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Biologia




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Volume 68, Issue 2

Issues

By-products of farmed European sea bass (Dicentrarchus labrax L.) as a potential source of n-3 PUFA

Concetta Messina
  • Dept. BIONEC, Section Biochemical Science, Marine Biochemistry Laboratory, University of Palermo, Via Barlotta 4, 91100 (TP), Palermo, Italy
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/ Giuseppe Renda
  • Marine Biology Institute, Consorzio Universitario della Provincia di Trapani, Via Barlotta 4, 91100 (TP), Palermo, Italy
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/ Laura Barbera
  • Marine Biology Institute, Consorzio Universitario della Provincia di Trapani, Via Barlotta 4, 91100 (TP), Palermo, Italy
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/ Andrea Santulli
  • Dept. BIONEC, Section Biochemical Science, Marine Biochemistry Laboratory, University of Palermo, Via Barlotta 4, 91100 (TP), Palermo, Italy
  • Marine Biology Institute, Consorzio Universitario della Provincia di Trapani, Via Barlotta 4, 91100 (TP), Palermo, Italy
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Published Online: 2013-02-23 | DOI: https://doi.org/10.2478/s11756-013-0148-8

Abstract

Total by-products (TBP) obtained by filleting farmed and wild European sea bass (Dicentrarchus labrax) were analyzed to evaluate if, on the basis of the percentage yield, total lipid content and fatty acid composition, they can be considered a resource of n-3 polyunsaturated fatty acids (PUFA). Results show that TBP from intensively farmed fish (IFF) contain higher total lipid content and have a higher level of n-3 PUFA rich in eicosapentaenoic (EPA) and docosaexaenoic acid (DHA), compared to extensively farmed fish (EFF) and to wild fish (WF) (P < 0.05). This difference may suggest a way of promotion of TBP from IFF sea bass through the n-3 PUFA recovery by extraction.

Keywords: European sea bass; Dicentrarchus labrax; by-products; n-3 polyunsaturated fatty acids; PUFA

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About the article

Published Online: 2013-02-23

Published in Print: 2013-04-01


Citation Information: Biologia, Volume 68, Issue 2, Pages 288–293, ISSN (Online) 1336-9563, ISSN (Print) 0006-3088, DOI: https://doi.org/10.2478/s11756-013-0148-8.

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© 2013 Slovak Academy of Sciences. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. BY-NC-ND 3.0

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