FATTY ACIDS COMPOSITION OF FISH, LINSEED AND RAPESEED OILS
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Authors
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S. Ezhil Valavan
Assistant Professor, Directorate of Distance Education, TANUVAS, Chennai- 600 051
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B. Mohan
Directorate of Distance Education, TANUVAS, Chennai- 600 051
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P. Selvaraj
Directorate of Distance Education, TANUVAS, Chennai- 600 051
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S. C. Edwin
Directorate of Distance Education, TANUVAS, Chennai- 600 051
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K. Mani
Directorate of Distance Education, TANUVAS, Chennai- 600 051
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R. Amutha
Directorate of Distance Education, TANUVAS, Chennai- 600 051
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A. Bharathidhasan
Directorate of Distance Education, TANUVAS, Chennai- 600 051
Abstract
Fatty acids, n-3 or omega-3 as well as n-6 or omega-6, are essential for normal physiological functioning and for the health of humans and all domestic species. In humans, not all fatty acids can be produced endogenously due to the absence of certain desaturases. Thus, specific fatty acids termed essential need to be taken from the diet. Dietary sources of saturated fatty acids are animal products and tropical plant oils, whereas sources of unsaturated fatty acids are vegetable oils and marine products. Addition
of fats or oils rich in polyunsaturated fatty acids in poultry diets is a straightforward approach to enrich poultry products with polyunsaturated fatty acids. In recent years there has been a greater demand for foods with increased levels of functional fatty acids, such as long-chain. omega-3 fatty acid, because of their biological roles in cells. Hence, there is a need to develop alternative food sources to increase consumption of n-3 polyunsaturated fatty acids. The aim of the study presented in this research paper was to investigate fatty acids composition of fish, linseed and rapeseed oils.
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References
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