Abstract

BEDREGAL SALINAS VEGA, Huáscar A.  and  MOLLINEDO PORTUGAL, Patricia. Perfil lipídico de truchas, una breve revisión bibliográfica. Rev. Bol. Quim [online]. 2022, vol.39, n.2, pp.1-7. ISSN 0250-5460.  https://doi.org/10.34098/2078-3949.39.2.2.

Due to the nutritional benefits obtained from the intake of fish meat, its consumption has been constantly increasing, a trend that is not unrelated to Bolivia, which imports approximately 30% of the fish it consumes. In addition to its mineral components, its lipid composition is very important. Polyunsaturated fatty acids or PUFAs are an important nutrient for humans because they are incorporated into cell membranes and metabolism. In addition, they are important in the development and functioning of the nervous system. The fish diet incorporates PUFAs in their tissues in both the omega 3 (ꞷ-3) and omega 6 (ꞷ-6) position, which, in turn, makes them a source of these lipids for humans. The quality of this source is modifiable depending on the food that is supplied to the fish, in the same way, the incorporation of fat-soluble vitamins to their food makes their lipids more resistant to oxidation. This is important since unsaturated lipids are more susceptible to oxidation due to the reactivity of the double bonds. It is important to point out the correct balance between the consumption of PUFAs, monounsaturated and saturated fatty acids because this relationship has an effect on the reduction of atherosclerosis. The nutritional quality of fish lipids is affected by multiple factors, such as climate, diet, and farming conditions..

Keywords : Trout; Oxidative degradation; PUFAs; Lipids profile; MUFA; ꞷ-3; ꞷ-6.

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