Cholesterol and n-3 and n-6 fatty acid content in eggs from laying hens fed with red crab meal (Pleuroncodes planipes).

Red crab (Pleuroncodes planipes) is a marine crustacean that represents an abundant resource that has not been properly used. The aim of this study was to evaluate the effects on cholesterol and n-3 and n-6 FA content in eggs when red crab meal (RCM) was included in laying hen rations. Ninety White Leghorn laying hens were randomly distributed into 3 treatments: control (0%RCM), 3% red crab meal (3%RCM), and 6% red crab meal (6%RCM) for 3 wk. Cholesterol and linoleic (LA), alpha-linolenic (ALA), arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids were analyzed by gas chromatography. Performance parameters and cholesterol content were not different among treatments (P > 0.05). Total lipids were different in the control group and 6%RCM (9.0 and 9.4% respectively) compared with 3%RCM (10.9%). With 3%RCM and 6%RCM, the levels of all fatty acids analyzed were higher than in the control. Diets with 3 and 6% RCM doubled the content of ALA (16.4 and 15.4 mg/100 g of egg, respectively). Eicosapentaenoic acid was lowest in 0%RCM (6 mg/100 g of egg) compared with 3%RCM (13 mg/100 g) and 6%RCM (17 mg/100 g). Similar results were obtained for DHA (56, 133, and 246 mg/100 g of egg). Linoleic acid and AA were highest (1,211 and 228 mg/100 g, respectively) with 3%RCM and with 6%RCM (1,151 and 200 mg/100 g, respectively) vs. control (890 and 163 mg/100 g). The ratio of n-6 to n-3 FA was 3 times lower with 6%RCM than in the control. It was concluded that inclusion of red crab meal in laying hen rations at levels of 3 and 6% (P < 0.05) increased the n-3 and n-6 fatty acids content in eggs.

[Vitamins and minerals from sardine in tomato sauce, from the Mexican Pacific fish zones]. / Vitaminas y minerales de sardina en salsa de tomate, colectada en las zonas pesqueras del Pacífico mexicano.

Sardine is a sea food widely consumed in Mexico due to it's abundance and very low price. Its content in vitamins, minerals and chemical composition were evaluated in its canned presentation in tomato sauce. Samples proceeded from 3 fishery areas of the Mexican Pacific: (L1) Baja California Sur, (L2) Sonora and (L3) Sinaloa. The proximal chemical analysis was carried out by the AOAC methods; mineral content (Ca, Mg, Na, K, Fe, Zn, Cu, Cd, Cr, Pb) was determined by atomic absorption spectrophotometry and vitamins A, B1, B2 and niacin were quantified by HPLC. Results showed a high moisture content from 69 to 82%, ether extract ranged between 7.8% (L2) and 10.2% (L3) and crude protein content between 10.6% (L3) and 14.6% (L1). Vitamin A (IU/100 g) was similar for all samples: L1 (63-66); thiamin (mg/100 g) was high in L1 (0.13) and low in L3 (0.09); riboflavin was high in L1 (0.15) and showed values of 0.13 for both L2 and L3; niacin content was high in all samples: L1 (2.24), L2 (1.48) and L3 (1.75). Minerals were abundant (mg/100 g) in Na, K, and P; L1 showed a great variation for Na (363-636) compared with L2 and L3 (250); K was very variable among the samples: L1 (597), L2 (100) and L3 (57). Phosphorous and magnesium had small variations: P (229, 243 and 212) and Mg (28, 23 and 23) for L1, L2 and L3. Iron was more abundant in L1 (5.5) and L3 (4.3); Zn was higher in L2 (3.4) and similar in L1 (2.5) and L3 (2.2). Copper showed a great variation in L2 (0.21-0.48) but the averages were similar (0.37, 0.35, 0.33, for L1, L2 and L3 respectively). Finally, heavy metal content was lower than 0.002 mg/100 g. In conclusion, there are some variation in Ca, Na, K, thiamin and niacin content in canned sardine with tomato sauce, depending upon the fishing area.

[Vitamins and minerals in oil canned yellow fin tuna (Thunnus albacares), from the Mexican Pacific]. / Vitaminas y minerales del atún aleta amarilla (Thunnus albacares) del Pacífico mexicano enlatado en aceite.

Tuna is one of the most consumed sea food in Mexico due to it's abundance and low cost. The micronutrient content was evaluated in yellow fin tuna (Thunnus albacares) canned in vegetable oil (7 samples with 5 repetitions). Tuna proceed from different areas in the coast of the Pacific, Baja California Sur (L1), Mazatlan (L2) and Colima (L3). The approximate chemical analysis was carried out by the methods of AOAC; minerals (Ca, P, Mg, Na, K, Fe, Zn, Cu, Cd, Cr an Pb) by atomic absorption spectrophotometry and vitamins by HPLC. The percentage of moisture was among 65-75%, crude protein (12.6-16.4%) and ether extract, the fraction with most variation among locations, was (7.1-15.9%). Niacin was the most abundant vitamin (4.8-16.5 mg/100 g); mean Vitamin A (UI/100 g) in L1 and L2 was similar (36.5 and 36.2), and higher in L3 (42.0). The most abundant minerals were Na (136-552 mg/100 g) and K (78-221 mg/100 g), from this, the widest range of Na and K were found in L1, while L2 was for P. Ca (mg/100 g) showed different mean values between L1 (6.9) and L2 (12.7) and in L3 the range was extensive (3.4-21.8). Zn was low in L2 (0.2-0.4 mg/100 g) and higher in L3 (0.54-0.70 mg/100 g). Mg and Cu were the mineral with the narrowest range and with mean values similar among locations. Pb, Cd and Cr were not detected. The mineral with the highest variation among locations were Ca, Na and Zn; and among commercial brands were Fe, Na, K and Ca. Vitamin A, Cu and Mg showed the least variation between locations. It is concluded that the yellow fin tuna provides important amounts of ether extract, Na, K, P and niacin.