天然および養殖ヒラメ肉の栄養成分の比較

Abstract

The differences in the contents of nutritive components of meat were examined between wild and cultured bastard halibut, which were obtained from a fisherman and a fish farmer, respectively, in Okayama Prefecture. The crude fat content was higher in the cultured fish than in the wild fish. However, there was no appreciable difference in the compositions of essential amino acids, fatty acids, and minerals, and in the contents of vitamin A and E between the wild and cultured fish. These results indicate that the cultured fish is comparable to the wild fish with regard to nutritive values. It was also found that lipid and protein in the meat of the bastard halibut are of good quality as nutrients for man.