Biol. Mar. Mediterr. (2011), 18 (1): 226-227
E. Prato, G. Portacci, F. Biandolino
C.N.R. - Istituto per l’Ambiente Marino Costiero (IAMC), U.O.S. Taranto
Via Roma, 3 - 74100 Taranto, Italia.
[email protected]
INFLUENCE OF DIET ON NUTRITIONAL QUALITY
OF OCTOPUS VULGARIS: FATTY ACIDS COMPOSITION
INFLUENZA DELLA DIETA SULLE QUALITÀ NUTRIZIONALI
DI OCTOPUS VULGARIS: COMPOSIZIONE DEGLI ACIDI GRASSI
Abstract - The fatty acid compositions of cultured and wild Octopus vulgaris were determined. The
lipids of octopuses, both wild and cultured, contained high proportions of n-3 PUFAs, with significantly
(P<0.05) higher proportions recorded in animals fed Maja crispata + Diplodus vulgaris, followed by
those fed monodiets based on Boops boops and M. crispata.
Key-words: Octopus vulgaris, cultured, diet, fatty acids.
Introduction - Cephalopods represent an important seafood supply for human
consumption worldwide. Among them, the common Octopus vulgaris is an
economically important species in the Mediterranean coastal waters. The goal of
this work was to evaluate the influence of diet on nutritional value of O. vulgaris
based on the essential fatty acids profile.
Materials and methods - Octopus vulgaris were captured in Mar Grande.
Octopuses (of 548±56.47 g) were divided in five experimental groups, each group
consisted of ten animals, each animals was kept individually in a experimental tanks
(2.5 m3) for 30 days. Food was supplied once a day ad libitum and all specimens were
weighed once a week. The experimental diets were: Group 1 - fed on a mixed diet
of 80% crab Carcinus mediterraneus, 15% bogue fish Boops boops and 5% mussels
Mytilus galloprovincialis; Group 2 - fed exclusively on B. boops over the whole feeding;
Group 3 - fed exclusively on M. galloprovincialis; Group 4 - fed exclusively on crab
Maya crispata; Group 5 - fed on a mixed diet composed by 50% M. crispata and
50% Diplodus vulgaris (the latter as discards by commercial fisheries). The fatty acids
(FAs) were obtained following Allinger et al. (1986) method and analyzed by gascromatography. The effect of the different diets on FAs composition was analyzed
by one way ANOVA, followed by post-hoc Tukey’s test.
Results - The maximum weight increase was found in the M. crispata based diet
group (20.10 g/day) followed by octopuses fed the diets based on M. crispata + D.
vulgaris and B. boops (19.32 and 18.44 g/day respectively). Octopuses fed the mussel
diet had the lowest increases in weight.
The FAs profile of total lipids obtained in cultured and wild octopuses is shown
in Tab. 1. The FAs composition ranged from 46.05–57.41% saturated (SAFAs), 11.41–
27.24% monounsaturated (MUFAs) and 25.94–38.02% polyunsaturated fatty acids
(PUFAs). The highest PUFA/SAFA ratio was obtained from animals fed B. boops
followed by those fed M. crispata + D. vulgaris.
Conclusions - The highest values of palmitic acid (16:0), palmitoleic acid (16:1),
eicosapentaenoic (EPA) and docosahesaenoic (DHA) acids, in all cultured octopuses
was reported also by Sinanoglou & Miniadis-Meimaroglou (1998). The n-3 PUFAs,
DHA (C22:6n-3) and EPA (C20:5n-3), which have a vital role in human nutrition,
predominated in all samples and accounted for over 65% of the total n-3 PUFAs in
Influence of diet on nutritional quality of O. vulgaris: fatty acids composition
227
octopuses fed M. crispata + D. vulgaris. Therefore the diets based on M. crispata +
D. vulgaris, and exclusively on M. crispata better meet the nutritional requirements
of the octopuses since showing highest values of these FAs. The results of this study
indicated that the utilize of these prey of low market price should be taken into
account when formulating feeds promoting a sustainable production.
Tab. 1 - Fatty acids of O. vulgaris (% of total FAs, mean of n=10 animals) wild and cultured with
different diets.
Acidi grassi di O. vulgaris (% FAs totali, valore medio di n=10 animali) selvatici ed allevati con
diverse diete.
