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

Abstract

The fatty acid compositions of lipids in specimens of cultured red sea bream from different localities and those caught in the wild were analyzed by gas-liquid chromatography. Among the cultured fish from different localities, C_16:0, C_18:1 and C_18:2 were present in higher amounts in lipid-poor fish than in lipid-rich fish. In contrast, C_14:0, C_16:0 and C_20:5 showed high percentages in the latter. The contents of C_14:0, C_16:1, C_18:1, C_18:2 and C_20:5 in meat from all regions except red meat were high in all cultured fish tested, as compared with those in the wild fish. The fatty acid composition of the bait affected that of the cultured fish. Fish raised on moist pellets, that contained high level of C_18:0, C_18:1 and C_18:2, showed high percentages of these three fatty acids. Levels of C_20:5, and C_22:5, were high in cultured fish given sardines, which are rich in both fatty acids. Those fish pastured in marifarm contained more C_16:0, C_18:1 and C_18:2 than fish cultivated in net cages, whereas levels of C_20:5 and C_22.5 were high in the latter.