Abstract
Wild sardines contain a high level (2560 mg/100 g n-3 LC-PUFA of wet mass) of long-chain (≥C20) polyunsaturated fatty acids (LC-PUFA), namely, PUFA with 20 and 22 carbon atoms, however, in captivity their fatty acid composition can be affected by food and farming conditions. Therefore, this study evaluated the proximate composition and fatty acid profile of sardines cultivated in the four seasons of the year as well as compared to those captured in the wild in the spring. In both analyses, farmed sardines differed significantly from wild specimens. Total lipid content was significantly higher, especially in winter, with 14.52 % and 2.37 % for farmed and wild sardines, respectively. The fatty acid profile had a prevalence of n-3 LC-PUFA in wild fish (17.6 %) and n-6 PUFA in farmed fish (12.2 %). LC-PUFA showed higher relative levels in wild animals, 16.4 % against 1.2 % for farmed sardines in winter. In absolute terms, the amount of EPA (eicosapentaenoicacid) and DHA (docosahexaenoicacid) in farmed sardine was similar to the wild specimens in spring 4000 mg/100 g and 3000 mg/100 g, respectively.
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