Chemical composition of the fillet, fins, bones and viscera of hybrid grouper (Epinephelus lanceolatus x Epinephelus fuscoguttatus)

Abstract

Abstract Fish provides a rich source of protein, fatty acids and minerals. Being the world’s first hybridised grouper (TGGG) as a result of cross-breeding the giant grouper and tiger grouper, TGGG has proven to be more disease-resistant as compared to both of its parent species. It is important to determine the nutrients compositions of all parts of the fish as a means of widening its scope of usage. The objective of this study is to determine the chemical compositions from the fillet, fins, bones and viscera of TGGG. The results showed that the fins and fillet contained high levels of protein (fins: 68.12%; fillet: 78.63%) and low Na/K ratios (fins: 0.4; fillet: 0.1). Essential amino acids (EAA) in the fillet were comparable to FAO/WHO requirements. The lipid from viscera contained SFA as the major component, whereas other fish parts were rich in unsaturated FA. Both the fillet and fins had the same PUFA/SFA ratio (0.43) and was higher than bones (0.31) and viscera (0.25). Glycine and proline were the most abundant AA, while calcium was the major mineral in the bones. In summary, each part of the fish could be potential new sources of specific nutrient components.