Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2003
Volume 6
Issue 1
Topic:
Fisheries
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Jankowska B. , Zakęś Z. , Żmijewski T. , Szczepkowski M. 2003. FATTY ACID PROFILE AND MEAT UTILITY OF WILD AND CULTURED ZANDER, Sander lucioperca (L.) , EJPAU 6(1), #02.
Available Online: http://www.ejpau.media.pl/volume6/issue1/fisheries/abs-02.html

FATTY ACID PROFILE AND MEAT UTILITY OF WILD AND CULTURED ZANDER, SANDER LUCIOPERCA (L.)

Barbara Jankowska, Zdzisław Zakęś, Tomasz Żmijewski, Mirosław Szczepkowski

 

ABSTRACT



In this study, meat utility and fatty acid profiles were compared between the zander living under natural conditions (in a lake) and in cultures, the latter fed either natural food (roach, perch, rudd) or an artificial feed (a commercial pelleted trout feed). The three groups differed in the fat content of their meat, the highest and the lowest fat contents (2.87 and 0.96%, respectively) being shown in the commercial feed-kept and in the wild zander, respectively. Protein and mineral compounds contents showed no significant differences. Muscle lipids of the three groups differed in the total contents of MUFA and PUFA: the lowest MUFA content (21.36%) was typical of the wild zander meat, while the lowest PUFA content (41.06%) was revealed in the commercial feed-fed fish. No differences were detected between the total contents of n-3PUFA, n-6PUFA, and the n-3/n-6 ratio. The content of long-chain n-3 PUFA in the meat was 2-4 times that in the food, while the content of long-chain n-6 PUFA was

Key words: zander (Sander lucioperca), meat utility, body composition, fatty acids..