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Fatty acid composition of wild and cultured northern pike ( Esox lucius )
Author(s) -
Jankowska B.,
Zakęś Z.,
Żmijewski T.,
Szczepkowski M.
Publication year - 2008
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/j.1439-0426.2007.01011.x
Subject(s) - pike , esox , polyunsaturated fatty acid , arachidonic acid , docosahexaenoic acid , biology , composition (language) , food science , zoology , fatty acid , biochemistry , fish <actinopterygii> , fishery , enzyme , linguistics , philosophy
Summary The aim of the study was to determine the effect of diet on the fatty acids composition of cultured northern pike ( Esox lucius ) fillet (mean body weight, 620 g; age, 2.5 years; commercial feed) profiles when compared with wild pike caught in Lake Dgał Wielki in northern Poland (mean body weight, 570 g; age 3.5 years). Cultured pike fillets contained several times more fat (2.40%) compared with wild fish (0.19%, P < 0.01). The total relative quantity of saturated fatty acids (SFA; % of total fatty acids) and unsaturated fatty acids (USFA) in cultured and wild pike were similar. Monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) content differed in wild and cultured fish. Cultured pike contained nearly two times more MUFA (30.90% compared with 15.97%; P < 0.01) but less PUFA (42.04% compared with 58.33%; P < 0.01), n‐3 PUFA (32.42% compared with 41.26%; P < 0.01), and n‐6 PUFA (6.47% compared with 15.79%; P < 0.01). The largest differences were noted with regard to docosahexaenoic acid (DHA) and arachidonic acid (AA), the levels of which in cultured and wild pike were 18.93% vs 27.96% and 0.73% vs 8.60%, respectively (P < 0.01). Quality compositions of the commercial feed and the cultured pike fillets were identical.