Wild and Farmed Sea Bass (<i>Dicentrarchus Labrax</i>): Comparison of Biometry Traits, Chemical and Fatty Acid Composition of Fillets

Abstract

Sea bass is a fish widely produced, consumed and appreciated in Italy. Its intensive rearing system provides the consumption of valuable fish to a wider population. Thanks to the use of an appropriate feed, it is possible to obtain reared sea bass which are richer in total lipid with a majority presence of polyunsaturated fatty acids, such as n-3 and n-6 series. In this study, a total of 75 specimens of European sea bass coming from three different origins (two farmed and one wild) were considered, with 25 fish from each origin. Biometry traits were valued as of the chemical and fatty acid profile of fillets. Biometric indices, proximate composition and fatty acid percentage were significantly affected by the rearing system. Fishes from the intensive rearing system (IRS) showed the highest value of relative profile and condition factor, a higher content of lipid and total n-6 that influenced the n-6/n-3 ratio and the atherogenic indexes, and values that indicated their flesh for human consumption as a healthy alternative to the wild fishes.

Keywords

• sea bass
• biometric traits
• fatty acid
• chemical composition
• fish quality