Abstract

This review focuses on an understanding of lipid distribution and deposition dynamics in Atlantic salmon and explores the extent to which these can be predicted through multi-dimensional modeling. The methodology used to measure lipids can have an impact on their assessment and considerable work has been done to standardize and develop robust rapid assessment measures. The distribution of lipids in salmon fillets is spatially variable, with levels consistently highest in the belly region and lowest in the tail section. The level of lipids in the whole-body, fillet and Norwegian Quality Cut (NQC) of Atlantic salmon increases with fish size but plateaus as size increases. Lipid levels are predictable based on fish size data although there are various other factors that influence lipid deposition in the fillet. The relationship between these factors and the deposition of n-3 LC-PUFA is mathematically complex but does lend itself to multidimensional modeling. Effects are strongly influenced by dietary fatty acid composition and for the most part a “parity” exists between levels of certain fatty acids in the diet and what ends up in the body tissues. This parity results in a “dilution effect” that generally explains the relationship between diet and whole-body fatty acid levels. Some specific fatty acids demonstrate traits of selective retention in Atlantic salmon muscle tissue. Notably, docosahexaenoic acid is preferentially retained compared to other fatty acids. Which is explained by the understanding that not all fatty acids dilute at the same rate and biologically active fatty acids, like EPA, are essential for mediating inflammatory responses and have a critical role to play in biosynthesis. There are various influential dietary factors in addition to the level of specific fatty acids in the diet, that affect the level of deposition of n-3 LC-PUFA in the muscle.

摘要

本综述侧重于了解大西洋鲑鱼的脂质分布和沉积动力学，并探讨通过多维建模可以预测这些的程度。用于测量脂质的方法可能会对它们的评估产生影响，并且已经做了大量工作来标准化和开发强大的快速评估措施。鲑鱼片中脂质的分布在空间上是可变的，腹部区域的水平始终最高，尾部区域的水平最低。大西洋鲑鱼的全身、鱼片和挪威优质切块 (NQC) 中的脂质水平随着鱼的大小而增加，但随着大小的增加而趋于平稳。脂质水平可以根据鱼的大小数据进行预测，尽管还有各种其他因素会影响鱼片中的脂质沉积。这些因素与 n-3 LC-PUFA 沉积之间的关系在数学上很复杂，但确实适用于多维建模。影响受膳食脂肪酸组成的强烈影响，并且在大多数情况下，膳食中某些脂肪酸的水平与最终进入身体组织的脂肪酸水平之间存在“对等”。这种平衡导致“稀释效应”，通常可以解释饮食与全身脂肪酸水平之间的关系。一些特定的脂肪酸在大西洋鲑鱼肌肉组织中表现出选择性保留的特征。值得注意的是，与其他脂肪酸相比，二十二碳六烯酸被优先保留。这可以通过以下理解来解释，即并非所有脂肪酸都以相同的速率和生物活性脂肪酸（如 EPA）稀释，对介导炎症反应至关重要，并在生物合成中发挥关键作用。除了饮食中特定脂肪酸的水平外，还有各种影响 n-3 LC-PUFA 在肌肉中沉积水平的饮食因素。