@article{MAKHILLJAVA200983485,
    title = {Comparative Analysis of Nutritive Composition, Fatty Acids, Amino Acids and Vitamin Contents of Wild and Cultured Gilthead Seabream (<I>Sparus aurata </I>L. 1758)},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {8},
    number = {3},
    pages = {541-544},
    year = {2009},
    issn = {1680-5593},
    doi = {javaa.2009.541.544},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2009.541.544},
    author = {Nilgun Kaba,Sennan Yucel and},
    keywords = {Gilthead seabreams,nutritional value,unsaturated fatty acid,saturated fatty acids,amino acids},
    abstract = {In this study, nutritional value, fatty acids, vitamin and amino acid contents of cultured and wild gilthead seabream (<I>Sparus aurata </I>L. 1758) were comperatively investigated. Fat and moisture contents of the wild type and cultured fish were 69.810&plusmn;0.040-68.38&plusmn;0.020 and 8.7&plusmn;0.030-10.10&plusmn;0.050%, respectively and the difference was statistically significant (p&lt;0.05). However, difference in protein content of both wild and cultured fish (18.880&plusmn;0.080 and 19.0&plusmn;0.050%, respectively) was insignificant (p&gt;0.05). Aspartic asit, threonin, serine, glutamic asit, valine, methionine, isoleucine, leucine, tyrosine, histidine and arginine content were significantly higher (p&lt;0.05) in wild fish, wheras proline, glycine, alanine, phenylalanine and lysine were significantly higher (p&lt;0.05) in cultured fish. Vitamin A content was significantly higher in cultured fish (p&gt;0.05), however, vitamins E and B<SUB>2</SUB> were abundant in wild fish as compare to the cultured fish (p&gt;0.05). Of monounsaturated fatty acids, oleic and palmiteloic acid contents of both cultured and wild gilthead seabreams were insignificant (p&gt;0.05), whereas linoleic acid content was higher in cultured fish (p&lt;0.05). As for the polyunsaturated fatty acids, &#945;-linolenic acid and eicosanoic acid contents were insignificant in both cultured and wild fish. However, Docosaheksaenoic (DHA) ve Eicosapentaenoic (EPA) acid contents were significantly higher in cultured gilthead seabreams (p&lt;0.05).}
    }