Open AccessComparison of Fatty Acid Composition between Farmed and Wild Indian White Shrimps, <i>Fnneropenaeus indicus</i>
Author(s) -
Hossein Ouraji,
Fereidoni Abolghasem Esmaeili,
Shayegan Majid,
Asil Shima Masoudi
Publication year - 2011
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2011.28113
Subject(s) - shrimp , docosahexaenoic acid , oleic acid , eicosapentaenoic acid , biology , fatty acid , palmitic acid , food science , arachidonic acid , unsaturated fatty acid , polyunsaturated fatty acid , saturated fatty acid , zoology , biochemistry , fishery , enzyme
The aim of this study is comparison of fatty acid profile between wild and farmed Indian white shrimps. According to the score-plot produced by the principle component analysis the wild Indian white shrimp showed a fatty acid composition clearly different from the farmed Indian white shrimp. In both groups, palmitic acid (16:0) and oleic acid (18: 1n-9) were the main SFA and MUFA, respectively. Based on results, the wild shrimp contained a higher level (P < 0.05) of n-3 poly unsaturated fatty acids, whereas farmed shrimp contained a high level of n-6 poly unsaturated fatty (P < 0.05). Arachidonic acid (20: 4n-6), eicosapentaenoic acid (20: 5n-3) and docosahexaenoic acid (22: 6n-3) were significantly higher in wild shrimps. The n-3/n-6 fatty acids ratio was significantly higher in wild shrimps (P < 0.05). The comparison demonstrated that the nutritional value of wild shrimps is better than farmed shrimp and fatty acid profile of commercial diets should be reformed in order to maintenance of farmed shrimps nutritional value