FATTY ACID COMPOSITION OF SOME SMALL PELAGIC FISHES IN SRI LANKA

E.M.R.K.B. EDIRISINGHE', W.M.K. PERERA and A. BAMUNUARACHCHI

Institute of Post Harvest Technology, National Aquatic Resources Research and Development Agency (NARA), Colombo-15, Sri Lanka. Department of Nutrition and Community Resources Management Wayamba Campus, Universiw of Rajarata, Kuliyapitiya, Sri Lanka. Department of chemist^, University of Sri Jayawardenepura, Nugegoda, Sri Lanka.

ABSTRACT Consumption of fish lipids, more precisely omega-3 polyunsaturated fatty acids has prophylactic effects minimizing the development of a number of cqronic degenerative diseases. In this study, fatty acid profiles and the content of fatty acids of forty small pelagic fish species in Sri Lanka were studied by gas chromatography. The more abundant fatty acids were myristic acid (C 14:0), palmitic acid (C 16:0), palmitoleic acid (C 16:1), stearic acid (C 18:0), oleic acid (C 18:1), eicosapentaenoic acid (C 20:5 n3, EPA) and docosahexaenoic acid (C 22:6 n-3, DHA), but the most predominant fatty acid was palmitic acid which contributed to 2039% of the total fatty acids. Saturated fatty acids were the largest group in the total fatty acid profile while content of mono-unsaturated fatty acids was much lower. Poly-unsaturated fatty acid content was intermediate. In most species studied, the total amount of omega-3 PUFA contributed nearly 90% of the total PUFAs. The most important omega3 PUFAs, namely EPA and DHA contributed to 85% of the total omega3 polyunsaturated fatty acids. The total omega3 PUFA contents of thirty six fish, out of forty species, were higher than 20% of total fatty acids and indicating that the lipids of small pelagic fish species can provide greater health benefit.

INTRODUCTION
Fish are highly nutritive and the omega-3 polyunsaturated fatty acids (PUFA), which are high in fish lipids, are reported to have number of health benefits (Kinsella, 1988. These fatty acids, specially eicosapentaenoic acid (EPA, 205 n-3) and docosahexaenoic acid (DHA, 22:6 n-3), are reported to have the ability to decrease levels of cholesterol, triacyleglycerols, very low-density lipoproteins (VLDL) and low density lipoproteins (LDL) in blood. The omega-3 PUFAs also play a major role in controlling the excess production of prostaglandins, which are known as powerful metabolic and physiological regulators (Kinsella, 1986, 1988; Ackman 1988. Therefore, consumption of fish, more precisely fish lipids, provides a number of prophylactic effects by minimizing the development of a number of chronic degenerative diseases. The best sources for omega-3 PUFAs are fish oils. The fatty acid composition of fish from the Bay of Bengal (Yusuf et al., 1993), Icelandic fish (Sigurgisladothir, and Palmadothir, 1993), Australia (Gibson, 1983) were reported. In addition, fatty acid profiles of different fish species were reported by Ackman (1974), Kaitaranta (1980), Ackman and McLeod (1988), and Low et al. (1994. Most of the early work about the Sri Lankan fish were limited to the proximate composition (Lantz and Gunasekara, 1957; Peiris and Grero, 1972, 1973; De Silva and Rangoda, 1979. Jayasinghe (1994) reported the fatty acid composition of ten marine fish species and three prawn species. The present study was carried out to find the fatty acid profiles and to evaluate the health benefits of n-3 PUFA from forty small pelagic fish species commonly available in Sri Lanka.

