International Journal of Food Science and Technology 2008, 43, 853–858 853

Original article
Effects of differences in diet and seasonal changes on the fatty
acid composition in fillets from farmed and wild sea bream
(Sparus aurata L.) and sea bass (Dicentrarchus labrax L.)

Mustafa Yildiz,* Erdal Şener & Metin Timur

Istanbul University Faculty of Fisheries, Department of Aquaculture, Ordu Cad., No: 200, 34470, Laleli-Istanbul, Turkey
(Received 24 February 2006; Accepted in revised form 19 December 2006)

Summary The effects of dietary fatty acids and seasonal variation on the fatty acid profiles of farmed and wild sea
bream (Sparus aurata) and sea bass (Dicentrarchus labrax) were determined by analysis of their fillets.
Farmed sea bream and sea bass were fed on the same commercial feeds all year. Fatty acid profiles in the
fillets reflected the fatty acid profiles of the commercial feeds. The predominant fatty acids in the trial feeds,
fillets of farmed and wild sea bream and sea bass were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. The fatty
acid profiles in the fillets of farmed sea bream and sea bass did not differ (P > 0.05) except in the winter
season compared with those of their wild counterparts. However, the content of eicosapentaenoic acid
(20:5n-3), docosahexaenoic acid (22:6n-3) in the fillets of the farmed and wild sea bass were significantly
(P < 0.05) higher than the farmed and wild sea bream. The wild sea bream had significantly (P < 0.05)
higher total saturated fatty acid and monounsaturated fatty acid (MUFA) levels, and lower total n-6 and
n-3 polyunsaturated fatty acid (PUFA) levels in winter than in the summer and spring seasons. Similarly, in
the fillets of wild sea bass, total n-3 PUFA levels were significantly (P < 0.05) lower, and the MUFA levels
were higher in winter than in the other seasons. These results indicate that the farmed fish fillets were good
sources of n-3 PUFA in each of the three seasons. However, wild fish were good sources of n-3 PUFA in the
spring and summer.
Keywords Diet, farmed and wild sea bream and sea bass, fatty acid, season.

structure and function have been well documented

Introduction
Sea bream and sea bass are economically important
farmed fish in Mediterranean coastal waters. As a result
of the market demand and the desirable quality attrib-
utes of the sea bream and sea bass, market prices have
increased over the past fifteen years for these fish
species; consequently, farming these species has become
a profitable business. Therefore, many fish farmers on
the Mediterranean coasts have gradually increased their
annual production. The total production of marine fish
in Turkey has increased from about 1.500 metric tonnes
in 1985 to about 39.000 metric tonnes in 2003 (FAO.,
2005).
Dietary lipids are the main source of essential fatty
acids (EFA) in aquaculture feeds. The lipid nutrition of
fish has emerged as a key research area in the develop-
ment of feeds for aquaculture species (Goddard, 1996).
The requirements for EFA in fish to maintain cellular
*Correspondent: Fax: +0212-514-03-79;
e-mail: mstar@istanbul.edu.tr
(Sargent et al., 1997, 2002). Fish, like all other verte-
brates studied so far, require highly unsaturated fatty
acids (HUFA) such as eicosapentaenoic acid (EPA,
20:5n-3), docosahexaenoic acid (DHA, 22:6n-3) and
arachidonic acid (20:4n-6) for normal growth (Hender-
son & Tocher, 1987; Sargent et al., 1999, 2002). Fresh-
water fish are capable of converting C18 polyunsaturated
fatty acid (PUFA) to the longer chain C20 and C22
HUFA (Henderson & Tocher, 1987; Sargent et al.,
1999, 2002; Bell & Dick, 2004). In contrast, marine fish
have low or no capacity to synthesise the HUFA from
C18 fatty acids. Consequently, marine fish have high
dietary requirements for n-3 HUFA (Sargent et al.,
1999, 2002; Lee et al., 2003).
Fish lipids are well known to be rich in long-chain n-3
PUFA, especially EPA and DHA. These fatty acids play
a vital role in human nutrition and disease prevention
(Sargent, 1997; Steffens, 1997; Alasalvar et al., 2002;
Shirai et al., 2002). Studies have confirmed that the fatty
acid profiles of farmed and wild fish are different and
diet has been identified as the main reason for the

doi:10.1111/j.1365-2621.2007.01526.x
 2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund
854 Seasonal changes of fatty acids in sea bream and sea bass M. Yildiz et al.

