Volume 6
Issue 1
Fisheries
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
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..