Fatty Acid Profiles of Different Tissues in Mature Trout<i>(Salmo trutta macrostigma)</i>from Pulur Creek in Karasu Region, Turkey

Haliloğlu, H. İbrahim; Bayır, Abdulkadir; Sirkecioğlu, Ahmet; Aras, N. Mevlüt

doi:10.1080/09712119.2005.9706545

Cited by 4 publications

(2 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Other predominant SFAs were stearic acid in both species. Similar results also obtained from for S. trutta macrostigma (Akpinar, Görgün, & Akpinar, 2009;Ateş et al, 2013;Haliloğlu, Bayir, Sirkecioğlu, & Aras, 2005) and O. mykiss (Chávez-Mendoza et al, 2014;Kalyoncu, Yaman, & Aktumsek, 2010;Sabetian, Delshad, Moini, Islami, & Motalebi, 2012). Kaya & Erdem (2009) also reported that palmitic and stearic acid were major SFA in wild and farmed trout.…”

Section: Resultssupporting

confidence: 76%

See 1 more Smart Citation

Untitled

Güler¹,

Zengin²,

Çakmak³

et al. 2017

Turk. J. Fish. Aquat. Sci.

View full text Add to dashboard Cite

Fish are a unique dietary source beneficial to human health. These valuable effects originate from ω3 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 ω3 fatty acids and has higher ω3/ω6 ratio than cultured fish. In conclusion, wild brown trout may have a higher nutritional value considering total ω3 fatty acids (35.52-27.43%) and ω3/ω6 ratio (3.84-1.56) compared to cultured rainbow trout.

show abstract

Section: Resultssupporting

confidence: 76%

“…, Haliloğlu, Bayir, Sirkecioğlu, & Aras (2005) andAteş et al (2013) for S. trutta macrostigma, Haliloǧlu, Bayır, Sirkecioǧlu, Aras, & Atamanalp, (2004) and Chávez-Mendoza et al (2014) for O. mykiss. Wild brown trout had a large amount of palmitic acid (18.94%) while cultured rainbow trout had more oleic acid (20.49%) and DHA (18.89%).…”

mentioning

confidence: 92%