Dietary oils modify lipid molecules and nutritional value of fillet in Nile tilapia: A deep lipidomics analysis

• Published in: Food chemistry Vol. 277; pp. 515 - 523
• Main Authors: Liu, Yan, Jiao, Jian-Gang, Gao, Shuang, Ning, Li-Jun, Mchele Limbu, Samwel, Qiao, Fang, Chen, Li-Qiao, Zhang, Mei-Ling, Du, Zhen-Yu
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.03.2019
• Subjects: Animal Feed - analysis; Animals; Biological Assay; Cichlids; dietary fat; Dietary Fats, Unsaturated - analysis; Fatty acid composition; fatty acids; Fatty Acids, Omega-3 - analysis; Fatty Acids, Omega-6 - analysis; fish; fish fillets; glycerol; Glycerol - analysis; Glycerophospholipids - analysis; human health; Lipidomics; Muscle, Skeletal - chemistry; Nile tilapia; Nutritional value; Nutritive Value; oils; Oreochromis niloticus; phosphatidylcholines; phosphatidylethanolamines; Phosphatidylethanolamines - analysis; Positional distribution; Principal Component Analysis; Seafood - analysis; triacylglycerols; Triglycerides - analysis; Fatty acid composition; Lipidomics; Nutritional value; Nile tilapia; Positional distribution

•Dietary oils affect positional distribution of fatty acids in glycerolipids in fish.•Dietary 16:0 and 18:1n-9 are easily utilized for energy supply in Nile tilapia.•Tilapia specifically accumulates high 18:2n-6 and low 18:3n-3 in phospholipids.•Fish oil intake raises deposition of EPA + DHA at sn-1...