Crude Fish Oil Research Articles

Separation of high-purity eicosapentaenoic acid and docosahexaenoic acid from fish oil by pH-zone-refining countercurrent chromatography.

The evidence for unique effects of eicosapentaenoic acid and docosahexaenoic acid is growing. Further understanding and exploration of their independent effects in the nutraceutical and pharmaceutical industry is calling for the more efficient separation techniques to overcome the equivalent chain length rule of fatty acids. In this study, free eicosapentaenoic and docosahexaenoic acid were successfully separated by pH-zone-refining countercurrent chromatography for the first time. The different solvent systems and the influence of retainer and eluter concentration on the separation efficiency were investigated. A two-phase solvent system composed of n-heptane/methanol/water (100:55:45, v/v) was selected with 50mM of trifluoroacetic acid as retainer in the organic phase and 40mM of ammonium hydroxide as an eluter in the aqueous phase for the separation of 500mg of free fatty acids from a refined fish oil sample. 79.6mg of eicosapentaenoic acid and 328.3mg docosahexaenoic acid were obtained with the purities of 95.5 and 96.9% respectively determined by gas chromatography with mass spectrometry after methyl esterification. The scale-up separation of 1g of samples from both refined and crude fish oil after urea complexation were also achieved successfully with a markedly increased concentration 150mM of retainer, producing satisfactory yields and purities of targets.

Potential of Fish Wastes as Feedstock for Biodiesel

Fish wastes are the discarded parts include the internal organs, viscera, bones, trimmings, tails, fins and skin of fishes. These discarded portions while disposing of cause major environmental damage. Usually, the discarded parts of fishes are ground into fishmeal for livestock and aquaculture feed. This study was undertaken to explore biodiesel production based on the fatty acids composition. The fish waste sample was collected from Kota Kinabalu, Sabah fish market. The sample was drained for excess water and oven-dried at 55°C - 60°C for complete dryness. Crude oils were extracted in petroleum ether in Soxhlet extraction method. Methylation of the extracted crude fish oil was carried out to yield fatty acid methyl esters (FAME). The FAME was analyzed by GCMS system and the reference to NIST library was used to identify the fatty acids present in the FAME. A total of 21 fatty acids were identified that composed of 53.53% saturated fatty acids (SFA), 22.1% monounsaturated fatty acid (MUFA) and 24.37% polyunsaturated fatty acids (PUFA). The important fatty acids [myristic acid (C14:0), palmitic acid (C16:0), palmitoleic acid (C16:1), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3), docosapentaenoic acid (C22:5) and docosahexaenoic acid (C22:6)] found in fish oil indicated the potentiality of biodiesel production if fish waste was stocked. The highest percentage of SFA causes higher viscosity, cetane number and density and hence these properties of biodiesel produced from the fish waste are expected to be high. Therefore, the fish waste has high potential of fatty acid in FAME to produce biodiesel through transesterification process.

IMPROVEMENT OF THE TRANSESTERIFICATION PARAMETERS USING BLENDS: OIL CRUDE FISH OIL AND FRYING OIL

To improve the parameters of the transesterification process by the basic route for the production of biodiesel, crude fish oil (AP), obtained from the viscera of fish, and residual vegetable oils (AR) blenders were used. Because the AP contains high percentages of long chain polyunsaturated fatty acids that are responsible for its instability is that it was mixed with increasing percentages of AR. This translated into a higher conversion performance to biodiesel by the basic route, also depending on the level of free fatty acids. The index of methyl esters obtained from the blends and the original oils was analyzed. The calculation of the performance of each reaction is made based on the produced esters. The analysis is complemented by measuring the kinematic viscosity of the blends and the pure oils, as well as the biodiesel produced. The results showed yields higher than 90% when using the process of transesterification of the blends by the basic route. The standardization of blends by its acidity index is of great importance reaching a maximum value of 3.5 mg KOH/g. On the other hand, the viscosity of the biodiesel produced, from the blends, is kept within international standards; In addition, the process conditions are improved.

