Krill oil
Fatty oils are a substance which the organisms store as a nutrient source for their life and which is also contained in all sorts of plant seeds and animal bodies. Therefore, there exist a great variety of fatty oils, and their properties and use are different from one another. A variety of unsaturated fatty acids have been identified as desirable for producing a diversity of nutritional and physiological benefits in humans and lower animals, including pets and livestock, and accordingly have attracted attention as nutritional supplements. Omega-3 fatty acids, for example, have been discovered to promote animal fertility, and have other nutritional and physiological properties as well. Fatty oils can be classified into vegetable oils and animal oils according to the difference of base material, and they contain various types of fatty acids. Fish oils such as lamprey oil, sardine oil and herring oil contain vitamins and various kinds of fatty acids and are popularly used as nutritious food. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are used for the prevention and treatment of myocardial infarcition and thromobotic trouble. It is also known that these acids have a serum cholesterol reducing action, and their pharmaceutical preparations are commercially available as soft capsules. Eicosapentaenoic acid is found in natural fats and oils, particularly in the fats and oils of marine animals such as the mackerel, sardine, or cod, either as itself or in the form of a derivative, such as a glyceride. EPA exists as a fatty acid component of fish oils and the like in the natural world, and the EPA content in various fish oils is approximately 16.5% in krill oil, 15.8% in sardine oil. 12.6% in walleye pollack liver oil, 10.2% in cuttlefish oil, 8.1% in mackerel oil, 4.9% in saury oil and 5.6% in shark liver oil. Krill are small maxine crustaceans belong to the family Euphasiacea. The krill is a shrimplike animal a little smaller than the shrimp itself, its body structure being more delicate than that of the shrimp, and its chitine shell being softer. They are closely related, but distinct from the shrimp family, Decapoda. More than 80 species of Euphasiacea are known but only about six species are commercially important, particularily Eupahasia pacifica, E. superba, Thysanoessa spinifera, T. inspinata, T. longipes and T. rashii. Frozen and dried krill and krill products are consumed as human food. Substantial quantities of krill are also caught and processed for animal feeds, especially fish feed. The krill body consists of the cephalothorax and of the abdomen. The abdomen is the body section containing the meat sought after in the crustacea. The organoleptic qualities of this meat, including the meat of the shrimp-like krill, particularly its flavor, consistence and color, equal those of the most exquisite meat products of marine origin.
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