The effects of freshwater rearing on the whole body and muscle tissue fatty acid profile of the European sea bass (Dicentrarchus labrax)

Abstract

The purpose of this study was to investigate the effect of freshwater rearing on the fatty acid profiles of the whole body and muscle tissue of the European sea bass (Dicentrarchus labrax). Half of initial fish were gradually acclimated to freshwater (FW) kept at the same temperature to salt water and grown in same conditions as their counterparts in saltwater (SW). The decrease in salinity caused an increase in the percentages of 18:1n -9, 24:1n -9, 18:3n -3, 18:2n -6 and decrease in the percentages of 14:0, 15:0, 20:0, 21:0, 20:5n -3 and 22:6n -3 both in the whole body and in the muscle tissue fatty acid profiles. The lipids of FW-reared fish contained significantly (P \ 0.01) higher percentages of 18:2n -6 and 18:3n -6 than that of SW-reared fish. However, percentages of 20:5n -3 and 22:6n -3 fatty acids decreased significantly (P \ 0.05) compared with those of salt water-reared European sea bass. There was a clear trend of decrement in the percentages of n -3 PUFA fatty acids due to the decrease in water salinity. However, the percentages of n -6 PUFA fatty acids were also increased with the decrease in water salinity. We concluded that the FW acclimation is followed by changes in certain lipid classes of sea bass muscle tissue and whole body samples. n -3/n -6 PUFA ratios were characteristic to previously reported ratios for both FW-and SW-reared European sea bass. In addition, EPA/DHA ratios were basically similar for the fish reared in both SW and FW indicating the equal nutritional value of the final products in terms of providing PUFA's for human nutrition.

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“…It was considered that the higher ∑MUFA value in cultured sea bass could becaused by the existence of herbal origin of raw materials in the feed. Orban et al (2003) and Hunt et al (2011) reported similar results in sea bass.…”

“…The results were parallel to those findings of the studies conducted by Orban et al (2003) in gilt-head breams and sea bass; by Erdem (2006) in brook trout. Hunt et al (2011) detected 35.71% ∑SFA rate in young sea bass and perches. It is considered that the different results might caused by the difference in the fish size.…”

“…This values were 59.28% and 44.19% in wild and cultured sea bass. PUFA was 25.75% in sea bass (Hunt et al, 2011). While Kaba et al (2009) reported higher EPA and DHA in cultured gilt-head breams, Erdem (2006) found higher EPA in wild and higher DHA in cultured brook trout.…”

Evaluation of Dicentrarchus labrax Meats and the Vegetable Quality of Beta vulgaris var. cicla Farmed in Freshwater and Saltwater Aquaponic Systems

“…As suggested by Hunt et al [35] who studied the same species, it is possible that fish farmed in freshwater prefer to use SFAs as principal source of energy.…”

Effect of salinity on the biosynthesis of n-3 long-chain polyunsaturated fatty acids in silverside Chirostoma estor

“…These changes in activity reflected changes in the expression of fatty acyl desaturase genes in freshwater and seawater phases (Zheng et al 2005). There are also several studies reporting fatty acid compositions in fish reared at different salinities (Cordier et al 2002;Kheriji et al 2003;Haliloglu et al 2004;Martinez-Alvarez et al 2005;Dantagnan et al 2007;Navarro et al 2009;Xu et al 2010;Hunt et al 2011). Results are not consistent with increased associated with both reduced (Ciordier et al 2002;Kheriji et al 2003) and increased (Xu et al 2010;Hunt et al 2011) levels of LC-PUFA including EPA and DHA.…”