Fillet fatty acid composition, estimated indexes of lipid metabolism and oxidative status of wild and farmed brown trout

• Published in: Italian journal of food science Vol. 25; no. 1; p. 83
• Main Authors: Dal Bosco, A, Mugnai, C, Roscini, V, Castellini, C
• Format: Journal Article
• Language: English
• Published: Pinerolo Chiriotti Editori S.r.l 01-01-2013; Codon Publications
• Subjects: Brown trout; Comparative analysis; Fish fillets; Omega-3 fatty acids; Physiological aspects; Salmo trutta; Italy; Italy, Nera R
• ISSN: 1120-1770; 2239-5687

The aim of the present study was to compare the fillet fatty acid composition and the oxidative stability of wild and cultivated brown trout (Salmo trutta L.). The study was carried out in Valnerina (Perugia, Italy), where 20 two-year-old farmed brown trout (250 [+ or -] 15 g) were utilized; another 20 trout were chosen from a sample caught during the same period from the Nera River (Perugia, Italy) based on their weight ([+ or -] 10% of weight of farmed ones). The fatty acid profile, fatty acid index and oxidative stability of the fish fillets were assessed. The farmed trout had a significantly higher fat (3.16 vs 2.80%, P < 0.05) and energy content than the wild ones, whereas no significant differences were observed with respect to protein and moisture. The linoleic acid content was higher than the linolenic content in farmed trout, while in the wild fish, the inverse situation was observed. The docosahexaenoic and eicosapentaenoic acid contents in farmed trout were higher than those in wild trout. The wild fish showed higher thioesterase and [[DELTA].sup.9]-desaturase (18) and lower [[DELTA].sup.5]- [[DELTA].sup.6]-desaturase activity. Regarding oxidative stability, the wild fish showed a significantly higher development of oxidative processes associated with a lower peroxidability index. --Keywords: Salmo trutta, farmed, wild, fatty acid, oxidative stability--