Having Your Omega 3 Fatty Acids and Eating Them Too: Strategies to Ensure and Improve the Long-Chain Polyunsaturated Fatty Acid Content of Farm-Raised Fish

摘要: For most of the human population, seafood represents primary source beneficial long-chain polyunsaturated fatty acids (LC-PUFA) (1). Historically, capture fisheries were able to meet demand, but current state portends a “sea change” in how we feed seafood- and LC-PUFA-hungry world. The Food Agriculture Organization United Nations (FAO) has stated that those marine for which statistics are available, 53% fully exploited, 28% over 4% depleted or recovering from depletion; only 15% considered under capable sustaining greater harvest pressure (2). Although rates decline have been slaked some instances, future many remains uncertain (3), researchers gone so far as predict collapse unless significant changes made resource management approaches (4–6). As reached maximum sustainable yields, global demand continued grow: landings including aquaculture 1950 was approximately 20 million metric tons (MMT); 2008 topped 140 MMT, 115 MMT used direct consumption Increasing is function population growth, well increasing per capita consumption: annual fish grown by more than 70% since 1960s, reaching 17 kg 2007, highest recorded date