The development of fish rearing techniques and of suppling system has brought about constant increase in world fish production in recent years, especially in the production of valuable species like seabream. Improvement in the feeding of reared fish has resulted in fishes of high nutritional quality Neverthless, these fishes have a lower commercial value if compared with wild ones. In the present paper some characteristics of reared and wild sea-bream are compared, with special regard to the lipidic fraction (fatty acids composition, Atherogenic Index and Thrombogenic index), as it is the most important component from the nutritional and commercial point view
Composizione acidica del grasso di orata (Sparus aurata): confronto tra soggetti allevati e selvatici
BRANCIARI, Raffaella;
2000
Abstract
The development of fish rearing techniques and of suppling system has brought about constant increase in world fish production in recent years, especially in the production of valuable species like seabream. Improvement in the feeding of reared fish has resulted in fishes of high nutritional quality Neverthless, these fishes have a lower commercial value if compared with wild ones. In the present paper some characteristics of reared and wild sea-bream are compared, with special regard to the lipidic fraction (fatty acids composition, Atherogenic Index and Thrombogenic index), as it is the most important component from the nutritional and commercial point viewI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
