Comparison of body chemical compositions of sea bass (Dicentrarchus labrax) obtained from different culture conditions and natural habitats

The nutritional composition and fatty acid profiles of fish generally vary significantly depending on factors such as species, age, sex, habitat, and season. This study aimed to compare the body chemical compositions of European sea bass (Dicentrarchus labrax) obtained from different natural habitats (lagoon and marine environments) and aquaculture systems (freshwater ponds and marine cages). For each condition, 10 market-size individuals were sampled. According to the analysis results, crude fat content significantly differed between fish from natural environments and those from aquaculture systems (P≤0.05). The highest crude fat level was found in the marine cage group (8.89±0.92), while the lowest was observed in the naturally caught marine group (0.89±0.14). Protein content also showed differences among groups (P≤0.05), with the highest protein level detected in the marine cage group (18.73±0.78). Regarding fatty acids, the lowest total saturated fatty acids (SFA) level was found in the freshwater pond group, whereas higher and similar values were observed in other groups (P≤0.05). Monounsaturated fatty acids (MUFA) levels were higher in cultured fish compared to those in natural environments, with the highest value recorded in the marine cage group (P≤0.05). The highest polyunsaturated fatty acids (PUFA) level was observed in the freshwater pond group (28.77±0.39), while the other groups exhibited lower and comparable levels (P≤0.05). Total ω-3 fatty acids were also highest in the freshwater pond group, with significant differences among the groups (P≤0.05). Total ω-6 fatty acids were lowest in the marine cage group, which also had the highest ω-3/ω-6 ratio (P≤0.05). EPA+DHA levels were highest in the marine and freshwater pond groups, while lower levels were observed in the other groups (P≤0.05). Atherogenic index (AI) and thrombogenic index (TI) values were higher in fish from natural environments compared to those from aquaculture systems (P≤0.05). Based on the results, despite some differences in nutritional composition and fatty acid profiles, all groups were deemed suitable and recommended for human consumption and health.