title: Differentiation of farmed and wild turbot (Psetta maxima): proximate chemical composition, fatty acid profile, trace minerals and antimicrobial resistance of contaminant bacteria.
abstract: The proximate, cholesterol, fatty acid and trace mineral compositions in the flesh of farmed and wild turbot (Psetta maxima) were evaluated. Additionally, the potential influence of the use of antimicrobial agents in the bacteria carried by farmed turbot was investigated. For this purpose, a total of 144 Pseudomonas spp. and 127 Aeromonas spp. were isolated and tested for their susceptibility to 12 antimicrobials by a disk diffusion method. Farmed turbot contained higher fat, cholesterol and calories as well as lower moisture content than its wild counterpart. The fatty acid profile of farmed turbot included higher levels of myristic, pentadecanoic, palmitoleic, gadoleic, cetoleic, linoleic, linolenic, stearidonic, eicosadienoic and eicosapentaenoic acids, and lower levels of stearic, arachidonic, docosapentaenoic and docosahexaenoic acids than its wild counterpart. The proportions of polyunsaturated fatty acids and n-3/n-6 ratios were higher in wild turbot than in farmed turbot. With respect to trace minerals, no toxic levels were found, and higher amounts of Cd, Co, Cu, Fe, Mn, Pb and Zn, as well as lower amounts of Cr, were found in farmed turbot relative to wild turbot. The antimicrobial resistance of Pseudomonas spp. and Aeromonas spp. were quite similar, with only the trimethoprim-sulfamethoxazole resistance of Aeromonas spp. isolated from farmed turbot being higher than those isolated from wild turbot. In the case of ampicillin, Pseudomonas spp. isolated from wild turbot showed higher resistance levels than those of their counterparts isolated from farmed turbot. In conclusion, the nutritional parameters of wild turbot are more adequate with respect to nutritional recommendations, while no differences were observed in food safety derived from trace mineral concentrations or the antimicrobial resistance of bacteria isolated from wild and farmed turbot.
authors.affiliation: Laboratorio de Higiene Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, Campus Universitario s/n. 27002 Lugo, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Martínez
authors.forename: J M
authors.initials: JM
authors.lastname: Miranda
authors.forename: C
authors.initials: C
authors.lastname: Nebot
authors.forename: J L
authors.initials: JL
authors.lastname: Rodriguez
authors.forename: A
authors.initials: A
authors.lastname: Cepeda
authors.forename: C M
authors.initials: CM
authors.lastname: Franco
mesh_terms: D000818:Animals; D000835:Animals, Wild; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D017756:Aquaculture; D001419:Bacteria / Q000187:drug effects*; D005227:Fatty Acids / Q000737:chemistry*; D005412:Flatfishes; D008460:Meat / Q000032:analysis*; D014131:Trace Elements / Q000737:chemistry*
chemical_list: D000900:Anti-Bacterial Agents; D005227:Fatty Acids; D014131:Trace Elements