Comparison of Fatty Acid Compositions and ?3/?6 Ratios of Wild Brown Trout and Cultured Rainbow Trout

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dc.contributor.authorGuler, Gokalp Ozmen
dc.contributor.authorZengin, Gokhan
dc.contributor.authorCakmak, Yavuz Selim
dc.contributor.authorAktumsek, Abdurrahman
dc.date.accessioned2024-02-23T14:38:02Z
dc.date.available2024-02-23T14:38:02Z
dc.date.issued2017
dc.departmentNEÜen_US
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.en_US
dc.description.sponsorshipSelcuk University Scientific Research Foundation (BAP)en_US
dc.description.sponsorshipThis research was supported by Selcuk University Scientific Research Foundation (BAP). The authors wish to acknowledge their support of this project.en_US
dc.identifier.doi10.4194/1303-2712-v17_6_11
dc.identifier.endpage1187en_US
dc.identifier.issn1303-2712
dc.identifier.issn2149-181X
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85026773460en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1179en_US
dc.identifier.urihttps://doi.org/10.4194/1303-2712-v17_6_11
dc.identifier.urihttps://hdl.handle.net/20.500.12452/16340
dc.identifier.volume17en_US
dc.identifier.wosWOS:000409436300011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCentral Fisheries Research Insten_US
dc.relation.ispartofTurkish Journal Of Fisheries And Aquatic Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFatty Acid Compositionen_US
dc.subjectSalmo Trutta Macrostigmaen_US
dc.subjectOncorhynchus Mykissen_US
dc.subjectWilden_US
dc.subjectCultureden_US
dc.subjectGezende Dam Lakeen_US
dc.subjectTurkeyen_US
dc.titleComparison of Fatty Acid Compositions and ?3/?6 Ratios of Wild Brown Trout and Cultured Rainbow Trouten_US
dc.typeArticleen_US

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