Genetic Analysis of the Fatty Acid Profile in Gilthead Seabream (Sparus aurata L.).

Antonio Vallecillos,Javier López,Marta Arizcun,Guillermo Ramis,Eva Armero,Emilio María-Dolores,María Marín,Martina Bortoletti,Juan M Afonso

doi:10.3390/ani11102889

Abstract

Simple SummaryHumans require essential fatty acids in their diet and marine fish are a source of them, especially omega3 fatty acids that present high benefits on diverse vascular diseases and the immune system. Breeding programs in gilthead seabream usually include growth as the first criterion in the selection process of the fish. However, that could lead to fish with a higher fillet fat content and a fatty acid profile with a lower polyunsaturated fatty acids percentage. Fillet fat content and its fatty acids profile have been revealed as heritable traits. Therefore, further studies to go deeper in the selection process are advisable.The gilthead seabream is one of the most valuable species in the Mediterranean basin both for fisheries and aquaculture. Marine fish, such as gilthead seabream, are a source of n3 polyunsaturated fatty acids, highly appreciated for human food owing to their benefits on the cardiovascular and immune systems. The aim of the present study was to estimate heritability for fatty acid (FA) profile in fillet gilthead seabream to be considered as a strategy of a selective breeding program. Total of 399 fish, from a broodstock Mediterranean Sea, were analysed for growth, flesh composition and FA profile. Heritabilities for growth traits, and flesh composition (fat, protein, and moisture content) were medium. Heritability was moderate for 14:0, 16:0 and 18:1n9 and for sum of monounsaturated FA and n6/n3 ratio, and it was low for 20:1n11 and 22:6n3 and the ratio unsaturated/saturated FA. Breeding programs in gilthead seabream usually include growth as the first criterion in the selection process of the fish. However, other quality traits, such as fillet fat content and its fatty acids profile should be considered, since they are very important traits for the consumer, from a nutritional point of view and the benefits for the health.

Highlights

The gilthead seabream is one of the most valuable species in the Mediterranean basin both for fisheries and aquaculture
Alteration in the PUFA content of the immune cells was demonstrated to be associated with the alteration of non-specific immunity, specific immunity, eicosanoid production and immune-related gene expression [9]
Flesh composition and fatty acid (FA) profile were analysed for 399 gilthead seabream fish

Summary

Introduction

The gilthead seabream is one of the most valuable species in the Mediterranean basin both for fisheries and aquaculture. The three most important countries producing gilthead sea bream were Greece, Turkey and Spain, in that order [1]. In the Mediterranean area, notable success has been achieved in the production of diverse species, such as sea bream and bass. Arachidonic acid (20:4n6, ARA), EPA and DHA are considered as the precursors for the synthesis of eicosanoids, regulators of cell signalling and gene expression and the most powerful modulators of cell membrane fluidity [7,8]. Alteration in the PUFA content of the immune cells was demonstrated to be associated with the alteration of non-specific immunity (e.g., phagocytosis, respiratory burst and serum lysozyme), specific immunity (e.g., antibody production and resistance to pathogens), eicosanoid production and immune-related gene expression [9]

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