Fatty acids in muscles and liver of Tunisian wild and farmed gilthead sea bream, Sparus aurata

Mnari, Amira; Bouhlel, Inès; Chraief, Imed; Hammami, Mohamed; Romdhane, M. S.; Cafsi, Mhamed El; Chaouch, A.

doi:10.1016/j.foodchem.2005.11.030

Cited by 102 publications

(115 citation statements)

References 21 publications

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“…Periago et al (2005) observed similar muscle fat contents in the farmed and wild sea bass. On the contrary, some studies on other fish species showed a higher muscle fat content in the farmed than in the wild counterparts (Alasalvar et al 2002;Grigorakis et al 2002;Cejas et al 2003;Olsson et al 2003;Rodríguez et al 2004;Periago et al 2005;Mnari et al 2007).…”

Section: Discussionmentioning

confidence: 97%

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Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile

Shábanpour¹,

Hosseini²,

Imanpour³

et al. 2012

Czech J. Food Sci.

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Yeganeh S., Shabanpour B., Hosseini H., Imanpour M.R., Shabani A. (2012) Chemical composition and fatty acid profile of fillets from farmed and wild common carp were assessed in the course of four seasons. Ten wild and ten0 farmed fish were collected in the middle month of each season (except summer due to unavailability of wild fish) during the year. Lipid and protein contents of the samples decreased from summer to spring (protein: 17.6 ± 0.3-15.9 ± 1.6; 18.2 ± 0.1-17.9 ± 1.4%, in the farmed and wild carp samples, lipid (5.1 ± 0.2-1.5 ± 0.5; 3.8 ± 0.6-2.8 ± 0.9%, respectively; p > 0.05), moisture content of both samples increased in this period (76.7 ± 1.4-81.4 ± 0.4, 75.5 ± 0.6-78.5 ± 0.2 in the farmed and wild carp, respectively). Protein content of wild carp fillet was higher (17.7 ± 0.8% protein vs. and 16.2 ± 1.2%) and moisture content was lower than those of the farmed counterparts (77.65 ± 0.6 vs. and 79.3 ± 0.1, p < 0.05). In all seasons, MUFA were higher than SFA and also the PUFA. In the wild carp fillet, PUFA was higher than SFA in winter and spring but in the farmed carp it was higher in all seasons except the spring. Palmitic, oleic, and DHA were the major SFA, MUFA, and PUFA in the wild carp fillet, respectively. In the farmed carp fillet, the major SFA and MUFA were similar to those in the wild one but linoleic acid was the major PUFA in all seasons. ω-3/ω-6 PUFA ratios in the wild carp fillet were higher than in the farmed counterparts.

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Section: Discussionmentioning

confidence: 97%

“…Recently, the differences in the chemical composition between the wild and farmed sea bass, wild and cultured sea bream were reported by Periago et al (2005) and Mnari et al (2007). A review of the literature has revealed some information on the proximate composition of common carp in the Czech Republic (Kmínková et al 2001) and in Turkey (Guler et al 2008).…”

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confidence: 99%

Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile

Shábanpour¹,

Hosseini²,

Imanpour³

et al. 2012

Czech J. Food Sci.

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“…The differences may be caused by the lower fat content in large yellow croaker. Fatty acid composition of feed can affect the fatty acid profiles of cultured fish (Mnari et al, 2007). Due to lower levels of n-3 PUFAs and DHA, the nutritive value of 1-year-old croaker decreased.…”

Section: Discussionmentioning

confidence: 99%

Fatty acid profiles of muscle from large yellow croaker (Pseudosciaena crocea R.) of different age

Tang¹,

Xiao²,

2009

J. Zhejiang Univ. Sci. B

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Abstract:We investigated the fatty acid profiles of muscle from large yellow croaker (Pseudosciaena crocea R.) of different age. One-and two-year-old fish were cultured in floating net cages and sampled randomly for analysis. Moisture, protein, lipid and ash contents were determined by methods of Association of Analytical Chemist (AOAC) International. Fatty acid profile was determined by gas chromatography. Crude protein, fat, moisture and ash contents showed no significant differences between the two age groups. The contents of total polyunsaturated fatty acids and docosahexaenoic acid (DHA) were significantly higher and eicosapentaenoic acid (EPA) content was significantly lower in the two-year-old large yellow croaker than in the one-year-old (P<0.05). No significant differences were observed in the contents of total saturated fatty acids and monounsaturated fatty acids, or the ratio of n-3/n-6 fatty acids among the large yellow croakers of the two age groups. We conclude that large yellow croakers are good food sources of EPA and DHA.

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“…Since these fatty acids only occur in high amounts in seafood, it is necessary to determine the fatty acid compositions and total lipid contents of various seafoods in order to recommend a suitable preventive diet for several human diseases. Considering the high benefits of consumption of marine oils in human health, the Nutrition Committee of the American Heart Association recommends eating fish of any type 2 or 3 times a week (KrisEtherton et al, 2003;Mnari et al, 2007). However, lipid content and fatty acid profile of fish are known to vary within species (Haliloğlu, 2001;Haliloğlu et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Şahin¹,

Başçınar²,

Kocabaş³

et al. 2011

Turk. J. Fish. Aquat. Sci.

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Meat yield, biochemical composition, and fatty acid profile of farmed brook trout (Salvelinus fontinalis), Black Sea trout (Salmo trutta labrax) and their hybrids were compared. Hybrids contained significantly higher carcass and meat yield values than brook and Black Sea trout. Although the weight percent head and bone (brook trout as 13.14, 1.66 %, Black Sea trout as 13.52, 1.22 % and their hybrids as 13.92, 1.44 %) of the species were similar, fin, carcass, gonad, liver, internal organs and meat yield of the species were significantly different from each other (P<0.05).

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Fatty acids in muscles and liver of Tunisian wild and farmed gilthead sea bream, Sparus aurata

Cited by 102 publications

References 21 publications

Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile

Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile

Fatty acid profiles of muscle from large yellow croaker (Pseudosciaena crocea R.) of different age

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