Yield, flesh parameters, and proximate and fatty acid composition in muscle tissue of wild and cultured Vieja Colorada (Cichlasoma festae) in tropical Ecuadorian river

Martín A González,Francisco Peña,Ángel Moya,Elena Angón,Jorge Rodríguez,Antón García

doi:10.5424/sjar/2017153-10271

Abstract

This study was conducted to determine the composition of cultured and wild Cichlasoma festae in Ecuador. The mean slaughter yield and dress-out were similar for cultured and wild specimens and the average fillet fat content for cultured fish was significantly higher compared to the wild fish. The pH, fillet color, drip loss and coked loss were similar between populations. Significant differences were found in protein, lipid and ash content in both studied populations. This study showed that saturated fatty acid (SFA) was higher than sum of monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) in both populations. Palmitic, oleic and linoleic acids had the maximum percentage of SFA, MUFA and PUFA respectively. In cultured and wild fish was also found to differ in the PUFA/SFA, docosahexaenoic acid/eicosapentaenoic acid, n-3/n-6 ratios and atherogenicity and thrombogenicity indices. Minerals included Ca, P, K, Mg, Zn, Fe, Cu and Mn. There were significant differences in the first six ones. The production system (cultured or wild) influences significantly most of the analyzed characteristics of carcass and flesh of C. festae. These results provide valued nutritional information of native species to produce sources of food with low-fat and high-protein, and safety food for the consumers in Ecuadorian country.

Highlights

Nowadays, fish products freshness and quality has become the key strategic priority for the fish industry
This study showed that saturated fatty acid (SFA) was higher than sum of monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) in both populations
Oleic and linoleic acids had the maximum percentage of SFA, MUFA and PUFA respectively

Summary

Introduction

Fish products freshness and quality has become the key strategic priority for the fish industry. Highlights include eicosapentaenoic acid (EPA, C20:5) and docosahexaenoic acid (DHA, C22:6) that can be synthesized in the human body by α-linolenic acid (ALA, 18:3n-3), their efficiency is rather low (Domenichiello et al, 2015) and their inclusion in the human diet is essential (Luczynska et al, 2014). They both recognize the positive effect of consumption of fish and fish oils on human health. Fish meat is considered a source of calcium and phosphorus, as well as iron and copper (Izquierdo et al, 2001)

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Results