MATERIALS AND METHODS

Forty fish species from ten different families were purchased from Chilaw and Negombo fish landing sites on the North-West Coast of Sri Lanka. These fish samples were packed in ice and immediately transferred to the laboratory of National Aquatic Resources Research and Development Agency, Colombo and stored in a freezer (-1 8C) until use. A sample of four fish from each species was taken for analysis and length (cm) and weight (g) were measured (Table 1). The amount of lipids present in the whole fish was extracted and determined by a modified Bligh and Dyer method (Hans and Olley, 1963). The fatty acid methyl esters (FAME) of these lipids were prepared by base hydrolysis followed by trans-esterification (AOCS, 1992. The methyl esters were separated by gas chromatography on a Shimadzu GC-14A gas chromatograph using GP 10% SP 2330 on Chromasorb WAW (100-120 mesh) packed glass column (2.1 m * 3.2 mm. The temperature programming used was as follows: 20 min. at 17SC, then increasing up to 190C at a rate of 1C/min, 10 min at 190C, then increasing up to 240' at a rate of 3"C/min and 10 min, of holding time at 240C. Helium was used as the carrier gas at a flow rate of 35 mllmin at 17SC with a hydrogen flame ionization detector (FID). The temperature of the detector and injector was maintained at 270C. The peaks obtained from the methyl esters in fish oil samples were identified by comparing with retention times of methyl esters in a standard lipid mixture from Larodane Fine Chemicals AB, Sweden; Inhouse Fame, Denmark; and Neu-Chek pack, U.S.A. The absolute amount of fatty acids were determined using heptadecaenoic acid (C: 17) as an internal standard.

RESULTS AND DISCUSSION

There were differences in composition of fatty acids among the species studied. The more abundant fatty acids in fish were myristic acid (C 14:0), palmitic acid (C 16:0), palmitoleic acid (C 16:1), stearic acid (C 18:0), ole~c acid (C 18:1), eicosapentaenoic acid (C 205 n-3, EPA) and docosahexaenoic acid (C 22:6 n3, DHA). The most predominant was palmitlc acid which contributed to 25-30% of total fatty acids (Table 2). Of the three groups, i.e. saturated, monounsaturated and polyunsaturated fatty acids, the n-3 family of the polyunsaturated fatty acids is the most important to human health. The absolute amount of fatty acids in fish depends on the percentage of individual fatty acids as well as the total lipid content of fish. Most of these species contained very low amount of fat (< 4%) and therefore the amount of fatty acids present is also very low. The absolute amount of individual fatty acids (mg1100g fish) are shown in Table -3.

Saturated fatty acids:

\

Saturated fatty acids (SFAs) contributed to the major part of the fatty acid profile and range from 39.1 (Largescaled terapon) to 5 1.4% (Straked spinefoot) of the total fatty acids. This SFA group consisted of myrist~c acid (C 14:0), pentadecanoic acid (C 15:0), palmitic acid (C 16:0), margaric acid (C 17:0), stearic acid (C 18:O) and lignoceric acid (C 24:O. Palmitic acid contributed the largest proportion (>20%) of the total fatty acids. Streaked spinefoot recorded the highest percentage of C 16:O acid, 38.8%, and white spotted spinefoot the lowest percentage (20.7%. Myristic acid and stearic acid also contributed a considerable proportion but the C 15:O acid and C 17:O acid were comparatively low (Table 2). Lignoceric acid (C 24:O) has been found in a few species. The highest amount of saturated fatty acids was in hilsa shad (5844.5mg/lOOg fish) while palmitic acid contributed 3345 mg/100g fish. Pathamadiya (Cynoglossur. sp) had the lowest saturated fatty acids; 180.2 mg1100g fish (Table 3).

Monounsaturated fatty acids:

Monounsaturated fatty acids (MUFAs) were mainly palmitoleic (C 16:l) and oleic acid (C 18:l) with minor quantities of myristoleic (C 14:I), eicosenoeic (C 20:1), emcateic (C 22:l) and newoneic acid (C 24: 1. The highest percentage of MUFAs was recorded in long-finned herring (3 1.9%) including 22.6% of C 18:l acid. The lowest percentage of MUFAs was recorded in white sardine (14.4%) with equal amounts

(6%) of C 16:l and C 18:l. Hilsa shad and white sardine had the highest (3033.4 mg/100g fish) and the lowest (75.6 mg/100g fish) monounsaturated fatty acids respectively (Table 3).

