FN Archimer Export Format
PT J
TI Red muscle of small pelagic fishes’ fillets are high-quality sources of essential fatty acids
BT 
AF Mathieu-Resuge, Margaux
   Le Grand, Fabienne
   Brosset, Pablo
   Lebigre, Christophe
   Soudant, Philippe
   Vagner, Marie
   Pecquerie, Laure
   Sardenne, Fany
AS 1:1,2;2:4;3:3;4:2;5:4;6:5;7:5;8:5;
FF 1:;2:;3:;4:PDG-RBE-HALGO-LBH;5:;6:;7:;8:;
C1 University of Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzane, France
   UMR DECOD (Ecosystem Dynamics and Sustainability), Ifremer, INRAE, Institut Agro, Plouzané, France
   UMR DECOD (Ecosystem Dynamics and Sustainability), Institut Agro, Ifremer, INRAE, Rennes, France
   University of Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzane, France
   University of Brest, CNRS, IRD, Ifremer, LEMAR, F-29280, Plouzane, France
C2 UBO, FRANCE
   IFREMER, FRANCE
   INST AGRO RENNES-ANGERS, FRANCE
   CNRS, FRANCE
   IRD, FRANCE
SI BREST
SE PDG-RBE-HALGO-LBH
UM LEMAR
   DECOD
IN WOS Ifremer UMR
   WOS Cotutelle UMR
   copubli-france
   copubli-p187
   copubli-univ-france
IF 4.3
TC 2
UR https://archimer.ifremer.fr/doc/00831/94249/101636.pdf
LA English
DT Article
CR CGFS : CHANNEL GROUND FISH SURVEY
   CGFS2020
   EVHOE 2020
   EVHOE EVALUATION HALIEUTIQUE OUEST DE L'EUROPE
BO Thalassa
DE ;Dark muscle;Neutral lipids;Polar lipids;Fatty acids;European sardine;Anchovy;Biomolecule
AB Small pelagic fishes such as sardine and anchovy are among the richest species in essential fatty acids that are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), whose bioavailability may depend on its esterification to polar or neutral lipids. The EPA and DHA quantities in neutral and polar lipids were compared in sardine (from the English Channel) and anchovy (from the Bay of Biscay) fillets, and in red and white muscle separately. Sardine fillets had the highest EPA+DHA content (760±670 vs 370±510 mg/100 g in anchovy fillets), mainly because of their largest proportion of lipid-rich red muscle and its relatively high lipid content. However, DHA esterified to polar lipids was higher in anchovy than in sardine fillet (270±60 vs 230±30 mg/100 g). EPA+DHA content were higher in red than white muscle for both species. This study highlights the nutritional interest of red muscle to provide essential dietary fatty acids to consumers, and the necessity to consider its importance in nutrition studies. 
PY 2023
PD JUN
SO Journal Of Food Composition And Analysis
SN 0889-1575
PU Elsevier BV
VL 120
UT 000978292500001
DI 10.1016/j.jfca.2023.105304
ID 94249
ER

EF