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Differences in Cardiac Health Improvement Indices in the Fatty Acids Composition of Caspian Sea Wild and Farmed Beluga (Huso huso) Caviar
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Shahrzad Barimani1    , Masoud Hedayatifard1 , Ali Motamedzadegan2 , Abbas Bozorgnia1 |
1- Islamic Azad University
2- Agricultural and Natural Resources University |
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Abstract: (2651 Views) |
| Proximate, fatty acid compositions and nutritional quality indices of lipids between the caviar of wild and farmed Caspian Sea Beluga (Huso huso) sturgeon and their cardiovascular effects have been compared. Protein, lipid, moisture and ash were analyzed by using standard methods of proximate composition analysis and fatty acids profile determined by gas chromatography method. The fatty acid composition varied in both wild and farmed Beluga caviars, but they did no differ in proximate compositions. The most notable difference (p<0.05) was the higher concentration of linoleic acid (C18:2n6) in farmed Beluga caviar (8.32%) than wild ones (0.37%). The total ω-3 in wild caviar (38.42%) had no significant difference from farmed ones (30.42%) (p>0.05), but the content of total ω-6 was significantly higher in farmed (17.39%) samples than wild ones (13.27%). The ratio of ω-3 /ω-6 was higher in wild sample (2.9) from farmed ones (1.75) (p<0.05). Between wild and farmed caviars respectively, the atherogenic, (0.29, 0.28), thrombogenic (0.18, 0.21), Hypocholesterolaemic/Hypercholesterolaemic (2.45, 2.52) Polyene (1.73, 1.46) and Peroxidisability (326.86, 269.03) indexes contents had no significant differences (p>0.05). The present study indicated that the caviar from farmed Beluga like wild ones could be considered as a good food sources, besides, it has good balanced with lipid nutritional quality indices to cardiovascular prevents and finally it has important impact on protecting wild population from elimination. |
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| Keywords: Beluga, Caspian Sea, Caviar, Heart disease, Lipid quality, Huso huso |
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Full-Text [PDF 517 kb]
(667 Downloads)
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Type of Study: Research |
Subject:
اقتصاد شيلاتي
Received: 2019/12/3 | Accepted: 2020/06/30 | Published: 2020/06/30
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