Fish oil — Ingredient · Foodgeist

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Fish oil — Ingredient · Foodgeist

What science says

compound effect

“Dietary linseed oil and fish oil lowered the arachidonic (C20:4, omega 6) acid content of rat liver microsomes, with an accompanying increase in membrane eicosapentaenoic (C20:5, omega 3) and docosahexaenoic (C22:6, omega 3) acid content, in comparison with the group fed beef tallow.”

fish oil → increases → eicosapentaenoic acid content

<i>Δ</i> 6-desaturase activity in liver microsomes of rats fed diets enriched with chol...DOI →1988DOI

compound effect

“As for differences among anatomical locations, it was noted that EPA and DHA contents of perirenal fat were higher than those of backfat and intermuscular fat.”

fish oil → affects → EPA and DHA contents in perirenal fat

Fat characteristics of pigs fed fish oil containing eicosapentaenoic and docosahexaenoi...DOI →1992DOI

compound effect

“In the carcass samples, the increase in EPA and DHA in all fat tissues analyzed became greater as the supplemental levels of fish oil were increased in the diet, whereas oleic and linoleic acids tended to be decreased by increases in EPA and DHA.”

fish oil → increases → eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in porcine adipose tissues

Fat characteristics of pigs fed fish oil containing eicosapentaenoic and docosahexaenoi...DOI →1992DOI

compound effect

“With the increase in fish oil in the diet, the hardness of fat measured with a texturometer was decreased.”

fish oil → decreases → hardness of fat

Fat characteristics of pigs fed fish oil containing eicosapentaenoic and docosahexaenoi...DOI →1992DOI

compound effect

“In the carcass samples, the increase in EPA and DHA in all fat tissues analyzed became greater as the supplemental levels of fish oil were increased in the diet, whereas oleic and linoleic acids tended to be decreased by increases in EPA and DHA.”

fish oil → decreases → oleic and linoleic acids in porcine adipose tissues

Fat characteristics of pigs fed fish oil containing eicosapentaenoic and docosahexaenoi...DOI →1992DOI