The composition of fatty acids in the tissues of Tunisian swordfish (Xiphias gladius)

The objective of this study was to compare the composition of fatty acids stored in the various parts of swordfish. Muscle and organ sections of a series of swordfish samples were collected. Their chemical analysis allowed the classification of swordfish as a semi-fatty fish, with its byproducts totalling 35.6% of the total fatty acids (TFA) and its white and red muscles (MR) 7.2%. The highest contents were found in the liver (26%), the gonads (4.7%) and the red muscle (RM) (4.5%). The UFA/SFA ratio as recommended by nutritionists is 3; in the liver, skin and RM samples this ratio was, respectively, 3.5, 2.8 and 2.7. There is a high level of unsaturated fatty acids (UFA) in swordfish. More than 40% of the muscular tissues are made up of polyunsaturated fatty acids (PUFA) of the n-3 series (EPA + DHA). The byproducts contain more than 30% of monounsaturated acids characterised by the fatty acids of the n-9 series and particularly by oleic acid.