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Vasconi, Mauro; Caprino, F.; Bellagamba, F.; Moretti, V.M.

doi:10.4194/1303-2712-v17_3_01

Cited by 12 publications

(5 citation statements)

References 18 publications

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“…2.5%), consistent with diet composition. Vasconi et al [38] compared the fatty acid composition of the muscle from farmed seabream, collected in 2005 and 2014, reporting similar values to those of our study for C16:0, C18:1 n-9, ALA, and EPA contents. However, they attained lower amounts of C18:2 n-6 (12.47 to 16.7%) and higher contents of DHA (11.95 to 15.57%).…”

Section: Nutritional Composition and Fatty Acid Profile Of S Aurata M...supporting

confidence: 86%

Proximate Composition and Fatty Acid Profile of Gilthead Seabream (Sparus aurata) Fed with Pelvetia canaliculata-Supplemented Diets: An Insight towards the Valorization of Seaweed Biomass

Antunes

Neves

Pires

et al. 2023

Foods

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Seaweeds are a sustainable source of protein and lipids that may be used to replace fish by-products in aquaculture feed. This study aimed at using the macroalgae Pelvetia canaliculata as an ingredient in gilthead seabream (Sparus aurata) feed, either as freeze-dried powder or as algae residue (waste) that was obtained after the supplementation of sunflower oil. The formulated diets and the fish muscle were analyzed concerning the proximate composition and the fatty acid profile. The health lipid indices hypocholesterolemic/hypercholesterolemic (h/H), atherogenic (AI), thrombogenic (TI), as well as n-3/n-6 and polyunsaturated fatty acid/saturated fatty acid (PUFA/SFA) ratios were calculated. Additionally, the peroxidizability index (PI) was determined. No differences were observed in the proximate composition of fish muscle regardless of the diet used. Fish fed a diet supplemented with 10% of algae waste (W10) stand out for the highest content in oleic acid (C18:1 n-9), and the lowest in both linoleic (C18:2 n-6) and palmitic (C16:0) fatty acids. All fish samples showed values of health lipid indices within the limits recommend for a nutritional balanced diet. These results highlight that fish fed diets supplemented with P. canaliculata are sources of healthy lipids that might be consumed on a regular basis to prevent cardiovascular diseases.

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Section: Nutritional Composition and Fatty Acid Profile Of S Aurata M...supporting

confidence: 86%

Proximate Composition and Fatty Acid Profile of Gilthead Seabream (Sparus aurata) Fed with Pelvetia canaliculata-Supplemented Diets: An Insight towards the Valorization of Seaweed Biomass

Antunes

Neves

Pires

et al. 2023

Foods

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“…Other authors [ 74 ] observed that the fatty acid profile of seabream reflected the fatty acid contents of the feeds used in their feeding. The muscles of wild gilthead seabream contained more n-3 PUFAs (38.79%) and a higher n-3/n-6 ratio (3.91) than the farmed seabream (22.71 and 26.12%, 1.24 and 2.04, respectively) [ 75 ]. The authors observed a reverse regularity for n-6 PUFAs (10.95% for wild fish and 13.91 or 19.23% for farmed fish).…”

Section: Discussionmentioning

confidence: 99%

Total Mercury and Fatty Acids in Selected Fish Species on the Polish Market: A Risk to Human Health

Łuczyńska

Luczynski

Nowosad

et al. 2022

IJERPH

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The muscles of lake trout (Salvelinus namaycush Walbaum, 1792), crucian carp (Carassius carassius Linnaeus, 1758), flounder (Platichthys flesus Linnaeus, 1758), gilthead seabream (Sparus aurata Linnaeus, 1758), mackerel (Scomber scombrus Linnaeus, 1758) and tench (Tinca tinca Linnaeus, 1758) were examined. The total mercury (THg) was processed using the Milestone DMA-80 and the fatty acids were analyzed using the 7890A Agilent Technologies chromatograph. The THg content in analyzed fish ranged from 0.024 (lake trout) to 0.092 mg/kg wet weight (gilthead seabream). The muscles of fish examined had lower amounts of SFAs, and n-3 and n-6 PUFAs than MUFAs. The ratio of n-3/n-6 was higher in muscles of mackerel than other fish (p < 0.05). Due to the fact that both the THQ and HI are below 1, the tested fish are safe for the consumer from a nutritional point of view. Similarly, fatty acid indices indicate the safe consumption of selected fish species, and the daily consumption of the recommended dose of EPA + DHA (250 mg/day) and the concentration of mercury in fish calculations showed a hazard quotient for the benefit–risk ratio HQEFA below 1, suggesting that the intake of EPA + DHA poses no evident risk to human health. The ratio was calculated for a person weighing 60 kg. Therefore, it is important to monitor the fish, not only bought in the store, but also caught in various aquatic environments.

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“…The aquafeed industry is facing a lack of availability of fish meal and oil. The need for economic and environmental sustainability has increased the use of plant-derived oils and for that, it is making efforts to reduce the dietary inclusion of marine ingredients, searching alternative dietary proteins and lipid sources, and formulating more efficient eco-friendly feeds [38]. In addition to the above, product quality and its service characteristics would naturally pave the way for a consumer, bringing about his satisfaction and ultimately, gaining his loyalty [39].…”

Section: Comparative Study Between Methodology (Cata Vs Pm)mentioning

confidence: 99%

An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass

Calanche

Tomás‐Vidal

Phoco

et al. 2021

Foods

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Seabass is one of the leading aquaculture species in Europe. Sensory analysis is essential for new product development. This research focused on establishing and differentiating the opinion of consumers about seabass quality obtained with organic feeding. Fish were fed for 196 days with four treatments (a control diet with 30% fishmeal and three diets with different levels of fishmeal supplemented with organic vegetable ingredients: 25%, 30% and 35%). Experimental diets were compared with commercial samples from the retail industry that were considered as “adequate quality for fish”. Two sensory analyses were carried out, check-all-that-apply (CATA) to obtain feedback on consumers’ characterization towards a different type of fish evaluated and projective mapping (PM) to measure the similarity among a set of products and establish a comparison between results provided by both methods. According to the CATA results, white color, softness, meaty taste and juicy texture were considered relevant attributes, also showing a good relationship with an adequate cooked fish description. A penalty analysis confirmed that the previous characteristics were considered essential while fibrous was an undesirable attribute. The projective mapping showed a similar sensory configuration to the CATA, corroborating these findings that showed that commercial fish were placed in a position away from the rest of the treatments, and the organic diet with a higher level of fishmeal (35%) was the most distant from the control diet.

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Untitled

Cited by 12 publications

References 18 publications

Proximate Composition and Fatty Acid Profile of Gilthead Seabream (Sparus aurata) Fed with Pelvetia canaliculata-Supplemented Diets: An Insight towards the Valorization of Seaweed Biomass

Proximate Composition and Fatty Acid Profile of Gilthead Seabream (Sparus aurata) Fed with Pelvetia canaliculata-Supplemented Diets: An Insight towards the Valorization of Seaweed Biomass

Total Mercury and Fatty Acids in Selected Fish Species on the Polish Market: A Risk to Human Health

An Approach to the Spanish Consumer’s Perception of the Sensory Quality of Environmentally Friendly Seabass

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