RESEARCH ARTICLE
Potential Use of Proximate and Fatty Acid Composition to Distinguish Between Cultured and Wild Largemouth Bass (Micropterus salmoides)
Bobban Subhadra1, Rebecca Lochmann2, *, Andrew Goodwin3
Article Information
Identifiers and Pagination:
Year: 2014Volume: 8
First Page: 48
Last Page: 51
Publisher ID: TOASJ-8-48
DOI: 10.2174/1874331501408010048
Article History:
Received Date: 08/09/2014Revision Received Date: 22/11/2014
Acceptance Date: 24/11/2014
Electronic publication date: 31/12/2014
Collection year: 2014
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Cultured largemouth bass (LMB) cannot be sold as food in some lucrative markets due to regulatory restrictions that protect wild LMB. Distinguishing between cultured and wild fish could open food markets for cultured fish. Wild LMB eat freshwater fish and cultured LMB eat diets high in marine fish meal and oil, which should produce differences in flesh composition. We analyzed the proximate and fatty acid composition of wild and cultured LMB muscle to determine the potential for distinguishing fish origin analytically. Protein and moisture were higher in wild fish, while lipid was higher in cultured fish. The n-3 and n-6 fatty acids, long-chain polyunsaturated fatty acids (LC-PUFA), and the ratio of n-3 to n-6 fatty acids all differed between cultured and wild fish. The n-3 to n-6 ratio and n-3 LC-PUFA were higher in cultured fish, while elevated arachidonic acid (20:4n-6) in wild fish was a key distinguishing feature.