{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,16]],"date-time":"2025-10-16T03:55:10Z","timestamp":1760586910314,"version":"3.37.3"},"reference-count":36,"publisher":"FapUNIFESP (SciELO)","issue":"9","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Cienc. Rural"],"abstract":"<jats:p>ABSTRACT: Body composition (total crude protein, lipid, ash, dry matter and moisture) and fatty acid profiles were compared between wild and farmed brown trout and between farmed rainbow trout. Farmed brown trout contained the highest amount of crude protein (18.39%), whereas farmed rainbow trout contained higher levels of crude lipid (2.35%). Thirty six fatty acids were found, including sixteen saturated fatty acids (SFA), nine monounsaturated fatty acids (MUFA) and eleven polyunsaturated fatty acids (PUFA). The most abundant SFA in all fish were palmitic acid and stearic acid. However, the most abundant fatty acids in all trout samples were MUFA and PUFA. MUFA were the most abundant fatty acid in farmed brown trout because of high abundance of oleic acid in this samples (35.46g \/ 100g fatty acids). PUFA were predominating in the samples of wild brown trout and of rainbow trout 56.16 and 56.29g\/100g fatty acids, respectively). Linoleic acid was the most abundant fatty acid reported in the rainbow trout (47.17g\/100g fatty acids). Significantly higher amounts of docosahexaenoic acid, \u03b1-linolenic acid, arachidonic acid and eicosapentaenoic acid were observed in the wild trout samples. Wild brown trout contained significantly more docosahexaenoic acid, \u03b1-linolenic acid, Eicosapentaenoic acidArachidonic acid. Sensory quality evaluation, by a consumers\u2019 panel, revealed all samples were equally well accepted.<\/jats:p>","DOI":"10.1590\/0103-8478cr20180190","type":"journal-article","created":{"date-parts":[[2018,9,4]],"date-time":"2018-09-04T15:22:45Z","timestamp":1536074565000},"source":"Crossref","is-referenced-by-count":6,"title":["Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)"],"prefix":"10.1590","volume":"48","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4966-2227","authenticated-orcid":false,"given":"Ana Maria","family":"Ant\u00e3o-Geraldes","sequence":"first","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB), Portugal"}]},{"given":"S\u00edlvia Rafael","family":"Hungulo","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB), Portugal"}]},{"given":"Etelvina","family":"Pereira","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB), Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5336-1174","authenticated-orcid":false,"given":"Am\u00edlcar","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB), Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4607-4796","authenticated-orcid":false,"given":"Alfredo","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB), Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3301-1729","authenticated-orcid":false,"given":"Sandra","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Bragan\u00e7a (IPB), Portugal"}]}],"member":"530","published-online":{"date-parts":[[2018,9,3]]},"reference":[{"key":"ref1","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1007\/BF02534431","article-title":"Comparison of fatty acids and lipids of smolting hatchery-fed and wild Atlantic salmon (Salmosalar).","volume":"21","author":"ACKMAN R.G.","year":"1986","journal-title":"Lipids"},{"key":"ref2","doi-asserted-by":"crossref","first-page":"575","DOI":"10.1590\/S0071-12761975000100050","article-title":"Varia\u00e7\u00e3o estacional da composi\u00e7\u00e3o centesimal do peixe de \u00e1gua doce, Pimelodus darias BLOCH (Mandi)","volume":"32","author":"ANDRADE M.O.","year":"1975","journal-title":"An. Esc. Super. Agric. Luiz de Queiroz"},{"key":"ref3","doi-asserted-by":"crossref","first-page":"575","DOI":"10.4194\/1303-2712-v12_3_04","article-title":"The influence of substitution of dietary fish oil with different vegetable oils on performance and fatty acid composition of brown trout, Salmotrutta.","volume":"12","author":"ARSLAN M.","year":"2012","journal-title":"Turkish Journal of Fisheries and Aquatic Sciences"},{"key":"ref4","first-page":"83","article-title":"Fillet fatty acid composition, estimated indexes of lipid metabolism and oxidative status of wild and farmed brown trout (Salmotrutta L.).","volume":"25","author":"BOSCO A.","year":"2013","journal-title":"Italian Journal of Food Science"},{"key":"ref5","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.appet.2014.03.031","article-title":"Consumer beliefs regarding farmed versus wild fish.","volume":"79","author":"CLARET A.","year":"2014","journal-title":"Appetite"},{"key":"ref6","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/j.jfca.2015.04.007","article-title":"The effect of cooking methods on nutritional value of foal meat.","volume":"43","author":"DOM\u00cdNGUEZ R.","year":"2015","journal-title":"Journal of food Composition and Analysis"},{"key":"ref7","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1017\/S1464793105006950","article-title":"Freshwater biodiversity: importance, threats, status and conservation challenges.","volume":"81","author":"DUDGEON D.","year":"2006","journal-title":"Biol Rev Camb Philos Soc"},{"year":"2014","series-title":"The State of World Fisheries and Aquaculture. Opportunities and challenges.","key":"ref8"},{"key":"ref9","doi-asserted-by":"crossref","first-page":". 