Lipid traits and dietary quality of sea bass fillets from Orbetello

Bianca Maria Poli, R. Abbate, G. Parisi, A. M. Gori, F. Sofi, L. Mannini, G. Giorgi, D. Michelotti, A. Bonelli

Research output: Contribution to journalArticle

Abstract

The aim of the study was to investigate the possibility of obtaining: a) reliable estimates of sea bass fillet weight and lipid/fatty acid content from simple non destructive morphometric measurements; b) estimates of healthy eating quality evaluation from effects of consumption on blood biomarkers related to atherosclerotic/thrombogenic processes. A series of parameters were measured in 708 fish. Estimates of fillet weight from b.w. and max. thickness (R 2=0.96, rsd=±20.55g) and of lipid content from b.w., total length, max. thickness and condition factor (R2= 0.69, rsd=±3.3g) were found to be very reliable; flesh n-3 PUFA and EPA content were also estimated from condition factor and max. girth (R2=0.32, rsd=±0.42g; R2=0.38, rsd=±0.13g). Flesh healthy eating quality was evaluated from changes in blood biomarkers (lipid profile, inflammatory markers, haemorheological profile) in dyslipidemic subjects who had eaten fillets three times a week for 10 weeks. A weekly flesh intake of 807g increased erythrocyte n-3 PUFA (P20.400 (P

Original languageEnglish
Pages (from-to)819-821
Number of pages3
JournalItalian Journal of Animal Science
Volume6
Issue numberSUPPL. 1
Publication statusPublished - 2007

Keywords

  • Healthy eating quality
  • Intervention study
  • Lipid traits
  • Sea bass

ASJC Scopus subject areas

  • Animal Science and Zoology

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