International Journal of Aquaculture, 2024, Vol.14, No.1, 40-50 http://www.aquapublisher.com/index.php/ija 43 3 Comparison Between Wild and Aquaculture Fish 3.1 Differences in fatty acid profiles The fatty acid profiles of wild and aquaculture fish exhibit significant differences, primarily influenced by their diets and environmental conditions. Wild fish generally have higher levels of polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are crucial for human health (Sales, 2010; Zhang et al., 2020; Gladyshev et al., 2022). For instance, a meta-analysis revealed that farmed freshwater fish tend to have lower total n-3 fatty acid content compared to their wild counterparts, while seawater fish showed negligible differences in EPA and DHA levels between wild and farmed varieties (Sales, 2010). Additionally, the fatty acid composition of fish from natural ecosystems, such as those from the Pearl River Estuary, showed higher proportions of saturated fatty acids (SFAs) and lower PUFAs compared to other regions, likely due to dietary shifts (Zhang et al., 2020). 3.2 Nutritional implications The nutritional implications of these differences are profound. PUFAs, especially n-3 fatty acids like EPA and DHA, are known for their cardiovascular benefits and overall positive impact on human health (Gladyshev et al., 2017). Wild fish, with their higher PUFA content, are generally considered more beneficial in this regard. However, aquaculture practices can be optimized to enhance the PUFA content in farmed fish. For example, feeding freshwater fish diets high in fish oil can significantly increase their n-3 PUFA levels, making them comparable to wild fish in terms of nutritional value. Moreover, certain aquaculture species, such as Salvelinus, have been identified to possess high EPA and DHA levels, making them promising candidates for farming to produce nutritionally superior fish (Gladyshev et al., 2022). 3.3 Consumer perceptions and preferences Consumer perceptions and preferences play a crucial role in the market dynamics of wild versus farmed fish. There is a general perception that wild fish are healthier due to their natural diet and habitat, which often translates to a preference for wild-caught fish over farmed ones (Jabeen and Chaudhry, 2011; Gladyshev et al., 2022). However, with advancements in aquaculture practices and better understanding of nutritional requirements, farmed fish can be produced with fatty acid profiles that closely match those of wild fish, potentially shifting consumer preferences. For instance, the use of biomarkers such as branched fatty acids and non-methylene interrupted fatty acids can help verify the authenticity and quality of farmed fish, thereby enhancing consumertrust (Gladyshev et al., 2022). While wild fish generally have a more favorable fatty acid profile, strategic aquaculture practices can bridge this gap, offering farmed fish with comparable nutritional benefits. Understanding and addressing consumer perceptions through transparency and quality assurance can further promote the acceptance of farmed fish as a healthy alternative. 4 Impact of Aquaculture Practices on Fatty Acid Composition 4.1 Influence of feed formulation Feed formulation plays a critical role in determining the fatty acid composition of aquaculture fish. The replacement of traditional fish oil (FO) with plant-based oils in fish diets has been a common practice to reduce costs and promote sustainability. However, this substitution often results in a decrease in the levels of health-promoting long-chain polyunsaturated omega-3 fatty acids (n-3 LC-PUFA) such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in fish tissues (Horn et al., 2018; Katan et al., 2021). Studies have shown that varying the dietary omega-6 to omega-3 (6:3) fatty acid ratios can significantly influence the lipid metabolism and gene expression in fish, which in turn affects the fatty acid composition of the fish muscle and liver (Katan et al., 2021). Additionally, the use of plant oils, which are rich in C18 polyunsaturated fatty acids but lack C20 and C22 highly unsaturated fatty acids, necessitates the fish to biosynthesize these essential fatty acids, a process that can be nutritionally regulated (Tocher et al., 2004).
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