CHANGES IN AMOUNTS OF FAT, WATER, PROTEIN, AND ASH IN WHOLE-BODY OF CULTURED RED-SEA BREAM WITH GROWTH, AND COMPARISON WITH WILD BREAM

To clarify changes in body components with growth in cultured red sea bream, we measured amounts of fat, water, protein, and ash in sample m inced whole body in fish aged zero, one and two, and analyzed the chan ges with growth independent of standard body length. For cultured red sea bream, the relative amounts of fat, water, and protein without the factor of standard body length were all higher in fish aged one than those in fish aged zero and two. The relative amount of ash, however, was very similar among fish aged zero, one, and two. Positive correlat ions were recognized among the three relative amounts of fat, water an d protein. In comparison with red sea bream, both the relative amounts of water and protein were remarkably higher in wild bream than in cul tured bream. However, the relative amount of fat was much lower in wil d bream than in cultured bream, while the relative amount of ash was v ery similar between the wild and cultured fish. Therefore, in the tota l of cultured and wild fish specimens, positive correlation was recogn ized only between the relative amounts of water and protein. These res ults lead us to conclude that there is more muscle in wild red sea bre am than in cultured sea bream.