Biomodification of fats and oils and scenarios of adding value on renewable fatty materials through microbial fermentations: Modelling and trials with Yarrowia lipolytica

The ex novo lipid accumulation process in the yeast Yarrowia lipolytica was systematically studied in the current investigation. Various fatty materials of plant (i.e. olive, sunflower, palm, linseed oils) or animal (i.e. cod liver oil, beef tallow) origin, the fatty acid (FA) composition of which resembled in several cases to the one of important low- or negative-cost hydrophobic resources (i.e. stickwaters, fat-rich wastes from meat-processing facilities, used-cooked oils, etc) were employed as substrates and a detailed mathematical model which included description of substrate fat hydrolysis, biomass and reserve lipid formation and cellular lipid turnover was developed. The kinetic parameter values were calculated by fitting the model on experimental data and used to estimate the ability of the yeast to grow on the various substrate fats and modify their FA composition. With few exceptions the substrate fat was efficiently converted into yeast cells (biomass) rich in lipids consisting mainly of neutral lipids (often >90% on the total lipids), indicating, therefore the potential of the yeast Y. lipolytica as cell factory amenable to ferment several types of low-cost fatty materials. The contribution of each substrate fatty acid (FA) to the synthesis of fat free biomass varied according to the theoretical FA uptake rate and typically was higher for palmitic, oleic and linoleic acid than the remaining FAs. Eicosapentaenoic and docosohexaenoic acids, typically found in several stickwaters or crude fish oils, were also rapidly taken up when cod liver oil was used as substrate. Respectively, the contribution of the substrate FAs to the synthesis of storage lipid was more important for linoleic and palmitic acids. Higher proportions of unsaturated FAs were esterified in phospholipid fraction. Upon exhaustion of the substrate fat, storage lipid degradation occurred. Unsaturated (primarily monounsaturated) FA uptake rates were higher than those of saturated FAs and therefore storage lipid was enriched in saturated FAs during lipid turnover. Storage lipid degradation can be successfully repressed (or even its biosynthesis can be restored) with the addition of a carbon source (e.g. glycerol, glucose, olive oil) in the culture medium during lipid degradation. We concluded that the mathematical approach proposed in this paper can constitute an effective tool for better understanding several key biochemical events, including substrate fat modification, during growth of Y. lipolytica on common oils. Through the proposed approach, low cost fatty materials such as stickwaters, fat-rich wastewaters from meat-processing facilities, used-cooked oils, soap stocks, stearins, etc., can be efficiently converted in higher-value cellular lipids by Y. lipolytica through completely eco-friendly and green processes.

Enhancing the lipase-mediated bioaccessibility of omega-3 fatty acids by microencapsulation of fish oil droplets within porous silica particles

Solid-state fish oil formulations composed of omega-3 (ω-3)-rich lipid droplets internalised within a nanostructured porous silica matrix have been engineered for the first time to optimise the bioaccessibility of ω-3 fatty acids. Silica-fish oil hybrid (SFOH) particles were fabricated by spray drying a submicron fish oil emulsion stabilised by hydrophilic porous silica particles. The integrity of the bioactive polyunsaturated acyl chain was preserved during synthesis and mid-term storage, highlighting the ability for silica to impart oxidative stability towards PUFA. 1H NMR analysis elucidated that the nanostructured silica network acted as a substrate-enzyme immobilisation template that facilitated enhanced fish oil hydrolysis kinetics through the interfacial activation of lipolytic enzymes, resulting in a 1.4-fold improvement in bioaccessibility compared to crude fish oil. Subsequently, this novel solid-state fish oil formulation has the potential to overcome stability drawbacks associated with PUFA and optimise the degree of ω-3 absorption into the systematic bloodstream.

Effect of deodorization method on the chemical and nutritional properties of fish oil during refining

Fish oil is a health beneficial product but contains unpleasant odoriferous substances originating from the degradation of lipids and proteins. In this study, several deodorization methods including liquid-liquid extraction (LLE), green tea polyphenol (GTP) treatment, and solid-phase adsorption (SPA) with activated clay, zeolites or diatomite were studied in order to replace the industrially used molecular distillation (MD) and steam distillation (SD). These techniques were compared in terms of physicochemical characteristics, sensory properties, saturability and cis/trans configuration of fatty acids, and volatile compounds, and the results showed significant difference (p value ≤ 0.05, n = 3). The alkaline ethanol based LLE was superior in reducing acidity, peroxide, and saponification value, enriching EPA and DHA, removing unpleasant volatiles, and bleaching. Its low temperature condition can well avoid the peroxidation and degradation of lipids and geometrical isomerization of the natural cis bond. Afterwards, the method was validated and the values for intra-day repeatability (RSDs) fell within the range of 0.22–1.96%. For the inter-day repeatability, RSDs were less than 5.37% for all analytes. In conclusion, this method showed advantages with low cost, high efficient, and simplified procedure in the deodorization of crude fish oil.

