Intramuscular fatty acid profile of longissimus dorsi and semitendinosus muscle from Kundi steers fed on pasture with cottonseed cake supplement

The present study was accomplished to evaluate the intramuscular fatty acid (FA) composition of different muscles taken from Kundi steers (n = 15), which were approximately 24 months old, fed on a cottonseed cake supplement, and were made to graze on alfalfa pasture for 95 days prior to slaughter. The samples were taken from longissimus dorsi region (loin and ribeye portion) and distal region of semitendinosus muscle for intramuscular FA analysis. Saturated FA, comprising 49.48–52.09% of total FA composition, in all the muscles were studied. Ribeye portion of longissimus dorsi muscle contain relatively higher (P > 0.05) amount of trans FA (3.37%) as compared with loin portion of longissimus dorsi muscle (3.1%) and distal region of semitendinosus muscle (2.84%). The sum of monounsaturated FA in all the muscles studied was estimated in the range of 32.21–34.64%, while polyunsaturated FA contribute 11.39–12.39% of total FA. The mean conjugated linoleic acid was found to be 0.28, 0.35 and 0.41 in ribeye and loin portion of longissimus dorsi muscle and distal region of semitendinosus muscle, respectively.     

Effect of pasture finishing on the meat characteristics and intramuscular fatty acid profile of steers of the Rubia Gallega breed

The Rubia Gallega cattle breed is the most important stock for beef production in Spain. A study about the influence of feeding systems on beef quality is needed. Comparison of the effect of a pasture finishing system and an indoors finishing system (maize silage and concentrate) on the meat quality and intramuscular fatty acid profile of Rubia Gallega steers (slaughter age 30 months) was determined using samples of Longissimus thoracis muscle. There were no differences between treatments in meat pH, drip loss, water holding capacity, cooking loss and muscle colour. Meat from pasture-fed steers was more tender than meat from indoors finished ones at 24 h post-mortem, but differences disappeared at 7 days. Subcutaneous fat of grass-fed steers showed higher yellowness at 24 h and 7 days post-mortem and lower brightness at 7 days post-mortem than indoors finished ones. Intramuscular fat of indoors finished steers presented higher concentrations of C18:2 and a less favourable ratio of n-6/n-3 polyunsaturated fatty acids than pasture finished steers.     

Rate of carcass components gain, carcass characteristics, and muscle longissimus tenderness in lambs fed dietary protein sources with a low quality roughage diet

An experiment was conducted to examine the effects of infrequently fed (twice/week) protein supplements on rate of carcass components gain, carcass traits and tenderness of meat in lambs. Forty-three Dorset Horn×Merino wether lambs (aged 4 months) were assigned by stratified randomization (live weight basis) to five dietary treatments to compare the results with lambs fed very low quality (5.1 MJME/day) roughage diet. Lambs on control diet (BAS; treatment 1) and all other dietary treatment groups were offered ad libitum amounts of a mixed roughage diet (oat hay:lucerne hay) at the ratio of 85:15 throughout the 10-week experimental study. Supplements of barley grain with added urea and sulphate (USB, 226 g DM/day; treatment 2); lupins (LUP, 231 g DM/day; treatment 3); cottonseed meal (CSM, 152 g DM/day; treatment 4); fish meal (FM, 97 g DM/day; treatment 5) were offered at isonitrogenous amounts. Final live weight (FLW) and empty body weight (EBW) were greater (P<0.01) with FM, LUP, USB and CSM when compared with BAS. Rates of gain of carcass components observed during the experimental period resulted in lower carcass fatness (P<0.05) and greater muscle content (P<0.01) with FM; and higher (P<0.05) level of fat and muscle in the carcass with LUP compared to those on BAS diet. Other diets (USB and CSM) had less marked effects, but higher rate of daily fat gain in the carcass with LUP and CSM was indicated by greater carcass fat depth (P<0.05; the total tissue depth of muscle and fat at the twelfth rib, 110 mm from the midline; GR) and content of intramuscular fat (P<0.05), respectively. Energy gained as fat in the carcass was lowest with FM (P<0.05), highest with BAS and intermediate with all other treatments. The increase in carcass leanness and reduction in fatness with FM and USB compared to BAS and other treatments affected neither (P>0.1) meat tenderness (Warner-Bratzler shear force) nor sarcomere length of longissimus thoracis muscle. Feeding small amounts of protein supplements to lambs on very low quality forage diets during dry seasons may be a viable path to improve the carcass weight and leanness in lambs without changing the meat tenderness.     