observed differences (Tanakol et al., 1999; Alasalvar using a 30 · 0.25 mm capillary column (FID detector
et al., 2002; Shirai et al., 2002; Cejas et al., 2004). CP-2330 Supelco, Bellefonte, USA). The conditions
Therefore, the fatty acid composition of farmed fish used were: carrier gas, helium; flame ionisation detection
plays an important role for human health. temperature, 220 C; split rate: 1 ⁄ 50, oven temperature
In general, the fatty acid profile of fish lipids is programmed to rise from 120 C ⁄ 2 min to 220 C ⁄
influenced by temperature (Shirai et al., 2002), diet 15 min at a rate of 5 C min)1; injector temperature,
(Cordier et al., 2002; Yıldız & Şener, 2003, 2004; Smith 240 C. Individual methyl esters were identified by
et al., 2004; Şener & Yıldız, 2005) and seasonal changes reference to known standards (Sigma, 189-19 St. Louis,
(Shirai et al., 2002). Currently, there are no detailed MO, USA).
reports on the effects of seasonal changes on the fatty
acid profiles of sea bream and sea bass in Turkey.
Statistics
The present study was conducted to clarify the
influences of dietary fatty acids and seasonal changes All data were presented as means ± SE. The statistical
on the fatty acid profile in the fillets of sea bream and significance of differences in the fatty acid composition
sea bass in Turkey. between the groups was analysed with one-way analysis
of variance (anova) and Duncan’s multiple-range test
using SSPS version 11.5. P < 0.05 was taken to indicate
Materials and methods
a statistically significant difference (Zar, 1984).
Materials
Results
Farmed gilthead sea bream, Sparus aurata (average
mass, 363.2 ± 15.6 g) and sea bass, Dicentrarchus The average total lipid content and fatty acid profile of
labrax (average mass, 423.2 ± 28.0 g) and commercial commercial sea bream and sea bass feeds sampled in
feed samples were obtained from four fish farms on each of the three seasons are shown in Table 1. There
the Aegean coast of Turkey during the summer, winter
and spring seasons of 2004. Wild sea bream (average
Table 1 The average total lipid (% dry mass basis) and fatty acid
mass, 276.3 ± 11.6 g) and sea bass (average mass, profile in the feeds of sea bream, Sparus aurata and sea bass,
299.0 ± 25.7 g) were caught in the same region and Dicentrarchus labrax (% of total fatty acids)*
seasons. Farmed sea bream and sea bass were fed
commercial pellet (6–8 mm, Çamli yem, Izmir, Turkey; Total lipid and fatty acids Commercial feed
Kiliç yem, Mugla, Turkey; EcoBio yem, Izmir, Turkey;
Total lipid 17.0 ± 1.2
Trouvit feed, Skretting, Italy). The average seawater
Fatty acids
temperature was 15 C (winter), 18 C (spring) and
14:0 5.3 ± 0.3
27 C (summer) for farmed and wild fish. During the 16:0 18.2 ± 0.6
experiment, water salinity was about 3.5–3.8%. Fish 18:0 4.2 ± 0.2
were fed at approximately 0.5–1.8% of body weight per 16:1n-7 5.0 ± 0.2
day. Feed samples and fish samples, sea bream (n = 3) 18:1n-9 15.3 ± 0.7
and sea bass (n = 3) were obtained from each fish farm, 20:1n-9 1.8 ± 0.4
seasonally. Similarly, three sea bream and sea bass were 22:1n-9 0.9 ± 0.4
caught in the farm area. Fish samples were killed and 24:1n-9 0.5 ± 0.0
packaged in black nylon bags (packed into an insulated 18:2n-6 10.6 ± 1.9
18:3n-6 0.2 ± 0.0
polystyrene box with dry ice) and then transported to
20:4n-6 0.8 ± 0.1
the laboratory in a freezer box. The samples were stored
18:3n-3 1.9 ± 0.2
at –30 C. 20:3n-3 0.1 ± 0.0
20:5n-3 7.4 ± 0.4
Lipid extraction and fatty acid analysis 22:6n-3 11.7 ± 1.0
Total SFA 30.6 ± 1.0
Total lipid was extracted from individual fillets and feed Total MUFA 24.1 ± 0.8
samples by homogenisation in chloroform ⁄ methanol Total n-6 PUFA 11.3 ± 1.9
(2 ⁄ 1, v ⁄ v) containing 0.01% butylated hydroxytoluene Total n-3 PUFA 21.1 ± 1.2
(BHT) as antioxidant, according to Folch et al. (1957). Total n-3 HUFA 19.2 ± 1.4
DHA ⁄ EPA 1.5 ± 0.1
Fatty acid methyl esters were prepared from total lipid
by acid-catalysed transesterification using 2 mL of 1% *Data are expressed as mean ± SEM (n = 24).
H2SO4 in methanol plus 1 mL of toluene as described by Abbreviations: SFA, saturated fatty acid; MUFA, monounsaturated fatty
Christie (1992), and fatty acids were analysed by gas- acid; PUFA, polyunsaturated fatty acid; HUFA, high unsaturated fatty
liquid chromatography (Auto System XL Perkin Elmer) acid; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid.

