Mathieu-Resuge M. auteur aut IRD Le Grand F. auteur aut IRD Brosset P. auteur aut IRD Lebigre C. auteur aut IRD Soudant P. auteur aut IRD Vagner M. auteur aut IRD Pecquerie Laure auteur aut IRD Sardenne Fany auteur aut IRD text journalArticle eng text/pdf born digital access Small pelagic fishes such as sardine and anchovy are among the richest species in essential fatty acids that are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), whose bioavailability may depend on its ester-ification to polar or neutral lipids. The EPA and DHA quantities in neutral and polar lipids were compared in sardine (from the English Channel) and anchovy (from the Bay of Biscay) fillets, and in red and white muscle separately. Sardine fillets had the highest EPA+DHA content (760 +/- 670 vs 370 +/- 510 mg/100 g in anchovy fillets), mainly because of their largest proportion of lipid-rich red muscle and its relatively high lipid content. However, DHA esterified to polar lipids was higher in anchovy than in sardine fillet (270 +/- 60 vs 230 +/- 30 mg/ 100 g). EPA+DHA content were higher in red than white muscle for both species. This study highlights the nutritional interest of red muscle to provide essential dietary fatty acids to consumers, and the necessity to consider its importance in nutrition studies. specialized Dark muscle Neutral lipids Polar lipids Fatty acids European sardine Anchovy Biomolecule ATLANTIQUE 054 040 034 120 105304 [6 ] 2023 0889-1575 https://www.documentation.ird.fr/hor/fdi:010087674 10.1016/j.jfca.2023.105304 0889-1575 [F B010087674] https://www.documentation.ird.fr/hor/fdi:010087674 https://www.documentation.ird.fr/intranet/publi/2023-06/010087674.pdf Accès réservé (Intranet de l'IRD) IRD - Base Horizon / Pleins textes 2023-06-30 2025-02-24 fdi:010087674 fre