Investigating the profile of fatty acids, nutritional value and biochemical factors in farmed and marine Sturgeon fish (Huso huso) fillets in Mazandaran province
Subject Areas : Shelf Life of Food Products and Agricultural Productions
1 - Assistan professor, Department of Natural Science, Savadkooh Branch, Islamic Azad University, Savadkooh, Iran
Keywords: Nutritional value, Biochemical composition, Sturgeon fish, Cultured fish, Wild fish,
Abstract :
The aim of this research was to compare the nutritional value, biochemical composition and fatty acid profile of farmed and wild Sturgeon fish (Huso huso) fillets in Mazandaran province. For this purpose, 3 farms were selected in the cities of Sari, Babolsar, and Behnemir, and 10 fish were caught from each, and 30 Sturgeon fish were caught from three fishing centers in the Caspian Sea, which were transferred to the laboratory following the cold chain. After preparing the samples, the tests of crude protein, total fat, moisture and ash, fatty acid profile were performed and each test was repeated 3 times. For data analysis, Anova and Duncan's test were used to identify significant differences between the data. The results of this research showed that the analysis of the biochemical composition of farmed and wild Sturgeon fish carcasses, moisture content, total fat, total protein and ash did not have any significant difference (p>0. 05). The amount of total saturated fatty acid (SFA), total amount of monounsaturated fatty acid, total amount of polyunsaturated fatty acid (PUFA) and the comparison of total polyunsaturated fatty acid to total saturated fatty acid (PUFA/SFA) in wild fish were significantly higher than farmed fish. (p>0.05). According to the results of this research, it was found that farmed fish is equal to wild fish in terms of nutritional value.
References:
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1- Fazli H, Tavakoli M, Khoshghalb MR, Moghim M, Valinasab T. Population dynamics and the risk of stock extinction of Persian sturgeon (Borodin) in the Caspian Sea. Fisheries and Aquatic Life. 2020;28(2):62-72.
2- Lee S, Zhai S, Deng DF, Li Y, Blaufuss PC, Eggold BT, Binkowski F. Feeding strategies for adapting lake sturgeon (Acipenser fulvescens) larvae to formulated diets at early life stages. Animals. 2022;12(22):3128.
3- Smárason BÖ, Alriksson B, Jóhannsson R. Safe and sustainable protein sources from the forest industry–The case of fish feed. Trends in Food Science & Technology. 2019; 84:12-4.
4- Degani G. Sturgeon (Acipenser gueldenstaedtii) Acclimatization to Optimal Growth Conditions,A Case Study of Adaptation, Nutrition, Reproduction, and Sex Determination. Open Journal of Animal Sciences. 2022;12(4):629-61.
5- Raposo A, Alturki HA, Alkutbe R, Raheem D. Eating sturgeon: an endangered delicacy. Sustainability. 2023;15(4):3511.
6- Piedecausa MA, Mazón MJ, García BG, Hernández MD. Effects of total replacement of fish oil by vegetable oils in the diets of Sharpsnout seabream (Diplodus puntazzo). Aquaculture. 2007;263(1-4):211-9.
7- Subhadra B, Lochmann R, Rawles S, Chen R. Effect of dietary lipid source on the growth, tissue composition and hematological parameters of largemouth bass (Micropterus salmoides). Aquaculture. 2006 May 31;255(1-4):210-22.
8- Lall SP, Kaushik SJ. Nutrition and metabolism of minerals in fish. Animals. 2021;11(09):2711.
9- Marbaniang BJ, Sawant K, Dhar V, Prakashbhai HR, Dohtdong N, Pawar L, Malla S. Artificial propagation of indigenous ornamental fish species via nutritional manipulation for stock enhancement and conservation as a step towards environmental sustainability: A Review. International Journal of Environment and Climate Change. 2023;13(7):479-88.
10- Šimat V, Elabed N, Kulawik P, Ceylan Z, Jamroz E, Yazgan H, Čagalj M, Regenstein JM, Özogul F. Recent advances in marine-based nutraceuticals and their health benefits. Marine drugs. 2020;18(12):627.
11- Sidhu KS. Health benefits and potential risks related to consumption of fish or fish oil. Regulatory toxicology and pharmacology. 2003;38(3):336-44.
12- Chen J, Liu H. Nutritional indices for assessing fatty acids: A mini-review. International journal of molecular sciences. 2020;21(16):5695.
13- Mourente G, Bell JG. Partial replacement of dietary fish oil with blends of vegetable oils (rapeseed, linseed and palm oils) in diets for European sea bass (Dicentrarchus labrax L.) over a long-term growth study: effects on muscle and liver fatty acid composition and effectiveness of a fish oil finishing diet. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology. 2006;145(3-4):389-99.
14- El‐Sayed AF, Izquierdo M. The importance of vitamin E for farmed fish—A review. Reviews in Aquaculture. 2022;14(2):688-703.
