Seasonal variations on total fatty acid composition of fillets of zander (Sander lucioperca) in Beysehir Lake (Turkey)

Seasonal variations on total fatty acid compositions of zander, Sander lucioperca in Beysehir Lake, were determined by using GC. Polyunsaturated fatty acids (PUFA) were found to be higher than saturated (SFA) and monounsaturated fatty acids (MUFA) in all seasons. Palmitic acid was the major SFA (57.0–64.0% of total SFA) in all seasons. Oleic acid was identified as the major MUFA (45.0–58.0% of total MUFAs). Docosahexaenoic acid (DHA), linoleic acid (LA), eicosapentaenoic acid (EPA), and arachidonic acid (AA) were the most abundant PUFA. Relating to the total fatty acid composition of zander, the percentages of DHA, LA, AA, and EPA ranged between 17.1–23.3%, 5.40–15.4%, 6.72–9.94% and 4.22–5.93% of total lipid, respectively. The percentages of total ω3 fatty acid were higher than those of total ω6 fatty acid in the fatty acid composition of zander with ω3/ω6 ratios of 1.49, 1.45, 1.22, 0.72 in spring, autumn, winter, and summer, respectively. It was shown that the fatty acid composition and ω3/ω6 fatty acids ratio in the muscle of zander were significantly influenced by spawning and season.     

Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey)

The muscle lipid and fatty acid composition of carp, Cyprinus carpio in Beysehir Lake the largest freshwater lake in Turkey, was determined. Polyunsaturated fatty acids (PUFA) of carp, the most abundant fish species in Beysehir Lake, were found to be higher than those of saturated fatty acids (SFA) in spring, summer and autumn and also the monounsaturated fatty acids (MUFA) in spring and summer. Palmitic acid was the major SFA (14.6–16.6%) in all seasons. Oleic acid was identified as the major MUFA (15.1–20.3%). Docosahexaenoic acid (DHA) was the major PUFA in summer and winter, whereas linoleic acid (LA) was the major PUFA in spring and autumn. The percentages of total ω3 fatty acid were higher than those of total ω6 fatty acid in the fatty acid composition of carp in winter. It was shown that the fatty acid composition in the muscle of carp was significantly influenced by feeding period and seasons.     

Impact of season on the fatty acid profiles of male and female blesbok (Damaliscus pygargus phillipsi) muscles

This study quantified the impact of season on fatty acid profiles of male and female blesbok muscles (longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, infraspinatus, and supraspinatus). Eight mature blesbok were harvested per season (winter and spring). Gender and muscle type influenced (p < 0.05) the fatty acid profiles of blesbok muscles, while season only influenced the C18:3ω3 (α-linolenic acid, ALA) percentages and therefore the total omega-3 poly-unsaturated fatty acids (total ω3 PUFA). Female muscles had higher C16:0 (palmitic acid) (21.01% ± 0.256 vs. 19.05% ± 0.296) and total MUFA percentages, while male muscles had higher (p < 0.05) C18:2ω6c, C20:5ω3, total ω3 PUFA (11.08% ± 0.382 vs. 8.50% ± 0.367), and total PUFA (43.03% ± 0.904 vs. 29.59% ± 1.164) percentages, contributing to higher poly-unsaturated to saturated fatty acid ratios (PUFA:SFA ratios). Differences in fatty acid profiles were attributed more to gender and anatomical location of muscles, than seasonal differences in diets.     

Fatty acids profile of selected Artemisia spp. plants: Health promotion

In the present study we report the fatty acids profile of thirteen species of Artemisia, a hardy herb or shrub, analyzed by gas chromatography connected to a mass detector (GC-MS) for their nutritional value and their potential exploitation as a new source of essential fatty acids. Total lipids content ranged from 3.31 ± 0.19 to 17.78 ± 0.27 mg/g (fresh weight). The three most abundant fatty acids were C16:0, C18:2ω6 and C18:3ω3. Unsaturated fatty acids predominated in all the Artemisia species are studied with the α-linolenic acid (ALA) and linoleic acid (LA), which are essential for normal human growth, health promotion, and disease prevention. The predominant ω3 PUFA acid in all Artemisia species analyzed, was linolenic acid, with Artemisia gmellini, Artemisia ludoviciana and Artemisia vulgaris, showing higher amounts of this fatty acid, all thirteen species, analyzed in this study, were also rich in oleic acid (ω9) and linoleic acid (ω6), accounted for 50-70% of total PUFA. The ratio of ω3 PUFA to ω6 PUFA was similar in all species, varying from 1.0 to 3.0. Identifying Artemisia species as newer sources of PUFAs and enriching or optimizing the ω3FAs in known plant sources offer us ways of increasing the availability of ω3FAs in the food supply.     