Polyunsaturated fatty acids

The polyunsaturated fatty acids were the second largest group, slightly less than the monoenes in only five of the forty fish species studied. The percentage of polyunsaturated fatty acids (PUFAs) ranged from 14.3% (silver sillago) to 37.3% (brushtooth lizardfish). Among the species studied, 20 out of 40 contained more than 30% PUFAs and 12 out of the remaining 20 contained more than 25% PUFAs of total fatty acids (Table 2). The highest and the lowest amount of polyunsaturated fatty acids were recorded in hilsa shad (3310.7mg/lOOg fish) and pathamadiya (1 16.5mg/100g fish) respectively (Table 3). The PUFAs mainly consisted of omega 3 (n-3) polyunsaturated fatty acids, contributing to nearly 85% of the total PWAs.

n 3 Polyunsaturated fatty acids

This group of fatty acids in fish oils is reported to have a therapeutic effect on a number of pathophysiological and heart diseases. Most species contained high levels, around 30%, of n -3 PUFAs but contained low levels of other positional isomers. Among the species studied, the highest percentage of n-3 PUFAs were present in buccaneer anchovy (Stolephorus punctqer, 36.2%, 218.7mg/100g fish), brushtooth lizardfish (Saurida undosquarnis, 34.6%, 361.4mgllOOg fish), yellow stripe scad (Selaroides leptolepis, 34.4%, 579mg/100g fish), dorab-wolf herring (Chirocentrus dorab, 33.9%, 517.9rng/lOOgfish), big-eye barracuda (Sphyraena.jello,33.6%, 204.3mg/100 fish), Indian scad (Decapterus ruselli, 32.4%, 376mg/100g fish) and spotted sardinella (Amblygaster sirm, 32.3%, 920.6mg/100g fish. The lowest percentage of n-3 PUFAs, 7.1%, was reported in silver sillago (Sillago sihama, 144.3mg/100g fish. Streaked spinefoot and smalI scaled terapon also contained lower levels of, 12.5% (685.9mg/100g fish) and 13.7% (416.7mg/1000g fish), n-3 PUFAs (Table 2 and 3) respectively.

EPA and DHA content

The n-3 PUFAs mainly consisted of C 18:4 n-3, C 20:4 n-3, eicosapentaenoic acid (EPA, C 2 0 5 n3), docosapentaenoic acid (C 225 n-3) and docosahexaenoic acid (DHA, 22:6 n-3. But in most species the two most biologically active n-3 PUFAs, EPA and DHA, contributed to nearly 85% of the total n-3 PUFAs. The highest percentage of EPA, 13.9%, was in hilsa shad (Tenualosa ilisha) and the lowest value, 1.9%, in whitespotted spinefoot (Siganus canaliculatus). Generally, DHA content was greater than EPA except in very few species such as hilsa shad, silver sillago and otomebora muIlet. The highest (24.6%) and the lowest (2.41%) values of DHA were recorded for brushtooth lizardfish and silver sillago respectively. Aclanan and Burgher (1964) regarded DHA and EPA as interchangeable and this suggestion was supported by von Schacky and Weber (1985) who found that DHA could be retroconveited in vivo to EPA. Armstrong et al. (1991) considered the combined EPA and DHA levels, rather than simply EPA alone, when assessing the nutritional quality of lipids. The high proportion of omega-3 PUFAs and low proportion of SFAs and MUFAs acids indicate the good quality of the lipids with respect to health benefits. The omega-3 PUFAs, known to provide a number of health benefits, originate in unicellular phytoplankton or in some areas, in seaweeds (Ackman, 1979). When considering these quality parameters, buccaneer anchovy (36.2% n-3 PUFAs, 15.4% MUFAs, 41.1% SAFs), bmshtooth lizad fish (34.6% n-3 PUFAs, 17% MUFAs, 39.2 SFAs) and yellowstripe scad (34.4% n-3 PUFAs, 17.2% MUFAs, 40.8% SAFs) provides the highest health benefits. In addition to these species, spotted sardinella, double-lined fusilier, blacktip sardinella, dorab-wolf herring, Indian scad and big-eye barracuda were found to consist of 32.1 - 33.9% n-3 PUFAs, 16.2 - 19.1% MUFAs and 40.6 - 43.8% SFAs and therefore also provide good health benefits. Non of these seven fish species recorded fat contents of more than 3% and most of these are very small fish in size. Ackman (1979) showed that the SFAs, MUFAs and PUFAs of capelin, mackerel and Atlantic herring was in the range of 22.6 - 30.3%, 43.9 61 % and 16.4 - 25.8% respectively. In Ackman's study the percentage of MUFAs was higher and SFAs are lower compared to the results from the present study. The percentage of saturated, monounsaturated and n-3 to the results recorded polyunsaturated fatty acids of dorab-wolf herring in the present study is very sim~lar by Jayasinghe (1994).