The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics, and the fatty acid profile of muscle from yearling bulls

The influence of breed and mh-genotype on carcass conformation, meat physico-chemical characteristics and the fatty acid profile of muscle were studied. Samples from 16 yearling bulls from “Asturiana de los Valles” (AV, n = 12) and “Asturiana de la Montaña” (AM, n = 4) were collected. AV animals were classified into three groups according to the presence of the gene causing double-muscling (AV double-muscled (mh/mh), n = 4; AV heterozygous (mh/+), n = 4; AV normal (+/+), n = 4). Double-muscled animals displayed better carcass traits, lower total fat (comprised of subcutaneous (SC), intermuscular (IT) and intramuscular (IM) deposits), higher lean, moisture and drip loss, and lighter meat than AV normal animals. Heterozygous animals showed intermediate characteristics. AM animals, being a more rustic and smaller breed, showed lower conformation, higher total fat (SC, IT and IM), lower moisture and darker meat. According to the intramuscular fatty acid profile, mh/mh animals showed a lower proportion of SFA and MUFA, and a higher proportion of PUFA with an equal proportion of CLA in total fatty acid content. The P/S ratio increased with increasing number of mh alleles (or double-muscling character), while no differences between animal groups were found for the n − 6/n − 3 ratio.     

Intramuscular fatty acid profile of longissimus dorsi and semitendinosus muscle from Pateri goats fed under traditional feeding system of Sindh, Pakistan

The present study was undertaken to assess the intramuscular fatty acid composition of different muscles taken from male Pateri (n=15) goats, reared on naturally grown grasses, leaves and pods of Acacia nilotica and crushed cereal, under traditional way of feeding. Goats were slaughtered with an average weight of 68±7kg and age 12±1 month. The samples were taken from longissimus dorsi region (between the 12th and 13th rib) and distal region of semitendinosus muscle. Results of total fat content and fatty acids composition does not show significant (P>0.05) variation among muscles investigated. The fatty acid composition of muscles studied were primarily composed of oleic (31.50-33.38%), followed by palmitic acid (19.84-22.05%) and stearic acid (22.25-24.91%) respectively. Muscle tissue in general contained an average 51.13% of saturated fatty acids and 48.87% of unsaturated fatty acids. The mean conjugated linoleic acid was found 0.41%, 0.43% and 0.47% in ribeye and loin portion of longissimus dorsi muscle and distal region of semitendinosus muscle, respectively.     

Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers

Our objective was to determine the effects of vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) steaks from early and traditionally weaned steers. Forty-eight steers weaned at either 137 ± 26 days (EW) or 199 ± 26 days (TW) were supplemented with either 15,400 IU/kg dry matter of vitamin A (HA) or restricted to no supplemental vitamin A (LA) during finishing for 210 and 150 days, respectively. Both LL and TB steaks from the HA steers had the darkest (P < 0.05) color scores after 3 days of retail display in PVC packaging at 2 °C, and the highest (P < 0.05) thiobarbaturic acid reactive substances (TBARS) values. Instrumental a∗, b∗, and saturation index values were lowest (P < 0.05) in LL steaks from the HA steers. Instrumental L∗ values were lower (P < 0.05) on days 4–6 in TB steaks from TW steers fed LA than those from EW steers fed HA. No differences were found in Warner–Bratzler shear force values or sensory traits in either muscle. No supplemental vitamin A versus high levels of vitamin A inclusion in finishing diets has potential to increase color display life and reduce lipid oxidation, with no effects on meat palatability.     

