Biochemical and nutritional traits of sea bass (Dicentrachus labrax) from different rearing systems.

Abstract

Farmed European sea bass (Dicentrarchus labrax), sampled from three different culture systems (intensive in sea-cages, intensive in land-based basins and extensive in lagoon and storage basins of salt-work), of the Northern, Central and Southern Italy, were analyzed with the aim to employ nutritional trait to describe and to distinguish the “origin” of the product. Lipid and fatty acid profile, strongly affected by the feeding history and environmental factors, responsible of the nutritional and perceived quality of fish product, are proposed as marker of origin.

Key words:

• Aquaculture
• Sea bass
• Quality
• Fatty acids