497","DOI":"10.1016\/S0021-9258(18)64849-5","article-title":"Simple method for the isolation and purification of total lipids from animal tissues.","volume":"226","author":"FOLCH J.","year":"1957","journal-title":"Journal of Biological Chemistry,"},{"key":"ref10","first-page":"366","article-title":"Comparison of body composition and sensory quality of wild and farmed whitefish (Coregonusmacrophthalmus [N\u00fcsslin,1882])","volume":"33","author":"GOEBEL S.E","year":"2016","journal-title":"J. ApplIchthyol,"},{"key":"ref11","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/S0044-8486(03)00283-7","article-title":"Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): sensory differences and possible chemical basis.","volume":"225","author":"GRIGORAKIS K.","year":"2003","journal-title":"Aquaculture"},{"key":"ref12","first-page":"1179","article-title":"Comparison of Fatty Acid Compositions and \u03c93\/\u03c96 Ratios of Wild Brown Trout and Cultured Rainbow Trout.","volume":"17","author":"GULLER G.O.","year":"2017","journal-title":"Turkish Journal of Fisheries and Aquatic Sciences"},{"key":"ref13","first-page":"1013","article-title":"Fatty Acid Composition, Fat Soluble Vitamins and Cholesterol Content of Farmed Rainbow Trout (Oncorhynchus mykiss).","volume":"44","author":"HARLIO\u011eLU A.G","year":"2012","journal-title":"Pakistan J. Zool"},{"key":"ref14","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.medici.2016.05.003","article-title":"The importance of n-6\/n-3 fatty acids ratio in the major depressive disorder.","volume":"52","author":"HUSTED K.S.","year":"2016","journal-title":"Medicina"},{"key":"ref15","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1080\/09637480701777886","article-title":"Seasonal comparison of wild and farmed brown trout (Salmotrutta forma fario L., 1758): crude lipid, gonadosomatic index and fatty acids","volume":"60","author":"KAYA Y.","year":"2009","journal-title":"Int. J. Food Sci. Nutr."},{"key":"ref16","first-page":"479","article-title":"Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (SalmoTrutta Forma Fario Linneaus, 1758).","volume":"15","author":"KAYA Y.","year":"2014","journal-title":"Turkish Journal of Fisheries and Aquatic Sciences"},{"issue":"1","key":"ref17","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0190730","article-title":"Long-term dietary replacement of fishmeal and fish oil in diets for rainbow trout (Oncorhynchus mykiss): Effects on growth, whole body fatty acids and intestinal and hepatic gene expression.","volume":"13","author":"LAZZAROTTO V.","year":"2018","journal-title":"PLoS ONE"},{"key":"ref18","doi-asserted-by":"crossref","first-page":"790","DOI":"10.1289\/ehp.1104500","article-title":"Which Fish Should I Eat? Perspectives Influencing Fish Consumption Choices","volume":"120","author":"OKEN E.","year":"2012","journal-title":"Environmental Health Perspectives"},{"key":"ref19","doi-asserted-by":"crossref","first-page":"56","DOI":"10.13189\/fst.2015.030402","article-title":"Comparison of Body Compositions and Fatty Acid Profiles of Farmed and Wild Rainbow Trout (Oncorhynchusmykiss).","volume":"3","author":"OZ M.","year":"2015","journal-title":"Food Science and Technology"},{"key":"ref20","doi-asserted-by":"crossref","first-page":"445","DOI":"10.3136\/fstr.19.445","article-title":"Comparative quality loss in wild and cultured rainbow trout (Oncorhynchusmykiss) during chilling storage.","volume":"19","author":"OZOGUL F.","year":"2013","journal-title":"Food Science and Technology Research"},{"key":"ref21","first-page":"45","article-title":"Detection and comparison of the sensory quality of wild and farmed brown trout (Salmo trutta) by consumers.","volume":"98","author":"POHAR J","year":"2011","journal-title":"Acta argiculturae Slovenica"},{"key":"ref22","doi-asserted-by":"crossref","first-page":"767","DOI":"10.1046\/j.1365-2109.2001.00617.x","article-title":"Quality of farmed salmonids with emphasis on proximate composition, yield and sensory characteristics","volume":"32","author":"RASMUSSEN R.S.","year":"2001","journal-title":"Aquaculture Research"},{"key":"ref23","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/S0044-8486(00)00498-1","article-title":"Fat deposition and flesh quality in seawater reared, triploid brown trout Salmo trutta as affected by dietary fat levels and starvation.","volume":"193","author":"REGOST