International Journal of Food Science and Technology 2008  2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund
 Seasonal changes of fatty acids in sea bream and sea bass M. Yildiz et al. 855

were no significant differences among the fatty acid
profiles in seasonally obtained feeds samples. For this
reason, the data (P > 0.05) are presented as the mean
values. The average total lipid level in the commercial
feeds was 17.0 ± 1.23%. The fatty acids in the com-
mercial feeds were dominated by 16:0, 18:1n-9, 18:2n-6,
20:5n-3 and 22:6n-3. Total saturated fatty acids (SFA),
MUFA, n-6 PUFA, n-3 PUFA and n-3 HUFA in the
commercial feeds were 30.6 ± 1.01%, 24.1 ± 0.83%,
11.3 ± 1.90%, 21.1 ± 1.20% and 19.2 ± 1.36%,
respectively. The average DHA:EPA ratio of the feeds
was 1.5 ± 0.1.
The fatty acid profiles in the fillets of farmed and wild
sea bream are presented in Table 2. There were no
significant differences among the fatty acid profiles in
seasonally obtained samples of farmed sea bream or sea
bass (P > 0.05). For this reason, the data are presented
as the mean values. Fatty acid profiles in the fillets of the
farmed sea bream reflected fatty acid profiles of
commercial feeds. The main fatty acids in the fillets of
the farmed and wild sea bream were 16:0, 16:1n-7,
18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3. In general, the
fatty acid profiles in the fillets of farmed and wild sea
bream were similar (P > 0.05) except in winter. The
wild sea bream had significantly higher total SFA,
MUFA levels and 18:1n-9 ⁄ n-3 HUFA ratios and lower
total n-3 PUFA, n-6 PUFA and n-3 HUFA levels in
winter than in summer and spring seasons (P < 0.05).
Fatty acid profiles in the fillets of the farmed sea bass
also reflected the fatty acid profile of the feeds (Table 3).
The major fatty acids in the fillets of the farmed and wild
sea bass were 16:0, 18:1n-9, 18:2n-6, 20:5n-3 and 22:6n-3.
Also, the fatty acid profiles in the fillets of farmed and
wild sea bass did not differ significantly (P > 0.05),
except in the winter season. In the fillets of wild sea bass,
the levels of total n-3 PUFA and n-3 HUFA were lower,
and the 18:1n-9 ⁄ n-3 HUFA ratio and MUFA level were
higher in winter than in summer and spring seasons

Table 2 Total lipid and fatty acid profile in the fillets of farmed Table 3 Total lipid and fatty acid profile in the fillets of farmed
and wild sea bream, Sparus aurata (% of total fatty acids) and wild sea bass, Dicentrarchus labrax (% of total fatty acids)

Wild* Wild*
Total lipid and Total lipid and
fatty acids Farmed** Summer Winter Spring fatty acids Farmed** Summer Winter Spring

