Ic. Chen et al., DIFFERENTIATION OF CULTURED AND WILD STURGEON (ACIPENSER OXYRINCHUS DESOTOI) BASED ON FATTY-ACID COMPOSITION, Journal of food science, 60(3), 1995, pp. 631-635
Sturgeon species have attracted interest for aquaculture due to high v
alue of the flesh, caviar and wild stock depletion. Lipid was extracte
d from sturgeon muscle using the Bligh and Dyer procedure. Fatty acids
from total lipid were methylated using boron-trifluoride in methanol.
Fatty acid methyl esters were analyzed by gas chromatography as weigh
t %. The fatty acid profiles of lipids were different between cultured
and wild sturgeon. Wild sturgeon had higher levels of 16:0, 16:1 omeg
a 7, 18:1 omega 9, 22: 4 omega 6 and 22:5 omega 6. Cultured fish had h
igher levels of 18:2 omega 6, C20 and C22 monoenes, 20:5 omega 3 and 2
2:6 omega 3. Stepwise discriminant analysis (SDA) was used to develop
a mathematical model to distinguish the two populations; the levels of
16:2 omega 6, 22:5 omega 6 and phytanic acid accurately identified th
e two fish populations.