Tracking pollutants in dietary fish oil: From ocean to table

Dietary fish oil used in aquafeed transfers marine pollutants to farmed fish. However, the entire transfer route of marine pollutants in dietary fish oil from ocean to table fish has not been tracked quantitatively. To track the entire transfer route of marine pollutants from wild fish to farmed fish through dietary fish oil and evaluate the related human health risks, we obtained crude and refined fish oils originating from the same batch of wild ocean anchovy and prepared fish oil-containing purified aquafeeds to feed omnivorous lean Nile tilapia and carnivorous fatty yellow catfish for eight weeks. The potential human health risk of consumption of these fish was evaluated. Marine persistent organic pollutants (POPs) were concentrated in fish oil, but were largely removed by the refining process, particularly dioxins and polychlorinated biphenyls (PCBs). The differences in the POP concentrations between crude and refined fish oils were retained in the fillets of the farmed fish. Fillets fat content and fish growth were positively and negatively correlated to the final POPs deposition in fillets, respectively. The retention rates of marine POPs in the final fillets through fish oil-contained aquafeeds were 1.3%–5.2%, and were correlated with the POPs concentrations in feeds and fillets, feed utilization and carcass ratios. The dietary crude fish oil-contained aquafeeds are a higher hazard ratio to consumers. Prohibiting the use of crude fish oil in aquafeed and improving growth and feed efficiency in farmed fish are promising strategies to reduce health risks originating from marine POPs.

Quality characteristics of Bali sardinella (Sardinella lemuru) oil purified with bentonite as an adsorbent

Crude fish oil extracted from fish canning industry a low quality, therefore refining process is required to obtain feasible fish oil for food purposes. Purification of fish oil can through steps of degumming, neutralization, and bleaching by using bentonite as the adsorbent. This study aims to analyze the results of the purification process of crude fish oil by-product of canning industry of lemuru fish by using bentonite adsorbent with different concentrations. The method used was an experimental method by descriptive data analysis. The results showed that the highest yield (33.418 %) obtained from oil purification of lemuru with bentonite concentration of 6 % are classified as follows: free fatty acid content of 0.265 %, peroxide value of 6.343 mEq / kg, produce clarity 60.275 % T, 88.075 % T, 87.5 % T, 87.425 % T, 87.975 % T at a wavelength (λ) of 450 nm, 550 nm, 620 nm, 665 nm, 700 nm, para-anisidine value of 3.725 mEq / kg; and value of oxidation total of 16.41 meq / kg.

Enzymatic ethanolysis of fish oil for selective concentration of polyunsaturated fatty acids (PUFAs) with flexible production of corresponding glycerides and ethyl esters

AbstractBACKGROUNDProducts with high concentrations of polyunsaturated fatty acids (PUFAs) are now in high demand for health care and medicine. In this work, a novel lipase‐catalyzed ethanolysis of low‐grade fish oil was developed with combined use of two commercial free and immobilized lipases (triacylglycerol acylhydrolase, EC 3.1.1.3), namely Novozyme NS81006 and 435, to flexibly produce fatty acid ethyl esters (FAEEs) and concentrated PUFAs.RESULTSIn a first step, most of the fatty acid glycerides (FAGCs) were converted to ethyl esters with conversion rate of 70–80% but only a minor part of docosahexaenoic fatty acids (DHAs) was converted (<20%). Using molecular distillation to evaporate FAEEs, the content of PUFAs in the resulting heavy phase, primarily as glycerides and secondarily as ethyl esters, increased from ∼18% of crude fish oil to 34%. A second ethanolysis step under the catalysis of Novozyme 435 was used to further convert the residual FAGCs, especially DHA glyceride, to ethyl esters with final conversion rates of 80–100%. PUFAs content was further enhanced to 41% in the form of PUFA ethyl esters after a second‐stage moleulcar distillation.CONCLUSIONSThis two‐step process combined the merits of free and immobilized lipases for ethanolysis of fish oil, achieving high conversion of PUFAs to corresponding ethyl esters with significant improvement of catalyst reusability in the second step. This process also provides flexible production of enriched PUFAs in the forms of glycerides or ethyl esters from low‐grade fish oil feedstocks. © 2018 Society of Chemical Industry

One-Step Partially Purified Lipases (ScLipA and ScLipB) from Schizophyllum commune UTARA1 Obtained via Solid State Fermentation and Their Applications.

