46C-33 |
Omega-3 fatty acids in cultured black sea bass(Centropristis striata) |
B. I. MILFORD1, S. C. Wiliamson1, S. A. Ibrahim1, C. W. Seo1, K. A. Copeland2, and W. O. Watanabe2. (1) Food Science and Nutrition, North Carolina A&T State University, Human Environment and Family Science, 161 Carver Hall, Greensboro, NC 27411, (2) Center for Marine Science, University of North Carolina at Wilmington, 7205 Wrightsville Av., Wilmington, NC 28403 Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA), found mostly in fish and other marine animals, play a significant role in preventing coronary heart disease and other chronic diseases such as rheumatoid arthritis and certain types of cancer. The amount of omega-3 fatty acids in fish varies with species, age, season, and the location of the catch. The black sea bass is a marine finfish species. Captive wild-caught sea bass readily accept and efficiently convert commercially available diets and can grow much faster than wild stocks. However, information on how the nutritional quality of black sea bass is affected by culture conditions is scarce. Our objective was to evaluate the relationship between the nutritional quality and the stocking density of wild-caught juvenile sea bass. Wild caught juvenile and sub-adult black sea bass (average of 249 g) were stocked in recirculating tanks, 3.6 m in diameter (volume=2,660 L, depth=0.91 m) at densities of 10 fish/tank (4.6 fish/m3) and 35 fish/tank (16 fish/m3). The fish were fed a flounder diet consisting of 47.9% protein, 12.8% lipid twice daily to satiation for 29 weeks. Moisture (AOAC, 1984) and crude fat (Kovacs, 1979) contents of fish tissues were determined. Fatty acid profiles were determined by gas chromatography. There was no significant difference between the 10 fish/tank group versus the 35 fish/tank group in average body weight (842 g and 953 g, respectively), crude fat content (29.8% versus 31.5%), or moisture content (both 57.4%). However, amount of EPA and DHA in the 35 fish/tank group was significantly higher than in the 10 fish/tank group. The latter group contained 0.75 g EPA and 0.34 g DHA per 100g tissue, versus 1.3 g EPA and 1.18 g DHA in the 35 fish/tank. This study has revealed that the black sea bass is a rich source of EPA and DHA.
Session 46C, Food Chemistry: Lipids, antioxidants and emulsifiers
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