Differentiation of cultured and wild sea bass (Dicentrarchus labrax):: total lipid content, fatty acid and trace mineral composition
Differentiation of cultured and wild sea bass (Dicentrarchus labrax):: total lipid content, fatty acid and trace mineral composition
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DOI：
10.1016/s0308-8146(02)00122-x
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发表时间：
2002-11-01
期刊：
影响因子：
8.8
通讯作者：
Alexis, M
中科院分区：
文献类型：
--
作者：
Alasalvar, C;Taylor, KDA;Alexis, M
研究了养殖和野生花旗鱼(Dicentarchus Labrax)鱼肉的组成、脂肪酸和微量矿物组成。养殖石斑鱼的脂肪含量显著高于野生石斑鱼(P<；0.05)。养殖鳕鱼脂肪中14：0、20：0、18：1n-9、20：1n-9、22：1n-9、18：2n-6和20：3n-6的比例显著高于野生鳕鱼(P<；0.05)，而16：0、18：0、20：4n-6、20：5n-3、22：4n-3、22：5n-3和22：6n-3的脂肪酸残基比例较低。野生鳕鱼的总饱和脂肪酸和多烯脂肪酸的百分含量以及n-3/n-6比值均高于养殖鳕鱼，而相应的总单烯脂肪酸含量则较低。在所分析的14种矿物质中，铁和锌是主要元素，分别占养殖和野生石斑鱼鱼肉总矿物质含量的78.2%和81.6%。养殖和野生石斑鱼的铁、铝、钛、钒含量存在显著差异(P<；0.05)，但矿物质总量差异不显著(P>；0.05)。因此，可以通过总脂含量、脂肪酸比例和微量矿物质成分来区分养殖和野生花斑石斑鱼，这些差异可能归因于鱼类的饮食组成。(C)2002爱思唯尔科学有限公司。保留所有权利。
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) higher lipids than its wild counterpart. The lipids of cultured sea bass contained significantly (P < 0.05) higher proportions of 14:0, 20:0, 18:1n-9, 20:1n-9, 22:1n-9, 18:2n-6 and 20:3n-6, and lower proportions of 16:0, 18:0, 20:4n-6, 20:5n-3, 22:4n-3, 22:5n-3 and 22:6n-3 fatty acid residues than wild sea bass. The percentages of total saturated and polyenoic fatty acids as well as the n-3/n-6 ratio were higher in the wild than in cultured sea bass, whereas the corresponding total monoenoic content was lower. Fe and Zn were predominant elements among 14 minerals analysed and constituted 78.2 and 81.6% of the total mineral contents in the flesh of cultured and wild sea bass, respectively. Although significant (P < 0.05) differences existed between cultured and wild sea bass in Fe, Al, Ti and V contents, no significant (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. (C) 2002 Elsevier Science Ltd. All rights reserved.