Wild and Farmed Sea Bass (Dicentrarchus Labrax): Comparison of Biometry Traits, Chemical and Fatty Acid Composition of Fillets

Abstract

Sea bass is a fish widely produced, consumed and appreciated in Italy. Its intensive rearing system provides the consumption of valuable fish to a wider population. Thanks to the use of an appropriate feed, it is possible to obtain reared sea bass which are richer in total lipid with a majority presence of polyunsaturated fatty acids, such as n-3 and n-6 series. In this study, a total of 75 specimens of European sea bass coming from three different origins (two farmed and one wild) were considered, with 25 fish from each origin. Biometry traits were valued as of the chemical and fatty acid profile of fillets. Biometric indices, proximate composition and fatty acid percentage were significantly affected by the rearing system. Fishes from the intensive rearing system (IRS) showed the highest value of relative profile and condition factor, a higher content of lipid and total n-6 that influenced the n-6/n-3 ratio and the atherogenic indexes, and values that indicated their flesh for human consumption as a healthy alternative to the wild fishes.

Nutrient Quality of Cultured Fish Species in the Black Sea: Evaluation of Fatty Acids, Amino Acids and Fillet Colors

“…The AI and TI values determined in the present study were lower than 1 and the statistical difference was not significant except for the AI value of the turbot fillet. In many studies, the AI and TI values of the fish fillets are lower than 1 and are in the similar value range with the data in this study (Cieślik et al, 2017;Khalili Tilami et al, 2018;Tarricone et al, 2022). Based on the above-mentioned discussion, it was decided to use HH, another nutritional quality measure, to learn more about how fatty acids affect cholesterol levels.…”

“…In addition, the biochemical composition values of turbot fillets were lower than previous studies (Manthey-Karl et al, 2016;Hernandez-Urcera et al, 2017). In the remaining three fish species fillets, the CP and CF values were higher than those presented in earlier studies values (Regost et al, 2001;Poontawee et al, 2007;Davidson et al, 2014;Baki et al, 2015;Kaya Öztürk et al, 2019Kaya Öztürk et al, , 2020Tarricone et al, 2022). The biochemical composition of fish fillets did not correlate with the composition of the feed which the fish were fed (r=0.15, p=0.714); (Supplementary file Table S2), because it is not the only parameter that affects the biochemical composition of a fish species.…”

“…Carcass yields (CY) differ between species ( CY could increase or decrease only depending on the fish species. So much so that while the CY of sea bass and rainbow trout with a fusiform body shape approaches 50% (Baki et al, 2015;Kaya Öztürk et al, 2019;Tarricone et al, 2022), this rate varies between 30% and 50% in large-headed sea bream (Kaya Öztürk et al, 2020), and decreases to 20% in a flat-bodied turbot (Malcorps et al, 2021). a, b: The differences between the means with different letters on the same line within the group are statistically significant (p<0.05).…”

“…Many studies were carried out in which wild and cultured fish are compared and fillet quality values of cultured fish are determined in order to break down such prejudices (Fuentes et al, 2010;Baki et al, 2015;Colombo & Mazal, 2020;Tarricone et al, 2022). The current study aimed to analyze and compare the biochemical composition, in terms of amino acid, fatty acid, and fillet color, of available cultured fish fillets produced in the Black Sea (large rainbow trout, turbot, sea bass, and sea bream).…”

The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout

“…Of note, we observed lower lipid contents in our samples compared to those reported in other studies. This distinction has been attributed to the type of food consumed, the presence of high-fat diets, and the restricted activity of farmed fish [ 41 ].…”