Fatty Acid Composition of Muscle,Liver, and Adipose Tissue of Freshwater Fish from Lake Victoria,Uganda |
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| Authors: | Justus Masa John Herbert Muyonga Justus Kwetegyeka Vincent Makokha Denis Ocen |
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| Institution: | 1. Lehrstuhl für Analytiche Chemie , Ruhr Universit?t Bochum , Bochum, Germany;2. Department of Chemistry , Kyambogo University , Kampala, Uganda;3. Department of Food Science and Technology , Makerere University , Kampala, Uganda;4. Department of Chemistry , Kyambogo University , Kampala, Uganda;5. Uganda Industrial Research Institute, Chemistry Laboratory , Kampala, Uganda;6. Department of Food Technology , Kyambogo University , Kampala, Uganda |
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| Abstract: | Fish oils may differ in fatty acid (FA) composition depending on diet. Oils extracted from muscle, liver, and adipose tissue of Nile perch (Lates niloticus), Nile tilapia (Oreochromis niloticus), silver fish (Rastrineobola argentea), lungfish (Protopterus aethiopicus), Victoria squeaker (Synodontis victoriae), and two catfishes (Clarias gariepinus and Bagrus docmac) from Lake Victoria, a tropical freshwater lake, were evaluated for FA composition. Oil contents of muscles, livers, and adipose tissues were in the range of 3.16 to 13.8%, 3.62 to 53.4%, and 28.8 to 42.4%, respectively. Omega-3 polyunsaturated FA, particularly alpha-linolenic (ALA), eicosapentaenoic (EPA), docosapentaenoic (DPA), and docosahexaenoic (DHA) acids, were found to be in substantial amounts in oils from all seven fish species. Ratios of polyunsaturated FA to saturated FA (0.79 to 1.18) were in the range considered adequate for normal health. Overall, the results show that the fish species studied are a rich source of omega-3 polyunsaturated FA. |
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| Keywords: | Freshwater fish fatty acid composition omega-3 PUFA Lake Victoria |
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