Influence of diet on growth, reproduction and lipid and fatty acid composition in the sea cucumber Cucumaria frondosa

2016 ◽  
Vol 48 (7) ◽  
pp. 3413-3432 ◽  
Author(s):  
Bruno L Gianasi ◽  
Christopher C Parrish ◽  
Jean-François Hamel ◽  
Annie Mercier
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sea Cucumber ◽  
Cucumaria Frondosa

scholarly journals Comparison of Fatty Acid Composition of Wild and Cultured Sea Cucumber Apostichopus japonicus

2016 ◽  
Vol 49 (4) ◽  
pp. 474-485 ◽  
Author(s):  
Feng Jin ◽  
Anisuzzaman Md ◽  
U-Cheol Jeong ◽  
Jong-Kuk Choi ◽  
Hak-Sun Yu ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sea Cucumber ◽  
Apostichopus Japonicus

Fatty acid composition of the edible sea cucumber Athyonidium chilensis

2012 ◽  
Vol 27 (7) ◽  
pp. 639-647 ◽  
Author(s):  
Valeria P. Careaga ◽  
Claudia Muniain ◽  
Martas S. Maier
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sea Cucumber

Effects of dietary macroalgae meal and lipid source on growth performance and body wall fatty acid composition of sea cucumber Apostichopus japonicus

2017 ◽  
Vol 49 (2) ◽  
pp. 776-785 ◽  
Author(s):  
Bin Wen ◽  
Yong-Jun Sun ◽  
Qin-Feng Gao ◽  
Shuang-Lin Dong ◽  
Zai-Zhong Chen ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Acid Composition ◽  
Sea Cucumber ◽  
Body Wall ◽  
Apostichopus Japonicus ◽  
Lipid Source

scholarly journals Effect of Drying on Nutritional Composition of Atlantic Sea Cucumber (Cucumaria frondosa) Viscera Derived from Newfoundland Fisheries

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 703
Author(s):  
Yi Liu ◽  
Deepika Dave ◽  
Sheila Trenholm ◽  
Vegneshwaran V. Ramakrishnan ◽  
Wade Murphy
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sea Cucumber ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Omega 3 ◽  
Total Fatty Acid Composition ◽  
Freeze Dried ◽  
Cucumaria Frondosa

Cucumaria frondosa is the main sea cucumber species harvested from Newfoundland waters. During processing, the viscera of sea cucumber are usually discarded as waste. As a matter of fact, sea cucumber viscera are abundant in various nutrients and promising for valorization. In the present study, sea cucumber viscera were pretreated by air drying and freeze drying, and the nutritional compositions of the dried products were investigated, including proximate composition, lipid class, fatty acid profile, and amino acid composition. The dried viscera had similar levels of ash, lipids, and proteins compared to fresh viscera. Both air- and freeze-dried viscera had total fatty acid composition similar to fresh viscera, with high levels of omega-3 polyunsaturated fatty acids (PUFAs) (30–31%), especially eicosapentaenoic acid (27–28%), and low levels of omega-6 PUFAs (~1%). The dried samples were abundant in essential amino acids (46–51%). Compared to air-dried viscera, freeze-dried viscera contained a lower content of moisture and free fatty acids, and higher content of glycine and omega-3 PUFAs in phospholipid fraction. The high content of nutritious components in dried viscera of Cucumaria frondosa indicates their great potential for valorization into high-value products.

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