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Wiley InterScience | |||||||||||||||||||
  Journal of Food ScienceVolume 57 Issue 2, Pages 257 - 260 Published Online: 25 Aug 2006 © 2010 Institute of Food Technologists® A Publication of the Institute of Food Technologists
Abstract | References | Full Text: PDF (Size: 516K) | Related Articles | Citation Tracking  Nutrients in Wild and Farmed Fish and Shellfish The study was performed under USDA contract number 53-3198-8-25. We are grateful to the following fro expertise and assistance: Dr. Michael Moody, Bill Sieling, Larry Cope, Dr. Robert Busch, Jim Parsons, Bill Allen, Dan Swecker and Oscar Nelson. We are grateful for product donations from: Clear Springs Trout Co., Swecker Sea Farms, Inc., and Kennerly Co. Copyright 1992 by the Institute of Food Technologists KEYWORDS catfish • trout • salmon • crayfish • oysters • nutrients • vitamins ABSTRACT
Wild and cultivated channel catfish, rainbow trout, coho salmon, red swamp crayfish, white river crayfish and Eastern oysters were analyzed raw and cooked for proximate composition and ten vitamins. Cultivated catfish had 5 and salmon 2 1/2 times more fat than their wild counterparts. In all other species wild and cultivated samples had similar nutrient content. Cholesterol was independent of fat content and similar in wild and cultivated samples. Vitamin B12 in 100g met or exceeded the 1989 Recommended Dietary Allowance (RDA) for adults of 2 μg/day in all species. Other B vitamines seldom exceeded 10% of the RDA except for niacin in finfish. Vitamin A, ascorbic acid and folic acid levels were negligible. Ms received 5/2/91; revised 10/31/91; accepted 11/27/91. | 
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