Investigation of nutritional composition of aquacultured gilt head sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) which are selling in different sizes

In this study, the chemical composition, fatty acid composition and amino acid content in different weight groups of sea bream and sea bass, two fish species with high commercial value in aquaculture, were investigated. It has been observed that the crude fat content of chemical composition components increases with the effect of weight. Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the major fatty acids respectively among the saturated fatty acids and monounsaturated fatty acids of each fish species. It is noteworthy that among polyunsaturated fatty acids, linoleic acid, EPA and DHA were the dominant fatty acids. It has been determined that the major amino acids for all weight in both fish species are glutamic acid, threonine and lysine. Weight-proportionate increase in EPA, DHA and linolenic acid was observed in sea bass. Weight-proportionate increase in EPA and DHA was observed for sea bream. When the amino acid contents were examined, it was observed that there was no direct effect of the weight.