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

The effect of the inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured Celta ham was studied. Twelve hams of each type (from three different diets: concentrate, mixed and chestnut) were used. Significant differences between treatments (P < 0.001) were found regarding total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Ham samples from the mixed and chestnut groups had less SFA (35.57% and 35.63%, respectively) with respect to ham samples from the concentrate group (40.33%), while hams from the mixed and chestnut batches showed higher values of MUFA than hams from the concentrate group (50.70 vs. 49.79 vs. 43.85, P < 0.001, respectively). From a nutritional point of view, Celta hams from chestnut diets could be considered as healthier regarding their fatty acid profiles (low n−6/n−3 ratio and high hypocholesterolemic/Hypercholesterolemic ratio). Discriminant analysis selected five variables (C_16:0, C_16:1cis-9, C_20:2, C_20:3n−6 and C_20:4n−6) and calculated two discriminating functions which verifies the presence of chestnut in the finishing diet.     

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed

The effect of the inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured Celta ham was studied. Twelve hams of each type (from three different diets: concentrate, mixed and chestnut) were used. Significant differences between treatments (P<0.001) were found regarding total saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). Ham samples from the mixed and chestnut groups had less SFA (35.57% and 35.63%, respectively) with respect to ham samples from the concentrate group (40.33%), while hams from the mixed and chestnut batches showed higher values of MUFA than hams from the concentrate group (50.70 vs. 49.79 vs. 43.85, P<0.001, respectively). From a nutritional point of view, Celta hams from chestnut diets could be considered as healthier regarding their fatty acid profiles (low n-6/n-3 ratio and high hypocholesterolemic/Hypercholesterolemic ratio). Discriminant analysis selected five variables (C(16:0), C(16:1cis-9), C(20:2), C(20:3n-6) and C(20:4n-6)) and calculated two discriminating functions which verifies the presence of chestnut in the finishing diet.     

Influence of supplemental chromium on concentrations of liver triglyceride, blood metabolites and rumen VFA profile in steers fed a moderately high fat diet

This study evaluated the effects of supplemental Cr on liver triglycerides and blood metabolites in Holstein steers fed a moderately high fat (approximately 5.6% of dry matter) diet. Fourteen Holstein steers were blocked by BW and randomly assigned to a basal diet (control) or control diet supplemented with 0.8 mg/kg of Cr as chromium picolinate. Supplemental Cr had no effect on dry matter intake, average daily gain, serum glucose, insulin, cholesterol, and molar proportions of ruminal volatile fatty acids (VFA). Steers fed the diet supplemented with chromium picolinate had smaller concentrations of serum triglycerides at wk 3, plasma beta-hydroxybutyrate concentrations at wk 6, and liver triglycerides at wk 9. An in vitro mixed ruminal microorganism fermentation study was conducted to examine the effect of Cr on in vitro VFA production. Ruminal fluid from animals fed fescue hay and 1.1 kg of concentrate twice daily was added into a mixture containing 5 g of concentrate diet formulated to contain one of five concentrations of Cr (0, 0.2, 0.4, 0.8, or 1.6 mg/kg of Cr). The culture was incubated for 12 or 24 h. The molar proportion of propionate decreased, whereas butyrate and isobutyrate increased linearly with increasing Cr content at 12 h of incubation. Molar proportion of valerate alone increased linearly with increasing Cr content at 24 h of incubation. A second in vitro study evaluated the supplementation of Cr at concentrations of 0, 0.8, 1.6, 3.2, 6.4, 12.8, or 25.6 mg/kg. Molar proportions of acetate, propionate, and isovalerate, and total VFA production responded quadratically with increasing Cr content at 24 h. Results suggest that supplemental Cr may alter systemic lipid metabolism. In vitro fermentation altered VFA production with graded concentration of Cr and was not toxic to ruminal microorganisms at concentrations up to 25.6 mg/kg.     

