Comparative Analysis of Lipid Content and Fatty Acid Composition of Commercially Important Fish and Shellfish from Sri Lanka and Japan

Further evidence from common garden rearing experiments of heritable traits separating lean and siscowet lake charr (Salvelinus namaycush) ecotypes

Genetic evidence of selection for complex and polygenically regulated phenotypes can easily become masked by neutral population genetic structure and phenotypic plasticity. Without direct evidence of genotype‐phenotype associations it can be difficult to conclude to what degree a phenotype is heritable or a product of environment. Common garden laboratory studies control for environmental stochasticity and help to determine the mechanism that regulate traits. Here we assess lipid content, growth, weight, and length variation in full and hybrid F₁ crosses of deep and shallow water sympatric lake charr ecotypes reared for nine years in a common garden experiment. Redundancy analysis (RDA) and quantitative‐trait‐loci (QTL) genomic scans are used to identify associations between genotypes at 19,714 single nucleotide polymorphisms (SNPs) aligned to the lake charr genome and individual phenotypes to determine the role that genetic inheritance plays in ecotype phenotypic diversity. Lipid content, growth, length, and weight differed significantly among lake charr crosses throughout the experiment suggesting that pedigree plays a large roll in lake charr development. Polygenic scores of 15 SNPs putatively associated with lipid content and/or condition factor indicated that ecotype distinguishing traits are polygenically regulated and additive. A QTL identified on chromosome 38 contained >200 genes, some of which were associated with lipid metabolism and growth, demonstrating the complex nature of ecotype diversity. The results of our common garden study further indicate that lake charr ecotypes observed in nature are predetermined at birth and that ecotypes differ fundamentally in lipid metabolism and growth.

Current freezing and thawing scenarios employed by North Atlantic fisheries: their potential role in Newfoundland and Labrador's northern cod (Gadus morhua) fishery

Seafood is very perishable and can quickly spoil due to three mechanisms: autolysis, microbial degradation, and oxidation. Primary commercial sectors within the North Atlantic fisheries include demersal, pelagic, and shellfish fisheries. The preservation techniques employed across each sector can be relatively consistent; however, some key differences exist across species and regions to maintain product freshness. Freezing has long been employed as a preservation technique to maintain product quality for extended periods. Freezing allows seafood to be held until demand improves and shipped long distances using lower-cost ground transportation while maintaining organoleptic properties and product quality. Thawing is the opposite of freezing and can be applied before additional processing or the final sale point. However, all preservation techniques have limitations, and a properly frozen and thawed fish will still suffer from drip loss. This review summarizes the general introduction of spoilage and seafood spoilage mechanisms and the latest preservation techniques in the seafood industry, focusing on freezing and thawing processes and technologies. This review also considers the concept of global value chains (GVC) and the points to freeze and thaw seafood along the GVC to improve its quality with the intention of helping Newfoundland and Labrador’s emerging Northern cod (Gadus morhua) fisheries enhance product quality, meet market demands and increase stakeholder value.

Quantification and Distribution of Omega-3 Fatty Acids in South Pacific Fish and Shellfish Species

Fatty acid composition and distribution in edible species of fish and shellfish captured in the South Pacific were studied, with a focus on n-3 long-chain polyunsaturated fatty acids (n-3 LCPUFA). Fatty acids were quantified using gas-chromatography coupled with flame ionization detection (GC-FID), and the distribution of different fatty acids within lipid classes (neutral and polar lipids) was achieved after oil extraction using the Folch method and separation of lipid classes via solid-phase extraction for further GC-FID analysis. Red cusk-eel was the fish species with the lowest content of both EPA and DHA (40.8 and 74.4 mg/100 g, respectively) whereas mackerel contained the highest amount (414.7 and 956.0 mg/100 g for EPA and DHA, respectively). Sea squirt was the shellfish species with the highest content of EPA and DHA (375.0 and 165.7 mg/100 g, respectively) whereas the lowest amount of EPA + DHA was found in Chilean abalone (63.6 mg/100 g). PUFA were mostly found in neutral or polar lipids depending on the studied species. Indexes used to discuss the nutritional quality of lipids (PUFA/SFA, n-6/n-3 ratio and the hypocholesterolemic/hypercholesterolemic fatty acid index) were calculated and reported in the manuscript. This information provides a novel nutritional insight which may be useful to help nutritionists and other health professionals give more accurate counseling for the population to reach the recommended daily intakes of EPA and DHA.