Lipases with unique characteristics are of value in industrial applications, especially those targeting cost-effectiveness and less downstream processes. The aims of this research were to: (i) optimize the fermentation parameters via solid state fermentation (SSF); and (ii) study the performance in hydrolysis and esterification processes of the one-step partially purified Schizophyllum commune UTARA1 lipases. Lipase was produced by cultivating S. commune UTARA1 on sugarcane bagasse (SB) with used cooking oil (UCO) via SSF and its production was optimized using Design-Expert® 7.0.0. Fractions 30% (ScLipA) and 70% (ScLipB) which contained high lipase activity were obtained by stepwise (NH4)2SO4 precipitation. Crude fish oil, coconut oil and butter were used to investigate the lipase hydrolysis capabilities by a free glycerol assay. Results showed that ScLipA has affinities for long, medium and short chain triglycerides, as all the oils investigated were degraded, whereas ScLipB has affinities for long chain triglycerides as it only degrades crude fish oil. During esterification, ScLipA was able to synthesize trilaurin and triacetin. Conversely, ScLipB was specific towards the formation of 2-mono-olein and triacetin. From the results obtained, it was determined that ScLipA and ScLipB are sn-2 regioselective lipases. Hence, the one-step partial purification strategy proved to be feasible for partial purification of S. commune UTARA1 lipases that has potential use in industrial applications.

Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process

In this study, the effect of chemical refining on the volatile compound and fatty acid profiles of crude fish oil is evaluated. The process mainly comprises degumming, deacidification, decoloration, and deodorization. The changes in volatile compounds during the refining process are detected by headspace solid phase micro extraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Meanwhile, the fatty acid profile is determined by GC. The results showed that hexanal, nonanal, undecanal, 2‐nonanone, and 2‐undecanone are the key volatile components of fish oil, and the relative content of each compound changed significantly in each step. The proportion of polyunsaturated fatty acids (PUFAs) in the refined oil increased, while the proportion of saturated fatty acids (SFAs) reduced significantly. This study provides a theoretical basis for the improvement of sensory characteristics of fish oil via chemical refining.Practical Applications: Chemical refining is employed for improving the characteristics of crude fish oil, mainly including the volatile compound and fatty acid compositions. The result demonstrated that the refining process could affect the volatile compound and fatty acid profiles significantly, which provided the theoretical foundation for the optimization of process conditions.An NMR‐based metabolomic approach,using “one‐to‐one” OPLS‐DA models, allows to identify biomarkers of different production zones in “Bosana” Sardinian EVOO.

Purification of Sardine Fish Oil Through Degumming and Neutralization

The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected,<br />dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.<br /><br />

Impact of fish species and processing technology on minor fish oil components

Fish and fish oil are an important source of essential dietary components such as polyunsaturated long chain fatty acids like eicosapentaenoic acid and docosahexaenoic acid. Refining of crude fish oil is necessary to remove environmental contaminants e.g., dibenzo-p-dioxins, dibenzofurans, dioxin-like polychlorinated biphenyls, and non-dioxin-like polychlorinated biphenyls for reaching legal limits, ensuring a pleasant taste and for enhancing shelf-life. However, during the deodorization of crude fish oil, process contaminants such as 2- and 3-monochloropropane-diol esters and glycidyl esters may be formed. The aim of the present study was to provide a comprehensive overview on the content of selected environmental and process contaminants in raw and processed fish oils deriving from different fish species. In crude fish oils extracted from farmed fish, the contents of environmental contaminants were well below the legal limits for food grade fish oil. In contrast, fish oils extracted from captured fish did not meet the requirements for human consumption.When applying filtration over active carbon, a reduction in the content of dibenzo-p-dioxins, dibenzofurans and dioxin-like polychlorinated biphenyls was achieved. 2- and 3-monochloropropane-diol ester and glycidyl ester contents were considerably higher in the refined compared to the crude fish oils investigated. Additionally, the comparison of analyzed and labeled contents of polyunsaturated long chain fatty acids showed a satisfying compliance.

