Compositional and organoleptic quality of farmed and wild gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) and factors affecting it: A review

By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

“…In our study, the viscera and liver fractions are highest, as expected for the effect of artificial diet, in TBP obtained from IFF (P < 0.05) (Table 2); the values were comparable to data reported for the same species by Grigorakis (2007) and for hilsa fish by Patil & Nag (2011). Variable data of viscera percentage are reported for pollock and salmon fishes used for the same purpose (Oliveira & Bechtel 2005).…”

“…Regarding the crude composition of TBP, both lots of reared sea bass showed higher total lipid content compared to wild (P < 0.05) (Table 3) as a results of the strong relationship between the dietary energy/lipid levels of the artificial diet and the lipid deposition (Sargent et al 2002). This aspect is also well known for sea bass (Grigorakis 2007).…”

“…The nutritional composition of wild and farmed sea bass and the effect of artificial diet on size, nutritional traits, including n-3 PUFA of fillet, are well known (Grigorakis 2007). On the contrary, no data are available on the composition of whole by-products of this species.…”

Sustitución de aceites de pescado en dietas de engorde de dorada (Sparus aurata) ricas en proteínas vegetales. Efectos sobre el crecimiento y los perfiles de ácidos grasos

“…In the present study, the muscle lipid content was greater than 10% on a wet matter basis, and the FA profile of total lipids and thereby that of triacylglycerols (TAG) remained mostly unchanged through the finishing period in fish always fed either FO, 33VO or 66VO diets. The result of these temporal series agrees with data on a previous seasonal study , and reinforces the idea that accelerated growth of farmed fish might override most of the changes in the flesh FA profile (Grigorakis, 2007). However, it should be born in mind that the tissue-specific FA profile varies in salmonids with the size and age of fish .…”

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“…Plant oils are rich in 18-carbon (18:2n -6 and 18:3n-3) polyunsaturated fatty acid (PUFA) but are deficient in n-3 long chain PUFA (LC-PUFA) (Sargent, Tocher & Bell, 2002). The substitution of FO with plant oils, causes alteration of muscle fatty acid profile of GSB, reducing the amount of n-3 LC-PUFA and consequently their nutritional value, since fish is the principal source of these fatty acids, recognized as fundamental for hu man health (Grigorakis, 2007). In addition, long periods of feeding soybean oil may result into immunosuppression in seabream (Montero et al, 2003).…”