Differentiation of Cultured and Wild Sturgeon (Acipenser oxyrinchus desotoi) Based on Fatty Acid Composition |
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| Authors: | I-C CHEN FA CHAPMAN C-l WEI KM PORTIER SF O'KEEFE |
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| Affiliation: | Author Chen, Wei and O'Keefe are with the Dept. of Food Science &Human Nutrition.;Author Chapman is with the Dept. of Fisheries &Aquatic Sciences, and Author Portier is with the Dept. of Statistics, Institute of Food &Agricultural Sciences, Univ. of Florida, Gainesville, FL 32611–0163. Address inquiries to Dr. S.F. O'Keefe. |
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| Abstract: | Sturgeon species have attracted interest for aquaculture due to high value of the flesh, caviar and wild stock depletion. Lipid was extracted 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 weight %. The fatty acid profiles of lipids were different between cultured and wild sturgeon. Wild sturgeon had higher levels of 16:0, 16:1ω7, 18:1ω9, 22: 4ω6 and 22:5ω6. Cultured fish had higher levels of 18:2ω6, C20 and C22 monoenes, 20:5ω3 and 22:6ω3. Stepwise discriminant analysis (SDA) was used to develop a mathematical model to distinguish the two populations; the levels of 16:2ω6, 22:5ω6 and phytanic acid accurately identified the two fish populations. |
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| Keywords: | sturgeon fish fatty acid differentiation |
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