TY  - JOUR
T1  - Fatty Acid and Amino Acid Compositions of Cultured and Wild Sea Bass (<I>Dicentrarchus labrax </I>L., 1758) from Different Regions in Turkey
AU - Erdem, Mehmet Emin AU - Baki, Birol AU - Samsun, Serap 
JO  - Journal of Animal and Veterinary Advances
VL  - 8
IS  - 10
SP  - 1959
EP  - 1963
PY  - 2009
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2009.1959.1963
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2009.1959.1963
KW  - Dicentrarchus labrax
KW  -cultured and wild sea bass
KW  -fatty acids
KW  -amino acids
KW  -aspartic acid
KW  -essential
AB  - The main aim of this research is to determinate the fatty and amino acid alternations of cultured and wild sea bass (<I>Dicentrarchus labrax</I>) flesh obtained from different regions of Turkey. The major fatty acids of sea bass flesh were observed to be palmitic acid (16:0), oleic acid (18:1ω-9), Eicosapentaenoic Acid (EPA, 20:5ω3) and Docosahexaenoic Acid (DHA, 22:6ω-3). The amounts of ω-3/ω-6 ratio of sea bass flesh obtained from Mugla, Ordu, Sinop (cultured) and wild were determined as 2.66, 4.01, 1.18 and 3.43 wet weight, respectively. In addition, the major amino acids in sea bass flesh were determined to be aspartic acid, glutamic acid and lysine. Methionine, tyrosine and histidine composition of the flesh were lower than those of the other amino acids in all samples. The ratios of Essential (E)/Nonessential (NE) amino acids were observed to be 1.052 for Mugla, 0.712 for Ordu, 0.778 for Sinop and 1.329 for wild. Results showed that, the meat quality of the cultured sea bass fillets are as valuable as wild sea bass fillets.
ER  -