Fatty acid composition of wild and cultivated gilthead seabream (Sparus aurata) and sea bass (Dicentrarchus labrax)


Saglik S. , ALPASLAN M. S. , GEZGIN T. , CETINTURK K., TEKINAY A., GUVEN K.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.105, no.2, pp.104-107, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 105 Issue: 2
  • Publication Date: 2003
  • Doi Number: 10.1002/ejlt.200390013
  • Journal Name: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.104-107
  • Keywords: fatty acid composition, wild fish, cultivated fish, gilthead seabream, seabass, n-3 fatty acids, CORONARY-ARTERY DISEASE, PROXIMATE COMPOSITION, LIPID-COMPOSITION, FISH, N-3, GROWTH, LARVAE, DIETS, SURVIVAL, RISK

Abstract

Total lipid content and fatty acid composition were determined for wild and cultivated gilthead seabream and sea bass. Fatty acid analyses were carried out by gas chromatography-mass spectrometry. Respective total lipid content of flesh in cultivated gilthead seabream and sea bass were 1.7-5.0-times those of wild samples. Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the major fatty acids respectively among the saturated fatty acids and monounsaturated fatty acids of each fish species. It is noteworthy that both linoleic acid (C18:2n-6) and arachidonic acid (C20:4n-6) were predominant in total n-6 polyunsaturated fatty acids in the respective cultivated and wild types. Eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) amounts were significantly higher in flesh of cultivated fish than in wild fish.