DETERMINATION OF PROXIMATE COMPOSITION AND FATTY ACID PROFILES OF ASTACUS LEPTODACTYLUS ESCHSCHOLTZ, 1823 IN TURKISH FRESHWATER RESOURCES

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dc.contributor.authorOksuz, Abdullah
dc.contributor.authorMazlum, Yavuz
dc.date.accessioned2024-02-23T14:26:44Z
dc.date.available2024-02-23T14:26:44Z
dc.date.issued2016
dc.departmentNEÜen_US
dc.description.abstractThis research was conducted to evaluate the nutrient content of Astacus leptodactylus in various populations in the lakes Iznik and Egirdir, as well as in Hirfanli Dam Lake and Keban Dam Lake, all in Turkey. Crayfish meat yield ranged from a minimum of 11.3% to a maximum of 16.3% of wet weight in specimens from Keban and Iznik, respectively. Meat yield was significantly different, depending on the living environment. The protein content of the meat of A. leptodactylus ranged from 15.4 to 17.5%. The moisture content of crayfish was significantly lower in the high lipid containing Iznik Lake's crayfish. Crayfish lipids were poor in saturated fatty acids, but rich in PUFA's and in particular EPA, DHA and ARA. In all groups, the major saturated fatty acids were palmitic acid, stearic acid and myristic acid. Among the omega-6 fatty acid series, a high level of ARA was observed in crayfish meat. EPA may be considered as the major omega-3 fatty acid in crayfish lipids. There was no single fatty acid indicating regional differences in crayfish specimens.en_US
dc.description.sponsorshipMustafa Kemal University, Scientific Research Projects Coordination Unit [BAP 08E 0104]en_US
dc.description.sponsorshipThe authors thank the Mustafa Kemal University, Scientific Research Projects Coordination Unit, to grant this work (Grant Agreement No: BAP 08E 0104).en_US
dc.identifier.doi10.1163/15685403-00003574
dc.identifier.endpage1147en_US
dc.identifier.issn0011-216X
dc.identifier.issn1568-5403
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-84991218992en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage1135en_US
dc.identifier.urihttps://doi.org/10.1163/15685403-00003574
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14315
dc.identifier.volume89en_US
dc.identifier.wosWOS:000385723900003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBrill Academic Publishersen_US
dc.relation.ispartofCrustaceanaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCrayfishen_US
dc.subjectMeat Yielden_US
dc.subjectFatty Acid Compositionen_US
dc.subjectProximate Compositionen_US
dc.titleDETERMINATION OF PROXIMATE COMPOSITION AND FATTY ACID PROFILES OF ASTACUS LEPTODACTYLUS ESCHSCHOLTZ, 1823 IN TURKISH FRESHWATER RESOURCESen_US
dc.typeArticleen_US

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