Seasonal Variations in Fatty Acids of Striped Bass Morone saxatilis |
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| Authors: | Margie L Gallagher Susan H McLeod Roger Rulifson |
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| Institution: | School of Home Economics, Department of Foods and Nutrition, and Institute for Coastal and Marine Resources, East Carolina University, Greenville, North Carolina 27858 USA;School of Home Economics, Department of Foods and Nutrition, East Carolina University, Greenville. North Carolina 27858 USA;Department of Biology and Institute for Coastal and Marine Resources, East Carolina University, Greenville, North Carolina 27858 USA |
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| Abstract: | The polyunsaturated fatty acids of the n-3 family associated with fish and fish oils have been shown to have beneficial effects on prevention of heart disease in humans. However, in considering the potential health benefits of fish oil in human health, it is important to realize that the fatty acid composition and total lipid content of fish vary greatly. These variations may be due to species differences or variations within a species due to temperature, diet, developmental stage, sex or seasonal differences. The purpose of the study described here was to determine the effects of season, size class, and sex on the Occurrence of individual fatty acids in striped bass (Morone saxrrtilis). Fish were collected in June, July, August, September, and October. Filets with skin were analyzed for total lipid content. Methyl esters of fatty acids were separated and identified using capillary gas chromatography. Total mean lipid varied from as low as 12% to as high as 30%. There were no significant changes in total crude lipid content due to month collected or sex. However, total lipid content of filets increased significantly (P ≤ 0.05) as size increased. The fatty acids 18:1n–9 and 16:0 made up the majority (62%) of the fatty acids present in any season, size class, or sex. The monounsaturated fatty acids dominated in all fish. There were no significant differences in individual fatty acids due to sex. However, fish size had a significant influence on fatty acid composition. Overall, saturated fatty acids decreased as size increased, while polyunsaturated fatty acids increased or remained constant. There were no significant changes in mean percent saturated or monounsaturated fatty acids with respect to month when controlling for size. However, total percent polyunsaturated fatty acids decreased significantly in October compared to August and September. This overall decrease was due mainly to a decrease in 22:6n–3. Conversely there was a significant increase in 16:11n–9 in October. All other fatty acids remained constant. When data from this study were compared to fatty acid data from the literature, striped bass was not as good a source of 20:5n–3 and 22:61n–3 as sardines, anchovies or mackerel. |
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