Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition

By C. Alasalvar, K. Taylor, E. Zubcov, F. Shahidi, M. Alexis. 2002

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The proximate, fatty acid and trace mineral compositions in the flesh of cultured and wild sea bass (Dicentrarchus labrax) were evaluated. Cultured sea bass contained significantly (P 0.05) differences were noted in the total content of minerals examined. Thus, cultured and wild sea bass may be differentiated using total lipid content, fatty acid proportions and trace mineral compositions and these differences may be attributed to the constituents of the diet of the fish.

Subfields: Aquatic Science, Immunology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8392766d967cf25c79048279d5f27b9fe42da7d0

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Citations in the corpus

Fatty acid composition and amino acid profile of two freshwater species, African catfish (Clarias gariepinus) and tilapia (Tilapia zillii). (2009, background): “Long chain, n-3 PUFA cannot be synthesized by humans and must be obtained from the diet [8].”
Differentiating the wild or farmed origin of Mediterranean fish: a review of tools for sea bream and sea bass (2013, background): “…individuals have higher lipid levels than their wild conspecifics, while no clear differences exist for proteins, moisture and ash composition (Alasalvar et al. 2002b; Orban et al. 2003; Periago et al. 2005; Nasopoulou et al. 2007; Santaella et al. 2007; Fasolato et al. 2010; Fuentes et al.…”