IMPACT OF DIET ON THE FATTY ACIDS PROFILE OF EUROPEAN CATFISH (SILURUS GLANIS L.)
Barbara Jankowska*, Zdzisław Zakęś**, Tomasz Żmijewski*, Dariusz Ulikowski**, Agata Kowalska**
*Chair of Meat Technology and Chemistry, Faculty of Food Sciences, Uniwersity of Warmia and Mazury in Olsztyn, Poland
**The Stanisław Sakowicz Inland Fisheries Institute in Olsztyn, Poland
ABSTRACT. The aim of this study was to determine the impact of diet on the fatty acids profile in European catfish meat. The study material was comprised of fish reared in earthen ponds and fed with natural food and fish fed intensively with artificial feed in a recirculating system. The quality of the fatty acids profile in the meat of the two groups differed. A total of twenty-eight acids were identified in the catfish reared on natural food. The fish fed artificial feed contained an additional two acids – 22:1n-9 and 16:4, which were also detected in the artificial feed. The combined total share of saturated acids, MUFA, and PUFA was similar. However, the share of most of the fatty acids from these groups, including total PUFA n-6 and n-3 and HUFA n-3 and n-6, differed significantly. The catfish fed on artificial feed contained more n-3 acids and fewer n-6 acids. Above all, this was caused by the greater share of 20:5n-3 (eicosapentaenoic, EPA), 22:6n-3 (docosahexaenoic, DHA), and 20:3n-3 and 20:4n-3 acids and the lesser share of 18:3n-3 (a-linolenic, ALA) acid. The meat of the fish from this group also contained fewer 20:4n-6 (arachidonic, AA), 20:3n-6, and 22:5n-6 acids. Additionally, the n-3/n-6 acid ratio was significantly different at 2.31 (pond culture) and 3.93 (intensive culture on artificial feed).
Key words: Key words: EUROPEAN CATFISH (SILURUS GLANIS), FATTY ACIDS, INTENSIVE CULTURE
Barbara Jankowska, Uniwersytet Warmińsko-Mazurski, Katedra Technologii i Chemii Mięsa, pl. Cieszyński 1, 10-718 Olsztyn; e-mail: email@example.com