Seasonal variation in the chemical composition and fatty acid profile of Pacific oysters (Crassostrea gigas)

The chemical composition and fatty acid profile of the tray-cultured Pacifi c oyster (Crassostrea gigas) were measured and compared over a 13 month per iod. Oysters (120-150 g) were cultured in Cork Harbour and samples taken fo r analysis at monthly intervals. The moisture, fat, protein, glycogen and a sh contents of the flesh were analysed. The fatty acid profile of the flesh was analysed by gas chromatography. The condition indices of the oysters w ere determined. The chemical composition of the oysters grown in Cork Harbo ur was similar to literature values for the same species grown in Pacific w aters. Ranges for the chemical composition (dry flesh weight basis) were: f at (7.8-8.7%), protein (39.1-53.1%), glycogen (21.6-38.9%) and ash (4.0-12. 1%). (C) 1998 Elsevier Science Ltd. All rights reserved.