In most species of the current study, the total n-3 PUFA content (thirty two out of forty species) were higher than 25% of total fatty acids. Among the w3 PUFAs, EPA and DHA contribute a very high proportion (nearly 85%) to the total 0 3 PUFAs. The content of these two acids in seafoods or fish oils varies immensely between species of fish and marine mammals (Ackrnan, 1982; Kinsella, 1987) and largely determines the efficacy and dose required for treatment. According to the results of the present study, DHA is the major fatty acid of this n-3 PUFA group, recording very high percentages in brushtooth lizard fish, dorabwolf herring and in big-eye barracuda. A number of research workers have concluded that DHA is the main n-3 PUFAs in marine fish (Gibson, 1983; Armstrong et al., 1991; Yusuf et al., 1993; Reena et al., 1996). The n-3 PUFA contents of Australian fish were in the range of 9.6 - 48.2% (Gibson, 1983), and the upper limit of this range is higher than in the present study. According to the report by Arrnstrong et al. (1 991), the SFAs and n-3 PUFA contents of some fish in temperate Australian waters were in the range of 7.3 - 33.6% and 31.1 - 42.9% respectively, and are lower than those found during the present study. Yusuf et al. (1993) reported that the n-3 content of marine fish in the Bay of Bengal varied from 8.9 - 35% and DHA contributed the highest proportion to the total n-3 PUFAs. Reena et al. (1996) report ed the fatty acid composition of 32 fish from Indian waters. According to their results the total percentages of SFAs, MUFAs and PUFAs of Decapterus russelli were 31.75, 16.45 and 47.48% respectively. The size of fish they studied was smaller than in the present study and the period of harvesting was different. They also pointed out that the variation of PUFAs in their samples to be in the range of 20.9 - 57.9%, which is higher than the results in the present study. The results of the present study generally show a lower EPA content than DHA, but in few cases such as hilsa shad (family: Clupeidae) and otomebora mullet, EPA content is higher. Low et al. (1994) reported that longtail shad (family: Clupeidae) had higher EPA than DHA. The Icelandic fish, capelin (Mallotus villosus), shows the same p a t t h . i.e. EPA > DHA. Herbivores and phytoplankton feeders tend to have more EPA than DHA (Sigurgisladottir and Palmadottir, 1993. Some of the fish species studied were moderate sources of these fatty acids, but a few species, such as silver sillago, long-finned herring and white spotted spinefoot, contained low proportions of n-3 PUFAs (7.1 - 16%) with high proportions of SFAs (45.0 - 46.6%) and MUFAs (29.5 - 32%) and therefore are poor sources of the beneficial fatty acids.
The total lipid content of the fish analyzed in this study varied between 0.69 - 14 6%. Most fish which contained high n-3 PUFAs were poor sources of lipids, i.e. there was an inverse relationship between the n-3 fatty acids and total lipid content (figure -4.44). This type of relationship was also reported in fatty acids of Icelandic fishes by Sigurgisladottirand Palmadottir (1993).

n-3 PUFA (%)

Lipid content (%)

Fig. 1. The relationship between lipid content (%) and n-3 polyunsaturated fatty acids (%).

CONCLUSIONS
The saturated fatty acids dominated the fatty acid profile of fish lipids. Most small pelagics contained around 30% of omega-3 polyunsaturated fatty acids in total fatty acids. Buccaneer anchovy, brushtooth lizardfish, and yellowstripe scad showed higher nutfitional values where as silver sillago, thryssa and small scaled terapon showed the lowest nutritional value with respect to fatty acids. The two most important n-3 PUFAs, i.e. EPA and DHA, contributed to nearly 85% of the total n-3 polyunsaturated fatty acids. The total n-3 PUFA content in thirty six fish species out of forty, were higher than 20% and this indicated that the lipids of small pelagic fish provide greater nutritional value as well as higher health benefits.

