Comparative biochemical characterization of Siberian sturgeon (Acipenser baerii), Russian sturgeon (Acipenser gueldenstaedtii), and hybrid (F1 Acipenser baerii х Acipenser gueldenstaedtii) reared in net cages

Мagdalena Stoyanova, Petya Ivanova, Vesela Chalova, Georgi Georgiev, Lyudmila Nikolova

Abstract: Being economically important, sturgeon farming is developing rapidly worldwide. The sturgeon meat quality is influenced by fish genotype, farming technology, and the stage of development. The study aimed at comparative biochemical characterization of meat of the Siberian sturgeon (Acipenser baerii), Russian sturgeon (Acipenser gueldenstaedtii), and hybrid (F1 Acipenser baerii х Acipenser gueldenstaedtii) reared in net cages. It was performed with two groups of each genotype differing in their live weight. The meat of the fish with a higher live weight (group 2) was characterized by a higher dry matter and lipid contents. The fish with lower live weight (group 1) though were richer in protein. Within the studied groups, the Siberian sturgeon with a higher live weight (Ab-2) exhibited the highest total energy of meat, while the Siberian sturgeon with the smaller live weight (Ab-1) had the lowest energy content. Lysine and histidine were established in the highest amounts in studied fish. The highest content of lysine and histidine were observed in the meat of the hybrid (22.98 g/100 g protein) and Russian sturgeon (17.70 g/100 g protein) with lower weight, respectively. Saturated palmitic acid (C16:0) and unsaturated oleic (C18:1) and linoleic (C18:2) fatty acids were dominating in the fatty acid profile. Higher amounts of palmitic acid were established in parental fish than in the hybrid. The Russian sturgeon from group 2 (Аg-2) contained the highest levels of oleic (46.91 %) and linoleic (16.31 %) acids. The highest values of δ -, γ -, and α-tocopherols were established in Russian sturgeon (Ag-2, 7565.52 μg/g), the hybrid with lower live weight (Hy-1, 320485.2 μg/g), and Russian sturgeon with lower live weight (Ag-1, 7971 μg/g), respectively. The study demonstrated the influence of fish genotype and stage of development on the nutritive characteristic of their meat and could be used to obtain sturgeon meat with desired biochemical characteristics.

Keywords: aquaculture, proximate analysis, fatty and amino acids composition, tocopherols; sturgeon

Date published: 2022-11-02