Comparison of Lipids between Cultured and Wild Sea Breams

Abstract

The lipids of cultured sea bream was analyzed by GLC and HPLC and compared with that of wild sea bream. The results obtained are as follows: (1) the lopid content of cultured sea bream is higher than that of the wild one. (2) In the fatty acid composition of non-polar lipid, percentages of C_14:0, C_18:8, C_20:5, and C_22:6 in cultured fish are higher than those in the wild one, while percentages of C_16:1, C_18:0, and C_18:1 lower. (3) In the fatty acid composition of phosphatidylcholine, percentage of C_22:6 in cultured fish is higher than that in the in the wild one, while percentages of C_16:1, C_20:4, C_20:5, C_22:4, and C_22:5 lower. (4) In the case of phosphatidylethanolamine, percentages of C_18:0 in cultured fish is higher than those in the wild one, while percentages of C_20:4, C_20:5, C_22:4, and C_22:5 lower.
In addition, some differences in the triglyceride compositions based on the total acyl carbon and partition number were found between cultured and wild sea breams.