Another myth destroyedDear Charlie,
I have read with interest your conclusion son this matter and tend to agree to a certain point. As with any aquacultured species, composition, season of harvest, including omega-3 fatty acids, is dep[endent on feed composition, species, environmental conditions, etc. Lim and Lovell (CPWP, 1986) concluded that n-3 fatty acids were lower in commercially cultured catfish, but that these and the ratio of n-3/n-6 could be inccreased by manipulating the fat in the fish diet.Moreover, Akoh and Hearnsberger (MAFES, 1991) concluded that the ratio of n-3/n-6 increased equally in two groups of people fed salmon and catfish diets. Tidwell, McNaughton et al (1993) concluded that "farm raised catfish compared favorably to alaskan salmon (wild caught) when incorporated into the total diet of healthy males, in regards to their lipid levels." These observations serve to point that the composition of the fish alone does not necessarily affect the human consumer, and that catfish compares favorably with salmon in human trials.
Juan L. Silva
----- Original Message -----
From: Santerre, Charles
To: seafood@ucdavis.edu
Sent: Friday, May 24, 2002 6:55 PM
Subject: Another myth destroyed
Dear List: We have had a chance to calculate the amount of omega-3 fatty acid in farmed vs. wild fish using the USDA online database. The findings are attached. It appears that for Coho and Atlantic salmon and Rainbow trout the amount of omega-3 fatty acid is higher in farmed fish. In the case of Channel catfish the omega-3 fatty acid is lower. It is well known, however, that farmed catfish is not an excellent source of omega-3 fatty acids. Hopefully, the industry will take note and adjust the feed composition to increase the levels of omega-3 fatty acids in the edible tissue.
This dispells another error started by the folks at the David Suzuki Foundation. I would agree with them that the amount of lipid in a farmed-fish is generally higher than in a wild fish (still lower than many meat products) and that the ratio of omega-3 fatty acid to total lipid is lower. But generally, the content of omega-3 fatty acid in a serving of salmon or trout will be greater in a farmed fish than in a wild fish.
I hope this clarifies the issue. Charlie
<<FattyAcidsFarm.pdf>>
Charles R. Santerre, Ph.D.
Associate Professor
Department of Foods and Nutrition
Purdue University
1264 Stone Hall
West Lafayette, IN 47907-1264
telephone 765/496-3443
facsimile 765/494-0674
e-mail santerre@purdue.edu
Charles R. Santerre, Ph.D.
Associate Professor
Department of Foods and Nutrition
Purdue University
1264 Stone Hall
West Lafayette, IN 47907-1264
telephone 765/496-3443
facsimile 765/494-0674
e-mail santerre@purdue.edu
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