MEAT QUALITY OF REARED FISH - NUTRITIONAL ASPECTS

The analytical composition and nutritional value of market size eel, r ainbow trout, sea bass and sea bream fillets from intensive Italian fi sh farms were determined. The lipid content (4.08% on fresh flesh for rainbow trout, 6.81% for sea bream, 7.62% for sea bass, 27.19 and 30.5 7% for eels of 700 an 200 g, respectively) was higher than data report ed in the literature for the Italian situation (0.1 - 3.0% for sea bas s, 0.2 - 5.9 for sea bream, 18.7 - 25.6 for eels, higher variability f or trout 2.1 - 14 on fresh flesh), which generally are referred to wil d fish. The atherogenic (A.I.) and thrombogenic (T.I.) indices were ve ry good (A.I., from 0.48 to 0.54; T.I., from 0.23 to 0.42). Fish, part icularly eel, were rich in oleic acid, C18:1 (n-9), (from 18.2 to 29%) , and in (n-6)PUFA and in (n-3)PUFA, mainly in marine fish. The qualit y of protein was high in all fish species. Analytical results confirme d the high nutritional value of reared fish meat, the higher lipid con tent in reared fish compared to wild ones must however be considered i n dietetic regimes because of the higher energy content of the fish fl esh, and in fish processing to avoid alterations in the sensorial, com positional and nutritional quality of the product.