In this study, meat utility and fatty acid profiles were compared between the zander living under natural conditions (in a lake) and in cultures, the latter fed either natural food (roach, perch, rudd) or an artificial feed (a commercial pelleted trout feed). The three groups differed in the fat content of their meat, the highest and the lowest fat contents (2.87 and 0.96%, respectively) being shown in the commercial feed-kept and in the wild zander, respectively. Protein and mineral compounds contents showed no significant differences. Muscle lipids of the three groups differed in the total contents of MUFA and PUFA: the lowest MUFA content (21.36%) was typical of the wild zander meat, while the lowest PUFA content (41.06%) was revealed in the commercial feed-fed fish. No differences were detected between the total contents of n-3PUFA, n-6PUFA, and the n-3/n-6 ratio.
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