Comparison of n-3 polyunsaturated fatty acid contents of wild and cultured Australian abalone

References

• Ackman RG & Takeuchi T (1986): Comparison of fatty acids and lipids of smolting hatchery-fed and wild Atlantic salmon Salmo salar. Lipids 21, 117–120.
   PubMed Web of Science ®Google Scholar
• Adam O (1995): Anti-inflammatory diet and rheumatic diseases. Eur. J. Clin. Nutr. 49, 703–717.
   PubMed Web of Science ®Google Scholar
• Bannatyne WR & Thomas J (1969): Fatty acid composition of New Zealand shellfish lipids. N. Z. J. Sci. 12, 207–212. Broadhurst CL, Cunnane SC & Crawford MA (1998): Rift Valley lake fish and shellfish provided brain-specific nutrition for early Homo. Br. J. Nutr. 79, 3–21.
   Google Scholar
• Daviglus ML, Stamler J, Orencia AJ, Dyer AR, Liu K & Greenland P (1997): Fish consumption and the 30-year risk of fatal myocardial infarction. N. Engl. J. Med. 336, 1046–1053.
   Google Scholar
• Dunstan GA, Baillie HJ, Barrett SM & Volkman JK (1996): Effect of diet on the lipid composition of wild and cultured abalone. Aquaculture 140, 115–127.
   Web of Science ®Google Scholar
• Fisheries Victoria (2003): Regulatory Impact Statement, Fisheries (Commercial Abalone) Regulations, p. 5. Vic-toria: Department of Primary Industries Publication.
   Google Scholar
• Fleming AE, Van Barneveld RJ & Hone PW (1996): The development of artificial diets for abalone: a review and future directions. Aquaculture 140, 5–53.
   Web of Science ®Google Scholar
• James MJ, Gibson RA & Cleland LG (2000): Dietary polyunsaturated fatty acids and inflammatory mediator production. Am. J. Clin. Nutr. 71, 343S–348S.
   Google Scholar
• Jamieson GR & Reid EH (1972): The component fatty acids of some marine algal lipids. Phytochemistry 11, 1423- 1432.
   Web of Science ®Google Scholar
• Johns RB, Nichols PD & Perry GJ (1979): Fatty acid composition of ten marine algae from Australian waters. Phytochemistry 18, 799–802.
   Web of Science ®Google Scholar
• Kochi M (1975): Fatty acid composition of lipids from some marine shellfishes. J. Shimonoseki Univ. Fish. 23, 155-162 (in Japanese, with English abstract).
   Google Scholar
• Mercer JP, Mai K-S & Donlon J (1993): Comparative studies on the nutrition of two species of abalone, Haliotis tuberculata Linnaeus and Haliotis discus hannai Ino I. effects of algal diets on growth and biochemical composi-tion. Invertebr. Reprod. Dev. 23(2-3), 75–88.
   Google Scholar
• Nelson MM, Leighton DL, Phleger CF & Nichols PD (2002a): Comparison of growth and lipid composition in the green abalone, Haliotis fulgens, provided specific macroalgal diets. Comp. Biochem. Physiol. 131B, 695–712.
   Google Scholar
• Nelson MM, Phleger CE & Nichols PD (2002b): Seasonal lipid composition in macroalgae of the Northeastern Pacific ocean. Bot. Mar. 45, 58–65.
   Web of Science ®Google Scholar
• Nettleton JA (1993): Are n-3 fatty acids essential nutrients for fetal and infant development? J. Am. Diet. Assoc. 93, 58–64.
   PubMed Web of Science ®Google Scholar
• Nichols PD, Virtue P, Mooney BD, Elliott NG & Yearsley, GK (1998): Seafood the Good Food: The Oil (Fat) Content and Composition of Australian Commercial Fishes, Shellfish and Crustaceans. CSIRO Marine Research.
   Google Scholar
• Olley J & Thrower SJ (1977): Abalone— an esoteric food. Adv. Food Res. 23, 143–186.
   PubMedGoogle Scholar
• Otwell WS & Richards WL (1981/1982): Cultured and wild American eels, Anguilla rostrate: fat content and fatty acid composition. Aquaculture 26, 67–76.
   Google Scholar
• Sinclair AJ (1983): Elevated levels of arachidonic acid in fish from northern Australian coastal waters. Lipids 18(12),877–881.
   PubMed Web of Science ®Google Scholar
• Sinclair AJ, O’Eea K & Naughton JM (1986): Polyunsatu-rated fatty acid types in Australian fish. Prog. Lipid. Res. 25, 81–82.
   Google Scholar
• Sinclair AJ, Dunstan GA, Naughton JM, Sanigorski AJ & O’Dea K (1992): The lipid content and fatty acid composition of commercial marine and freshwater fish and molluscs from temperate Australian waters. Aust. J. Nutr. Diet. 49, 77–83.
   Google Scholar
• Sinclair AJ, Oon KS, Lim L, Li D & Mann NJ (1998): The v-3 fatty acid content of canned, smoked and fresh fish in Australia. Aust. J. Nutr. Diet. 55(3),116–120.
   Google Scholar
• Stansby ME (1990): Fish Oils in Nutrition, pp. 290–301. New York: Van Nostrand Reinhold.
   Google Scholar
• Suzuki H, Okazaki K, Hayakawa S, Wada S & Tamura S (1986): Influence of commercial dietary fatty acids on polyunsaturated fatty acids of cultured freshwater fish and comparison with those of wild fish of the same species. J. Agric. Food. Chem. 34, 58–60.
   Google Scholar
• Uki N, Sagiura M & Watanabe T (1986): Requirement of essential fatty acids in the abalone Haliotis discus hannai. Bull. Jpn. Soc. Sci. Fish. 52, 1013-1023 (in Japanese, with English abstract).
   Google Scholar
• Vliet T & Katan MB (1990): Lower ratio of n-3 to n-6 fatty acids in cultured than in wild fish. Am. J. Clin. Nutr. 51, 1–2.
   PubMed Web of Science ®Google Scholar