Marine ecosystems are rich in “omega-3” long-chain (C 20-24) polyunsaturated fatty acids
(LC-PUFA). Their production has been historically accepted to derive mostly from marine …

Fish are the main source of long-chain polyunsaturated fatty acids (LC-PUFA,> C 18) for
human consumption. In general, it has been widely observed that the fatty acid (FA) profiles …

Long-chain polyunsaturated fatty acids (LC-PUFA) are major components of complex lipid
molecules and are also involved in numerous critical biological processes. Studies …

Abstract Omega-3 (n-3) long-chain polyunsaturated fatty acids (LC-PUFA, C 20-24),
including eicosapentaenoic acid (EPA, 20: 5n-3) and docosahexaenoic acid (DHA, 22: 6n …

Fish Nutrition, Fourth Edition is an up-to-date, authoritative presentation of all key elements
of the nutrition of fish and crustaceans. As aquaculture is rapidly expanding, more than 200 …

Virtually all polyunsaturated fatty acids (PUFA) originate from primary producers but can be
modified by bioconversions as they pass up the food chain in a process termed trophic …

Elongation of Very Long chain fatty acids-4 (ELOVL4) protein is a member of the ELOVL
family of fatty acid elongases that is collectively responsible for catalyzing formation of long …

Throughout the evolution of fish nutrition science, the importance of dietary arachidonic acid
(ARA, 20: 4n‐6) has been somewhat overlooked, likely due to the polarizing research focus …

Docosahexaenoic acid (DHA) plays important physiological roles in vertebrates. Studies in
rats and rainbow trout confirmed that DHA biosynthesis proceeds through the so-called …

Abstract Omega-3 (n-3) long-chain polyunsaturated fatty acids (LC-PUFA) are essential
components of the diet of all vertebrates. The major dietary source of n-3 LC-PUFA for …