Total lipid 9.5 ± 0.6a 8.1 ± 0.1b 1.4 ± 0.0c 6.9 ± 0.1b Total lipid 5.7 ± 0.4a 5.1 ± 0.1a 4.9 ± 0.1a 4.0 ± 0.1b
Fatty acids Fatty acid
14:0 4.4 ± 0.2a 4.2 ± 0.0a 2.9 ± 0.0b 4.3 ± 0.0a 14:0 4.0 ± 0.2a 3.7 ± 0.2a 3.9 ± 0.1a 3.5 ± 0.0a
16:0 16.0 ± 0.7b 17.3 ± 0.1ab 19.6 ± 0.1a 16.3 ± 0.1ab 16:0 17.3 ± 0.4a 16.5 ± 0.3ab 17.4 ± 0.2a 15.8 ± 0.1b
18:0 3.3 ± 0.2b 3.2 ± 0.0b 7.3 ± 0.0a 4.1 ± 0.0b 18:0 3.2 ± 0.1a 3.0 ± 0.0a 3.0 ± 0.0a 3.2 ± 0.0a
16:1n-7 6.7 ± 0.3a 6.3 ± 0.0a 7.3 ± 0.0a 7.0 ± 0.1a 16:1n-7 5.3 ± 0.3a 4.8 ± 0.0a 5.4 ± 0.1a 4.8 ± 0.0a
18:1n-9 22.8 ± 0.7bc 24.4 ± 0.1b 33.0 ± 0.0a 20.5 ± 0.0c 18:1n-9 20.9 ± 0.8b 24.7 ± 0.1a 24.8 ± 0.3a 19.2 ± 0.1b
20:1n-9 1.5 ± 0.3a 1.8 ± 0.0a 1.3 ± 0.0a 0.9 ± 0.0a 20:1n-9 1.8 ± 0.4a 2.9 ± 0.1a 2.8 ± 0.1a 3.2 ± 0.0a
22:1n-9 0.5 ± 0.2a 1.0 ± 0.0a 0.3 ± 0.0a 0.3 ± 0.0a 22:1n-9 0.8 ± 0.5b 2.1 ± 0.1a 1.9 ± 0.1a 0.1 ± 0.0ab
24:1n-9 0.5 ± 0.3a 0.5 ± 0.0a 0.3 ± 0.0ab 0.4 ± 0.0b 24:1n-9 0.3 ± 0.0b 0.4 ± 0.1a 0.3 ± 0.0b 0.4 ± 0.0a
18:2n-6 9.3 ± 1.4a 11.5 ± 0.0a 1.4 ± 0.0b 9.4 ± 0.0a 18:2n-6 10.4 ± 0.6b 10.2 ± 0.1b 11.4 ± 0.0b 13.4 ± 0.0a
18:3n-6 0.1 ± 0.0a 0.1 ± 0.0a 0.1 ± 0.0a 0.1 ± 0.0a 18:3n-6 0.2 ± 0.0a 0.1 ± 0.0a 0.1 ± 0.0a 0.1 ± 0.0a
20:4n-6 0.7 ± 0.0c 0.6 ± 0.0c 1.2 ± 0.0a 1.0 ± 0.0b 20:4n-6 0.7 ± 0.1a 0.7 ± 0.0a 0.6 ± 0.0a 0.6 ± 0.0a
18:3n-3 1.4 ± 0.1a 1.7 ± 0.0a 0.3 ± 0.0b 1.4 ± 0.0a 18:3n-3 1.6 ± 0.2a 1.9 ± 0.0a 1.9 ± 0.0a 1.9 ± 0.0a
20:3n-3 0.2 ± 0.0a 0.1 ± 0.0a 0.1 ± 0.0a 0.2 ± 0.0a 20:3n-3 0.1 ± 0.0a 0.1 ± 0.0a 0.1 ± 0.0a 0.1 ± 0.0a
20:5n-3 4.5 ± 0.3a 4.0 ± 0.0a 2.0 ± 0.0b 5.0 ± 0.0a 20:5n-3 6.0 ± 0.2a 5.7 ± 0.1ab 5.2 ± 0.1bc 5.0 ± 0.0c
22:6n-3 12.3 ± 0.6a 9.5 ± 0.1b 3.2 ± 0.0c 11.1 ± 0.1ab 22:6n-3 13.5 ± 0.8a 11.1 ± 0.5ab 9.8 ± 0.3b 11.4 ± 0.1ab
Total SFA 25.8 ± 0.4b 27.0 ± 0.1b 33.3 ± 0.0a 27.1 ± 0.1b Total SFA 26.7 ± 0.5a 25.3 ± 0.2ab 26.1 ± 0.4ab 24.5 ± 0.0b
Total MUFA 32.5 ± 0.6bc 34.5 ± 0.2b 43.2 ± 0.0a 29.8 ± 0.0c Total MUFA 29.6 ± 0.8b 29.5 ± 0.1b 35.9 ± 0.1a 28.1 ± 0.2b
Total n-6 PUFA 9.9 ± 0.6a 11.7 ± 0.0a 1.4 ± 0.0b 10.6 ± 0.0a Total n-6 PUFA 11.0 ± 1.1ab 10.3 ± 0.1b 11.5 ± 0.0ab 14.2 ± 0.0a
Total n-3 PUFA 18.3 ± 1.0a 15.3 ± 0.1a 5.6 ± 0.1b 17.6 ± 0.1a Total n-3 PUFA 21.1 ± 1.0a 18.7 ± 0.5ab 16.9 ± 0.4b 18.3 ± 0.1ab
Total n-3 HUFA 17.0 ± 0.8a 14.5 ± 0.9a 5.3 ± 0.1b 16.2 ± 0.1a Total n-3 HUFA 19.5 ± 1.2a 16.8 ± 0.2ab 15.0 ± 0.4b 16.5 ± 0.1ab
18:1n-9 ⁄ n-3 HUFA 1.4 ± 0.1bc 1.7 ± 0.1b 6.2 ± 0.1a 1.3 ± 0.0c 18:1n-9 ⁄ n-3 HUFA 1.2 ± 0.1c 1.5 ± 0.1b 1.6 ± 0.1a 1.2 ± 0.0c