Fatty acid composition and cholesterol content of selected marine fish in Malaysian waters

A consumer survey identified 10 species of most-preferred marine fish for daily consumption in Malaysia. Total lipids extracted from 10 species of the selected fish were analyzed for their total fat, fatty acids composition and cholesterol content. Most of the fish contained less than 6% lipid by weight and total cholesterol content was 37.1–49.1 mg/100g. The composition of fatty acids showed that total ω-3 poly unsaturated fatty acids (ω-3 PUFA; 29.7–48.4%) were the highest, followed by other PUFA (27.7–40.0), ω-6 PUFA (11.0–20.0%), saturated fatty acid (3.63–11.4%), and finally, mono unsaturated fatty acid (MUFA; 1.37–9.12%). All samples showed a much higher content of ω-3 PUFA when compared to standard menhaden oil. Most of the fish had a higher ω-3/ω-6 ratio (2.16 –4.14) than the standard menhaden oil (2.03) except for Four Finger Threadfin (1.50), Indian Mackerel (1.67) and Striped Sea Catfish (1.78). The ratio of PUFA/saturated of the samples ranged from 5.49 to 25.2.     

Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and salmon

Effects on the fatty acid composition of cod (Gadus morhua) and salmon fillets (Salmo salar) after pan-frying in margarine and olive oil were determined. The fatty acids of the margarine used were 55.5% saturated (SFA), 33.0% mono-unsaturated (MUFA) and 11.5% polyunsaturated (PUFA). The olive oil used contained 15.4% SFA, 76.1% MUFA and 8.5% PUFA. Using margarine or olive oil increased the SFA and MUFA percentages, respectively, in both species. For cod fillets (lean), pan-frying increased the fat content (0.55–4.15 g/100 g and 0.55–2.30 g/100 g before and after pan-frying, with margarine and olive oil, respectively), whereas, for salmon fillets (fat), it decreased (13.91 to 10.57 g/100 g and 15.35 to 12.95 g/100 g before and after pan-frying with margarine and olive oil, respectively). In conclusion, the culinary fat selection affects the total fatty acid content and composition of the prepared fish fillet.     

不同养殖模式对牦牛背最长肌挥发性风味物质及脂肪酸组成的影响

为确定不同养殖模式对青海牦牛背最长肌挥发性风味物质和脂肪酸组成的影响,选择传统放牧和育肥6 个月2 种养殖模式下的12 头2～3 岁龄成年公牦牛背最长肌作为实验材料,采用顶空固相微萃取和气相色谱-质谱联用技术分析肌肉中风味物质组成,同时测定2 种养殖模式下牦牛背最长肌的脂肪酸组成。结果表明：2 组样品均检出13 种饱和脂肪酸（saturated fatty acid,SFA）、5 种单不饱和脂肪酸（monounsaturated fatty acid,MUFA）和7 种多不饱和脂肪酸（polyunsaturated fatty acid,PUFA）,放牧组牦牛背最长肌脂肪酸相对含量由大到小依次为SFA（40.77%）＞PUFA（35.15%）＞MUFA（24.07%）,育肥组为SFA（44.72%）＞MUFA（40.10%）＞PUFA（15.18%）;2 组样品共检出32 种挥发性风味物质,包括酮类4 种、醛类10 种、酸类2 种、酯类1 种、醇类5 种、烯类2 种及芳香类8 种,放牧组牦牛背最长肌中检出26 种,育肥组检出30 种。综上,育肥模式对牦牛肉脂肪酸和挥发性风味物质组成具有较大影响。     

