Effects of pellet and extruded feed on fatty acid composition of European sea bass (Dicentrarchus labrax) using HRGC-MS

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dc.contributor.authorAslan, Serap Saglik
dc.contributor.authorÇoban, Burak
dc.contributor.authorTekinay, Adem
dc.contributor.authorGezgin, Tuncay
dc.contributor.authorGuven, Kasim Cemal
dc.date.accessioned2025-01-27T19:05:59Z
dc.date.available2025-01-27T19:05:59Z
dc.date.issued2009
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractTotal lipid amount and fatty acid composition were determined and compared for cultivated European sea bass (Dicentrarchus labrax) from Turkey, which were fed with pellet and extruded commercial feed two or three times a day. Fatty acid analyses were carried out by gas chromatography-mass spectrometry. Among total fatty acids, palmitic (16:0), palmitoleic (16:1n-7), oleic (18:1n-9), linoleic (18:2n-6), eicosapentaenoic acid = EPA (20:5n-3) and docosahexaenoic acid = DHA (22:6«-3) were found to be the predominant fatty acids. The fish which received extruded feed (three times a day) had a slightly higher n-3/n-6 ratio of 1.41 compared to the other feeding types. It was found that the extruded feed given two times a day as fish diet resulted in the highest amounts of EPA, DHA, and total n-3 fatty acids.
dc.identifier.endpage116
dc.identifier.issn1018-4619
dc.identifier.issue1
dc.identifier.scopus2-s2.0-62349104716
dc.identifier.scopusqualityN/A
dc.identifier.startpage112
dc.identifier.urihttps://hdl.handle.net/20.500.12428/14092
dc.identifier.volume18
dc.indekslendigikaynakScopus
dc.language.isoen
dc.relation.ispartofFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectDicentrarchus labrax; European sea bass; Extruded feed; Fatty acid composition; Pelleted feed
dc.titleEffects of pellet and extruded feed on fatty acid composition of European sea bass (Dicentrarchus labrax) using HRGC-MS
dc.typeArticle

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