At least in snails the Mead acid seems to happily coexist with the "EFAs" till they are fed the vegetable oils:
Journal of Food Composition and Analysis
Volume 19, Issue 2-3, March 2006, Pages 212-216
Effects of feed protein and lipid contents on fatty acid profile of snail (Helix aspersa maxima) meat
Milinsk, M.C.a , das Graças Padre, R.a , Hayashi, C.b , de Oliveira, C.C.a , Visentainer, J.V.a , de Souza, N.E.a , Matsushita, M.a
a Department of Chemistry, State University of Maringá, Av. Colombo 5790, 87020-900 Maringa, Parana State, Brazil
b Department of Biology, State University of Maringá, Av. Colombo 5790, 87020-900 Maringa, Parana State, Brazil
The purpose of the present work is to verify the influence of different feed protein and lipid contents on the proximate composition on the fatty acid profile of snail meat (Helix aspersa maxima). The predominant fatty acids were palmitic (16.0), estearic (18:0), oleic (18:1 n-9), linoleic (18:2 n-6), mead (20:3 n-9), and arachidonic (20:4 n-6) acids. The reason of interest is that snail meat has n-6 and n-3 fatty acids with a chain length of 22 carbons (as 22:4 n6, 22:5 n6 and 22:5 n3). The results of this work revealed that snail meat (H. aspersa maxima) is a protein source with low lipid content that has with essential fatty acids in its composition (linoleic and linolenic acids) and polyunsaturated fatty acids with more than 20 C atoms, indicating that this food can be used for patient nutrition irrespective of total lipid content.
Food Chemistry
Volume 82, Issue 4, September 2003, Pages 553-558
Influence of diets enriched with different vegetable oils on the fatty acid profiles of snail Helix aspersa maxima
Milinsk, M.C.a , Das Graças Padre, R.a , Hayashi, C.b , De Souza, N.E.a , Matsushita, M.a
a Department of Chemistry, State University of Maringa, Av. Colombo, 5790, CEP 87020-900, Maringa, Parana State, Brazil
b Department of Biology, State University of Maringa, Av. Colombo, 5790, CEP 87020-900, Maringa, Parana State, Brazil
The proximate analyses and fatty acid profiles of snail (Helix aspersa maxima) muscle submitted to different feedings with diets enriched with 3% of different vegetable oils (canola, soybean, flaxseed, sunflower, maize and rice) were analysed. The lowest value of lipids was in the snail muscle of the treatment enriched with soybean oil. The main fatty acids detected were palmitic (C16:0), oleic (C18:1n9) and linoleic (LA, C18:2n6) in all treatments. The highest value for linolenic acid (LNA, C18:3n3) was observed in muscle of snail fed with enriched diet of flaxseed (oil also high in LNA). |
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