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| Fontagne, Stéphanie; Corraze, Genevieve; Bergot, Pierre. |
| The effects of dietary medium-chain fatty acids (MCFA) on survival, growth and fatty acid composition of first-feeding carp larvae were investigated in two 21-day feeding trials. In trial 1, one diet CO was supplemented with 10% coconut oil, two diets, M1 and M2 with 1.7 or 4.2% interesterified medium-chain triacylglycerols (MCT), and two other diets T1 and T2 with 1% tricaprylin and 0.7% tricaprin, or 2.5% tricaprylin and 1.7% tricaprin. The five diets were made isolipidic (18% of dry diet) with triolein and compared to a control diet without MCFA. With a low dietary level (1% of dry diet) of caprylic acid (C8:0), final survival and mean weight of larvae fed CO, M1 and T1 were not significantly different from those of control (68 +/- 6% and 62 +/- 8 mg,... |
| Tipo: Text |
Palavras-chave: Cyprinus carpio; Triglycerides; Fatty acids; Diet; Larval nutrition; Cyprinus carpio; Triglycérides; Acides gras; Régime; Nutrition larvaire. |
| Ano: 2000 |
URL: http://archimer.ifremer.fr/doc/2000/publication-540.pdf |
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| Romdhane, M.S.; El Cafsi, M.; Beddih, M.L.O.A.; Marzouk, B.; Zarrouk, K.. |
| The boutargue is the salty and dried ovary of the mullet (Mugil cephalus) from Nouakchott (Mauritania) and Tunis (Tunisia). In order to know the nutritional quality of the boutargue, we have used an analytic analysis and dosages of lipids and their fat acids. For this study, we used two different methods of extraction of the lipids: method of Folch modified by Bligh and Dyer and the method of Soxhlet. These experiences show that the boutargue of mullet is rich in lipids, 30.9% in Nouakchott (Atlantic Ocean) and 27,4% in Tunis (Mediterranean Sea). The boutargue is with good nutritional quality. Indeed, each gram of boutargue contains 28,1 mg of fatty acids in Nouakchott and 19,7 mg in Tunisia. Theses fatty acids are subdivide in 3 essential groups: - Fatty... |
| Tipo: Journal Contribution |
Palavras-chave: Boutargue; Lipides; Acides gras; Mulet Mauritania Tunisia <; Mugil cephalus>; Comparative studies Fatty acids Lipids Nutritive value Dried fish Fatty acids Nutritive value Lipids http://aims.fao.org/aos/agrovoc/c_2818 http://aims.fao.org/aos/agrovoc/c_5278 http://aims.fao.org/aos/agrovoc/c_4362. |
| Ano: 2004 |
URL: http://hdl.handle.net/1834/1167 |
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