Comparison in nutritional quality between wild and cultured cuttlefish Sepia pharaonis

• Published in: Chinese journal of oceanology and limnology Vol. 32; no. 1; pp. 58 - 64
• Main Author: 文菁 陈道海 曾玲
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer-Verlag 2014; Springer Berlin Heidelberg; Springer Nature B.V
• Subjects: Amino acids; Arachidonic acid; Biology; Cell culture; Comparative studies; Composition; Decapoda; diet; Docosahexaenoic acid; Earth and Environmental Science; Earth Sciences; Eicosapentaenoic acid; essential amino acids; fatty acid composition; Fatty acids; Fish; Food and Agriculture Organization; Histidine; human health; Isoleucine; Litopenaeus vannamei; Lysine; Marine; Marine molluscs; monounsaturated fatty acids; N-3多不饱和脂肪酸; n-6多不饱和脂肪酸; nutrient content; Nutrition; Nutritive value; Oceanography; omega-3 fatty acids; omega-6 fatty acids; Phenylalanine; Polyunsaturated fatty acids; Prey; Proximate composition; saturated fatty acids; Sepia pharaonis; shrimp; Threonine; Tryptophan; Tyrosine; World Health Organization; 乌贼; 养殖; 单不饱和脂肪酸; 营养品质; 野生; 非必需氨基酸; fatty acid; cultured; amino acid; wild
• ISSN: 0254-4059; 2096-5508; 1993-5005; 2523-3521
• DOI: 10.1007/s00343-014-3083-9

In this study, the proximate composition and the amino and fatty acid profiles of shrimp Litopenaeus vannamei （prey） and wild and cultured cuttlefish Sepiapharaonis （the latter fed the prey） were determined and compared with FAO/WHO recommendations. The resulting scores for isoleucine, phenylalanine＋tyrosine, histidine, lysine, threonine, and tryptophan in cultured cuttlefish were 〉150. The ratio of EAA （essential amino acids）/nonessential amino acids in cultured cuttlefish （0.82） was higher than in the wild form （0.80）. All EAA amino acid scores for cultured cuttlefish were higher than their wild counterparts, except for histidine and tryptophan. Both groups of cuttlefish possessed similar saturated fatty acid content, with the cultured containing much more total （E） monounsaturated fatty acids, E n-6 polyunsaturated fatty acids （PUFA）, and eicosapentaenoic acid （C20：5 n-3） but less E n-3 PUFA, arachidonic acid （C20：4 n-6）, and docosahexaenoic acid （C22：6 n-3） than their wild counterparts. Therefore, the present results suggest that these cultured cuttlefish were better than the wild form for human health. Notably, these results also indicate that the nutritional composition of these cuttlefish might have been significantly affected by diet.