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Scientists: pink salmon with "triple" DNA is just as useful as ordinary fish
Scientists from Russia have shown that the so-called triploid pink salmon, whose DNA contains three, not two sets of chromosomes, contains the same amount of nutrients as ordinary fish, according to an article published in the journal Food Chemistry (Gladyshev et al., Triploidy does not decrease contents of eicosapentaenoic and docosahexaenoic acids in filets of pink salmon Oncorhynchus gorbuscha).
"It is known that triploid fish produce higher production, as they grow faster and cannot produce offspring, thereby reducing the risk of biological contamination. However, the question of whether the increase in production is not achieved by reducing its quality remains open," says Mikhail Gladyshev, deputy director of the Institute of Biophysics SB RAS, whose words are quoted by the press service of the Russian Science Foundation.
Triploid fish, as scientists emphasize, is not a GMO or some other product of genetic engineering - they receive a triple set of DNA thanks to a special fertilization process developed back in the 80s of the last century. As scientists found out then, eggs that are under high pressure at the time of sperm penetration into them acquire two sets of chromosomes from the mother, and one set from the father.
Because of this, pink salmon (Oncorhynchus gorbuscha) loses its ability to reproduce, but it begins to grow faster and gain weight when grown in artificial reservoirs, which makes such fish attractive to fisheries. Russian scientists under the leadership of Gladyshev checked whether such a fish has the same concentration of omega-fatty acids that are in the body of ordinary pink salmon.
Comparing the concentrations of omega-3 acids in the meat of ordinary pink salmon caught in the White Sea (where it was introduced in the second half of the 20th century by Soviet breeders) with the proportions of fatty acids in the muscles of triploid pink salmon, scientists could not find significant differences between them.
"Since the catch of fish is at the limit and cannot be increased, additional sources of omega-3 acids, such as artificially grown fish, are becoming increasingly important for a healthy diet. At the same time, it is important that the products do not lose their valuable properties in comparison with fish from natural reservoirs. It is the control of the biochemical quality of aquaculture products that our work is aimed at," Gladyshev concludes.
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