Indian sardine oil (Sardinella longiceps) as a source of omega-3 fatty acids

Nutritional evaluation of sardine oil (Sardinella longiceps) was carried out to explore the possibility of including it in ruminan diets to develop value added produce. Physical evaluation revealed that sardine oil is light yellow to darker brown in colour with fishy odour and having a mean specific gravity of 0.9273±0.003. Fatty acid profile revealed significant amount of eicosapentaenoic acid (13.18±0.75%) and docosahexaenoic acid (10.61±0.69%), indicating its utility as an omega-3 source. The gross energy was 8801±45.56 kcal/kg. The acid value was 13.29±1.02 mg KOH/g and the iodine value was 151.31±2.14. The higher saponification number (206.29±1.47) coupled with lower unsaponifiable matter (1.229±0.058%) signified its suitability to form soaps and to use it as a protected fat supplement, at higher level of incorporation in the ruminant diets. As sardine fish oil is a very rich source of omega-3 fatty acids, it could open avenues for modifying the fatty acid composition of milk and meat of ruminants.