Seasonal Effects on the Levels of Omega 3 Fatty Acids in Swordfish (Xiphias Gladius) Muscles According to Body Parts

Contents and total levels of polyunsaturated fatty acids of n-3 and n-6 fatty acids were determined for swordfish samples collected during the four seasons and at seven body parts of swordfish. Variability in the levels of total fatty acids and polyunsaturated fatty acids in n-3 and n-6 was observed during the seasons and between samples taken at different locations. Seasonal variability is greater than the variability between body parts of swordfish. A content of 33.7g/100g FW was observed in spring in white muscle (D1) and an amount of 26.7g/100g FW at the red muscle (RM) of the caudal part in summer. For the n-3, percentages of 44.5% (of TFA) at V2 was observed in the spring, at 37% D2 and D3 was 34% at V1 and D3 fall to 40% level of D1 and D2 in the winter. For red muscle, the percentages ranged from 30.2% in summer and 36.6% in winter. For n-6, the highest percentages were obtained at D1 (spring) and at V2 (summer) with respectively 12% and 10.6% (of TFA). During the four seasons, concentrations vary between EPA + DHA 267 mg and 8865mg / 100g (FW). Arguably, whatever the season, each body part of the swordfish is a good source of EPA + DHA.