三江县稻田养殖红罗非鱼品质特性及肌肉营养成分分析

采用质构仪和国家标准的生化分析方法测定了稻田养殖红罗非鱼的品质特性和营养成分,并综合评价其营养价值。结果表明:稻田养殖红罗非鱼肌肉中水分含量为79.01%±0.09%,粗灰分含量1.05%±0.02%,粗脂肪含量为1.58%±0.15%,粗蛋白含量为19.83%±0.64%。稻田养殖红罗非鱼的质构特性分析表明其肌肉结实有弹性。稻田养殖红罗非鱼肌肉中检测出17种氨基酸,其中必需氨基酸(EAA)总量占氨基酸总量(AA)的40.17%,必需氨基酸和非必需氨基酸比值为67.14%,均符合FAO/WHO的评价标准;必需氨基酸指数(EAAI)为83.74,呈味氨基酸(DAA)总量占氨基酸总量的39.14%。稻田养殖红罗非鱼肌肉中共检测出15种脂肪酸,饱和脂肪酸(SFA)、单不饱和脂肪酸(MUFA)、多不饱和脂肪酸(PUFA)分别占脂肪酸总量的34.13%、30.29%、35.58%;∑SFA:∑MUFA:∑PUFA比例为0.96:0.85:1,∑n-6 PUFA:∑n-3 PUFA为3.42。综上所述,相对于其他常见稻田养殖品种,稻田养殖的红罗非鱼营养成分均衡且肉质较好。     

Effects of RN genotype and silage feed on fat content and fatty acid composition of fresh and cooked pork loin

This study aimed to establish effects of RN genotype and feed (red clover silage) on intra muscular fat content (IMF) and fatty acid composition (FA) of fresh and cooked pork loin (M. longissimus dorsi). Raw loins from silage-fed pigs compared with those from conventionally fed pigs had lower IMF, lower relative levels (rel.%) of saturated (SAFA) and monounsaturated (MUFA) fatty acids, and higher rel.% of polyunsaturated fatty acids (PUFA, ω6, ω3). Cooked loins, from silage-fed pigs compared with those of conventionally fed pigs, had higher rel.% of ω3, and lower ω6/ω3 ratios. IMF and cooking influenced FA concentrations in a pork portion. The differences in concentrations of SAFA, MUFA, PUFA and ω6 between raw loins of silage-fed pigs and conventionally fed pigs did not remain in cooked loins. The ω6/ω3 ratio, however, remained low, and thus more beneficial in loins from silage-fed pigs after cooking.     

A comparative analysis of the fatty acid profiles in the liver and muscles of male and female Salmo trutta macrostigma

The fatty acid compositions of liver and muscle of male and female Salmo trutta macrostigma, in the Tohma River, Turkey, were determined by gas chromatography. There were quantitative differences between individual fatty acids in the tissues investigated, depending on the sex. The most abundant fatty acids in both tissues of both sexes were palmitic acid (C16:0; 19.0–21.6%), stearic acid (C18:0; 5.32–11.3%), C18:1 ω−7 (5.65–9.38%), oleic acid (C18:1 ω−9; 15.6–22.4%), eicosapentaenoic acid (EPA; C20:5 ω−3; 6.34–7.88%) and docosahexaenoic acid (DHA; C22:6 ω−3; 7.38–15.6%). The ω−3/ω−6 ratio in tissues were found to be 2.89 (♂) and 1.97 (♀) in liver, and 2.59 (♂) and 2.26 (♀) in muscle. S. trutta macrostigma may be a valuable food for human consumption in terms of fatty acids.     

