Assessment of lipid and essential fatty acids requirements of black seabream (Spondyliosoma cantharus) by comparison of lipid composition in muscle and liver of wild and captive adult fish

Rodrı́guez, Covadonga; Acosta, Carolina; Badía, P.; Cejas, J.R.; Santamaría, Francisco; Lorenzo, A.

doi:10.1016/j.cbpc.2004.07.013

Cited by 81 publications

(61 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…4 -8 In particular, cultured fish contain more fat than wild fish. 5,7,8 Regarding tuna muscle, there have been some reports of changes in chemical composition under storage, 9 a comparative study on ordinary (white) and dark (red) muscles, 10 analyses of chemical compositions 11 -13 and research into metabolism in muscle, 14,15 but there has been no histological comparison of wild and full-cycle cultured tuna muscle.…”

Section: Introductionmentioning

confidence: 99%

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

et al. 2006

View full text Add to dashboard Cite

The histological properties of the cephalad parts of the dorsal ordinary muscles (CD-OMs) of wild (body weight 33.3 ± 0.9 kg, n = 3) and full-cycle cultured (body weights 13.1 ± 2.6 (FC 1), 20.2 ± 1.0 (FC 2) and 28.5 ± 3.6 (FC 3) kg, n = 3 respectively) Pacific bluefin tuna were investigated. The CD-OMs of FC 1-3 tuna showed low moisture content (P < 0.05) and high fat content (about six times more, P < 0.05) in comparison with wild fish. A large quantity of adipose tissue was observed in the wide spaces between muscle fibres in the CD-OMs of FC 1-3 tuna. The muscle fibre diameter of the CD-OM of FC 3 tuna was significantly lower than that of wild fish (P < 0.05). Myofibrils in the CD-OM of wild tuna were surrounded by a developed sarcoplasmic reticulum and mitochondria; however, there were many glycogen granules among the myofibrils and a large quantity of fat in the CD-OM of full-cycle cultured fish. In particular, the glycogen content of the CD-OM of FC 3 tuna was significantly higher (about 50 times) than that of wild fish. These results indicate that feeding and exercise conditions affect the histological structure and metabolism of the bluefin tuna muscle.

show abstract

Section: Introductionmentioning

confidence: 99%

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

et al. 2006

View full text Add to dashboard Cite

show abstract

“…In this study, C20 PUFAs' decreased in the spawning period. In this period, these components may be used in gonad maturation and gamete formation because, fish require EPA, DHA and AA for normal growth, development, and reproduction (Rodriguez et al 2004).…”

Section: Fa Composition Of Total Lipidmentioning

confidence: 99%

Effect of seasonal variation on lipid and fatty acid profile in muscle tissue of male and female Silurus triostegus

2016

View full text Add to dashboard Cite

Fatty acid (FA) compositions of total lipid, phospholipid (PL) and triacylglycerol (TAG) fractions have been determined in muscle tissues of Silurus triostegus. The distributions of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) proportions were found to be different among total lipid, PL and TAG fractions from lipids in muscle tissues of the male and female S. triostegus in all seasons. Triacylglycerol contained a lower proportion of PUFA and a higher proportion of MUFA and SFA than PL while PL contained higher proportion of PUFA than proportion of MUFA and SFA compared to TAG. Triacylglycerol and PL fatty acid compositions in muscle tissues of the male and female fish species were found different. The most abundant fatty acids in the investigated seasons were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1 n-9), palmitoleic acid (C16:1 n-7) and docosahexaenoic acid (C22:6 n-3). It was shown that the total lipid content and FA compositions in muscle tissues of the male and female S. triostegus were influenced by reproduction period and season.

show abstract

“…To determine freshness of a fish product, consumers use their senses for evaluation and decide based on the appearance (colour, surface appearance), aroma, flavour and texture (Parisi et al 2002). The compositional variation, due to the size mentioned above, may possibly lead to changes in the sensory attributes, such as taste, odour, texture, colour, and surface appearance, which control the acceptability of fish as food (Rodrı´guez et al 2004;Gonza´lez et al 2006). Table 3 shows the average scores given by the panellists to each of the attributes.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Differentiation of common marketable-size rainbow trouts (Oncorhynchus mykiss) based on nutritional and dietetic traits: a comparative study

Ehsani

Jasour

Khodayari

2013

Journal of Applied Animal Research

View full text Add to dashboard Cite

In order to prepare a complementary guideline in nutritional quality for selecting an appropriate market-size rainbow trout, proximate composition, fatty acids' profile and sensory properties of most available market-size trout with three different average weight of 225925 (low weight, LW), 350930 (medium weight, MW) and 4809 30 g (high weight, HW) were evaluated. Lipid and protein contents showed a tendency to increase with weight. The ratios of n (6/n (3 polyunsaturated fatty acids (PUFAs) (1.01Á1.59) in present study were lower than the recommended harmful value of n(6/n (3 PUFAs ratio (4.0 at maximum). In general n (3 PUFAs, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) levels indicated a tendency to decrease with weight. Also, with increasing weight, increasing trends of DHA/EPA and n (6/n (3 PUFAs ratios were found. Lower atherogenic index (AI) and thrombogenicity index (TI) values were observed in HW and MW trout in comparison with LW trout (PB0.05). There was no significant difference in odour and texture of studied trout fillets, while colour of samples significantly differed between treatments. It is worth mentioning that MW marketsize trout for its attractive colour in judges' view showed higher general acceptability scores (PB0.05). In most of studied parameters any significant difference was observed between MW and HW trout. Therefore, it can be concluded that the MW trout was considered as 'high-quality market-size trout' for human consumption.

show abstract

Assessment of lipid and essential fatty acids requirements of black seabream (Spondyliosoma cantharus) by comparison of lipid composition in muscle and liver of wild and captive adult fish

Cited by 81 publications

References 43 publications

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

Effect of seasonal variation on lipid and fatty acid profile in muscle tissue of male and female Silurus triostegus

Differentiation of common marketable-size rainbow trouts (Oncorhynchus mykiss) based on nutritional and dietetic traits: a comparative study

Contact Info

Product

Resources

About