Saglik, SAlpaslan, MGezgin, TÇetintürk, KTekinay, AGüven, KC2025-01-272025-01-2720031438-7697https://doi.org/10.1002/ejlt.200390013https://hdl.handle.net/20.500.12428/22063Total lipid content and fatty acid composition were determined for wild and cultivated gilthead seabream and sea bass. Fatty acid analyses were carried out by gas chromatography-mass spectrometry. Respective total lipid content of flesh in cultivated gilthead seabream and sea bass were 1.7-5.0-times those of wild samples. Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the major fatty acids respectively among the saturated fatty acids and monounsaturated fatty acids of each fish species. It is noteworthy that both linoleic acid (C18:2n-6) and arachidonic acid (C20:4n-6) were predominant in total n-6 polyunsaturated fatty acids in the respective cultivated and wild types. Eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) amounts were significantly higher in flesh of cultivated fish than in wild fish.eninfo:eu-repo/semantics/closedAccessfatty acid compositionwild fishcultivated fishgilthead seabreamseabassn-3 fatty acidsArticle105210410710.1002/ejlt.200390013Q2WOS:0001812627000062-s2.0-0037224683Q2