<abstract xmlns="http://www.w3.org/1999/xhtml"><p>This study focused on comparing slaughter yield, proximate composition, and fatty acid profiles of meat from wild vendace, <italic>Coregonus albula</italic> L. caught in natural conditions (lakes; group W) and from cultured vendace reared on formulated feed in recirculating systems (group C). The slaughter yield of gutted vendace (group C) was approximately 2% higher that the value determined in group W (P ≤ 0.05). Carcasses of cultured fish contained 2.5 times more fat in comparison to fish from group W (11.12 vs 4.86%), which was compensated for by water content. No differences in protein content were noted among groups (P > 0.05). The relative combined share of monounsaturated fatty acids (MUFA) in carcasses of fish from group C were significantly higher (49.98 vs 31.53% of total fatty acids (tFA)); however, the share of polyunsaturated fatty acids (PUFA), including n-3 PUFA, was lower at 18.55 vs 24.71% tFA and 8.36 vs 14.89% tFA (P ≤ 0.05), respectively. As a result of these lipid content values, the levels of the eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) acids and n-3 PUFA and PUFA, expressed in mg 100 g<sup>−1</sup> carcass, in cultured vendace carcasses were significantly higher than those in the meat of wild vendace.</p></abstract>

This study focused on comparing slaughter yield, proximate composition, and fatty acid profiles of meat from wild vendace, Coregonus albula L. caught in natural conditions (lakes; group W) and from cultured vendace reared on formulated feed in recirculating systems (group C). The slaughter yield of gutted vendace (group C) was approximately 2% higher that the value determined in group W (P ≤ 0.05). Carcasses of cultured fish contained 2.5 times more fat in comparison to fish from group W (11.12 vs 4.86%), which was compensated for by water content. No differences in protein content were noted among groups (P > 0.05). The relative combined share of monounsaturated fatty acids (MUFA) in carcasses of fish from group C were significantly higher (49.98 vs 31.53% of total fatty acids (tFA)); however, the share of polyunsaturated fatty acids (PUFA), including n-3 PUFA, was lower at 18.55 vs 24.71% tFA and 8.36 vs 14.89% tFA (P ≤ 0.05), respectively. As a result of these lipid content values, the levels of the eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic (DHA; 22:6n-3) acids and n-3 PUFA and PUFA, expressed in mg 100 g−1 carcass, in cultured vendace carcasses were significantly higher than those in the meat of wild vendace.

Slaughter yield and dietary value of wild and cultured vendace (<italic>Coregonus albula</italic>)

Department of Commodities and Food Analysis, Faculty of Food Sciences

University of Warmia and Mazury in Olsztyn

Department of Meat Technology and Chemistry, Faculty of Food Sciences

Fisheries & Aquatic Life

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Slaughter yield and dietary value of wild and cultured vendace ()

This study focused on comparing slaughter yield, proximate composition, and fatty acid profiles of meat from wild vendace, Coregonus albula L. caught in...

Slaughter yield and dietary value of wild and cultured vendace (Coregonus albula)

Publié en ligne: 27 juil. 2020

Pages: 91 - 98

Reçu: 17 sept. 2019

Accepté: 20 mai 2020

DOI: https://doi.org/10.2478/aopf-2020-0012

Mots clés
fatty acids, proximate composition, slaughter yield, vendace

© 2020 Zdzisław Zakęś et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Slaughter yield and dietary value of wild and cultured vendace (Coregonus albula)

Publié en ligne: 27 juil. 2020

Pages: 91 - 98

Reçu: 17 sept. 2019

Accepté: 20 mai 2020

DOI: https://doi.org/10.2478/aopf-2020-0012

Mots clésfatty acids, proximate composition, slaughter yield, vendace

© 2020 Zdzisław Zakęś et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Mots clés
fatty acids, proximate composition, slaughter yield, vendace