中国大鲵肌内脂肪酸组成及其抗氧化研究

分析中国大鲵肌内脂肪酸的组成,并研究肌内脂肪酸抗氧化,提供肌内脂肪酸开发利用的基础理论。通过气相色谱/质谱联用技术分析肌内脂肪酸的组成;通过Schaal烘箱法(63±1℃)研究肌内脂肪酸的抗氧化特性。GC-MS分析结果表明:肌内脂肪主要含13种脂肪酸,其含量由高到低依次为,C18∶124.2%,C16∶015.4%,C16∶113.7%,C18∶28.2%,C20∶56.7%,C18∶34.5%,C22∶64.3%,C14∶13.0%,C18∶02.8%,C22∶52.6%,C20∶42.2%,C17∶02.0%,C17∶11.9%。饱和脂肪酸(SFA)为20.2%,不饱和脂肪酸(UFA)达71.3%。单不饱和脂肪酸(MUFA)为42.8%,多不饱和脂肪酸(PUFA)为28.5%,具有保健功能性作用的ω-6型PUFA为13.0%,ω-3型PUFA为15.5%。ω-6型与ω-3型PUFA比为0.8。Schaal烘箱法研究结果表明:抗氧化剂二丁基对甲苯酚(BHT)、没食子酸丙酯(PG)、特丁基对苯二酚(TBHQ)对肌内脂肪酸有明显的抗氧化作用,其中特丁基对苯二酚抗氧化效果较佳。中国大鲵肌内脂肪富含ω-3和ω-6型...     

Beef lipids in relation to animal breed and nutrition in Argentina

Fatty acid (FA) composition of intramuscular fat (IMF) in M. Longissimus dorsi (LD) was measured in 72 steers from Angus (A), Charolais×Angus (CHA×A) and Holstein Argentine (HA) breeds. The steers were allotted to four dietary treatments of six animals each: T1, steers grazed on pasture; T2, steers supplemented with cracked corn grain (0.7% of live-weight) daily and free access to pasture; T3, steers supplemented with cracked corn grain (1% of live-weight) daily and free access to pasture; and T4, feedlot (concentrate based on corn, alfalfa hay and soybean meal without access to pasture). At slaughter weight, samples of LD at the 11th rib were used for intramuscular lipid analysis. The diet was shown to be more important than breed in determining FA composition. Pasture beef had higher percentages of saturated fatty acids (SFA), n-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid (CLA) and lower percentages of IMF, monounsaturated fatty acids (MUFA), n-6 PUFA and n-6/n-3 ratios than feedlot beef. HA beef presented lower percentages of SFA and more MUFA with a higher n-6/n-3 ratio than A and CHA×A. Comparing grass and feedlot beef the amounts of FA in muscle (mg/100g) were, respectively 18:3 n-3 (44 vs. 11mg), CLA (20 vs. 12mg), 20:5 n-3 (20 vs. 11mg), 22:5 n-5 (20 vs. 11mg), 22:6 n-3 (12 vs. 6mg) and n-3 PUFA (84 vs. 32mg). Feedlot beef has more SFA (1372 vs. 1081mg), MUFA (1574 vs. 1078mg), PUFA (350 vs. 227mg) and n-6 PUFA (318 vs.143mg).     

Effect of cooking methods on fatty acids,conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

The effect of boiling, microwaving and grilling on the composition and nutritional quality of beef intramuscular fat from cattle fed with two diets was investigated. Longissimus lumborum muscle from 15 Alentejano young bulls fed on concentrate or pasture was analyzed. Cooking losses and, consequently, total lipids, increased directly with the cooking time and internal temperature reached by meat (microwaving > boiling > grilling). The major changes in fatty acid composition, which implicated 16 out of 34 fatty acids, resulted in higher percentages in cooked beef of SFA and MUFA and lower proportions of PUFA, relative to raw meat, while conjugated linoleic acid (CLA) isomers revealed a great stability to thermal processes. Heating decreased the PUFA/SFA ratio of meat but did not change its n−6/n−3 index. Thermal procedures induced only slight oxidative changes in meat immediately after treatment but hardly affected the true retention values of its individual fatty acids (72–168%), including CLA isomers (81–128%).     

Heavy metal contents and chemical compositions of atlantic (<Emphasis Type="Italic">Scomber scombrus</Emphasis>), blue (<Emphasis Type="Italic">Scomber australasicus</Emphasis>), and chub (<Emphasis Type="Italic">Scomber japonicus</Emphasis>) mackerel muscles

The heavy metal contents and chemical compositions among mackerel species were investigated. Atlantic and chub mackerel had higher mercury, but lower lead than blue mackerel. Chub mackerel had the highest crude fat (18.62%) and the lowest moisture (58.29%), whereas blue mackerel had the highest moisture (70.10%) and the lowest crude fat (2.89%). Atlantic and blue mackerel had total saturated fatty acids (SFA)>polyunsaturated fatty acids (PUFA)>monounsaturated fatty acids (MUFA), whereas chub mackerel had PUFA>SFA>MUFA. The main SFA of the 3 mackerels were 16:0 and the main PUFAs were 22:6n-3 and 20:5n-3. The total amino acid contents in Atlantic, blue, and chub mackerel were 190.63, 169.49, and 172.97 mg/g, respectively. The major amino acids of the 3 mackerels were glutamic acid, aspartic acid, lysine, and leucine.     