REFERENCES
Ackrnan, R.G. 1974. Marine lipids and fatty acids in human nutrition. In: Fishery Products. Ed. Kreuzer, R. Published by arrangement with the Food and Agriculture Organization of the United Nations. Fishing News (Books) Ltd, Surrey, England pp. 112-131.
. 1979. Fish lipids Partl. In: Advances in fish science and technology. Eds. Connei, J.J, Fishing News Books Ltd, Surrey, England.

. 1982. "Nutritional evaluation of long-chain fatty acids in fish" eds. Barlow, S.M. and Stansby, M. pp.25. Academic Press, New York. . 1988. Concerns for utilization of marine lipids and oils. Food Technology, 5: 151-5.
Ackman, R.G. and Burgher, R.D. 1964. Cod flesh: Component fatty acids as determined by gas- liquid chromatography. Journal of Fish Research Board of Canada, 21: 367. Ackman, R.G. and McLeod, C. 1988. Total lipids and nutritionally important fatty acids of some Nova Scotia fish and shellfish food products. Journal of Canadian Institute of Food Science and Technology, 21,390-8. AOCS. 1992. Official Methods and Recommended Practices. Association of American Oil Chemists Society, USA. Armstrong, S.G., Leach, N.D. and Wyllie, S.G. 1991. Nutritional evaluation of lipids in fish from temperate Australian waters. Journal of Food Science, 56(4): 1111-2. Berner, L. and Jensen, B. 1994. FF- FAME -GC Method, Lyngby, Denmark.
De Silva, S.S. and Rangoda, M. 1979. Some chemical characteristics of fresh and salted dried Tilapia mosambica. Journal of National Science Council Sri Lanka, 7 (I), 19-27.

Gibon, R.S. 1983. Australian fish -An excellent source of both arachidonic Acid and n-3 polyunsaturated fatty acids. Lipids,l8 (1 1): 743-52. Hanson, S.W.F. and Olley, 3. 1963. Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochemical Journal, 89, 101-2. Jayasinghe, J.A.G., Mubarak, A.M., Wimalasena, S. and Wijesundara, R.C. 1992. Fatty acid composition of some edible fish of Sri Lanka. Chemistry in Sri Lanka, 9(1) :9. Kaitaranta, 3.K. 1980. Lipids and fatty acids of a white fish (Ciregibys albula) flesh and roe. Journal of Science Food and Agriculture, 31: 1303-8.

Kinsella, J.E. 1986. Food components with potential therapeutic benefits: The n-3 polyunsaturated fatty acids of fish oils. Food Technology, 40 (2): 89-97.

. 1987. Seafoods and Fish Oils in Human Health and Disease. Marcel Dekker, New York. . 1988. Fish and seafoods: nutritional implications and quality issues. Food Technology, 42(5): 146-50.
Lantz, A.W. and Gunasekara, C. 1957. Chemical analysis of some Ceylon fishes. Bulletin of the Fisheries Research Station- Ceylon, 5, 1-34. Low, L.K., Sapari, S., Teo, P.H. and Nuquic. 1994. Fatty acid levels of tropical fish. Singapore Journal Primary Industries, 22 (2): 91-1 12. Peiris, T.S.S. and Grero, J. 1972. Chemical analysis of some Ceylon fishes-2. Bulletin of the Fisheries Research Station- Ceylon, 23(1 - 2), 1-7.

