Assessment and comparison of proximate, fatty acid and mineral composition of six edible portions of South African cultured yellowtail (Seriola lalandi)

Abstract

A whole fillet (A) and five distinct anatomical portions within a fillet (B-F) of South African farmed yellowtail were assessed for proximate, fatty acid and mineral composition. Within the whole fillet, moisture, protein, fat and ash accounted for 71%, 21%, 5% and 1% of the proximate composition respectively. Considerable inter-muscular variation in nutritional composition was observed, however, the dorsal section (portions B and D) was most representative of the proximate, fatty acid and mineral composition of the whole yellowtail fillet and may be used in future studies. High variability in mineral and essential fatty acid content was observed and no one portion could be considered to contain a superior nutrient complex. South African farmed yellowtail can be considered a semi-oily fish (5.3% fat) with relatively high levels of PUFA detected (PUFA > SFA > MUFA) primarily located in the dorsal and caudal sections. This study provided important information regarding the nutritional composition of South African reared yellowtail as well as recommendations regarding the sub-sampling of specific portions for future nutrient composition studies.

Proximal composition, fatty acid profile, omegas and lipid quality in the tambaqui (Colossoma macropomum Cuvier, 1818) (Serrasalmidae) in “flatted cut”

“…It is important to highlight that the ingested amount of an element and the mineral versus mineral interactions that occur when they compete for the same absorption site because they have physicochemical similarities, and the excess of one will harm the use of the other (DUARTE et al, 2021). Potassium was the mineral found in the greatest amount (341.00mg/100g), a result similar to that obtained by Duarte et al (2021), working with Nile tilapia submitted to diets supplemented with fish oil, a result also reported by O'Neill et al (2017), when analyzing the mineral composition in six edible portions of the olhode-boi (Seriola lalandi).…”