Lake brownification, eutrophication decrease the content of essential fatty acids in fish used in human diets

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Lake brownification, eutrophication decrease the content of essential fatty acids in fish used in human diets

[unable to retrieve full-text content]Eutrophication and brownification change phytoplankton community structure and decrease the production of essential omega-3 fatty acids in lakes. Perch growing in oligotrophic clear-water lakes contain 1.5-1.9 times more essential omega-3 fatty acids than those grown in eutrophic and brown-water lakes.

Source: https://rss.sciencedaily.com/plants_animals/fisheries.xml