Biofortification of carp fillets with n-3 PUFAs

NEWS

The dietary inclusion of DHA-rich Schizochytrium sp biomass and a salmon by-products oil are effective strategies to enhance the n-3 PUFAs levels in common carp fillets.

A study led by the West Pomeranian University of Technology (Szczecin, Poland) showed that the diets containing DHA-rich Schizochytrium sp biomass and salmon by-products oil result on a significant increase of EPA and DHA levels in carp fillets. Besides having a higher nutritional contribution to the Daily Adequate Intake of n-3 PUFAs, biofortifed carp fillets showed a lighter color, greater redness and low to medium intensity of fishy odor and taste. As part of its continuous effort to promote farmed fish as a rich source of health valuable nutrients to humans, SPAROS has formulated and manufactured the experimental diets. This research is part of the H2020 project SEAFOODTOMORROW.

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