Time course of muscle fatty acid composition of cultured meagre (<em>Argyrosomus regius</em>) during the first sixteen months of a cage culture

S. García Mesa; M. D. Suárez; M. A. Rincón Cervera; J. L. Guil Guerrero; G. González; S. Cárdenas; M. García Gallego

doi:10.3989/gya.049813

Autores/as

S. García Mesa Zoology Department, University of Granada
M. D. Suárez Biology and Geology Department, University of Almería
M. A. Rincón Cervera Food Technology Division, University of Almería
J. L. Guil Guerrero Food Technology Division, University of Almería
G. González Zoology Department, University of Granada
S. Cárdenas IFAPA Centro El Toruño
M. García Gallego Zoology Department, University of Granada

DOI:

https://doi.org/10.3989/gya.049813

Palabras clave:

Acuicultura, Argyrosomus regius, Músculo, Perfil de ácidos grasos, Relación n-3, n-6

Resumen

Se han muestreado corvinas juveniles durante los 500 primeros días de cultivo en jaulas flotantes. El contenido en grasa muscular fue relativamente bajo (0,65–2 %) en relación con otras especies de peces cultivados, lo que corrobora su consideración de pez magro. Al principio del ensayo, los ácidos grasos saturados y monoinsaturados mostraron una proporción del 30%, mientras que los poliinsaturados de un 39% del total de FAs, siendo la relación n-3/n-6 de 3,8. A lo largo del periodo experimental hubo una reducción notable de PUFAs n-3 y un incremento de ácido linoleico (18:2n-6) y, en menor proporción, de ácido oleico (18:1n-9), lo que llevó a una disminución de la relación n-3/n-6 hasta valores cercanos o menores de 1,0. Estos cambios reflejan variaciones en la composición del alimento durante el cultivo. En cualquier caso, la corvina ofrece buenos índices de calidad lipídica para la salud del consumidor.

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