Fish Food Supplementation with Omega 3 Fatty Acids

 

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By Freedom Richardson

Advised by Dr. Victoria Collins & Dr. Mark Brenner
presented 16 Sep 1996

In many studies, dietary omega-3 fatty acids have been shown to help prevent heart disease in humans. Fish is a good source of these fatty acids but the omega-3 content of fish is variable. Cold water fish tend to have a higher concentration than warm water fish. In this experiment, three replicate tanks of 19 Tilapia (a warm water fish) were fed either standard chow or chow enriched with 10% flax seed oil, a rich source of omega-3 fatty acids in an attempt to alter the fatty acid content in the flesh. Growth rate was not affected by diet. The fatty acids were extracted, transesterfied, and quantified using the gas chromatograph. Flesh of fish fed the diet high in omega-3 fatty acids had greater total fat, less oleic acid and more long chain omega-3 fatty acids than that of the fish fed control.