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ผู้เขียน หัวข้อ: United States ; Hawaii--Oceanic Institute, Heart Healthy Shrimp  (อ่าน 3069 ครั้ง)
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« เมื่อ: พฤศจิกายน 11, 2006, 01:09:47 PM »




Although shrimp is a popular low fat-food, it is high in cholesterol and low in omega-3 fatty acids. In recent work at the Oceanic Institute, a feed formulation was developed for rearing shrimp to market size (15-20 grams)--with low levels of cholesterol and elevated levels of the omega-3 fatty acid docosahexaenoic (DHA).

Two feeding trials were conducted to compare an experimental diet with commercial feeds in terms of their effect on cholesterol and DHA content in the tail muscle of Pacific white shrimp (Penaeus vannamei). At the beginning of Trial 1, shrimp tail muscle contained 237 milligrams of cholesterol per 100 grams and 52 milligrams of DHA per 100 grams on a wet weight basis. After four weeks of feeding, the cholesterol level on a wet weight basis was 193 milligrams per 100 grams in shrimp fed the commercial feed and 148 milligrams per 100 grams in shrimp fed the experimental diet (a 23.3% reduction in cholesterol). The DHA level of tail muscle was 110 milligrams per 100 grams in shrimp fed the commercial feed and 170 milligrams per 100 grams for shrimp fed the experimental diet (a 35% elevation in DHA).

In Trial 2, tail muscle at the beginning of the trial contained 253 milligrams of cholesterol per 100 grams and 50 milligrams of DHA per 100 grams. After five weeks of feeding, the cholesterol level of tail muscle was 186 milligrams per 100 grams in shrimp fed commercial feed (#1), 195 milligrams per 100 grams in shrimp fed commercial feed (#2) and 163 milligrams per 100 grams in shrimp fed the experimental diet (a 12.4 to 16.4 percent reduction in cholesterol).

In Trial 2, the DHA level of tail muscle was 55 milligrams per 100 grams in shrimp fed commercial feed (#1), 83 milligrams per 100 grams in shrimp fed commercial feed #2 and 101 milligrams per 100 grams in shrimp fed the experimental diet (a 17.8 to 45.5 percent elevation in DHA).

The results of these two trials indicate that the levels of cholesterol and DHA in shrimp tail muscle were significantly influenced by the composition of the diet. The lower level of cholesterol and higher level of DHA in shrimp fed the experimental diet represents an improved nutritional profile in shrimp edible tissue. These levels are aligned with the American Heart Association recommended dietary cholesterol intake for people with heart disease.

A provisional patent application on heart healthy shrimp has been filed with the USA Patent and Trademark Office.

Source: World Aquaculture Society. The CD of the Aqua 2006 Abstracts (Florence, Italy, May 2006). Heart Healthy Shrimp. A. Reza Kamarei (rkamarei@oceanicinstitute.org), S. Divakaran, Warren Dominy, Leonard Obaldo and Ian Forster (The Oceanic Institute, Nutrition Department, 41-202 Kalanianaole Highway, Waimanalo, HI 96795 USA). Information: John Cooksey, World Aquaculture Conference Management, P.O. Box 2302, Valley Center, CA 92082 USA (phone 760-751-5005, fax 760-751-5003, email worldaqua@aol.com, webpage www.was.org).

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