BROWN TROUT GROWN
More informationOMEGA-3 FISH OIL The perfect complement to chiropractic care
OMEGA-3 FISH OIL The perfect complement to chiropractic care WHAT ARE OMEGA-3S? Omega-3s are essential fatty acids nutrients that are required for optimal health but cannot be produced by our bodies, and
More informationChallenges in animal feed production - focus on sustainable raw material supply
Challenges in animal feed production - focus on sustainable raw material supply Cycle meeting 26. may - 2014 Hallgeir Sterten Felleskjøpet Fôrutvikling AS Outline Global trends feed and food Situation
More informationControlling Late Egg Weight in Broiler Breeders
Controlling Late Egg Weight in Broiler Breeders Ali Yavuz, Senior Technical Service Manager and Dr. Antonio Kalinowski, Nutritionist October 2014 Summary Controlling egg weight in broiler breeders late
More informationfor reviewing the information in this booklet.
Alzheimer s Australia would like to thank Associate Professor Michael Woodward Medical Director, Aged & Residential Care Services, Austin Health Chief Medical Advisor, Alzheimer s Australia Vic for reviewing
More informationFood Sources of Omega-3 Fats
Food Sources of Omega-3 Fats Information about Omega-3 Fats Omega-3 fats have many functions in our body and are important for good health. There are three kinds of omega-3 fats: o ALA (alpha-linolenic
More information-FREE FATTY ACID POWDER FORMS
DHA (Docosahexaenoic acid) EPA (Eicosapentaenoic acid) -FREE FATTY ACID POWDER FORMS International Patent Application PCT/IN2012/000309 PCT/IN2012/000310 IDENTIFYING LICENSING PARTNERS About Company NVAS
More informationFish Oil, Omega 3 Fatty Acids, EPA and DHA. And the Whole Stinking Story! By: Terry Lemerond
Fish Oil, Omega 3 Fatty Acids, EPA and DHA And the Whole Stinking Story! By: Terry Lemerond Scientific publications praising the merits of omega-3 s have reached an astronomical figure. Most people today
More information3.2 Extent of food losses and waste
4 3. Extent of food losses and waste 3.1 Food volumes produced Figure 1 illustrates the 2007 production volumes of all commodity groups in their primary form, including animal feed products (which are
More informationDo delivery rate and pellet size affect growth rate in Atlantic salmon (Salmo salar L.) raised under semi-commercial farming conditions?
Aquaculture 224 (2003) 79 88 www.elsevier.com/locate/aqua-online Do delivery rate and pellet size affect growth rate in Atlantic salmon (Salmo salar L.) raised under semi-commercial farming conditions?
More informationHow To Traceability
Emerging Issues in International Trade for Fish and Fishery Products Felix Dent Fishery Industry Officer Fish Products, Trade and Marketing Service FAO of the UN Emerging Issues in International Seafood
More informationCORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE
CORPORATE HEALTH LOWERING YOUR CHOLESTEROL & BLOOD PRESSURE What is Cholesterol? What s wrong with having high cholesterol? Major risk factor for cardiovascular disease Higher the cholesterol higher the
More informationFAT 411: Why you can t live without it
FAT 411: Why you can t live without it In the many nutrition talks I have done in the past, I have received numerous questions surrounding the somewhat misunderstood macronutrient of fat. Question range
More informationThe Structure and Function of Macromolecules: Carbohydrates, Lipids & Phospholipids
The Structure and Function of Macromolecules: Carbohydrates, Lipids & Phospholipids The FOUR Classes of Large Biomolecules All living things are made up of four classes of large biological molecules: Carbohydrates
More informationThe healthiest omega-3s EPA & DHA are found mainly in fish oil and fishmeal
The healthiest omega-3s EPA & DHA are found mainly in fish oil and fishmeal A guide to the long chain omega-3 fatty acids, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) in fish oil INTERNATIONAL
More informationCourse Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology
Course Curriculum for Master Degree in Food Science and Technology/ Department of Nutrition and Food Technology The Master Degree in Food Science and Technology / Department of Nutrition and Food Technology,
More informationThe DIGESTION and TRIGLYCERIDE FORM
The DIGESTION and THE IMPORTANCE OF THE TRIGLYCERIDE FORM Our bodies have been efficiently digesting and metabolizing essential fatty acids (EFAs) for thousands of years. The human body transports and
More informationDr Erhard Briendenhann
Dr Erhard Briendenhann Protein Research Foundation Soya processing nutritional and financial benefits Sponsored by: Protein Research Foundation SOYBEAN PROCESSING Nutritional and financial benefits Dr
More informationBiodiesel From Microalgae
Biodiesel From Microalgae Lipid synthesis in microalgal cultures Shuo Yao Jingquan Lu Anders Brandt Claes Gjermansen Klaus Breddam Oil yield l/ha/year Soybean 400 Sunflower 1000 Jathropha 2000 Oil Palm
More informationMost limiting amino acid concept...
Review... Proteins are composed of amino acids Amino acids are the essential nutrients The dietary provision of amino acids in correct amount and provisions determines the adequacy of the protein in the
More informationWhy Take a High Concentrate Fish Oil?