Impact of increasing dietary energy level during the finishing period on growth performance,pork quality and fatty acid profile in heavy pigs

Sixty Duroc × (Landrace × Large White) gilts of 93.5 of body weight (BW) were used to investigate the effect of increasing dietary net energy content (2280, 2350, and 2420 kcal/kg) on growth performance and carcass, meat, and fat characteristics. Animals were intended for dry-cured ham production. Therefore, pigs were slaughtered at 130 kg BW and a minimum fat thickness at Gluteus medius muscle (m. GM) was required. No effect was detected on daily gain or energy intake but feed intake decreased and feed conversion ratio tended to improve as energy increased. Fat depth at m. GM was wider and the proportion of suitable carcasses tended to be greater when energy increased. The treatment had scarce effect on meat and fatty acids. We conclude that 2350 kcal of net energy per kg of feed would optimize the productive and quality responses in gilts when are intended for dry-cured ham production.     

Effects of dietary antioxidants on the quality, fatty acid profile, and lipid oxidation of longissimus muscle in Kacang goat with aging time

Thirty-two male goats were randomly assigned to four dietary treatments namely, basal diet 70% concentrate and 30% oil palm fronds (control, CN), CN + 400 mg/kg vitamin E (VE), 0.5% turmeric (TU) or 0.5% Anderographis paniculata (AP). After 100 days of feeding, the goats were slaughtered and longissimus dorsi (LD) muscle was sampled. The muscle was vacuum-packaged and conditioned for 0, 7 and 14 days in a chiller (4 °C). The drip loss of the LD muscle increased (P < 0.05) with aging time. Meat tenderness was improved (p < 0.05) at 14 days aging. All antioxidant supplements improved (P < 0.05) colour of the meat. The TBARS value increased (P < 0.05) at 7 days of aging while the fatty acid composition was not affected by the dietary supplements. It is concluded that TU and AP are potential dietary antioxidant supplements, for the purpose of improving the quality of chevon.     

Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pig

Thirty Iberian × Duroc pigs allotted in groups of ten animals were fed in three traditional different management systems ('Montanera' (MO), fed on acorns; 'Recebo' (RE), fed on acorns and a commercial diet; and 'Cebo' (CE), fed on a commercial diet). Masseter muscle was obtained to evaluate the influence of management system on fatty acid (FA) composition of lean. The FA composition of the intramuscular total lipids, triglyceride (TG) and phospholipid (PL) fractions was evaluated. Muscle from MO pigs had greater quantities of monounsaturated fatty acids (MUFA) in the total lipids, triglyceride and phospholipid fractions than the other feedings. The percentage of saturated fatty acids (SFA) of i.m. total lipids and TGs increased (P < .05) with duration of feeding on RE and CE, from 35.13-35.10% in MO pigs to 37.47-37.84% in RE pigs and 39.98-41.11% in CE pigs. PLs from RE and CE pigs contained more C(18:2) and C(20:4) and less C(18:1) than MO pigs.     

Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality

This study evaluated the effects of three dietary oils - palm kernel (PKO), palm (PO) and soyabean (SBO) - and two protein levels - high (HP) and low (LP) in a 3×2 factorial design involving 60 pigs on growth performance, muscle fatty acid composition and content, carcass, meat and eating qualities. Oil type did not have a significant effect on growth and carcass quality. PKO significantly reduced the polyunsaturated (PUFA) to saturated (SFA) fatty acid (P:S) ratio in longissimus muscle (P<0.001). PKO increased the concentrations of lauric (12:0), myristic (14:0), palmitic (16:0) and stearic (18:0) fatty acids and decreased linoleic acid (18:2). The LP diet increased intramuscular fat (IMF) from 1.7g/100g muscle in HP to 2.9g/100g (P<0.001), increased tenderness by 0.6 units (P<0.01) and juiciness by 0.5 units (P<0.01) on the 1-8 scale, but at the expense of lower daily weight gain (P<0.01), lower feed conversion efficiency (P<0.01), reduced P:S ratio (P<0.001) and increased lipid oxidation (P<0.01). The results suggest that PKO and PO could be used in tropical developing countries as cheaper alternatives to SBO for the production of good quality and healthy pork, but their limits of inclusion need to be determined.     

