OMEGA 3 FATTY ACID DISTRIBUTION IN FISH

Question:

Does anyone have a good data set (reviewed and published) on the omega 3 fatty acid distributions in farmed versus wild fish?

Dallas E. Weaver, Ph.D.
Scientific Hatcheries
5542 Engineer Dr.
Huntington Beach, Ca 92649
714-890-0138
Fax 714-890-3778
deweaver@surfcity.net 
http://www.ScientificHatcheries.com 

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comments 1:

I have a fatty acid profile/comparison of farmed Arctic charr vs wild Arctic charr as a percentage of total muscle lipids authored by Yang and Dick (1994). They are different for various fatty acids ie total PUFA higher in wild than farmed---but that has a lot to do with feed composition vs specific wild diet.

Gavin Johnston
(through owner-aqua-l@killick.mi.mun.ca, no own email address)

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COMMENTS  2:

Not published in a journal, but USDA's Nutrient Data Lab has some information on fatty acids in various species of fish, farmed and wild.  The URL is

http://www.nal.usda.gov/fnic/foodcomp/search/

I don't know about the level of review or accuracy, but the source of the information should at least be documented.  Several species of salmon are covered, allowing comparison between farmed Atlantics and coho or king salmon for example.

Also, check the literature for publications by 'Nettleton'.  Seems like she published several articles on nutritional values in farmed and wild fish.

Jeff Hinshaw
e-mail: Jeff_Hinshaw@ncsu.edu

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COMMENTS 3:

During a recent visit to Australia I was involved in a discussion regarding Omega-3 in Wild Tuna. I was informed that natural Omega-3 levels found in fish from the southern hemisphere were lower than those from the Northern, reflecting differing algal levels and composition. This point was backed up by a comment from a tuna farmer who indicated that they supplemented feed at their farm to increase the Omega-3 level over background.

I have not found a scientific reference to this and was wondering if anyone had such a reference ie comparative levels of Omega 3 in wild fish between N-S Hemispheres?

W. E. Lorne Clayton, RPBio.
Director
IEC INTERNATIONAL
Collaborative Marine Research
and Development Ltd.
4829 Maplegrove Street
Victoria, BC,
CANADA V8Y 3B9
Phone 250-250-658-0179
Fax 250-658-4709
E-mail IEC@ieccorporate.com
Web Page http://www.ieccorporate.com

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COMMENTS 4:

See the following references:

For Atlantic salmon :

- Ackman & Takeuchi (1986). Comparison of fatty acids and lipids of
smolting hatchery-fed and wild Atlantic salmon (Salmo salar). Lipids 21, 117-120.

- Bell et al. (1994). Fatty acid compositions of 10 freshwater
invertebrates which are natural food organisms of Atlantic salmon parr
(Salmo salar): a comparison with commercial diets. Aquaculture 128, 301-313.

- Pickova et al. (1999). Fatty acid and carotenoid composition of eggs from two nonanadromous Atlantic salmon stocks of cultured and wild origin. Fish Physiol. Biochem. 21, 147-156.

- Peng et al. (2003). Polyunsaturated fatty acid profiles of whole-body
phospholipids and triacylglycerols in anadromous and landlocked Atlantic salmon (Salmo salar L.). Comp. Biochem. Physiol. 134B, 335-348.

- Rollin et al. (2003). The effects of dietary lipid and strain difference
on polyunsaturated fatty acid composition and conversion in anadromous and landlocked salmon (Salmo salar L.). Comp. Biochem. Physiol. 134B, 349-366.

For other species :

- Suzuki et al. (1986). Influence of commercial dietary fatty acids on
polyunsaturated fatty acids of cultured freshwater fish and comparison with those of wild fish of the same species. J. Agric. Food Chem. 34, 58-60. +
some Japanese works in the eighties.

- Linko et al. (1992). Comparison of lipid and fatty acid composition in
vendace (Coregonus albula L.) and available plankton feed. Comp. Biochem. Physiol. 103A, 205-212.

- Rueda et al. (1997). Fatty acids in muscle of wild and farmed red porgy, Pagrus pagrus. Aquaculture Nutrition 3, 273-283.

- Rueda et al. (2001). Differences in tissue fatty acid composition between reared and wild sharpsnout sea bream, Diplodus puntazzo (Cetti, 1777). British Journal of Nutrition 86, 617-622.

Xavier Rollin
e-mail: rollin@efor.ucl.ac.be

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COMMENTS 5:

Keep in mind that lipid composition is highly effected by diet (and season).
The lipids in the cell membrane remain relatively constant.  The storage lipids are similar to what is presented in the diet.  Many fish food companies are playing with alternative lipids.

Paul Adelizi
e-mail: pauladelizi@hotmail.com 

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