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Lipid and Fatty Acid Characterization of Seafood
Project Goal
The goal of this project is to produce lipid and fatty characterization of cultured and wild red drum and shrimp and their diets. Learn more about the background information for this project »
Objectives
The objectives of the proposed research are to:
- Establish baseline data on the fatty acid profiles of selected farmed and wild species (red drum and shrimp) as potential dietary sources of omega-3 fatty acids for US consumers;
- Provide fatty acid profile data for fish⁄shrimp and feeds from controlled experimental studies to examine the feasibility of increasing the omega-3 content of farmed species through diet manipulation; and
- Integrate data collected during this study with findings of other groups within the Seafood Health Benefits and Risks project to provide an assessment of both the quality and risk of seafood.
Expected Results
The expected results from this project include fatty acid profiles for wild and cultured red drum & wild and cultured shrimp; diet components and diet trials for red drum and shrimp; and wild and cultured red drum and shrimp from focused sampling.
Transfer of Results
Results of this project will be used by the Seafood Quality and Risks group for transfer to scientific, aquaculture, public health and consumer groups.
For More Information
Contact: Gloria Seaborn, (843)762.8522
Email: Gloria.Seaborn@noaa.gov
Contact: John Leffler, (843)762.8955
Email: LefflerJ@dnr.sc.gov
Contact: Craig Browdy, (843)953.9840
Email: BrowdyC@dnr.sc.gov