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Preliminary Studies on Establishment of Criteria to Evaluate the Quality of Fish Oil Used in Aquatic Feed  

최세민 (부경대학교 양식학과/사료영양연구소)
김재원 (부경대학교 양식학과/사료영양연구)
한경민 (부경대학교 양식학과/사료영양연구)
이승형 (부경대학교 양식학과/사료영양연구)
배승철 (부경대학교 양식학과/사료영양연구소)
Publication Information
Journal of Aquaculture / v.17, no.2, 2004 , pp. 139-143 More about this Journal
Abstract
In the fish oil forced oxidized at 6$0^{\circ}C$ for 10 days, changes in the levels of peroxide (POV), anisidine (AnV), total oxidation (Totox), iodine (IV), acid (AV) and fatty acids composition were measured. The levels of POV, AnV and Totox remained unchanged or decreased after reaching the maximum. The concentrations of polyunsaturated fatty acids (PUFA) such as Docosa hexaenoic acid (DHA) or Eicosa pentaenoic acid (EPA) decreased with extended oxidation of fish oil. In saturated fatty acids (SFA) like C16:0, their concentration increased with decreasing PUFA. The ratios of PUFA/SFA and DHA/C16:0 decreased with extended oxidation of fish oil. Using a single parameter of POV, AnV, Totox, AV, IV, or fatty acids for evaluation of the quality of fish oil may prove difficult. Besides other parameters, the ratios of PUFA/SFA and/or DHA/C16:0 could be a good index to evaluate the quality of fish oil.
Keywords
Fish oil; POV; AnV; Fatty acid; PUFA/SFA;
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