Igor FERNANDES, Natacha NOGUEIRA, Graça FARIA, Tomasia FERNANDES, Marisa FARIA, Nereida CORDEIRO

Lipid and Fatty Acid Composition of Wild Almaco Jack Seriola rivoliana at Two Maturation Stages

Almaco jack (Seriola rivoliana) is an emergent marine finfish that presents high market value. In order to study thefeasibility of the exploitation of this marine resource for human consumption the evaluation of the nutritional characteristicsof this species has attracted the attention of the scientific community. The lipid characteristics and fatty acid composition wereevaluated in muscle, liver and gonad tissues of wild Almaco jack from Atlantic Ocean at two different maturation stages.According to results, the lipid content was found higher at pre-spawning stage (21.78 - 36.17%) and highest proportion beingexhibited in the liver. Palmitic acid was predominant among the saturated fatty acids (35.42 - 47.80%) and oleic acid wasdetected as the main monounsaturated acid (25.26 - 36.55%). Higher amounts of ω3 polyunsaturated fatty acids (PUFAs)were identified in gonads of resting females, of which more than 84% was accounted by docosahexaenoic acid (12.62%).Muscle and liver of resting females presented the highest ω3/ω6 ratios. The Hypocholesterolemic/Hypercholesterolemic indexwas higher in gonads of both maturation stages (0.97 and 1.05). The results showed that wild Almaco jack at resting stagewere a better source of oleic acid and ω3 PUFAs and that liver and gonads present good nutritional by-products.

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