MedOmega Fish Oil 2800: Balanced, high-concentrate fish oil rich in omega-3 s DHA and EPA Our bodies require DHA and EPA for optimal health. DHA and EPA are recognized in today s scientific research as
More informationPros and Cons of Dieting
Pros and Cons of Dieting If losing weight is your goal, here is some information on the top ten most popular diets. Knowing the outcomes, side effects and what to expect before changing eating habits can
More informationThe Holman Omega 3 Test Report www.omega3test.com
Date: 11/21/11 ID: 1285801 Patient: Andrea Crocker Sample Date: 10/17/11 The Holman Omega 3 Test Report www.omega3test.com Select Key Omega 3 and Omega 6 Fatty Acids Result () Typical USA (Control) ()
More informationNutrition Education Competencies Aligned with the California Health Education Content Standards
Nutrition Education Competencies Aligned with the California Health Education Content Standards Center for Nutrition in Schools Department of Nutrition University of California, Davis Project funded by
More informationInterpretation of Financial Statements
Interpretation of Financial Statements Author Noel O Brien, Formation 2 Accounting Framework Examiner. An important component of most introductory financial accounting programmes is the analysis and interpretation
More informationEssential Source Omega-3
Product Sales Training Guide Essential Source Omega-3 Dietary Supplement The Essential Source Omega-3 Product Sales Training Guide has been created to assist you in understanding the product s intended
More informationFATTY ACIDS IN DERMATOLOGY
1 FATTY ACIDS IN DERMATOLOGY 2 FATTY ACIDS IN DERMATOLOGY Table of Contents I. PUFA AND EFA : WHO ARE THEY? WHERE DO THEY COME FROM?... 5 II. MAIN ROLES OF EFA... 7 A. Structural role... 7 1. Intercellular
More information4. What does the word Skrei mean? The word Skrei comes from the Norse word skrida which means to wander or walk.
Skrei Q & A 1. What is Skrei? 2 2. What is quality-labeled Skrei? 2 3. What is involved in acquiring the quality standard for Skrei? 2 4. What does the word Skrei mean? 2 5. How does Skrei differ from
More informationDetermination of Specific Nutrients in Various Foods. Abstract. Humans need to consume food compounds such as carbohydrates, proteins, fats,
Determination of Specific Nutrients in Various Foods Abstract Humans need to consume food compounds such as carbohydrates, proteins, fats, and vitamins to meet their energy requirements. In this lab, reagents
More information10.1 The function of Digestion pg. 402
10.1 The function of Digestion pg. 402 Macromolecules and Living Systems The body is made up of more than 60 % water. The water is found in the cells cytoplasm, the interstitial fluid and the blood (5
More informationThe Production and Use of High-Valued Canola Protein Concentrates
The Production and Use of High-Valued Canola Protein Concentrates David D. Maenz Chief Scientific Officer MCN BioProducts Inc. Conventional Canola Processing Whole seed Solvent extraction or double press
More informationCHALLENGES WHEN DESIGNING MODELS FOR INFECTIOUS DISEASES
CHALLENGES WHEN DESIGNING MODELS FOR INFECTIOUS DISEASES L.-H. Johansen & A.-I. Sommer, Fiskeriforskning, Tromsø, Norway. The interaction between host, virus and environment affects disease development
More informationUnderstanding CNCPS and CPM: Biology, Modeling, and Best Cost Applications for Balancing the Nutrient Requirements in Dairy Diets
Understanding CNCPS and CPM: Biology, Modeling, and Best Cost Applications for Balancing the Nutrient Requirements in Dairy Diets T. R. Overton, M. E. Van Amburgh, and L. E. Chase Department of Animal
More informationIt is important to know that some types of fats, like saturated and trans fat, can raise blood cholesterol levels.
Healthy Eating You are what you eat! So before you even shop for food, it is important to become a well informed, smart food consumer and have a basic understanding of what a heart healthy diet looks like.
More informationSelected regulations and future development of salmon farming in Norway
Stirling, 8 October 2013 Selected regulations and future development of salmon farming in Norway Ulf Winther, Research Director, SINTEF Fisheries and Aquaculture 1 My presentation in brief Glimpses of
More informationAn introduction to the biochemistry of diet.