Effect of feeding restricted amounts of a medium and a high protein diet during the finishing period on growth,fat deposition and feed efficiency of male and female broilers

An experiment is described in which male and female broilers were fed either a 20 or a 23% crude protein diet, at 4 levels of intake—ad libitum and about 96, 92 and 87% of ad libitum—from 35 to 56 or 60 days of age. Males ate more, grew faster and converted food to body weight more efficiently than females. Male carcasses were significantly leaner than female carcasses at market age. On average, birds fed the high-protein diet ate a similar amount of food, grew at a slightly slower rate and converted food to body weight significantly less efficiently than birds fed the medium-protein diet. Carcass dry matter of birds fed the high-protein diet contained only about two percentage points less ether extract than that of those fed the medium protein diet. Growth rate and feed efficiency in the 35- to 56-day period decreased as the feed allowance was reduced. Groups fed the lowest level of food intake were kept until 60 days of age, when live weight was similar but carcasses were somewhat leaner than those of ad libitum groups at 56 days. In spite of the similarity in final live weight and lower body fat content, food conversion in the 35- to 60-day period for birds fed the lowest level of food intake was less efficient than that for ad libitum groups in the shorter 35- to 56-day period.     

Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

The effects of three levels (0%, 10%, or 15%) of chia (Salvia hispanica L.) seed (SHS) included in the diet on the growth performance, some carcass characteristics and fatty acid profile of rabbit meat and perirenal fat was studied. At the end of the experiment, there were no significant differences among the groups in live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The percentage values of hind legs, fore legs, loin and abdominal wall, breast and ribs, skin and limbs, and head were not affected by the inclusion level of SHS. The polyunsaturated fatty acid (PUFA) concentration in the longissimus dorsi muscle and perirenal fat was significantly increased with increasing SHS inclusion, while the saturated fatty acid (SFA) decreased. The n − 6/n − 3 PUFA ratio of the rabbit meat decreased from 4.55 in the control group, to 1.03 in the 15% SHS group.     

Effects on growth performance,carcass characteristics,and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements

The effects of three levels (0%, 10%, or 15%) of chia (Salvia hispanica L.) seed (SHS) included in the diet on the growth performance, some carcass characteristics and fatty acid profile of rabbit meat and perirenal fat was studied. At the end of the experiment, there were no significant differences among the groups in live weight, live weight gain, feed consumption, feed efficiency, carcass yield or the percentages of edible organs. The percentage values of hind legs, fore legs, loin and abdominal wall, breast and ribs, skin and limbs, and head were not affected by the inclusion level of SHS. The polyunsaturated fatty acid (PUFA) concentration in the longissimus dorsi muscle and perirenal fat was significantly increased with increasing SHS inclusion, while the saturated fatty acid (SFA) decreased. The n − 6/n − 3 PUFA ratio of the rabbit meat decreased from 4.55 in the control group, to 1.03 in the 15% SHS group.     

Combined biotin,folic acid,and vitamin B12 supplementation given during the transition period to dairy cows: Part II. Effects on energy balance and fatty acid composition of colostrum and milk