15- AOAC. 2005. Official Method of Analysis of AOAC International. (18th Ed.) AOAC international, Virginia, USA.
16- de Castro FA, Sant’Ana HM, Campos FM, Costa NM, Silva MT, Salaro AL, Franceschini SD. Fatty acid composition of three freshwater fishes under different storage and cooking processes. Food chemistry. 2007;103(4):1080-90.
17- Stołyhwo A, Kołodziejska I, Sikorski ZE. Long chain polyunsaturated fatty acids in smoked Atlantic mackerel and Baltic sprats. Food chemistry. 2006;94(4):589-95.
18- Afkhami M, Mokhlesi A, Bastami KD, Khoshnood R, Eshaghi N, Ehsanpour M. Survey of some chemical compositions and fatty acids in cultured common carp (Cyprinus carpio) and grass carp (Ctenopharyngodon idella), Noshahr, Iran. World Journal of Fish and Marine Sciences. 2011;3(6):533-8.
19- Arannilewa, S. T, Salawu, S. O, Sorungbe, A. A. and Ola-Salawu, B. B. 2005. Effect of frozen period on the chemical, microbiological and sensory quality of frozen tilapia fish (Sarotherodun galiaenus). African Journal of Biotechnology 4: 852-855
20- Kandemir Ş, Polat N. Seasonal variation of total lipid and total fatty acid in muscle and liver of rainbow trout (Oncorhynchus mykiss W, 1792) reared in Derbent Dam Lake. Turkish Journal of Fisheries and Aquatic Sciences. 2007 Jan 1;7(1).
21- Tocher DR, Betancor MB, Sprague M, Olsen RE, Napier JA. Omega-3 long-chain polyunsaturated fatty acids, EPA and DHA: Bridging the gap between supply and demand. Nutrients. 2019;11(1):89.
22- Hedayatifard MA, Jamali ZO. Evaluation of omega-3 fatty acids composition in Caspian Sea pike perch (Sander lucioperca). International Journal of Agriculture and Biology. 2008;10(2):235-7.
23- Liao J, Xiong Q, Yin Y, Ling Z, Chen S. The effects of fish oil on cardiovascular diseases: systematical evaluation and recent advance. Frontiers in Cardiovascular Medicine. 2022; 8:802306.
24- De Cicco P, Catani MV, Gasperi V, Sibilano M, Quaglietta M, Savini I. Nutrition and breast cancer: a literature review on prevention, treatment and recurrence. Nutrients. 2019;11(7):1514.
25- Chen YQ, Edwards IJ, Kridel SJ, Thornburg T, Berquin IM. Dietary fat’gene interactions in cancer. Cancer and Metastasis Reviews. 2007; 26:535-51.
26- Din JN, Harding SA, Valerio CJ, Sarma J, Lyall K, Riemersma RA, Newby DE, Flapan AD. Dietary intervention with oil rich fish reduces platelet-monocyte aggregation in man. Atherosclerosis. 2008;197(1):290-6.
27- Zhang B, Xiong K, Cai J, Ma A. Fish consumption and coronary heart disease: a meta-analysis. Nutrients. 2020;12(8):2278
28- Kris-Etherton PM, Harris WS, Appel LJ. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arteriosclerosis, thrombosis, and vascular biology. 2003;23(2): e20-30.
29- Bowen KJ, Harris WS, Kris-Etherton PM. Omega-3 fatty acids and cardiovascular disease: are there benefits? Current treatment options in cardiovascular medicine. 2016; 18:1-6.
30- Durkin LA, Childs CE, Calder PC. Omega-3 polyunsaturated fatty acids and the intestinal epithelium—a review. Foods. 2021;10(1):199.
31- Khademzade O, Kochanian P, Zakeri M, Alavi SM, Mozanzadeh MT. Research article oxidative stress-related semen quality and fertility in the male Arabian yellowfin sea bream (Acanthopagrus arabicus) Fed a Selenium Nanoparticle-Supplemented Plant Protein-Rich Diet.
32- Grigorakis K, Taylor KD, Alexis MN. Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis. Aquaculture. 2003;225(1-4):109-19.
33- Aubourg SP, Pineiro C, Gallardo JM, Barros-Velazquez J. Biochemical changes and quality loss during chilled storage of farmed turbot (Psetta maxima). Food chemistry. 2005;90(3):445-52.
34- Busetto ML, Moretti VM, Moreno-Rojas JM, Caprino F, Giani I, Malandra R, Bellagamba F, Guillou C. Authentication of farmed and wild turbot (Psetta maxima) by fatty acid and isotopic analyses combined with chemometrics. Journal of agricultural and food chemistry. 2008;56(8):2742-50.
35- Hussain B, Mahboob S, Hassan M, Liaqat F, Sultana T, Tariq H. Comparative analysis of proximate composition of head from wild and farmed Catla catla. J. Anim. Plant Sci. 2011 Jan 1;21(2):207-10.
