In summary, our study provides novel insights into the lipid composition and content of Pacific oysters cultured in Van Don, Quang Ninh. The results demonstrate the temporal variability in lipid classes and fatty acid composition throughout the year, with the highest lipid content observed during the pre-reproductive period. These findings could contribute to better understanding the nutritional value of Pacific oysters and inform future aquaculture practices. | Vietnam Journal of Marine Science and Technology 2023 23 1 73 80 Vietnam Academy of Science and Technology Vietnam Journal of Marine Science and Technology journal homepage jmst Monthly variation in the lipid composition and content of Pacific oysters Crassostrea gigas cultured in Van Don Quang Ninh Thi Thanh Tra Le1 2 3 Quoc Long Pham1 Dai Quang Ngo4 Phuong Thao Lai1 Hong Nhung Le1 Thi Phuong Ly Dang1 Thi Bich Hoang1 Quoc Toan Tran1 2 1 Institute of Natural Products Chemistry VAST Vietnam 2 Graduate University of Science and Technology VAST Vietnam 3 Department of Chemical Engineering Faculty of Chemistry and Environment Thuyloi University Hanoi Vietnam 4 Vietnam Association of Oilds Aromas and Cometics Hanoi Vietnam Received 27 October 2022 Accepted 21 December 2022 ABSTRACT We conduct a study to investigate the year-round fluctuation of lipid composition and content in Pacific oysters Crassostrea gigas cultured in Van Don Quang Ninh for the first time. Our results showed that the total lipid content of oysters ranged from 1 to with the highest levels observed during their pre- reproductive period July and December . Polyunsaturated fatty acids were the most abundant type of lipids in oysters ranging from to . We identified six lipid classes in Pacific oysters with the three dominant classes being PoL ST and TG which exhibited significant variation with the highest variability observed in May and June and the lowest in July. The primary fatty acids in oyster lipids were 14 0 16 0 18 0 18 1n-7 20 4n-6 20 5n-3 and 22 6n-3. In summary our study provides novel insights into the lipid composition and content of Pacific oysters cultured in Van Don Quang Ninh. The results demonstrate the temporal variability in lipid classes and fatty acid composition throughout the year with the highest lipid content observed during the pre-reproductive period. These findings could contribute to better understanding the nutritional value of Pacific
