FOOD SCIENCE ›› 2016, Vol. 37 ›› Issue (20): 81-85.doi: 10.7506/spkx1002-6630-201620014

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Lipid Content and Fatty Acid Profile of Acanthopagrus schlegeli, Pagrosomus major and Their Hybrids

WANG Siting, LI Peng, CHEN Shuyin, ZHANG Zhiyong, YIN Shaowu, ZHU Fei, JIA Chaofeng, LIU Hailin   

  1. 1. Jiangsu Key Laboratory for Biodiversity and Biotechnology, College of Life Sciences, Nanjing Normal University,
    Nanjing 210023, China; 2. Institute of Oceanology and Marine Fisheries, Nantong 226007, China
  • Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
  • Contact: CHEN Shuyin

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Abstract:

The lipid contents of the liver, muscles and bones of Pagrosomus major, Acanthopagrus schlegeli and their
hybrids were analyzed by Soxhlet extraction method, and the fatty acid composition was tested by gas chromatography.
The results showed that the hybrids fully inherited the advantages of the red sea bream parents and their lipid content was
significantly higher than that of the parent black porgy, and the most significant difference in lipid content was observed for
liver among the three fish tissues. The saturated fatty acid (SFA) composition of the hybrids and the parents were almost
the same. The fatty acids C12:0, C22:0, and C24:0 were not found in the parents but they were detected in the hybrids. It was
indicated that SFAs were more abundant in the hybrids. The unsaturated fatty acid (UFA) composition of the hybrids was
almost the same as that of the parent black porgy, especially in the liver.

Key words: Pagrosomus major, Acanthopagrus schlegeli, crossbreeding, lipid, fatty acid

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