Content of highly unsaturated fatty acids in fish from rivers of contrasting temperature

Contents of highly unsaturated long‐chain fatty acids of omega‐3 family (HUFA); eicosapentaenoic acid (EPA; 20:5n‐3); and docosahexaenoic acid (DHA; 22:6n‐3) are the principal indicators of the nutritive quality of fish for humans. Effects of environmental factors, first of all water temperature, on EPA and DHA contents in fish tissue are not currently completely understood. To reveal the putative effect of water temperature, fatty acid...