Fatty Acid Composition of Freshwater Wild Fish in Subalpine Lakes: A Comparative Study

• Published in: Lipids
• Main Authors: Vasconi, Mauro, Caprino, Fabio, Bellagamba, Federica, Busetto, Maria Letizia, Bernardi, Cristian, Puzzi, Cesare, Moretti, Vittorio Maria
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2014
• Subjects: Burbot
• Online Access: http://dx.doi.org/10.1007/s11745-014-3978-4; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2Fs11745-014-3978-4; https://onlinelibrary.wiley.com/doi/full/10.1007/s11745-014-3978-4

Abstract In this study, the proximate and fatty acid compositions of the muscle tissue of 186 samples of fish belonging to fifteen species of freshwater fish harvested in subalpine lakes (bleak, shad, crucian carp, whitefish, common carp, pike, black bullhead, burbot, perch, Italian roach, roach, rudd, wels catfish, chub and tench) were investigated. Most of the fish demonstrated a lipid content in the fillet lower than 2.0 g 100 g −1 wet weight (range 0.6–9.7). A strong relationship between feeding behavior and fatty acid composition of the muscle lipids was observed. Planktivorous fish showed the lowest amounts of n‐3 fatty acids ( p < 0.05), but the highest monounsaturated fatty acid (MUFA) contents, in particular 18:1n‐9. Conversely, carnivorous fish showed the highest amounts of saturated fatty acids and n‐3 fatty acids ( p < 0.05), but the lowest MUFA contents. Omnivorous fish showed substantial proportions of n‐3 fatty acids and the highest contents of n‐6 fatty acids. Principal component analysis showed a distinct separation between fish species according to their feeding habits and demonstrated that the most contributing trophic markers were 18:1n‐9, 18:3n‐3, 22:6n‐3 and 20:4n‐6. The quantitative amounts n‐3 polyunsaturated fatty acid in muscle tissues varied depending on the fish species, the lipid content and the feeding habits. Some species were very lean, and therefore would be poor choices for human consumption to meet dietary n‐3 fatty acid requirements. Nevertheless, the more frequently consumed and appreciated fish, shad and whitefish, had EPA and DHA contents in the range 900–1,000 mg 100 g −1 fresh fillet.