Yield, flesh parameters, and proximate and fatty acid composition in muscle tissue of wild and cultured vieja colorada (Cichlasoma festae) in tropical Ecuadorian river

Abstract

This study was conducted to determine the composition of cultured and wild Cichlasoma festae in Ecuador. The mean slaughter yield and dress-out were similar for cultured and wild specimens and the average fillet fat content for cultured fish was significantly higher compared to the wild fish. The pH, fillet color, drip loss and coked loss were similar between populations. Significant differences were found in protein, lipid and ash content in both studied populations. This study showed that saturated fatty acid (SFA) was higher than sum of monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) in both populations. Palmitic, oleic and linoleic acids had the maximum percentage of SFA, MUFA and PUFA respectively. In cultured and wild fish was also found to differ in the PUFA/SFA, docosahexaenoic acid/eicosapentaenoic acid, n-3/n-6 ratios and atherogenicity and thrombogenicity indices. Minerals included Ca, P, K, Mg, Zn, Fe, Cu and Mn. There were significant differences in the first six ones. The production system (cultured or wild) influences significantly most of the analyzed characteristics of carcass and flesh of C. festae. These results provide valued nutritional information of native species to produce sources of food with low-fat and high-protein, and safety food for the consumers in Ecuadorian country.

Effect of rearing system and sex on the composition and fatty acid profile of Andinoacara rivulatus meat from Ecuador

“…Drip loss resulted similar to the obtained by González et al (2017), although lower than those reported by Intarak et al (2015) in Panga fish (Pangasius bocourti Sauvage), who obtained values from 4.88% to 2.88%, with significant decreases as live weight increased. None of the studied factors, rearing system or sex, had significant influence on drip loss.…”

“…In the first 12 hours post mortem, pH values were lower in wild specimens than in cultivated ones (0.83 vs. 0.59), in accordance with Robb et al (2000) and Roth et al (2009) who reported that muscle pH displayed a rapid decline during the aforementioned period. However, this drop was linear and progressive, in disagreement with González et al (2017), who had indicated a harsh drop during the first 2 hours post mortem. Even though pH values were adjusted by the temperature sensor of the pHmetre used, temperature may have generated differences in pH.…”

Fillet Yield and Length-Weight Relationship of Five Fish Species From Lower River Benue, Makurdi, Nigeria

“…This, therefore, suggests that M. rume, L. senegalensis and C. gariepinus may be a better export product in terms of fillet yield compared to S. nigrita or B. bajad . Generally, the edible portion of fish depends on several factors such as species, sex and size, the structural anatomy of the fish and farming conditions ( Alinezhad 2004 ; González et al 2017 ). Of all the factors mentioned above, differences in species as it relates to structural anatomy are most likely the culprit of the observable differences reported in the current study.…”

Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh

“…Similar results for tilapia from the local fish markets in Poland were reported by Usydus et al (2011) who found 35.4% SFA, 33.1% MUFA, 31.5% PUFA, 9.9% n-3 and 21.6% n-6. The fatty acid profile of fish dependent on the diet, environmental conditions and production systems (Bogard et al, 2015;Gonz alez et al, 2017;Matos et al, 2019). The long-chain fatty acid erucic acid detected in wild and pond-cultured tilapia, and the concentration is 5.2% and 3.49% respectively.…”