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Contribution of fish to nutrition from wild and farmed fish

Contribution of fish to nutrition from wild and farmed fish. Jogeir Toppe, FAO; Zadar, 6 June 2013. Fish -a complete source of nutrients. DHA. EPA. Vitamin A. Vitamin D. Vitamin B12. Protein. Zinc. Iodine ?. Selenium. Calcium. Proteins. 17 % of protein of animal origin

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Contribution of fish to nutrition from wild and farmed fish

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  1. Contribution of fish to nutrition from wild and farmed fish Jogeir Toppe, FAO; Zadar, 6 June 2013

  2. Fish -a complete source of nutrients

  3. DHA EPA Vitamin A Vitamin D Vitamin B12 Protein Zinc Iodine ? Selenium Calcium

  4. Proteins • 17 % of protein of animal origin • >50 % in many of the poorest countries

  5. Omega-3 Fatty Acids marinevegetable • Marine origin: • Eicosapentanoic acid (EPA); C20:5 ω-3 • Docosahexaenoico acid (DHA); C22:6 ω-3 • Vegetable origin: • Alfa linolenic acid (ALA); C18:3 ω-3 • <5% converted to EPA • <0,5% converted to DHA Lower nutritional value

  6. Omega-3; DHA and EPA IQ +6 -36%

  7. Minerals and micronutrients…

  8. Minerals and micronutrients

  9. Farmed fish, an alternative? • Aquaculture the fastest growing food producing sector (animal origin) • Contributes about 50% of fish consumed

  10. Aquaculture contribution

  11. Farmed fish, any benefits ? Most inputs can becontrolled More constantnutrientcomposition Greaterpossibilitiesforanoptimalproduct ?

  12. Use of fish oil

  13. Annual contribution of ω-3 millon people by pelagic species

  14. Annual contribution of ω-3 millon people by farmed species

  15. Annual contribution of ω-3 millon people by farmed species

  16. Comparison of Omega-3 levels in fish and other meats USDA National Nutrient Database (USDA, 2012)

  17. Farmed fish • Aquaculture needed to meet increasing demand • Excellent source of most needed nutrients • Optimal products can be produced • Any farmed fish a good alternative to any other meats such as beef, pork or chicken • Main aq. Species such as carps are herbivorous; less need for fish in feed

  18. THANK YOU ! jogeir.toppe@fao.org

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