Variations in Lipid Content and Fatty Acids Composition in Wild and Cultured Yellowfin Seabream, Acanthopagrus latus in the Persian Gulf

The total lipid content and composition of fatty acids of the liver and muscles of wild and cultured male and female Acanthopagrus latus were determined by gas-liquid chromatography. There were quantitative differences between individual fatty acids in the tissues investigated depending on sex and location. In all the samples studied, sex and location considered, the principle saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) were palmitic (C16:0) and oleic (C18:1n-9) acids, respectively. The results showed that wild male fish muscle contained a higher level of n-3 polyunsaturated fatty acids (PUFA), particularly docosahexaenoic acids (DHA) and eicosapentaenoic acids (EPA), although cultured fish tissues of both sexes contained a higher level of n-6 PUFA, particularly linoleic acid (LA) and arachidonic acid (ARA). The results indicate that the Acanthopagrus latus can be a healthy component in the human diet.