Lipid composition of the intramuscular fat of beef from Spanish cattle breeds stored under modified atmosphere

The lipid composition of intramuscular fat from 30 young bulls of 5 Spanish cattle breeds (Asturiana de los Valles, Morucha, Parda Alpina, Pirenaica and Retinta) was studied. Steaks from each shortloin were packaged in 60% O(2), 30% CO(2) and 10% N(2) and aged for 0, 5, 10 and 15 days. Lipid classes obtained by thin layer chromatography and total fatty acids obtained by gas chromatography were evaluated. Meat from Asturiana de los Valles had high PL and C contents, and low TG contents that reflected its low intramuscular percentage content. This breed showed high FFA content that likely originated from lipolysis of PL. The main breed effect was due to the low intramuscular fat content observed in the Asturiana de los Valles. After 5 days, FFA decreased because they were probably transformed into other compounds. The Morucha breed may have a genetic predisposition for depositing MUFA, and the high MUFA and C14:0 values observed in the Morucha breed were likely due to its high intramuscular fat percentage. Regarding fatty acid composition, no "days of storage" effect was observed for any of the studied fatty acids, except for C18:3ω6 that increased during the first 5 days of storage in Asturiana de los Valles. Concerning the fatty acid composition, Asturiana de los Valles had the highest PUFA/SFA ratio, while Parda Alpina and Morucha possessed low ω6/ω3 ratios but high C22:6ω3 contents. Finally, the presence of C22:6ω3 and 15-CH(3)-C16:0 may be related to higher intramuscular fat contents.     

Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction

Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical carbon dioxide (SC-CO₂) at optimised conditions (35 MPa, 60 °C, 2 ml/min) were analysed and compared to the results of Soxhlet extraction. The amount of polyunsaturated fatty acids (PUFA) recovered (as a percentage of total extracted fatty acids) were within the ranges of 73.24–74.68% in the skin, 68.36–69.37% in the flesh, 56.20–57.3% in the viscera and 61.21–62.09% in the heads. The greatest amount of the ω-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were found in fish skin followed by flesh, heads and viscera. The greatest amounts of EPA (9–12%) and DHA (10–14%) were obtained using the soaking and pressure swing techniques. The pressure swing and soaking techniques are the most effective techniques for extracting the ω-3 family of fatty acids from fish samples.     

ANCM bibliography

Changes in fatty acid profiles of pork loin chops fried in different culinary fats (olive oil, sunflower oil, butter and pig lard) during 10 days of refrigerated storage were studied. Olive oil-fried loin chops (OOLC) were significantly highest in monounsaturated fatty acids (MUFA) and C18:1. Sunflower oil-fried loin chops (SOLC) showed the highest polyunsaturated fatty acid (PUFA) proportions, mainly due to C18:2 contents. Butter-fried loin chops (BTLC) were significantly richer in saturated fatty acids (SFA), such as C12:0, C14:0 and C16:0, while pig lard-fried loin chops (PLLC) contained moderate proportions of SFA, MUFA and PUFA. Fatty acid profiles of neutral lipids (NL), free fatty acids (FFA) and polar lipids (PL) were slightly changed after refrigerated storage. After 10 days of refrigerated storage, differences among samples fried in different culinary fats were maintained or increased. NL from OOLC had the significantly largest percentages of C18:1 and MUFA, while SOLC had the significantly largest percentages of C18:2 and PUFA. The highest percentages of C12:0, C14:0, C16:0 and SFA were characteristic for pork loin chops fried in butter at the end of the storage period. Refrigerated pork loin chops fried in pig lard showed intermediate percentages of SFA, MUFA and PUFA. OOLC had a more desirable nutritional value than other fried pork loin chops after and before the refrigerated storage.     