Biotin (B₈), folate (B₉), and vitamin B₁₂ (B₁₂) are involved in several metabolic reactions related to energy metabolism. We hypothesized that a low supply of one of these vitamins during the transition period would impair metabolic status. This study was undertaken to assess the interaction between B₈ supplement and a supplementation of B₉ and B₁₂ regarding body weight (BW) change, dry matter intake, energy balance, and fatty acid (FA) compositions of colostrum and milk fat from d ?21 to 21 relative to calving. Thirty-two multiparous Holstein cows housed in tie stalls were randomly assigned, according to their previous 305-d milk yield, to 8 incomplete blocks in 4 treatments: (1) a 2-mL weekly i.m. injection of saline (0.9% NaCl; B₈?/B₉B₁₂?); (2) 20 mg/d of dietary B₈ (unprotected from ruminal degradation) and 2-mL weekly i.m. injection of 0.9% NaCl (B₈+/B₉B₁₂?); (3) 2.6 g/d of dietary B₉ (unprotected) and 2-mL weekly i.m. injection of 10 mg of B₁₂ (B₈?/B₉B₁₂+); (4) 20 mg/d of dietary B₈, 2.6 g/d of dietary B₉, and 2-mL weekly i.m. injection of 10 mg of B₁₂ (B₈+/B₉B₁₂+) in a 2 × 2 factorial arrangement. Colostrum was sampled at first milking. and milk samples were collected weekly on 2 consecutive milkings and analyzed for FA composition. Body condition score and BW were recorded every week throughout the trial. Within the first 21 d of lactation, B₈?/B₉B₁₂+ cows had an increased milk yield by 13.5% [45.5 (standard error, SE: 1.8) kg/d] compared with B₈?/B₉B₁₂? cows [40.1 (SE: 1.9)], whereas B₈ supplement had no effect. Even though body condition score was not affected by treatment, B₈?/B₉B₁₂+ cows had greater BW loss by 24 kg, suggesting higher mobilization of body reserves. Accordingly, milk de novo FA decreased and preformed FA concentration increased in B₈?/B₉B₁₂+ cows compared with B₈?/B₉B₁₂? cows. In addition, cows in the B₈+/B₉B₁₂? group had decreased milk de novo FA and increased preformed FA concentration compared with B₈?/B₉B₁₂? cows. Treatment had no effect on colostrum preformed FA concentration. Supplemental B₈ decreased concentrations of ruminal biohydrogenation intermediates and odd- and branched-chain FA in colostrum and milk fat. Moreover, postpartum dry matter intake for B₈+ cows tended to be lower by 1.6 kg/d. These results could indicate ruminal perturbation caused by the B₈ supplement, which was not protected from rumen degradation. Under the conditions of the current study, in contrast to B₈+/B₉B₁₂? cows, B₈?/B₉B₁₂+ cows produced more milk without increasing dry matter intake, although these cows had greater body fat mobilization in early lactation as suggested by the FA profile and BW loss.     

Meat quality,proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season

Thirty llamas were used to study the effect of a 90 day feed supplementation on meat quality, chemical composition and muscle fatty acid profile. Treatments were: GR = llama on native pasture until slaughter; GR + SH = like GR, but with overnight free access to barley/alfalfa hay; and GR + SC = like GR, but with overnight free access to a wheat bran/sorghum grain concentrate. The supplementation had no effect on postmortem pH and temperature decline in the Longissimus lumborum muscle (LLM), cooking losses nor Warner–Bratzler shear force values (P > 0.05). Meat from GR + SC llama had higher fat content in LLM (P < 0.05) compared to GR and GR + SH llama. Intramuscular fat from GR + SH llama showed higher (P < 0.01) proportions of polyunsaturated fatty acids, higher (P < 0.05) polyunsaturated fatty acids/saturated fatty acids and desirable fatty acids ratio, lower (P < 0.05) omega-6/omega-3 (n − 6/n − 3) ratio, and higher (P < 0.01) conjugated linoleic acid.     

Changes during fishing season in the fat content and fatty acid profile of edible muscle,liver and gonads of anchovy (Engraulis encrasicolus) caught in the Turkish Black Sea

This study aimed to determine the fat content and fatty acid (FA) composition of anchovy (Engraulis encrasicolus, Linnaeus, 1758) in their edible muscle, liver and gonad during the catching season (between September 2008 and April 2009) in The Black Sea Region, Turkey. The most abundant FAs in all samples were palmitic acid (ranged as 15.93–27.34%) amongst saturated fatty acids (SFAs), oleic acid (10.72–21.37%) amongst monounsaturated fatty acids, eicosapentaenoic acid (EPA) (5.28–14.11%) and docosahexaenoic acid (DHA) (9.83–22.34%) amongst polyunsaturated fatty acids (PUFAs). At the beginning of winter, significant increase in edible muscle and liver’s PUFAs and ∑n3/∑n6 were observed (P < 0.05). The highest contents of ∑PUFAs for muscle and liver were observed in January as 38.52% and 38.82%, respectively, while highest n3/n6 ratios were found in April as 10.13% for muscle and in January for liver samples as 9.15%. This study indicates that anchovy is a good nutritional source for human consumption with high contents of omega 3 fatty acids, particularly during winter. In November, about 130 g of anchovy edible meat is found to be in the satisfactory level for EPA + DHA according to the recommended weekly requirement.