Evaluation and comparison of nutritional compositions in caviar from cultured sturgeons

The aim of this study was to evaluate and compare the nutritional compositions and nutritional quality of caviar from three cultured sturgeons. The results showed that the content of moisture in cultured Acipenser baerii caviar was significantly higher than the other two. However, a numerically higher content of crude protein, crude fat was found in Huso dauricus♀×Acipenser schrenkii♂ caviar (p>0.05) . The content of essential amino acids or delicious amino acids in Acipenser baerii caviar was higher than the other two as well, but with no significant difference (p>0.05) . There was a significant higher relative amount of EPA, DHA, EPA+DHA, or ∑ω3 PUFA in Acipenser baerii caviar than that of in the other two (p<0.05) , respectively. The present study indicated that the nutritive compositions of the caviar from these three species were mainly similar with high value. It was possible to stress that caviar obtained from cost effective, environmentally friendly farmed sturgeon that could help in decreasing pressure on wild stocks and support the increasing demand for this product without compromising nutritional quality.