. 1973. Chemical analysis of some Sri Lankan fishes-3. Bulletin of the Fisheries Research Station- Sri Lanka- Ceylon, 24(1 - 2), 1-12.
Reena, P.S., Nair, P.G.V., Devadasan, K. and Gopakumar, K. 1996. Fatty acid composition of 32 species of low-value fishes from Indian waters. FA0 Fisheries Report No. 563, FAO, Rome. Sigurgisladottir, S, and Palmadottir, H. 1993. Fatty acid composition of thirty-five Icelandic fish species. Journal of American Oil Chemists Society, 70(11): 1081-7. von Schacb, C. and Weber, P.C. 1985. Metabolism and effects on platelet functions of purified EPA and DHA in humans. Journal of Clinical Investigation, 76: 2446. Yusuf? H.K.M., Alim, S.R., Rahman, R., Quazi, S. and Hossain, A. 1993. Fatty acids of 12 marine fish species of the Bay of Bengal. Journal of Food Composition and Analysis, 6,346-53.

Table 1.
No. Date English name
. ..

List of Species studied.

Scientific name Common name

Family

39 40

96108122 96/07/25

-Baelama anchocy Bheshipe hening Rig eye barracuda Blacktip sardinella Brushtooth lizardfish Buccaneer anchovy Commerson's anchoby Common ponyfish Dordb-wolf hening Double-lined fusilier Fin-snipe goatfish Flying fish Gold band fusilier Hilsa shad Indian anchovy Indian mackerel Indlan plllona Indian scad Largehead hairtail rihm Largescaled terapon Long-finned hening Malabar thryssa Mmfish Otomebora mullet Plckhandle barracuda Pugnose ponytish Rainbow sardine Shortnose ponyfish Silver sillago Small scaled terapon Smithurst's ponyfish Spotted sardinella Streaked spinefoot Toothpony Whipfin silver-biddy Whitc sardinc White sardinella 1 white smtted sprinfoot l~ellow&ipe scad

Cyoglossidae Engrnulihe Clupeihe Sphyraenidae Clupeidoe Synodontiline Engmulidae Engroulidae Leiognothidae Chirocentridne Caesionaidae Mullidae Exocoelidae Caesionaidae Clupeidae Engraulihe Scombroidae Clupeidae Carangkiae Trichiurinne Teraponidae Clupeidae Engraulidae Menidae Mugzlldae Sphyraenirlue Leiognothidae Clupeidae Leiognothidae Sdlaginidae Teraponidae Leiognothidae Clupeiilue Siganidae Leiognofhidae Gerredae Clupeidae Clupeidae Simniiine Carangidae

Cynoglossus. sp Thtpsa bboelnmo Herklotsichthys quadrimni:ulnhls Sphyraena forsteri Sorinella melanura Smrida undosquanris Stolephoms punctifer Stolephoms commersonii Leiugnafhus equulus Chirocenrms dornb Pterocaesio digramma Upeneus taenioprems Exocoefus volitans Pterocaesio chrysozonn Tenualosa ilishu Stolephorus indints Rnrtrelliger knnagurta Pillona ditchela Decaprerus russelli Trichiurus lepfurus Terapon theraps Opisthoptem tardoore Thryssa malalarika Mene maculara Liza melinoptera Sphyraenajello Secutor insidator Dussumien'a acuta Leiognathus brevirostns Sillago sihama Terapon puta Lelognathus smithursfi Amblygmter sirm Siganusj a w Gasso minila Gerresfilamentosus Escualosa thoracatu Sardinella albella Siganus canaliculatus Selaroides leprolepis

Pathamadiya Lagga Korambumwa Theliya Salaya Bolanda 1Ialmassa Halmassa Karalla Katnwalla An~dya N Nagari Piyamassa Angaya -K-Y Katukoiiya Handalia Kumbalawa Udassa I inna Sawalaya Keeliya TOttawa Laav Hunupcnna Godaya Theliya Karalla Thonda Huralla Karalla Kalanda Keeliya Karalla Hurulla Orawa Karalla Thiraii Wella Sudaya Sudaya Orawa Surapanwa

Table 2.

Fatty acid composition of small pelagics.

