Comparison of fatty acid compositions and ?3/?6 ratios of wild brown trout and cultured rainbow trout

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dc.authoridZengin, Gokhan -- 0000-0001-6548-7823;
dc.contributor.authorGüler, Gökalp Özmen
dc.contributor.authorZengin, Gökhan
dc.contributor.authorÇakmak, Yavuz Selim
dc.contributor.authorAktümsek, Abdurrahman
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-16T09:14:53Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-16T09:14:53Z
dc.date.issued2017
dc.departmentFen-Edebiyat Fakültesi
dc.description.abstractFish are a unique dietary source beneficial to human health. These valuable effects originate from omega 3 polyunsaturated fatty acids, particularly the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the fish oil. In this study, fatty acid composition of the muscle lipids of Salmo trutta macrostigma (wild brown trout) and Oncorhynchus mykiss (cultured rainbow trout) in Gezende Dam Lake were determined by gas chromatographic technique. In both species, palmitic acid (16.26-18.94%), oleic acid (17.88-20.49%) and DHA (14.08-18.49%) were identified as major saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Wild fish contained significantly more linolenic acid, arachidonic acid, eicosapentaenoic acid, docosapentaenoic acid, total omega 3 fatty acids and has higher omega 3/omega 6 ratio than cultured fish. In conclusion, wild brown trout may have a higher nutritional value considering total omega 3 fatty acids (35.52-27.43%) and omega 3/omega 6 ratio (3.84-1.56) compared to cultured rainbow trout.
dc.description.sponsorshipSelcuk University Scientific Research Foundation (BAP)
dc.description.sponsorshipThis research was supported by Selcuk University Scientific Research Foundation (BAP). The authors wish to acknowledge their support of this project.
dc.identifier.doi10.4194/1303-2712-v17_6_11
dc.identifier.endpage1187en_US
dc.identifier.issn1303-2712
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ2
dc.identifier.startpage1179en_US
dc.identifier.urihttps://doi.org/10.4194/1303-2712-v17_6_11
dc.identifier.urihttps://hdl.handle.net/20.500.12451/4194
dc.identifier.volume17en_US
dc.identifier.wosWOS:000409436300011
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCentral Fisheries Research Institute of Turkey and Japan International Cooperation Agency (JICA)
dc.relation.ispartofTurkish Journal of Fisheries and Aquatic Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFatty Acid Aomposition
dc.subjectSalmo Trutta Macrostigma
dc.subjectOncorhynchus Mykiss
dc.subjectWild
dc.subjectCultured
dc.subjectGezende Dam Lake
dc.subjectTurkey
dc.titleComparison of fatty acid compositions and ?3/?6 ratios of wild brown trout and cultured rainbow trout
dc.typeArticle

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