Comparison of the Proximate Compositions in Cultured Red Sea Bream Differing the Localities and Culture Methods, and of the Wild Fish

Abstract

Differences in the proximate compositions were investigated among the red sea breams which were cultured at various localities or cultured by different methods, and a comparison was also made between these fishes and wild ones. There were no appreciable differences in the crude protein and ash contents among the cultured fishes from various localities. The lipid content was higher in the ordinary meast of fatty fish and was two times higher than the lean meat. On the other hand, the differences of lipid contents between these cultured fishes and wild ones were obvious; the contents in cultured fishes, even in the lean fishes, were 3.6 times higher than those in wild ones. There was little difference between the fishes fed on a fresh bait and those on a moist pellet except that the fishes cultured by feeding a moist pellt had lower lipid contents in the viscera. The lipid contents of fishes cultured at marifarm were lower, in all regional meats of the yearling fish (0 age fish), than those of the net cages, but were unexpectedly higher in the dorsal and ventral meats in one year old fishes.