Studies on the variations in chemical constituents of cultured red sea bream. V. Comparison of the fatty acid compositions in cultured red sea bream differing in the localities and culture methods, and those in wild fish.

Morishita, Tatsuo; Uno, Kazuaki; Araki, Toshimitsu; Takahashi, Takashi

doi:10.2331/suisan.55.847

Cited by 20 publications

(17 citation statements)

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“…Higher levels of monoenes and n‐9 resulted from increased presence of 18:1n‐9 in tissues of farmed fish, while both 16:0 and 18:0 were contributing to the higher levels of saturates in wild bream. Differences of this type have been also observed for a number of other species like Atlantic salmon (Bergstrom, 1989), red sea bream (Morishita et al ., 1989), red porgy (Rueda et al ., 1997) and turbot (Serot et al ., 1998).…”

Section: Resultsmentioning

confidence: 59%

“…Wild fish do not store any significant amount of depot fat in and around the peritoneal cavity (perivisceral and peritoneal fat, Table 1). Higher fat levels in cultured fish is a general phenomenon observed for a variety of species studied so far (Bergstrom, 1989; Morishita et al ., 1989; Haard, 1992; Rueda et al ., 1997; Serot et al ., 1998). This has been attributed to reduced energy consumption by the wild fish compared with the cultured ones and not to differences in energy expenditure because it is considered that the last reduces feed efficiency and growth and has little effect on body composition (Shearer, 1994).…”

Section: Resultsmentioning

confidence: 92%

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Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations

Grigorakis

Alexis

Taylor

et al. 2002

Int J of Food Sci Tech

266

175

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Major quality parameters, such as muscle composition, fat deposition, muscle fatty acid composition and external appearance were studied in wild and cultured gilthead sea bream. Muscle fat content and total depot fat (peritoneal and perivisceral fat) indicated a seasonal variation with minimum values observed in late spring and maximum in late summer. Gonadosomatic indices of cultured fish were lower than those found in wild specimens. Lipid content of cultured sea bream was much higher than that of wild fish. Differences were also observed in fatty acid profiles. Cultured fish were characterized by higher levels of monoenes, n-9 and 18:2n-6 fatty acids and wild fish by higher levels of saturates, 20:4n-6, n-3 fatty acids and n-3/n-6 ratios. Differences were also noted in the external appearance of fish

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Section: Resultsmentioning

confidence: 59%

Section: Resultsmentioning

confidence: 92%

Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations

Grigorakis

Alexis

Taylor

et al. 2002

Int J of Food Sci Tech

266

175

View full text Add to dashboard Cite

show abstract

“…This n-6 fatty acid is present in plant oils used in the commercially produced fish feed, and accumulates largely unchanged in the lipids of marine fish owing to their reduced capacity for chain elongation and desaturation (Owen et al, 1975). The higher amount of C18:2n-6c (linoleic acid) in cultured fish is also correlated with aquafeed ingredients (Morishita et al, 1989;Serot et al, 1998;Alasalvar et al, 2002). Arachidonic acid (C20:4n-6) was another major n-6 PUFA, in agreement with findings of other researchers on both fish species (Aras et al, 2003;Kaya & Erdem, 2009;Kayım et al, 2011).…”

Section: Resultsmentioning

confidence: 97%

Comparison of proximate and fatty acid compositions of wild brown trout and farmed rainbow trout

Yeşilayer¹,

Genç²

2013

SA J. An. Sci.

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________________________________________________________________________________ AbstractThe purpose of this study was to compare the fatty acid and proximate composition of two commercially exploited trout species (wild brown trout (WBT) and farmed rainbow trout (FRT)). The mean crude lipid content in FRT (4.3%) was significantly higher than that in WBT (2.7%). Total saturated fatty acid concentration (27.7%) in WBT was significantly higher than that in FRT (21.4%). However, monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) concentrations in FRT were significantly greater than those of WBT. While the omega-6 PUFA concentration of WBT was fairly low, total omega-3 PUFA concentration was significantly higher compared with omega-6 PUFA. In contrast to WBT, the FRT contained high omega-6 and low omega-3 PUFA concentrations. Linolenic, docosahexaenoic (DHA), eicosapentaenoic (EPA) acids and C20:3n-3 components of omega-3 PUFAs were higher and significantly different between the two species. The ratio of omega-3 to omega-6 fatty acids in WBT was significantly higher compared to FRT. The results indicated that muscle lipids of both species are rich in EPA + DHA, thus beneficial in human nutrition. ________________________________________________________________________________

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“…This fatty acid is present inplantoils used in the feed ingredient of cultured fish [14][15][16] Among the n-3 series, both diets were good sources of EPA and DHA. The percentages of EPA and DHA were (2.93% in diet Avs 3.06% in diet B) and (5.06% in diet A vs 6.30% in diet B) respectively.…”

Section: Fatty Acid Composition Of the Dietsmentioning

confidence: 99%

Effect of Dietary Lipid Levels on Fatty Acids Composition of Cultured Sparusaurata

Nesrine¹,

Wafa²,

Guerbej³

et al. 2016

JLS

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Abstract:The aim of this study was to determine the progressive evolution of fish muscle fatty acids composition feeding by different lipid levels of farmed Mediterranean gilthead sea bream (Sparusaurata). During twenty one weeks, Sparusaurata were hand-feed two diets with protein and lipid ratios 47/20 (Diet A) and 45/22 (Diet B) respectively. At the end of the feeding period, lipid contents of muscle, as well as fatty acids profiles of different portions of the muscles were studied. Results indicated the effects of fatty acids profiles of diets throughout the liver and white muscle fillet (dorsal, middle and ventral). These were more noticeable when Sparusaurata was fed on the diet Athat decreased the content of monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in all the muscles during the period of feeding while the saturated fatty acids (SFA) content tended to increase and it was lower than ones in the muscles of Sparusaurata fed on diet B. The highest amount of PUFA and docosahexaenoic acid, (22: 6n-3 DHA) were found among the different portions of ventral muscles. In addition, the progressive evolution of different parts of muscle's fatty acid profiles showed significant differences in contents of SFA, PUFA and especially the n-3 PUFA. However, the content of MUFA seems to be alike in different muscles and tended to decrease in dorsal and ventral muscle from D 0 to D f and inversely when the fish were fed on diet A.

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Studies on the variations in chemical constituents of cultured red sea bream. V. Comparison of the fatty acid compositions in cultured red sea bream differing in the localities and culture methods, and those in wild fish.

Cited by 20 publications

References 0 publications

Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations

Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations

Comparison of proximate and fatty acid compositions of wild brown trout and farmed rainbow trout

Effect of Dietary Lipid Levels on Fatty Acids Composition of Cultured Sparusaurata

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