*Data are expressed as mean ± SEM (n = 6).
**Data are expressed as mean ± SEM (n = 24).
Data in each row with different superscript letters are significantly
different at P < 0.05. Means were tested by ANOVA and Duncan’s multiple-
range test.
Abbreviations: SFA, saturated fatty acid; MUFA, monounsaturated fatty
acid; PUFA, polyunsaturated fatty acid; HUFA, high unsaturated fatty
acid.
*Data are expressed as mean ± SEM (n = 6).
**Data are expressed as mean ± SEM (n = 24).
Data in each row with different superscript letters are significantly
different at P < 0.05. Means were tested by ANOVA and Duncan’s multiple-
range test.
Abbreviations: SFA, saturated fatty acid; MUFA, monounsaturated fatty
acid; PUFA, polyunsaturated fatty acid; HUFA, high unsaturated fatty
acid.

 2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund International Journal of Food Science and Technology 2008
856 Seasonal changes of fatty acids in sea bream and sea bass M. Yildiz et al.
(P < 0.05). In general, total SFA and n-6 PUFA levels
in the fillets of farmed and wild sea bass were found to
be similar (P > 0.05).
Discussion
Investigations on marine fish nutrition have shown that
fatty acid profiles in the flesh of farmed sea bream
(Koven et al., 1993; Ibeas et al., 1996, 2000; Rodriguez
et al., 1998; Bessonart et al., 1999; Grigorakis et al.,
2002; Fountoulaki et al., 2003; Robin & Peron, 2004;
Van Anholt et al., 2004) and sea bass (Farndale et al.,
1999; Alasalvar et al., 2002; Cordier et al., 2002; Yıldız
& Şener, 2003, 2004) were affected by dietary lipid level
and fatty acid profile. In the present study, we have
found that the average lipid levels were 17.0 ± 1.23% in
the experimental feeds. These results are in agreement
with the previous optimal findings (dietary lipid levels
from 12% to 24%) in sea bream (Vergara et al., 1999)
and sea bass diets (Dias et al., 1998; Peres & Oliva-
Teles, 1999).
In the present study, the fatty acid profiles in the fillets
of fish samples reflected the fatty acid profiles of their
feeds. However, the n-3 PUFA and n-3 HUFA levels in
the fillets of sea bass were significantly higher than sea
bream. These results showed that sea bass benefited
more from n-3 PUFA and n-3 HUFA in the feeds than
sea bream. The positive correlation between fatty acid
profiles in the feeds and flesh of many fish species had
also been reported in previous studies (Huang et al.,
1998; Alasalvar et al., 2002; Cordier et al., 2002; Gri-
gorakis et al., 2002; Shirai et al., 2002; Fountoulaki
et al., 2003; Lee et al., 2003; Ng et al., 2003; Robin
et al., 2003; Yıldız & Şener, 2003, 2004; Bell & Dick,
2004; Smith et al., 2004; Şener & Yıldız, 2005). Alexis
(1987) suggested that the n-3 HUFA requirements of sea
bass might be higher than that of sea bream with the
requirement level being about 10% of dietary fatty
acids. In the present work, we observed that the different
seasons did not cause differences in the fatty acid profile
of farmed fish fillets. This was probably because of the
fish being fed the same diet throughout the year in our
study. Similarly, Cordier et al. (2002) have observed
that sea bass fed all year on the same industrial diet did
not show a significant correlation between water tem-
perature and 22:6n-3 (DHA) in the muscle, whereas a
significant correlation was found between water salinity
and DHA content in the muscle. On the other hand,
Shirai et al. (2002) reported a significant difference in
farmed Japanese catfish between seasons: levels of
18:1n-9, 18:2n-6 and DHA were higher and the arachi-
donic acid levels were lower in winter than in summer.
During our trial, we did not find any significant
difference in water salinity.
In the present work, the total SFA content of fillets
was about 28% in farmed and wild sea bream and sea
International Journal of Food Science and Technology 2008
bass except in winter. Palmitic acid (16:0) was the
