Polyunsaturated fatty acids and nutritional quality of five freshwater fish species cultivated in the western region of Santa Catarina, Brazil

Abstract

There is a paucity of information about the chemical composition of commercially important freshwater fish species (Nile tilapia, bighead carp, grass carp, common carp and silver carp) cultivated in the western region of Santa Catarina, Brazil. This study determined the moisture, ash, protein and lipid contents and the fatty acid composition, as well as the nutritional quality of the lipids in fillets of these five freshwater fish species. Moisture was the most prominent fish component (74.7%-81.7%), followed by protein (15.8%-18.8%) and lipids (0.4%-8.2%). Saturated palmitic acid (90-1740 mg/100 g) and monounsaturated oleic acid (70-2260 mg/100 g) were the major fatty acids found in all the fish species. The grass and common carps and Nile tilapia (caged) had high contents of γ-linolenic acid (GLA), with an average of 536 mg/100 g. Bighead carp was the richest source of ω-3 PUFA, mainly eicosapentaenoic (EPA, 400 mg/100 g) and docosahexaenoic (DHA, 620 mg/100 g) acids, and had the highest ω-3/ω-6 ratio of 6.11. The nutritional evaluation of the fatty acid profile indicated that average values were: atherogenicity index (AI) ~0.59, thrombogenicity index (TI) ~0.82, hypocholesterolemic/hypercholesterolemic ratio (H/H ~1.98), polyunsaturated/saturated ratio (P/S) ~0.43 and ω-3/ω-6 ratio ~2.18, values suggesting that the consumption of these freshwater fish species could be of benefit to human health.

Assessment of the nutritional quality of fish cultured in Samdihi, an open cast coalpit at the Raniganj Coal Field areas, West Bengal, India

“…Mohanty et al (2019) evaluated the moisture content for four different carnivorous species (singhi, magur, murrels and koi), which ranged between 65% and 80%. Similar investigations were carried out by Matos et al (2019) on five different fish species, with the results ranging between 74.7% and 81.7%. Hussain et al (1992) observed the moisture content in Labeo ghonius ranged widely from 12.3% to 54.0%.…”

Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh

“…The dominant SFA acids were stearic acid and palmitic acid, while elaidic acid and linolenic acid were the major MUFA and PUFA. Similar results were reported by Matos et al (2019) who found 380 mg/100 g SFA, 300 mg/100 g MUFA, 30 mg/100 g PUFA, 40 mg/100 g n-3 and 10 mg/100 g n-6 in pond-cultured tilapia and 1,250 mg/100 g SFA, 1570 mg/10 0g MUFA, 550 mg/100 g PUFA, 60 mg/100 g n-3 and 490 mg/100 g n-6 in cage-cultured tilapia. Similar results for tilapia from the local fish markets in Poland were reported by Usydus et al (2011) who found 35.4% SFA, 33.1% MUFA, 31.5% PUFA, 9.9% n-3 and 21.6% n-6.…”

“…(2011) reported 2% lipid, 16.4% protein, 81.2% moisture and 0.5% ash in tilapias collected from local fish markets in Poland. In addition, Matos et al. (2019) reported 77.8%–79.7% moisture, 18.1%–18.8% protein, 1%–3.6% lipid and 0.9%–1.2% ash in cage- and pond-cultured tilapia respectively.…”

“…Similar results for tilapia from the local fish markets in Poland were reported by Usydus et al (2011) who found 35.4% SFA, 33.1% MUFA, 31.5% PUFA, 9.9% n-3 and 21.6% n-6. The fatty acid profile of fish dependent on the diet, environmental conditions and production systems (Bogard et al, 2015;Gonz alez et al, 2017;Matos et al, 2019). The long-chain fatty acid erucic acid detected in wild and pond-cultured tilapia, and the concentration is 5.2% and 3.49% respectively.…”

“…There are various culture systems such as pond-cultured, gher -cultured (pond dug in the rice field used in traditional farming in Bangladesh) and cage-cultured practiced in Bangladesh for the production of tilapia and wild tilapia are commonly found in open water bodies ( Haque et al., 2016 ; Wang and Lu, 2016 ; Biswas et al., 2018 ). However, the nutrition composition of fish greatly varies between species, individuals of the same fish species, types of culture system, size and weight of fish, seasons, geographical locations and sex ( Usydus et al., 2011 ; Jim et al., 2017 ; Matos et al., 2019 ). Besides, consumer claims that wild fishes are of superior quality in terms of nutritional value rather than cultured fish and hence wild fish are sold at a higher price on the market compared to cultured fish ( Vanhonacker et al., 2013 ; Carlucci et al., 2015 ; Lingam et al., 2019 ).…”