C.","year":"2001","journal-title":"Aquaculture"},{"key":"ref24","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1086\/689202","article-title":"French Consumers\u2019 Attitudes and Preferences toward Wild and Farmed Fish.","volume":"32","author":"RICKERTSEN K.","year":"2017","journal-title":"Marine Resource Economics"},{"key":"ref25","doi-asserted-by":"crossref","first-page":"636","DOI":"10.1002\/jsfa.1096","article-title":"Identification of odour-active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources.","volume":"82","author":"S\u00c9ROT T.","year":"2002","journal-title":"Journal of the Science of Food and Agriculture,"},{"key":"ref26","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1016\/S0753-3322(02)00253-6","article-title":"The importance of the ratio of omega-6\/omega-3 essential fatty acids","volume":"56","author":"SIMOPOULOS A.P","year":"2002","journal-title":"Biomedicine & Pharmacotherapy"},{"key":"ref27","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1186\/1476-511X-11-144","article-title":"Survey of n-3 and n-6 polyunsaturated fatty acids in fish and fish products.","volume":"11","author":"STROBEL C.","year":"2012","journal-title":"Lipids in Health and Disease"},{"key":"ref28","doi-asserted-by":"crossref","first-page":"1031","DOI":"10.1016\/j.foodchem.2015.11.114","article-title":"Effects of origin and season on the lipids and sensory quality of European whitefish (Coregonuslavaretus).","volume":"197","author":"SUOMELA J.P. et al","year":"2016","journal-title":"Food Chemistry"},{"key":"ref29","first-page":"61","article-title":"Diet of stocked and wild trout, Salmotrutta: Is there competition for resources?","volume":"55","author":"TEIXEIRA A.","year":"2006","journal-title":"Folia Zoologica"},{"key":"ref30","doi-asserted-by":"crossref","first-page":"391","DOI":"10.1016\/j.aquaculture.2017.11.056","article-title":"Fatty acids and beyond: Fillet nutritional characterisation of rainbow trout (Oncorhynchus mykiss) fed different dietary oil sources fatty acids","volume":"491","author":"TURCHINI G.M.","year":"2018","journal-title":"Aquaculture"},{"key":"ref31","doi-asserted-by":"crossref","first-page":"241","DOI":"10.4081\/ijas.2005.241","article-title":"The relative absorption of fatty acids in brown trout (Salmo trutta) fed a commercial extruded pellet coated with different lipid sources.","volume":"4","author":"TURCHINI G.M.","year":"2005","journal-title":"Italian Journal of Animal Science"},{"key":"ref32","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1111\/cjag.12007","article-title":"Improving the Economic Management of the Bristol Bay (Alaska) Sockeye Salmon Fishery in the Age ofAquaculture","volume":"61","author":"VALDERRAMA D.","year":"2013","journal-title":"Canadian Journal of Agricultural Economics"},{"key":"ref33","first-page":"89","article-title":"Comparison of proximate and fatty acid compositions of wild brown trout and farmed rainbow trout.","volume":"43","author":"YE\u015eILAYER N.","year":"2013","journal-title":"South African Journal of Animal Science"},{"key":"ref34","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.aquaculture.2017.12.030","article-title":"The effects of fish oil replacement by vegetable oils on growth performance and fatty acid profile of rainbow trout: Re-feeding with fish oil finishing diet improved the fatty acid composition.","volume":"488","author":"YILDIZ M.","year":"2018","journal-title":"Aquaculture"},{"key":"ref35","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1577\/1548-8640(1993)055<0095:GBCAOE>2.3.CO;2","article-title":"Growth, body composition and organoleptic evaluation of channel catfish fed diets containing different percentage of distillers\u2019 grains with solubles","volume":"55","author":"WEBSTER C.D.","year":"1993","journal-title":"Prog. Fish-Cult"},{"key":"ref36","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1186\/s40169-017-0153-6","article-title":"Significance of long chain polyunsaturated fatty acids in human health","volume":"6","author":"Z\u00c1RATE R.","year":"2017","journal-title":"Clin Trans Med"}],"container-title":["Ci\u00eancia Rural"],"original-title":[],"link":[{"URL":"http:\/\/www.scielo.br\/pdf\/cr\/v48n9\/1678-4596-cr-48-09-e20180190.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,8,31]],"date-time":"2022-08-31T14:59:24Z","timestamp":1661957964000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.scielo.br\/scielo.php?script=sci_arttext&pid=S0103-84782018000900752&lng=en&tlng=en"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2018,9,3]]},"references-count":36,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2018]]}},"alternative-id":["S0103-84782018000900752"],"URL":"https:\/\/doi.org\/10.1590\/0103-8478cr20180190","relation":{},"ISSN":["1678-4596","0103-8478"],"issn-type":[{"type":"electronic","value":"1678-4596"},{"type":"print","value":"0103-8478"}],"subject":[],"published":{"date-parts":[[2018,9,3]]}}}