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Your search keyword '"n-3 and n-6 fatty acids"' showing total 2 results
Start Over Descriptor "n-3 and n-6 fatty acids" Publisher elsevier
2 results on '"n-3 and n-6 fatty acids"'

1. Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh

Author

Shabiha Islam, Shuva Bhowmik, Priyanka Rani Majumdar, George Srzednicki, Matiur Rahman, and Md. Abul Hossain

Subjects
Tilapia, Proximate composition, Minerals and Na/K ratio, Amino acid composition, n-3 and n-6 fatty acids, Science (General), Q1-390, Social sciences (General), H1-99
Abstract

The proximate, minerals, amino acid and fatty acid composition of wild, pond-, gher- and cage-cultured tilapia in Bangladesh were evaluated and varied significantly (p < 0.05). The major component of the tilapia was moisture (79.12%–81.36%), followed by protein (14.93%–16.03%), lipid (0.59%–2.35%), carbohydrate (1.23%–1.51%), fibre (0.47%–0.88%), ash (0.31%–0.53%); the energy value was between 97.62 and 126.73 kcal/100 g. Macro-nutrients and micro-nutrients were detected in following order: K > Na > Mg > Ca and Fe > Mn, respectively in all the tilapia and the ratio of Na/K was

Published
2021
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2. Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh

Author

George Srzednicki, Priyanka Rani Majumdar, Matiur Rahman, Shabiha Islam, Shuva Bhowmik, and Md. Abul Hossain

Subjects
0301 basic medicine, Science (General), food.ingredient, n-3 and n-6 fatty acids, Q1-390, 03 medical and health sciences, 0302 clinical medicine, food, Food science, H1-99, chemistry.chemical_classification, Multidisciplinary, Amino acid composition, Tilapia, Proximate, Minerals and Na/K ratio, Proximate composition, Amino acid, Social sciences (General), 030104 developmental biology, chemistry, Fatty acid composition, Cage, human activities, 030217 neurology & neurosurgery, Research Article
Abstract

The proximate, minerals, amino acid and fatty acid composition of wild, pond-, gher- and cage-cultured tilapia in Bangladesh were evaluated and varied significantly (p < 0.05). The major component of the tilapia was moisture (79.12%–81.36%), followed by protein (14.93%–16.03%), lipid (0.59%–2.35%), carbohydrate (1.23%–1.51%), fibre (0.47%–0.88%), ash (0.31%–0.53%); the energy value was between 97.62 and 126.73 kcal/100 g. Macro-nutrients and micro-nutrients were detected in following order: K > Na > Mg > Ca and Fe > Mn, respectively in all the tilapia and the ratio of Na/K was

Published
2021

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