primary SFA, contributing approximately 66% to the
total SFA content of the fatty acids for both species
farmed or wild. Similar results for sea bass (Ackman,
1989; Tanakol et al., 1999; Alasalvar et al., 2002), sea
bream (Ibeas et al., 1996, 2000; Tanakol et al., 1999;
Grigorakis et al., 2002; Montero et al., 2003; Robin &
Peron, 2004) and other fish species have also been
reported in the recent literature (Huang et al., 1998;
Shirai et al., 2002; Robin et al., 2003; Berge et al., 2004;
Cejas et al., 2004; Jobling, 2004; Torstensen et al., 2004;
Zheng et al., 2004). Oleic acid (18:1n-9) was identified as
the primary MUFA in the farmed and wild sea bream
and sea bass. These results are in agreement with those
previously reported for farmed and wild sea bass
(Tanakol et al., 1999; Alasalvar et al., 2002), sea bream
(Ibeas et al., 1996; Tanakol et al., 1999; Grigorakis
et al., 2002; Montero et al., 2003) and other fish species
(Huang et al., 1998; Shirai et al., 2002; Ng et al., 2003;
Cejas et al., 2004).
Among the n-3 series, both fish species provided to be
a good source of EPA and DHA. The EPA and DHA
levels in the fillets farmed or wild sea bream were similar
except in winter. Similarly, the EPA and DHA levels in
the fillets of farmed and wild sea bass did not differ
except in winter. Alasalvar et al. (2002) have reported
that wild sea bass had a higher standard deviation in
EPA and DHA of their fillets than farmed sea bass,
demonstrating the larger variations among the samples
examined: this could be because of lack of a uniform
diet in the wild sea bass as compared with that of their
farmed counterparts. In contrast, Ackman & Takeuchi
(1986) have reported that the level of n-3 PUFA in
farmed marine fish lipids is significantly lower than that
in their wild counterparts because the manufactured
feeds usually included high proportions of lipids rich in
SFA and MUFA, but were deficient in n-3 PUFA.
Similar results for gilthead sea bream were reported by
Grigorakis et al. (2002) who found that farmed fish were
characterised by higher levels of monoenes, n-9 and
18:2n-6 fatty acids and wild fish by higher levels of
saturates, 20:4n-6, n-3 fatty acids and n-3 ⁄ n-6 ratios. The
lower level of n-3 PUFA in farmed fish may reduce
the nutritional quality of their lipid components. In the
present work, the levels of n-3 PUFA in the commercial
feeds were sufficient for the dietary needs of sea bream
and sea bass.
In conclusion, the fatty acids levels in the experimen-
tal feeds were found to be sufficient for the dietary needs
of sea bream and sea bass. The commercial feeds used at
the marine fish farms of the Aegean region in Turkey did
not show significant differences between fatty acid
profiles in the different seasons (summer, winter and
spring). Dietary fatty acid profiles influenced the fatty
acid profiles in the fillets of the farmed sea bream or sea
bass. The percentages of EPA and DHA in the fish fillets
 2007 The Authors. Journal compilation  2007 Institute of Food Science and Technology Trust Fund
 Seasonal changes of fatty acids in sea bream and sea bass M. Yildiz et al.
suggest that the EPA + DHA requirements of sea bass
might be higher than that of sea bream with the dietary
fatty acids requirement level being about 10–15%. The
total SFA, MUFA, n-6 PUFA, n-3 PUFA and n-3
HUFA percentages in the fillets of farmed and wild sea
bream and sea bass were similar except in winter. These
results indicate that the farmed fish fillets were good
sources of n-3 PUFA in each of the three seasons;
however, wild fish were good sources of n-3 PUFA in
the spring and summer.
Acknowledgments
The present work was supported by the Research Fund
of Istanbul University. Project No. 47 ⁄ 23012003. The
authors also thank the fish farms for their kind
permission to allow use of their facilities.
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