Contribution of fish to nutrition from wild and farmed fish

Jogeir Toppe, FAO; Zadar, 6 June 2013

Fish -a complete source of nutrients

Protein

EPADHA

Vitamin B12

SeleniumIodine ?

Zinc

Calcium

Vitamin DVitamin A

Proteins• 17 % of protein of animal origin• >50 % in many of the poorest

countries

Omega-3 Fatty Acids marinevegetable

• Marine origin:

– Eicosapentanoic acid (EPA); C20:5 ω-3– Docosahexaenoico acid (DHA); C22:6 ω-3

• Vegetable origin: – Alfa linolenic acid (ALA); C18:3 ω-3– <5% converted to EPA– <0,5% converted to DHALower nutritional value

Omega-3; DHA and EPA

IQ +6 -36%

Minerals and micronutrients…

Minerals and micronutrients

Farmed fish, an alternative?

• Aquaculture the fastest growing food producing sector (animal origin)

• Contributes about 50% of fish consumed

Aquaculture contribution

0%

25%

50%

75%

100%

1950 1960 1970 1980 1990 2000 2010

Farmed fish, any benefits ?

Greater possibilities for an optimal product ?

More constant nutrient

composition

Most inputs can be

controlled

Use of fish oil

Annual contribution of ω-3 millon people by pelagic species

Annual contribution of ω-3 millon people by farmed species

Annual contribution of ω-3 millon people by farmed species

Salmon, farmed

Salmon, wild

Carp,common

Tilapia Chicken Beef

Protein g/100g 20 20 18 20 19 21

Lipids g/100g 13 6.3 5.6 1.7 15 12

Water g/100g 65 69 76 78 66 65

Ash g/100g 1.1 2.5 1.5 0.9 0.8 1.0

DHA + EPA (ω-3)

mg/100g 1966 1436 350 91 40 3

USDA National Nutrient Database (USDA, 2012)

Comparison of Omega-3 levels in fish and other meats

Farmed fish• Aquaculture needed to meet increasing demand• Excellent source of most needed nutrients• Optimal products can be produced• Any farmed fish a good alternative to any other

meats such as beef, pork or chicken• Main aq. Species such as carps are herbivorous;

less need for fish in feed

THANK YOU !

jogeir.toppe@fao.org