An introduction to the biochemistry of diet. SEPA BioScience Montana Module 3 Introduction: The following provides a basic introduction to the biochemistry of three major nutritional components of your
More informationHealth Benefits of Grass-Fed Products
Health Benefits of Grass-Fed Products As you will see, products from pastured animals are ideal for your health. Similar to wild game, they contain the amounts and kinds of nutrients that your body "expects"
More informationThis material is based on work supported by the U.S. Department of Agriculture, Extension Service & the U.S. EPA
Revised April 1992 (reformatted May 2000) A Workbook for Certified Pesticide Applicators To accompany the VHS tape "Pesticides in the Environment" Based on materials developed by: Colorado State University
More informationFat Content in Ground Meat: A statistical analysis
Volume 25: Mini Workshops 385 Fat Content in Ground Meat: A statistical analysis Mary Culp Canisius College Biology Department 2001 Main Street Buffalo, NY 14208-1098 culpm@canisius.edu Mary Culp has been
More informationFood Allergy Gluten & Diabetes Dr Gary Deed Mediwell 314 Old Cleveland Road Coorparoo 4151 3421 7488
Food Allergy Gluten & Diabetes Dr Gary Deed Mediwell 314 Old Cleveland Road Coorparoo 4151 3421 7488 SUMMARY Type 1 diabetes Onset common in Children Insulin requiring Immune origins with attack on the
More informationHealth Maintenance: Controlling Cholesterol
Sacramento Heart & Vascular Medical Associates February 18, 2012 500 University Ave. Sacramento, CA 95825 Page 1 What is cholesterol? Cholesterol is a fatty substance. It has both good and bad effects
More informationWhat is Geriatric? Geriatric Nutrition of Companion Animals. Age Chart. Diseases Associated with Older Pets
Geriatric Nutrition of Companion Animals What is Geriatric? Aging is a biologic process that results in progressive reduction of one s ability to maintain oneself under stress, leading to increased vulnerability
More informationThe role of diet on the longevity of elderly Europeans: EPIC-Elderly
The role of diet on the longevity of elderly Europeans: EPIC-Elderly A study in the context of the European Prospective Investigation into Cancer and Nutrition (EPIC) An EU funded Research Project. Project
More informationAppendix: Description of the DIETRON model
Appendix: Description of the DIETRON model Much of the description of the DIETRON model that appears in this appendix is taken from an earlier publication outlining the development of the model (Scarborough
More informationFLORA PRO-ACTIV SPREAD ACTIVELY LOWERS CHOLESTEROL ABSORPTION
FLORA PRO-ACTIV SPREAD ACTIVELY LOWERS CHOLESTEROL ABSORPTION A STEP TOWARDS A HEALTHIER HEART Flora pro-activ contains plant sterols, which are designed to be consumed as part of a healthy diet and lifestyle,
More informationSINPE trial, Ann Surg 2009. Overall morbidity. Minor Major. Infectious Non infectious. Post-hoc analysis WL < %5 (n=379) WL between 5-10% (n=49)
Chinese International Symposium on Nutritional Oncology Changchun, June 20-21 2014 IMMUNONUTRITION IN CANCER PATIENTS IMMUNONUTRITION IN SURGERY OBJECTIVE To get the patient undergoing major surgery for
More informationNORWAY ROYA L S A L M ON PRESENTATION Q1 2016. Oslo, 4 May 2016 Charles Høstlund, CEO Ola Loe, CFO 1
PRESENTATION Q1 2016 Oslo, 4 May 2016 Charles Høstlund, CEO Ola Loe, CFO 1 AGENDA: Highlights for the period Segment information Green licenses Group financials Markets Outlook 2 Highlights in Q1 2016
More informationNutrient Reference Values for Australia and New Zealand
Nutrient Reference Values for Australia and New Zealand Questions and Answers 1. What are Nutrient Reference Values? The Nutrient Reference Values outline the levels of intake of essential nutrients considered,
More informationFEEDING MANUAL Feed manual TOPIGS Finishers
FEEDING MANUAL Feed manual TOPIGS Finishers TOPIGS Support & Development Updated: 13 August 2012 Copyright TOPIGS Feeding advice Tempo progeny Target Group: Nutritionists and Farm managers Explanation:
More informationEFFECT OF DIETARY OLIVE POMACE OIL AND L-CARNITINE ON GROWTH AND CHEMICAL COMPOSITION OF AFRICAN CATFISH, CLARIAS GARIEPINUS (BURCHELL, 1822)
14 The Israeli Journal of Aquaculture Bamidgeh 56 (1), 2004, 14-21. EFFECT OF DIETARY OLIVE POMACE OIL AND L-CARNITINE ON GROWTH AND CHEMICAL COMPOSITION OF AFRICAN CATFISH, CLARIAS GARIEPINUS (BURCHELL,
More informationName: Hour: Elements & Macromolecules in Organisms
Name: Hour: Elements & Macromolecules in Organisms Most common elements in living things are carbon, hydrogen, nitrogen, and oxygen. These four elements constitute about 95% of your body weight. All compounds
More informationThe importance of dietary EPA & DHA omega-3 fatty acids in the health of both animals and humans
The importance of dietary EPA & DHA omega-3 fatty acids in the health of both animals and humans UNDERSTANDING FATTY ACIDS Fatty acids like amino acids are one of the fundamental building blocks of life.
More informationRecirculation of water in fish farming
Recirculation of water in fish farming Status in farming of salmon Founding of a new forum Yngve Ulgenes SINTEF Vann og miljø tlf 73 59 23 81 yngve.ulgenes@sintef.no www.sintef.no 1 Some history About
More informationMargarines and Heart Disease. Do they protect?
Margarines and Heart Disease Do they protect? Heart disease Several studies, including our own link margarine consumption with heart disease. Probably related to trans fatty acids elevate LDL cholesterol
More information