Oxidative stability during storage of fish oil from filleting by‐products of rainbow trout (Oncorhynchus mykiss) is largely independent of the processing and production temperature

Rainbow trout (Oncorhynchus mykiss) is the main fish species produced in Danish fresh water farming. Large amounts of fileting by‐products like heads, bones, tails (HBT), and intestines are produced when rainbow trout is processed to smoked rainbow trout filets. The filleting by‐products can be used to produce high quality fish oil. In this study, the oxidative stability of fish oil produced from filleting by‐products was evaluated. The oil was produced from conventional or organic fish (low and high omega‐3 fatty acid content) at different temperatures (70 and 90°C). The oxidative stability of the oil was tested during storage at two different temperatures (20 and 40°C). Results showed that omega‐3 content of the fish oil influenced the oxidative stability, whereas the processing temperature during oil production played a minor role.Practical applications: The fish oil used for this study was produced in industrial scale. Hence, this research is highly relevant for companies and academics that are working with fish oil extraction and fish oil oxidative stability.The oxidative stability of crude fish oil extracted at two different temperatures from conventional and organic rainbow trout was investigated during storage at 20°C and 40°C and linked to the oil production temperature.

Decontaminated fishmeal and fish oil from the Baltic Sea are promising feed sources for Arctic char (Salvelinus alpinus L.)—studies of flesh lipid quality and metabolic profile

The Baltic Sea is one of the world's most pollution‐threatened brackish environments and limited direct consumption of fatty fish from the Baltic Sea is recommended. The use of decontaminated Baltic Sea fish raw materials as fish feed could be a strategy to recycle Baltic Sea nutrients back into food chain, while relieving pressure on aqua‐feed in the growing aquaculture industry. In this study, defatted fishmeal and semi‐purified fish oil from the Baltic Sea were used in fish feeds for Arctic char (Salvelinus alpinus L.). The effects of the Baltic Sea‐sourced fish feeds on flesh lipid quality and fish metabolomics, compared with a standard commercial feed as a control, were determined. 1H NMR‐based metabolomics studies indicated disturbances in energy metabolism and hepatic toxicity in fish fed both crude fishmeal and crude fish oil, associated with up‐regulation (IGF‐I, GHR‐I, PPARα, PPARβ1A) and down‐regulation (SREBP‐1 and FAS) of hepatic genes expression. The content of n‐3 long chain polyunsaturated fatty acids was not affected by the decontamination process. Thus, this short‐term study demonstrates that decontaminating Baltic Sea‐sourced fishmeal and fish oil reduces adverse effects in Arctic char.Practical applications: Decontaminated fish materials from the Baltic Sea were shown to be promising feed ingredients for Arctic char (Salvelinus alpinus L.) compared with untreated Baltic Sea‐sourced fish feed, which induced changes in fish physiology associated with energy metabolism and hepatotoxicity. Baltic Sea‐sourced fish materials containing high levels of long chain polyunsaturated fatty acids are valuable feed ingredients.The Baltic Sea‐sourced fishmeal (CFM and DFM) and fish oil (CFO and SPFO) were tested in fish feeds for Arctic charr (Salvelinus alpinus), compared with a commercial diet as a control. Flesh lipid quality, metabolic profile in liver and muscle and hepatic gene expression (IGF‐I, GHR‐I, SREBP‐1, etc.) were evaluated.

Fish oil extracted from fish‐fillet by‐products is weakly linked to the extraction temperatures but strongly linked to the omega‐3 content of the raw material

Rainbow trout (Oncorhynchus mykiss) is the mainspecies produced in Danish fresh water farming. Therefore, a large amount of fileting by‐products like heads, bones, and tails (HBT) and intestines are available and can be used to produce high quality fish oil. The main aim in this study was to investigate whether different extraction temperatures (70 and 90°C) during production of crude fish oil from two fractions (HBT and intestines) separately or together affected the quality of the oil. The quality of the oil was measured by determination of peroxide value, anisidine value, volatile oxidation products, % free fatty acids as well as content of omega‐3 PUFA. Furthermore, an experiment was carried out to elucidate the effect of extraction temperature on oil produced from raw materials with a different content of omega‐3 fatty acids. For this purpose filleting by‐products from conventional (low omega‐3 PUFA content) and organic (high omega‐3 PUFA content) fish farming were used. Findings showed that the natural variation between production days influenced the quality of the produced oil to a high extent. The temperature was found to play a minor role regarding oxidative quality of the produced oil. However, the omega‐3 fatty acid content of the raw material influenced the oil quality.Practical applications: This research was done in industrial scale and shows the results as they were during daily production. Hence, this research is highly relevant for companies and academics who work with fish oil extraction.The temperature effect on oxidative quality of crude fish oil during production from filleting by‐products was investigated in organic and conventional fish with high and low n‐3 PUFA content.

Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application

The fish industry generates high volume of waste from fish oil that can have the extraction of its lipids used as nutraceuticals and foods. The objective of this study was to produce unsaturated fatty acids from industrialized fish oil by means of a differentiated hydrolysis process. The samples used were crude fish oil obtained from Campestre industry and characterized through physical-chemical parameters, according to AOCS: acidity, peroxide, saponification, iodine and percentage of free fatty acids and also obtained the fatty acid profile through derivatization method for gas chromatography. The results obtained for the oleochemical indices for refined oil were similar to the data found on the literature. The content of polyunsaturated fatty acids (PUFA) was found of 32,78%, with 9,12% of docosahexaenoic (DHA) and 10,36% of eicosapentaenoic (EPA), regarding monounsaturated fatty acids (MUFA) content was of 30,59% in the hydrolyzed fish oil in relation to refined (20,06%). Thus, it can be concluded that the hydrolysis process used for oils from fish-waste was satisfactory on the production of absolute yield of lipids in the process and significant preservation on the percentages of EPA and DHA, interesting on the production of nutraceuticals and nutrition of aquatic animals, including shrimp in captivity.

Fish oil: Supply and demand as a source of long‐chain n‐3 polyunsaturated fatty acids in the human diet

Fish oil: Supply and demand as a source of long‐chain n‐3 polyunsaturated fatty acids in the human diet

Pengaruh Penambahan Crude Fish Oil (CFO) pada Pakan Udang Vaname (Litopenaeus vannamei) Terhadap Kandungan Kolesterol dan Retensi Lemak Daging <Br><I>[ Influence of Addition Crude Fish Oil (CFO) in White Shrimp (Litopenaeus vannamei) Feed to Cholesterol Content and Fat Retention In Meat ]<I>

Abstract White shrimp are aquatic organisms consumed by many people and a source of animal protein and fat needed by humans. Shrimp also require fat as a source of energy and metabolic processes to maximize growth. White shrimp meat contains high cholesterol so that it becomes an obstacle to consume white shrimp and high cholesterol in feed can affect the growth of shrimp. This problem can be solved by adding Crude Fish Oil (CFO) which contain high omega-3 fatty acids in white shrimp feed to decrease cholesterol content and source of dietary fat to increase fat retention in meat. The research problem is whether the addition of CFO in white shrimp feed effect on the decrease cholesterol content and increase of fat retention in meat. This research aims to determine the effect of CFO in white shrimp feed to decrease cholesterol and increase of fat retention in meat. The method used is experimental method with Completely Randomized Design (CRD) as the experimental design. The treatment used is different persentage CFO addition to white shrimp feed, ie P0 (0%), P1 (2%), P2 (4%), P3 (6%) and P4 (8%) each treatment is repeated 4 times. Analysis of the data using Analysis of Varians (ANOVA) and to determine the best treatment performed Duncan's Multiple Range Test. Results showed that the addition of CFO in feed give significant effect (p <0.05) to decrease the cholesterol content in meat. The best average decrease of cholesterol content obtained at P3 (135.22 mg/100 g) and P4 (133.51 mg/100 g). Addition of CFO in feed did not give significant effect (p>0.05) to increase fat retention in meat.

Effects of filtration methods on the neutralization yield of crude marine fish oil

The evaluation of filtration methods on the yield and oleochemicals characteristics on the crude fish oil from the soapstock of marine fish for purposes of nutrition has been conducted in this work. The analytical properties of the crude and the neutralized oil with three excesses of sodium hydroxide (NaOH, 20%, 40% and 60%) were carried out on two different ways with organza and the “glass wool”. The neutralization of the oil brought about a notable improvement in the analytical properties of the oil. Thus, it leads to a high quality fish oil in terms of taste, colour, odours, shelf life and market value. Based on the improved characteristics of the oil, it could be suitable for applications in pharmaceutical and food industries.