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FATTY ACID PROFILE OF FRESHWATER SNAIL Pilaglobosa (SWAINSON, 1822)

By: Umme Habiba Shathi, Md. Redwanur Rahman

Key Words: Fatty acid, Omega, Pilaglobosa

Vol11-No1-p045-53

Abstract

Pilaglobosa, the Indian apple snail, is crucial in freshwater and grassland ecosystems. P.globosa exhibits a broad geographical distribution. P.globosa is considered the most cost-effective source of nutrients for indigenous populations and impoverished rural inhabitants. The fat of snails, similar to fat found in other animals, consists of three types of fatty acids: saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA). Ensuring an adequate intake of essential unsaturated fatty acids, namely polyunsaturated fatty acids are of utmost importance for a balanced diet. The fatty acid contents of P.globosa meat collected from the Chalanbeel region were analyzed. The gas chromatography method was used to determine the profiles of fatty acids. A proximate study reveals that snails possess a low fat level of 3.10% and a high protein content of 40.87%. The primary fatty acids were detected C14:0 (3.78%), C16:0 (16.85%), C17:0 (0.81%), C18:0 (5.88%), C20:0 (0.20%), and C24:0 (2.79%). The lipid composition consisted of 30.31% saturated fatty acids, 26.1% monounsaturated fatty acids, and 33.58% polyunsaturated fatty acids. EPA and DHA levels of P. globosawere 2.27% and 1.28%, respectively. The study’s findings indicate that snails are a rich source of omega fatty acids.

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Umme Habiba Shathi, Md. Redwanur Rahman

FATTY ACID PROFILE OF FRESHWATER SNAIL Pilaglobosa (SWAINSON, 1822)

Vol11-No1-p045-53

https://jenvosci.com/ies-publish/fatty-acid-profile-of-freshwater-snail-pilaglobosa-swainson-1822/

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