Coriander Improves Health Benefits of Fish

OTTAWASpicing up fish may improve the fillet's fatty acid composition to increase its health benefits, according to new research published in the Canadian Journal of Animal Science. Researchers found coriander-fed fish had increased concentrations of EPA and DHA within the whole fillet.

University of Saskatchewan researchers studied new methods for improving the fatty acid composition of farmed fish, including strategies to increase long-chain polyunsaturated fatty acids in rainbow trout. Specifically, they looked at the addition of coriander oil to vegetable oil-based diets to increase the bioconversion of alpha-linolenic acid to EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid).

Their research showed fish that were fed with coriander had increased concentrations of EPA and DHA, and researchers found no negative effects on the health or growth of the fish.

The health benefits of consuming omega-3 fatty acids are well-established. Research shows omega-3s can improve eye health, lower cancer risk and even lower mortality risk. The primary sources of these fatty acids in the human diet are through fish and seafood, and as wild fish stocks decline, the aquaculture industry has become one of the fastest growing animal production sectors. This growth has increased demand for aquaculture feed production, which has caused further demand for fish oil.

Historically, fish are fed fish oil to increase levels of EPA and DHA. However, the fish oil supply is staticcost has increased and the industry is seeking low cost alternatives, such as vegetable oils.

Our study shows that the addition of coriander oil to vegetable oil diets has the potential to improve the fillet fatty acid composition of farmed fish," said Murray Drew, professor at the University of Saskatchewans College of Agriculture and Bioresources and co-author of the study. This discovery will contribute to the overall sustainability of aquaculture."