厦门白姑鱼腌制加工过程中的脂肪酸变化分析

探讨厦门白姑鱼（Argyrosomus amoyensis）腌制加工过程中的脂肪酸的变化,并结合脂肪氧化相关指标：过氧化值（peroxide value,POV）及硫代巴比妥酸反应物（thiobarbituric acid reactive substance,TBARS）值,确定脂肪氧化对脂肪酸组成的影响。从腌制加工的7 个关键工序中取样,采用气相色谱-质谱联用法分析脂肪酸,同时考察POV及TBARS值。结果表明：厦门白姑鱼原料含26.41%的饱和脂肪酸（saturated fatty acids,SFA）、20.26%的单不饱和脂肪酸（monounsaturated fatty acids,MUFA）和53.33%的多不饱和脂肪酸（polyunsaturated fatty acids,PUFA）,共24 种,必需脂肪酸占12.49%,二十碳五烯酸（eicosapentaenoic acid,EPA）和二十二碳六烯酸（docosahexaenoicacid,DHA）占40.70%。在腌制加工中,SFA含量显著增加,MUFA含量和PUFA含量显著降低（P＜0.05）。POV和TBARS值都呈现了先增后减的趋势,分别在烘干1 d和3 d出现峰值。相关性分析表明,SFA与MUFA呈显著负相关（P＜0.05）,与PUFA呈极显著负相关（P＜0.01）,MUFA和PUFA没有相关性;SFA与POV和TBARS值呈现显著正相关（P＜0.05）,而PUFA与POV和TBARS值分别呈显著（P＜0.05）和极显著负相关（P＜0.01）。因此,厦门白姑鱼脂肪酸种类多,含有丰富的不饱和脂肪酸,腌制加工过程对主要8 种脂肪酸有显著影响,脂肪的氧化使SFA含量增加,同时使PUFA含量降低,PUFA更容易发生氧化。     

Fatty acid composition in some selected marine fish species living in Turkish waters

The muscle fatty acid (FA) composition of 12 selected marine fish species living in Turkish waters was determined. FA profiles of muscle were compared in terms of total and individual saturated (SFAs) and unsaturated fatty acids. Total SFA, monounsaturated fatty acid (MUFA), n‐3 polyunsaturated fatty acid (n‐3 PUFA) and n‐6 polyunsaturated fatty acid (n‐6 PUFA) contents as well as n‐3/n‐6 FA and eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) ratios differed (P < 0.01) in all fish species. Palmitic acid (16:0) among total SFAs, oleic acid (18:1n‐9) among MUFAs, DHA (22:6n‐3) among n‐3 PUFAs and 18:2n‐6 and 20:4n‐6 among n‐6 PUFAs were the most abundant FAs. The ratio of n‐3/n‐6 PUFA contents, indicating the availability of n‐3 PUFAs that are beneficial for human health, ranged from 2.67 to 12.61. The EPA/DHA ratio was between 0.17 and 0.83 in the marine fish species studied. Copyright © 2005 Society of Chemical Industry     

Seasonal changes of fatty acids of cuttlefish Sepia officinalis L. (Mollusca: Cephalopoda) in the north eastern Mediterranean sea

The total lipids and seasonal variations in the fatty acids of the mantle of cuttlefish (Sepia officinalis) captured in the north eastern Mediterranean were investigated and the mantle was found to be a good source of polyunsaturated fatty acids (ω3 PUFAs, in particular). In all seasons, the major fatty acids in the cuttlefish mantle were observed to be palmitic acid (16:0), stearic acid (18:0), eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3). A comparison of the saturated fatty acid (29.5–36.8%), monounsaturated fatty acids (7.81–9.84%) and polyunsaturated fatty acids (43.7–49.6%) of the cuttlefish mantle revealed that polyunsaturated fatty acids (PUFA) constituted the highest proportion. The levels of DHA in the cuttlefish mantle in autumn, winter, spring and summer were 27.6%, 28.5%, 29.5% and 23.9%, while those of EPA were 16.8%, 15.4%, 14.7% and 13.9%, respectively.