Fatty acids
C12:0
C14:0
C15:0
C16:0
C17:0
C18:0
C21:0
S SAFAs
C14:1
C16:1
C17:1
C18:1n9t
C18:1n9c
C20:1n9
C24:1n9
S MUFAs
C18:2n6t
C18:2n6c
C18:3n6
C18:3n3
C20:2
C22:0 + 20:3n6
C20:3n3 + 22:1
C20:4n6
C22:2
C20:5n3
C22:6n3
S PUFAs
∑ ω3
∑ ω6
ω3/ω6
DHA/EPA
PUFA/SAFA
Wild
mean
0.17a
2.41a
ndC
36.42a
0.51a
16.22a
1.68a
57.41
1.76a
5.3a
0.11a
0.89a
1.75a
1.51a
0.09a
11.41
1.22a
4.18a
3.21a
1.59a
nd
1.01a
0.92a
1.89ac
0.35a
6.28a
10.53a
31.18
19.32
11.51
1.68
1.68
0.54
±sd
0.03
0.46
0.95
0.05
0.72
0.06
0.06
0.31
0.01
0.18
0.05
0.06
0.02
0.01
0.11
0.21
0.02
0.08
0.02
0.05
0.02
0.25
0.35
C. med. + B. boops +
B. boops
M. gallopr.
mean
±sd
mean ±sd
0.22a
0.06
0.72b 0.05
2.23a
0.22
2.13a 0.07
0.36a
0.03
0.41a 0.03
32.40b
1.47
27.25c 1.27
0.18b
0.05
0.75c 0.10
16.35a
0.76
12.97b 0.49
2.33c
0.41
1.82a 0.18
54.07
46.05
2.13b
0.05
1.72a 0.03
b
b
8.05
0.34
8.31
0.50
0.25a
0.01
nd
3.27b
0.81
1.81c 0.11
0.92b
0.12
1.67a 0.17
0.73b
0.18
1.61a 0.07
0.41b
0.10
0.81c 0.08
15.76
15.93
2.32b
0.43
7.58c 0.37
a
b
3.73
0.53
1.81
0.11
2.18b
0.24
1.61c 0.09
3.23b
0.44
2.31c 0.08
nd
0.23a 0.01
1.39b
0.05
0.13c 0.00
nd
4.79b 0.43
1.35b
0.30
1.11b 0.03
0.17b
0.06
0.92c 0.02
5.93a
0.48
7.07b 0.34
9.87b
0.10
10.46a 0.16
30.17
38.02
19.03
24.63
10.97
12.24
1.73
2.01
1.66
1.48
0.56
0.82
M. gallopr.
mean
0.11c
1.84a
0.35a
29.13c
1.77d
13.41b
0.21b
46.82
3.91c
14.61c
nd
2.73b
3.74c
1.43a
0.82c
27.24
5.38d
1.95b
1.77c
2.13d
0.73b
0.37d
1.88c
1.47ab
1.26d
4.02c
4.98c
25.94
13.01
10.94
1.19
1.24
0.55
±sd
0.01
0.05
0.02
1.22
0.07
0.37
0.02
0.11
0.37
0.14
0.15
0.04
0.20
0.70
0.06
0.05
0.08
0.03
0.06
0.12
0.04
0.03
0.07
0.22
M. crispata
mean
0.74b
5.95b
nd
28.93c
2.18d
12.85b
nd
50.66
2.59d
11.38d
0.40b
0.20a
2.13d
nd
0.67c
17.36
0.75e
1.66c
1.32d
2.27c
2.02c
nd
5.95d
2.28c
nd
6.17a
9.55b
31.98
23.94
6.01
3.98
1.55
0.63
±sd
0.25
0.19
1.65
0.14
0.95
0.41
0.44
0.03
0.08
0.09
0
0.17
0.15
0.02
0.02
0.37
0.28
0.03
0.52
0.00
0.70
0.19
M. crispata + D.
vulgaris
mean
±sd
0.41c
0.07
6.50b
1.03
nd
c
30.15
2.80
nd
12.66b 0.07
0.24b
0.15
49.96
3.03e
0.13
b
8.17
0.64
nd
1.63c
0.32
0.32e
0.11
0.42c
0.12
1.08d
0.05
14.64
f
0.22
0.01
c
1.65
0.47
1.72c
0.04
1.84d
0.03
0.18a
0.05
nd
3.78e
0.41
c
2.13
0.14
nd
0.00
9.56d
0.50
14.31d 0.52
35.40
29.50
5.72
5.15
1.50
0.71
Values for each sample with different superscript letters in the same row are significant different (p<0.05).
References
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(1986) - Chimica Organica. Zanichelli, Bologna.
SINANOGLOU V.J., MINIADIS-MEIMAROGLOU S. (1998) - Fatty acid of neutral and polar
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