Liver and muscle fatty acid composition of mature and immature rainbow trout (Oncorhynchus mykiss) fed two different diets

Abstract

Fatty acid composition of liver and muscle tissues of immature and mature Oncorhynchus mykiss fed on two different diets were determined. Fatty acid analyses were carried out by gas chromatography. Palmitic acid (C16:0), oleic acid (C18:1 n-9), linoleic acid (C18:2 n-6) and docosahexaenoic acid (C22:6 n-3) were the major components in both liver and muscle tissues of immature and mature rainbow trout of both sexes. The amounts of C22:6 n-3 were higher in the liver (29.04 ± 0.06 -27.41 ± 0.17%) and muscle (13.05 ± 0.40 -11.37 ± 0.21%) of immature fish than in mature fish and depended on the composition of the diet. Results of this study show that fatty acid composition in fish tissues can considerably vary, depending on the age of fish and their diet. Thus more detailed studies are necessary on the influence of diet on immature and mature fish fatty acid composition. The age and diet of fish consumed may also be important for human health.

Cellular Responses to Tritium Exposure in Rainbow Trout: Hto- And Obt-Spiked Feed Exposure Experiments

“…For both studies, the main fatty acids present in the trout liver were also compared with literature data. It was confirmed, using the obtained data, that the composition was representative of 2-year-old fish [18]. For the HTO exposure, fish were smaller compared with the OBT exposures.…”

Changes during fishing season in the fat content and fatty acid profile of edible muscle, liver and gonads of anchovy (Engraulis encrasicolus) caught in the Turkish Black Sea

“…, 1975; Shearer, 1994; Rueda et al. , 1997; Görgün & Akpınar, 2007). Lipid and FA composition are known to vary even between tissues of fish.…”

Determination of fatty acid profiles of total, neutral, and polar lipids in different tissues of Vimba vimba (L., 1758) from Eğirdir Lake (Isparta, Turkey)

“…Many studies have emphasized that the fatty acid profiles of fish tissues show great variation depending on external and internal factors such as age, rations, climatic conditions, sex, water temperature, season, and reproduction period (Kiessling et al, 2001;Uysal et al, 2006;Görgün and Akpınar, 2007;Sushchik et al, 2007;Uysal et al, 2008;Kalyoncu et al, 2009;Görgün and Akpınar, 2012). Among the fatty acids in fish tissues, EPA and DHA were the primary candidates in which the most remarkable changes were observed (Szlinder-Richert et al, 2010).…”