Lipid and fatty acid content in wild white seabream (Diplodus sargus) broodstock at different stages of the reproductive cycle

Pérez, Manuel Arbelo; Rodrı́guez, Covadonga; Cejas, J.R.; Martín, M.V.; Jeréz, S.; Lorenzo, A.

doi:10.1016/j.cbpb.2006.10.097

Cited by 74 publications

(61 citation statements)

References 48 publications

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“…The moisture content in the liver was the highest in summer ((76.9±1.1) %), while it was the lowest in winter ((71.5±1.1) %). The obtained results for D. sargus from the Adriatic Sea showed slightly lower values for total lipid content in the liver, while they are in agreement with the published results of moisture content for D. sargus from other parts of the Mediterranean Sea (Cejas et al, 2004;Perez et al, 2007 Tables 2 to 5. The relative ratios of each fatty acid are expressed as mean values ± SD, representing the fraction (%) of total identified fatty acids.…”

Section: Resultssupporting

confidence: 90%

“…This could be due to different nutritional habits of the two fish species, but also because of a natural variation in the accumulation of fatty acids and the differences in environmental conditions. The most accentuated changes in total lipid and fatty acid composition of fish were previously noticed by other researchers during the reproduction period, when the storage of lipids and other compounds are mobilized from muscle, liver and visceral organs to gonads (Guler et al, 2007;Perez et al, 2007). N-3/n-6 ratios were calculated for fatty acids in analysed fish edible muscle tissue samples.…”

Section: Fish Lipids As a Source Of Healthy Components: Fatty Acids Fmentioning

confidence: 83%

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Fish Lipids as a Source of Healthy Components: Fatty Acids from Mediterranean Fish

Batičić¹,

Varljen²,

Varljen³

2011

Biomedical Engineering, Trends, Research and Technologies

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Section: Resultssupporting

confidence: 90%

Section: Fish Lipids As a Source Of Healthy Components: Fatty Acids Fmentioning

confidence: 83%

Fish Lipids as a Source of Healthy Components: Fatty Acids from Mediterranean Fish

Batičić¹,

Varljen²,

Varljen³

2011

Biomedical Engineering, Trends, Research and Technologies

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“…In the White Sea bream (Diplodus sargus), muscular lipid was highly mobilised during the spawning period, presumably in support of the reproductive effort (Pérez et al 2007). Similarly, other studies reported on the decrease of the lipid content in the spawning season for common carp (Kmínkova et al 2001) and mackerel, Trachurus mediterraneus (Tzikas et al 2005).…”

Section: Discussionmentioning

confidence: 80%

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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“…Maturation therefore is not only associated with the accumulation of lipids in the gonad, but with changes in the ratio among these fatty acids (Pérez et al, 2007). Fish ovaries have the ability to generate eicosanoids from ARA (including prostaglandins PGE 2 and PGF 2a ) or from EPA (prostaglandins PGE 1 e PGE 3 ), which are essential for the metabolism of that tissue; especially in the final maturation phase (Sargent et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Characterization of the ovary fatty acids composition of Rhamdia quelen (Quoy & Gaimard) (Teleostei: Siluriformes), throughout their reproductive cycle

et al. 2015

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Knowledge about gonad fatty acid composition is important for broodstock diet formulation. This study characterized ovary fatty acid composition of wild female jundiá catfish (Rhamdia quelen) in their different gonadal maturation stages. Female jundiá (n = 36, average weight= 383.8 + 208.8 g) were captured in the rio Uruguay, comprising all seasons. Ovaries were extracted and classified according to their gonadal maturation stage. Gonad-somatic ratio varied significantly among seasons, being higher in spring (3.7), followed by summer (2.2), winter (0.9) and autumn (0.6). Main fatty acids groups detected were: saturated (SFA= 35.5%), monounsaturated (MUFA= 28.1%) and polyunsaturated fatty acids (PUFA= 33.5%). Over the four seasons, palmitic acid was recorded in large quantities, followed by docosahexaenoic acid (DHA) and arachidonic acid (ARA). ARA was present in higher concentrations in immature or maturing ovaries, and its content decreased along the maturation process. Conversely, DHA and eicosapentaenoic acid (EPA) contents increased during maturation. Such variation resulted in an increase in EPA/ARA and DHA/ARA ratios in mature gonads, which can be important for successful breeding. Such findings suggest that jundiá broodstock diets should contain lipids that provide long chain polyunsaturated fatty acids from both the n-3 and n-6 series to ensure gonadal maturation completion.O conhecimento da composição de ácidos graxos da gônada, como dos fatores que a influenciam são importantes na formulação de dietas para reprodutores de qualquer espécie. O presente estudo caracteriza a composição de ácidos graxos da gônada de fêmeas de jundiá (Rhamdia quelen) selvagens em seus diferentes estágios de maturação gonadal. Fêmeas de jundiá (n = 36) com peso médio de 383,8 + 208,8 g foram capturadas no alto rio Uruguai, ao longo de um ano, abrangendo as quatro estações. As gônadas foram extraídas, classificadas e posteriormente sua composição de ácidos graxos foi determinada. A relação gônado-somática variou significativamente entre as estações, sendo maior na primavera (3,7), seguida de verão (2,2), inverno (0,9) e no outono (0,6). Os principais grupos de ácidos graxos detectados foram: saturados (35,5 + 3,5%), monoinsaturados (28,1 + 4,3%) e ácidos graxos poli-insaturados (33,5 + 3,0%), com aproximadamente 30% para cada grupo. Ao longo das quatro estações, o ácido palmítico foi registrado em grandes quantidades, seguido do ácido docosahexaenóico (DHA) e ácido araquidônico (ARA). O ácido araquidônico estava presente em concentrações mais elevadas nas gônadas imaturas que nas gônadas maturas, e seu conteúdo diminuído ao longo do processo de maturação. Inversamente, o conteúdo de DHA e ácido eicosapentaenoico (EPA) aumentaram durante o processo de maturação. Tal variação resultou num aumento das relações EPA/ARA e DHA/ARA nas gônadas maturas, fato que pode ser importante para o sucesso da reprodução no jundiá. Tais resultados sugerem que dietas para reprodutores da espécie devem conter fontes de lipídios que proporcionem ác...

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Lipid and fatty acid content in wild white seabream (Diplodus sargus) broodstock at different stages of the reproductive cycle

Cited by 74 publications

References 48 publications

Fish Lipids as a Source of Healthy Components: Fatty Acids from Mediterranean Fish

Fish Lipids as a Source of Healthy Components: Fatty Acids from Mediterranean Fish

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

Characterization of the ovary fatty acids composition of Rhamdia quelen (Quoy & Gaimard) (Teleostei: Siluriformes), throughout their reproductive cycle

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