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Fatty Acids in Fish
The human body cannot synthesize certain fatty acids: these essential fatty acids must be consumed in the diet. Fish and other aquatic foods are known to be the main sources of polyunsaturated fatty acids (PUFA); therefore, humans obtain most of their eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by consuming fish, aquatic invertebrates, and algae. The increasing demand for fish and the stabilization of marine fish and freshwater landings have contributed to a widening gap between demand and supply for fish and fish products. This leads to a necessity to improve aquaculture production. Fish are the main contributors of n‐3 PUFA in the human diet, although there are some interspecific and intraspecific differences in fatty acid profiles. The fatty acid composition of fish differs depending on a variety of factors, including species, diet, as well as environmental factors such as salinity, temperature, season, geographical location, and whether the fish are farmed or wild. In this chapter, information will be provided on fish fatty acids based on their ecology, feeding habits, lipid contents, and environmental conditions where they are harvested.
Part of the book: Fatty Acids