36- Mahboob S, Liaquat F, Liaquat S, Hassan M, Rafique M. Proximate composition of meat and dressing losses of wild and farmed Labeo rohita (Rohu). Pakistan Journal of Zoology. 2004;36(1):39-44.
37- González S, Flick GJ, O’keefe SF, Duncan SE, McLean E, Craig SR. Composition of farmed and wild yellow perch (Perca flavescens). Journal of Food Composition and Analysis. 2006;19(6-7):720-6.
38- Orban E, Nevigato T, Lena GD, Casini I, Marzetti A. Differentiation in the lipid quality of wild and farmed seabass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata). Journal of Food science. 2003;68(1):128-32.
39- Ruff N, Fitzgerald RD, Cross TF, Kerry JP. Comparative composition and shelf-life of fillets of wild and cultured turbot (Scophthalmus maximus) and Atlantic halibut (Hippoglossus hippoglossus). Aquaculture International. 2002; 10:241-56.
40- Khoramgah M,Rezai M,Ojagh M,Babakhani L. Comparison of nutritional values and omega-3 fatty acids of dorsal and abdominal muscles of wild and farmed common carp (Cyprinus carpio). 2007; 11(2):58-66.
41- Bhouri AM, Bouhlel I, Chouba L, Hammami M, El Cafsi M, Chaouch A. Total lipid content, fatty acid and mineral compositions of muscles and liver in wild and farmed sea bass (Dicentrarchus labrax). African Journal of Food Science. 2010;4(8):522-30.
42- Howaida R.,Gaber and Ali –A-FA. Gab-Alla, Comparison of Biochemical composition and organoleptic properties between wild and cultured finfish, Journal of Fisheries and Aquatic Science, 2007;2(1):77-81.
43- Usydus Z, Szlinder-Richert J, Adamczyk M. Protein quality and amino acid profiles of fish products available in Poland. Food chemistry. 2009 1;112(1):139-45.
44- Jurjani, S; Qalichi, A; Alami. Comparison of chemical composition and fatty acid profile of wild camphor (Cyprinus carpio) in two natural and cultured environments, the first national conference on fisheries and aquaculture of Iran, Islamic Azad University, Bandar Abbas branch. 2013.
45- Martınez B., Miranda J. M., Nebot C., Rodriguez J. L, Cepeda A., Franco C. M. Differentiation of farmed and wild turbot (Psetta maxima): proximate chemical composition, fatty acid profile, trace minerals and antimicrobial resistance of contaminant bacteria, Food Science Technology International, 2010;16(5):435–7
46- Kandemir Ş, Polat N. Seasonal Variation of Total Lipid and Total Fatty Acid in Muscle and Liver of Rainbow Trout (Oncorhynchus mykiss W, 1792) Reared in Derbent Dam Lake. Turkish Journal of Fisheries and Aquatic Sciences. 2007;7(1).
47- Iqbal Z. Proximate composition of scales, skin in wild and farmed Catla catla and Labeo rohita (Doctoral dissertation, M. Sc. Thesis. Department of Zoology, GC University, Faisalabad).
48- Hedayatifard M, Moeini S. Loss of omega-3 fatty acids of sturgeon (Acipenser stellatus) during cold storage. omega. 2007 21; 3:6.
49- Nestel P, Clifton P, Colquhoun D, Noakes M, Mori TA, Sullivan D, Thomas B. Indications for omega-3 long chain polyunsaturated fatty acid in the prevention and treatment of cardiovascular disease. Heart, Lung and Circulation. 2015;24(8):769-79.
50- Ackman, R. G. Fish is more than a brain food. 2000. IIFET Proceedings.
51- Jankowska B, Zakęś Z, Żmijewski T, Szczepkowski M. A comparison of selected quality features of the tissue and slaughter yield of wild and cultivated pikeperch Sander lucioperca (L). European Food Research and Technology. 2003; 217:401-5.
52- Hedayatifard M, Moini S. Quantitative and qualitative identification of the fatty acids in Persian sturgeon tissue (Acipenser persicus) and effect of long term freezing on them.
53- Gulzar SA, Zuber MU. Determination of Omega-3 Fatty acid composition in fresh water fish. Int. J. Agric. Biol. 2000; 2:342-3.
54- Belluzzi, A. N3 and n6 fatty acids for the treatment of autoimmune diseases. European Journal of Lipid Science and Technology, 2001;103: 399–407
55- Connor WE. N3 fatty acids from fish and fish oil: panacea or nostrum?American Journal of Clinical Nutrition, 2001;74: 415–416.
56- Billman GE, Kang JX, Leaf A. Prevention of sudden cardiac death by dietary pure ω-3 polyunsaturated fatty acids in dogs. Circulation. 1999;99(18):2452-7.
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