Comparison of fatty acid contents of wild and cultured rainbow trout Onchorhynchus mykiss in Turkey

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dc.contributor.authorAslan, Serap Saglik
dc.contributor.authorGuven, Kasim Cemal
dc.contributor.authorGezgin, Tuncay
dc.contributor.authorAlpaslan, Mustafa
dc.contributor.authorTekinay, Adem
dc.date.accessioned2025-01-27T20:56:05Z
dc.date.available2025-01-27T20:56:05Z
dc.date.issued2007
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe total lipid content and fatty acid composition were determined in the flesh and skin of wild and cultured rainbow trout in Turkey. The effect of diet content was also investigated on cultured trout. Gas chromatography-mass spectrometry (GC-MS) was used for fatty acid analyses. Total lipid content of skin was higher than flesh in both types and when compared appreciably higher in cultured fish. The predominant fatty acid was palmitic acid (C16:0) in saturated fatty acids and oleic acid (C18:1n-9) in monounsaturated fatty acids. The amount of eicosapentaenoic acid was double in wild and docosahexaenoic acid (DHA) 1.5 times higher in cultured fish flesh. The n-3/n-6 ratio was higher in cultured fish than wild fish. The levels of palmitic, oleic, linoleic (C18:2n-6) and palmitoleic (C16:1n-7) acids were high in skin. The level of EPA was the same in skin of wild fish but 5.5 times higher in cultured fish, whereas the proportion of DHA in skin was lower for wild and 3.5 times higher in cultured fish. Wild fish had a high level of linoleic, arachidonic (C20:4n-6) and linolenic (C18:3n-3) acids. The total amount of n-3 and n-6 polyunsaturated fatty acids was higher in flesh of wild fish than cultured fish, contrary to skin of cultured fish. The data obtained demonstrated that fatty acid composition of cultured fish did not depend on that of feed.
dc.identifier.doi10.1111/j.1444-2906.2007.01452.x
dc.identifier.endpage1198
dc.identifier.issn0919-9268
dc.identifier.issue5
dc.identifier.scopus2-s2.0-35148835603
dc.identifier.scopusqualityQ2
dc.identifier.startpage1195
dc.identifier.urihttps://doi.org/10.1111/j.1444-2906.2007.01452.x
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26297
dc.identifier.volume73
dc.identifier.wosWOS:000249991500029
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherBlackwell Publishing
dc.relation.ispartofFisheries Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectcultured fish
dc.subjectfatty acid composition
dc.subjectn-3 fatty acids
dc.subjectrainbow trout
dc.subjectwild fish
dc.titleComparison of fatty acid contents of wild and cultured rainbow trout Onchorhynchus mykiss in Turkey
dc.typeArticle

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