This study compared fatty acid compositions in Coptodon zillii, Heterobranchus bidorsalis, Chrysichthys nigrodigitatus, and Clarias gariepinus. Fish specimens were procured and stored in an ice chest at 4ºC before conveyed for analyses. Saturated, monounsaturated and polyunsaturated fatty acids were determined using the gas chromatography. Results showed no significant difference (P> 0.05) among all species. The PUFA/SFA ratio were above the specified range of 0.4 by FAO, which make them healthier for consumption. From 0.4 in C. gariepinus, to 1.95 in C. nigrodigitatus, 2.04 in H. bidorsalis, and 6.59 in C. zillii. Result also shows that these species are rich in PUFAs such as EPA, DHA and LA. Hence the species are safe and healthy for consumption, and can be incorporated into the diet as a food materials containing appreciable measures of healthy fats.
Fish is one of the most nutrient-dense, delectable, and readily digestible foods. A significant portion of the population of the world, especially in developing nations, is very interested in it. It is preferable to hog, beef, and mutton because it is not constrained by culture or religion (Davies and Idowu, 2011). Nearly 80% of individuals in most affluent countries get less than 20% of their animal protein from fish, compared to an estimated 60% of people in many underdeveloped countries who depend on fish for more than 30% of their protein needs. The main elements of lipids are fatty acids. Fish and human diets must include lipids as sources of fatty acids (FA) and energy (Sargent et al., 1999). Saturated, monounsaturated, and polyunsaturated fatty acids are the three main categories of fatty acids.
The omega3 and omega6 polyunsaturated fatty acids have received special attention among the fatty acids (PUFA). Long-chain (LC) n-3 polyunsaturated fatty acids (LC n-3 PUFA), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid, are abundant in fish lipids (DHA). Humans are unable to produce long chain, n-3 PUFA; they must instead receive them from diet (Alasalvar et al., 2002).
Major distributions of fatty acid contents found in these species were discovered to be in line with findings in fish species from the majority of freshwater fishes around the world. Health beneficial PUFAs such as EPA, DHA and LA, were recorded in larger quantity across all species. The PUFA/SFA ratio which gives the fat quality of the fish was in good range, with C. zillii having the highest and C. gariepinus with the least range.