Volume 19, Issue 4 (Iranian South Medical Journal 2016)                   Iran South Med J 2016, 19(4): 549-558 | Back to browse issues page

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Gholipour M, Ghorbani Vaghei R, Javaheri Baboli M. Study of concentration of omega-3 and omega-6 fatty acids in Persian Gulf,s wild and farmed green tiger shrimp (P.semisulcatus) in the limited area of Bushehr province water. Iran South Med J 2016; 19 (4) :549-558
URL: http://ismj.bpums.ac.ir/article-1-813-en.html
Study of concentration of omega-3 and omega-6 fatty acids in Persian Gulf,s wild and farmed green tiger shrimp (P.semisulcatus) in the limited area of Bushehr province water
Mostafa Gholipour * 1, Reza Ghorbani Vaghei2 , Mehran Javaheri Baboli3
1- Department of fisheries, Faculty of Agriculture and Natural Resources Islamic Azad Iniversity, Ahwaz branch , shrimp748@ yahoo.com
2- Iran Shrimp Research Center, Bushehr
3- Department of fisheries, Faculty of Agriculture and Natural Resources Islamic Azad Iniversity, Ahwaz branch
Abstract:   (5271 Views)

Background: Sea foods contain high level of unsaturated fatty acids. The aim of this study is comparison of ώ3 and ώ6 levels in wild and farmed green tiger shrimp (P.semisulcatus).

Materials and Methods: in this study 120 shrimps (wild=60 and farmed=60) selected. Analysis of Fatty acids was performed by Gas Chromatography. Two-factor variance difference analysis used for demonstration the effects of main factor (sex and environment) and their interactions.

Results: Three fatty acids included linoleic, Decosahexaenoic (DHA) and eicosapentaenoic (EPA) were the most dominant fatty acids in the wild and farmed species. Among ώ6 fatty acids, the farmed shrimp contained a higher level of linoleic acids (P>0.05) whereas in ώ3 fatty acids, eicosapentaenoic acid (EPA) and eicosathereanoic acid were significantly higher in wild shrimps. The n-3/n-6 fatty acids ratio was similar in two groups. The comparison of DHA/EPA ratio did not show difference between wild and farmed shrimps and this ratio was affected by sex.

Conclusion: Comparison between two groups showed that the concentration of fatty acids is relatively to each other in wild and farmed shrimp.

Keywords: green tiger shrimp, omega 3 fatty acids, omega 6 fatty acids, Persian Gulf
Full-Text [PDF 482 kb]   (1584 Downloads)    
Type of Study: Original | Subject: Disorders of Systemic, Metabolic or Environmental Origin
Received: 2015/02/3 | Accepted: 2015/08/15 | Published: 2016/09/7
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