Impact Factor: 0.566
​5-Year Impact Factor: ​0.711
Journal Citation Reports® 2015
Related Journals
Turkish Journal of Fisheries and Aquatic Sciences 2015, Vol 15, Num, 1     (Pages: 175-179)

Comparison of Food, Amino Acid and Fatty Acid Compositions of Wild and Cultivated Sea Bass (Dicentrarchus labrax L.,1758)

Birol Baki 1 ,Sedat Gönener 2 ,Dilara Kaya 1

1 Sinop University, Faculty of Fisheries and Aquatic Science, Departman of Aquaculture, Sinop, Turkey
2 Sinop University, Faculty of Fisheries and Aquatic Science, Departman of Seafood Processing and Fisheries Tecnology, Sinop Turkey
DOI : 10.4194/1303-2712-v15_1_19 Viewed : 1450 - Downloaded : 1219 In this research biochemical, amino acid and fatty acid compositions of wild and cultured sea bass (Dicentrarchus labrax) were compared.Crude protein (CP), crude fat (CF) and moist contents were 19.13% and 18.0%; 8.90% and 10.30%; 68.37% and 68.83% for wild and cultured sea bass, respectively. Essential amino acid (EAA) were 6921±11 and 7360.5±266.5 mg/100g in wild and cultured sea bass, respectively and the differences between them were insignificant (P>0.05). Saturated fatty acid (ƩSFA) were 26.50±0.06% and 25.11±0.01% in wild and cultured sea bass, respectively, and the differences between them was significant (P<0.05). Mono unsaturated fatty acids (ƩMUFA) were 27.55±0.22% and 30.14±0.02% andpoly unsaturated fatty acids (ƩPUFA) were 35.06±0.02% and 33.82±0.12% in wild and cultured sea bass respectively and the results between them were found insignificant (P>0.05).n3/n6rates were 2.02±0.01 and 1.02±0.06 inwild and cultured sea bass, respectively (P<0.05).It was found that C18:2n6c linoleic acid, C18:3n3a-linolenic acid and C22:1n9 erucic acid values in cultured sea bass and C20:5n3 EPA and C22:6n3 DHA in wild sea bass values were high. Keywords : Seabass, Dicentrarchus labrax, biochemical composition, amino acid composition, fatty acid composition