Proximate and fatty acids composition in the muscle of wild and farmed sardine (Sardinella brasiliensis)

• Published in: Food chemistry advances Vol. 4; p. 100637
• Main Authors: Scheuer, Fernanda, Sterzelecki, Fabio Carneiro, Wagner, Roger, Xavier, Ana Carolina, de Souza, Marisa Pereira, Brasil, Elenice Martins, Fracalossi, Débora, Cerqueira, Vinicius Ronzani
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-06-2024; Elsevier
• Subjects: Farmed sardines; Fatty acids; Fish nutrition; LC PUFA n-3; Sardinella brasiliensis; Fish nutrition; Sardinella brasiliensis; Farmed sardines; Fatty acids; LC PUFA n-3
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2024.100637

•Farmed Brazilian sardine composition was significantly different from wild sardine.•Total lipids in farmed Brazilian sardine were higher than in wild sardines.•The n-3 LC-PUFA and n-6 PUFA fatty acids were higher in wild and farmed sardine, respectively.•The lipid content and fatty acid profile in farmed sardine was influenced by season.•In absolute terms, n-3 LC-PUFA in spring farmed and wild sardine were similar.
Wild sardines contain a high level (2560 mg/100 g n-3 LC-PUFA of wet mass) of long-chain (≥C20) polyunsaturated fatty acids (LC-PUFA), namely, PUFA with 20 and 22 carbon atoms, however, in captivity their fatty acid composition can be affected by food and farming conditions. Therefore, this study evaluated the proximate composition and fatty acid profile of sardines cultivated in the four seasons of the year as well as compared to those captured in the wild in the spring. In both analyses, farmed sardines differed significantly from wild specimens. Total lipid content was significantly higher, especially in winter, with 14.52 % and 2.37 % for farmed and wild sardines, respectively. The fatty acid profile had a prevalence of n-3 LC-PUFA in wild fish (17.6 %) and n-6 PUFA ​​in farmed fish (12.2 %). LC-PUFA showed higher relative levels in wild animals, 16.4 % against 1.2 % for farmed sardines in winter. In absolute terms, the amount of EPA (eicosapentaenoicacid) and DHA (docosahexaenoicacid) in farmed sardine was similar to the wild specimens in spring 4000 mg/100 g and 3000 mg/100 g, respectively.