49B-13 |
|
C. A. Cherry1, S. Williamson1, H. YANG1, S. A. Ibrahim2, C. W. Seo2, K. A. Copeland3, and W. O. Watanabe3. (1) Dept. of Human Environment & Family Sciences, North Carolina A&T State Univ., 161 Carver Hall, Greensboro, NC 27411, (2) Food Science & Nutrition Program, North Carolina A&T State Univ., Dept. of Human Environment & Family Sciences, 171-B Carver Hall, Greensboro, NC 27411-1064, (3) Center for Marine Science, Univ. of North Carolina, Wilmington, 7205 Wrightsville Ave., Wilmington, NC 28403 Wild-caught juvenile black sea bass, a marine finfish species, readily accept and efficiently convert commercial diets. They grow faster than wild stocks in captivity. The purpose of this study was to evaluate the fat and omega-3 fatty acids content of wild and cultured black sea bass. Wild–caught juvenile black sea bass were stocked in circulating tanks at densities of 10 and 55 fish per tank and fed a twice-daily flounder diet to satisfaction for 29 weeks. Body weight ranged from 842g to 979g. There was no difference in body weight between the two cultured groups. The wild black sea bass bought from a local sea fish store weighed around 490g, which was considerably smaller than the cultured fish. The cultured groups had a moisture content of 57% and the wild fish group had a much higher moisture content of 80%. Using the chloroform/methanol method, the T-10 (10 fish/tank) and T-55 (55 fish/tank) group showed a 32.5% and 32.25% crude fat content, respectively. The EPA and DHA content of T-10 group were 1.18g and 2.18g/100g tissue, respectively. The wild fish fat content was 2.0% and EPA and DHA content was 0.044g and 0.13g/100g tissue. Theses figures were significantly lower than the figures obtained from the cultured fish. The moisture content of wild fish (80.3%) was much higher than the cultured fish (57.4%). Stocking density did not affect the content of moisture, and body weight. Further studies are necessary to investigate the differences in fat content between cultured and wild fish. In conclusion, the crude fat content of black sea bass was much higher than that of wild fish.
Session 49B, Aquatic Food Products: General
|