Fatty acid composition of wild and cultivated gilthead seabream (Sparus aurata) and sea bass (Dicentrarchus labrax)

Abstract

Short communicationTotal lipid content and fatty acid composition were determined for wild and cultivated gilthead seabream and sea bass. Fatty acid analyses were carried out by gas chromatography-mass spectrometry. Respective total lipid content of flesh in cultivated gilthead seabream and sea bass were 1.7-5.0-times those of wild samples. Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the major fatty acids respectively among the saturated fatty acids and monounsaturated fatty acids of each fish species. It is noteworthy that both linoleic acid (C18:2n-6) and arachidonic acid (C20:4n-6) were predominant in total n-6 polyunsaturated fatty acids in the respective cultivated and wild types. Eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) amounts were significantly higher in flesh of cultivated fish than in wild fish.

Liver and muscle fatty acid composition of mature and immature rainbow trout (Oncorhynchus mykiss) fed two different diets

“…It is indicated that C16:0 is present in a higher ratio in fish tissues and is more stable than C18:0 (Aras et al 2003b). Many fish tissues seem to contain excessive amounts of C18:1 n-9 within the total MUFA (Aras et al 2003a;Saglik et al 2003). Results of our study also supported this phenomenon.…”

“…Various studies on tissue composition of fish and their relationship to human health have been carried out on wild and cultivated fish (Rueda et al 1997(Rueda et al , 2001Saglik et al 2003), rainbow trout (Kiessling et al 2001;Aras et al 2003a;Haliloglu et al 2003) and juvenile fish which were fed different diets (Figueiredo-Silva et al 2005).…”

Effects of gutting process on the shelf life of cultured meagre (Argyrosomus regius ASSO, 1801) stored at 4 ± 1 °C

“…Fish lipids are particularly rich in polyunsaturated fatty acids (PUFA). The predominant n-3 fatty acids in marine fish are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Sağlık et al, 2003;Özogul et al, 2007).…”

Fatty acid profile of muscles, liver and mesenteric fat in wild and reared perch (Perca fluviatilis L.)

“…Over the last 5 years, a growing interest has been observed in the aquaculture of the Percidae fish, which has resulted in the establishing of new farms focused on the rearing of European perch under controlled conditions (Fontaine & Kestemont, 2008). Various environmental conditions and the different diets of wild and reared fish affect their chemical composition, including their fatty acid profile (Cejas et al, 2004;Grigoriakis, Alexis, Taylor, & Hole, 2002;Periago et al, 2005;Rueda et al, 1997;Saglik et al, 2003;Sèrot, Gandemer, & Demaimay, 1998;Sheik-Eldin, De Silva, Anderson, & Gooley, 1996;Suzuki, Okazaki, Hayakawa, Wada, & Tamura, 1986).…”