Changes in Amounts of Fat, Water, Protein, ann Ash in Whole Body of Cultured Red Sea Bream with Growth, and Comparison with Wild Bream.

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  • Kora Harue
    Department of Home Economics, Koran Women's Junior College
  • Osato Shinko
    Higashichikushi Junior College
  • Miyata Katsuya
    Laboratory of Fishery Nutritional Sciences, Faculty of Fisheries, Nagasaki University
  • Wu Zi-hua
    Laboratory of Fishery Nutritional Sciences, Graduate School of Marine Science and Engineering, Nagasaki University
  • Tachibana Katsuyasu
    Laboratory of Fishery Nutritional Sciences, Faculty of Fisheries, Nagasaki University
  • Tsuchimoto Mutsuyosi
    Laboratory of Fishery Nutritional Sciences, Faculty of Fisheries, Nagasaki University

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  • 養殖マダイの成長に伴う魚体タンパク質，脂肪，水分，灰分各総量の変化，および天然マダイとの比較
  • ヨウショク マダイ ノ セイチョウ ニ トモナウ ギョタイ タンパクシツ シボ

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To clarify changes in body components with growth in cultured red sea bream, we measured amounts of fat, water, protein, and ash in sample minced whole body in fish aged zero, one and two, and analyzed the changes with growth independent of standard body length.<br> For cultured red sea bream, the relative amounts of fat, water, and protein without the factor of standard body length were all higher in fish aged one than those in fish aged zero and two. The relative amount of ash, however, was very similar among fish aged zero, one, and two. Positive correlations were recognized among the three relative amounts of fat, water and protein.<br> In comparison with red sea bream, both the relative amounts of water and protein were remarkably higher in wild bream than in cultured bream. However, the relative amount of fat was much lower in wild bream than in cultured bream, while the relative amount of ash was very similar between the wild and cultured fish. Therefore, in the total of cultured and wild fish specimens, positive correlation was recognized only between the relative amounts of water and protein.<br> These results lead us to conclude that there is more muscle in wild red sea bream than in cultured sea bream.

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