LC-PUFALong Chain Polyunsaturated Fatty Acid
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Strategies to restore the levels n-3 LC-PUFA in farmed fish flesh include a washout period whereby fish oils are re-fed at higher levels following the growth period or the dietary inclusion of algal concentrates high in n-3 LC-PUFA.
This may indicate that not only the conversion of ALA to n-3 LC-PUFA is a rate limiting step, but also is the conversion of EPA to DHA.
Metabolic effects may include differential oxidation of fatty acids and increased retention of LC-PUFA as vegetable protein sources increased (Pratoomyot et al., 2010).
Among the different fatty acid classes, soybean oil contained 14.25% saturated fatty acids (SFA), 23.00% monounsaturated fatty acids (MUFA), and 62.74% PUFA, but was virtually void of any LC-PUFA ([greater than or equal to] 20:3n) (Table 2).
He cited a study supported by a trial grant from Mead Johnson in which 81 children were enrolled as infants in a double-blind, randomized trial of LC-PUFA supplementation.
Fish oil is a considerable source of energy in aquaculture feed owing to its rich omega-3 (n-3) series long-chain polyunsaturated fatty acid (LC-PUFA) content including eicosapentaenoic acid (EPA, 22: 5n-3) and docosahexaenoic acid (DHA, 22: 6n-3) (Mulligan and Trushenski, 2013).
Long Chain Polyunsaturated Fatty Acids: life'sDHA[TM], life'sDHA plus EPA[TM], life'sARA[TM] Meg-3[R] and ROPUFA[R] Omega-3 and Omega-6 LC-PUFA.
In addition, the results were further correlated with higher levels of brain DHA obtained for the PS-omega-3 group (Figure 2), when compared with different treatments, suggesting that phospholipids are a more effective supplementation platform for long-chain polyunsaturated fatty acids (LC-PUFA) for the brain.
Whether these benefits can be achieved by both alpha linolenic acid* (ALA, 18:3n-3) and n-3 long-chain PUFA (LC-PUFA) is debatable, according to researchers.
Long-chain polyunsaturated fatty acids (LC-PUFA) are important components of the organism for the maintenance of normal cell function and for increasing the body's resistance (Farrell et al., 1988).
Omega-3 LC-PUFA EPA and DHA are found in fatty fish, which naturally produce this kind of fat to keep their cell membranes flexible--even in very cold water.