Pereenta 22:l 24:l

Small pelagic

SFA

141 16:l

18:l 20:l

Baelarna anchovy Bhestripe hemng Rig eye barracuda Blacktip sardinella Brushtooth lizardfish Buccaneer anchovy Commerson's anchovy Common ponyfish Dorab-wolf herring Double-lined fusilier Fin-stripe goatfish Flying fish Cmld band fusilier Hilsa shad Indian anchovy Indian mackerel Indian pillona Indian scad Largehead hamail nbbon fish Largescaled terapon Long-finned hemng Malabar thryssa Moonfish Otombora mullet Pathamadiya PicWlandle banacuda Pugnose pony fish Rainbow sardine Shortnose ponyfish Silver sillago Small scaled m p o n Smithurst's ponyfish Spotted sardinclla S e e d spinefoot Toothpony Whipfi silver-biddy White sardine White sardinella White spntted .spinfoot Yellowstripe scad 47.9 49.7 40.6 42.7 39.2 41.1 45.3 44.2 43.8 41.5 44.0 40.0 45.1 46.2 41.1 44.6 463 413 47.0 39.1 46.6 47.7 39.5 43.0 43.8 42.5 45.5 46.2 45.4 45.0 43.7 43.1 41.5 51.4 41.5 46.2 43.9 43.0 41.7 40.8

I
r

2
I

Table 3. Amount of fatty acids present in small pelagics.

(mean i S.D, n = 4)
Name o f fish Amou

18.0 Baelama anchovy Bheshipe hemng Big eye bamacuda Blacktip wdinella Brushtooth Imrdfish Buccaneer anchovy Commerson's anchovy Common ponyfish Donb-wolf herring Double-lined fusilier Fin-stripe goatfish Flying fish Gold band fusilier Hilsa shad lndian anchovy Indian mackerel Indian pillona lndianscad Largehead hairtail ribbon fish Largescaled tempon 1ang-finncd herring Malabar thryssa Moonfish Otomebora mullet Pathamadiyii Pickhandle barracuda Pugnose ponyfish Rainbow sardine Shortnosc ponyfish Silver sillago Small scaled terapon Smithurst's ponyfish Spotted sardinella Streaked spinefoot Toothpony Wlipfin silver-biddy Wh~te sardme White sardinclla White spotted sprinfoot Yellowstripe scad 141.6 111.5 373.3 51.2 M.1 87.5 i7.6 106.2 16.8 50.0 104.7 114.2 106.3 +14.3 138.7 +17.6 125.7 143.0 1 4 8 177.5 i8.0 255.4 +17.6 843.1 *45.2 65.3 14.8 102 0 17.3 131.2 111.5 112.4 a7.6 309.2 163.6 671.2 i23.1 113.8 18.0 63.8 13.8 151.4 110.2 52.4 81.5 +5.6 319.7 124.1 269.0 1 17.6 204.5 15.7 193.7 15.9 252.6 8%5 1 5 6 199.1 i8.0 327.2 164.2 LLOO 138.1 15.6 47.3 i2.5 265.3 18.0 75.4 +5.0 147.0 i4.9

acids (m . SF.4 1123.3 2240.2 246.8 626.7 409.8 248.4 575.5 486.4 668.9 745.8 649.9 830.8 1347.0 5844.5 367.3 568.9 629.8 479.5 1549.1 835.1 4300.1 504.4 314.5 868.9 180.2 412.9 1777.3 1381.2 1097.9 911.3 1325.5 365.2 1181.6 2832.3 683.7 531.0 230.3 1794.9 273.4 686.5

0
I

Table 3.
Name of fish

Amount of fatty acids present in small pelagics (continu

10og fish)

22:4 Baelama anchovy Rhcstripe herring Big eye barracuda Blacktip sardinella Rn~shtoothlizardfish Buccaneer anchovy Commerson's anchovy C o m n ponyfish Dorab-wolf herring Double-lined fusilier Fin-stripe goatfish Flying fish Gold band fusilier Hilsa shad Indian anchovy Indian mackerel lndian pillona lndian scad Largehead hairtail ribbon fish Largescaled terapon Long-finned herring Malahar thryssa Moonfish Otombora mullet Pathamadiya Pickhandlc barracuda Pugnose ponyfish Rainbow sardine Shortnoseponyfish Silver sillago Small scaled terapon Smithurst'sponyfish Spotted sardinella Sfreaked spinefoot Toothpony Whipfin silver-biddy White sardine White sardinella White spotted sprinfoot Yellowstriae scad