Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater

Haliloglu, Halil İbrahim; Bayır, Abdulkadir; Sirkecioglu, Ahmet Necdet; Aras, Nm; Atamanalp, Muhammed

doi:10.1016/j.foodchem.2003.08.028

Makale Tam Makale Uluslararası 2004

Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater

Halil İbrahim Haliloglu, Abdulkadir Bayır, Ahmet Necdet Sirkecioglu, Nm Aras, Muhammed Atamanalp

FOOD CHEMISTRY Cilt 86 · ss. 55–59 · 01.06.2004

DOI ile aç

Özet

The effects of salinity on the fatty acid profiles of liver, gonad, muscle and adipose tissues of rainbow trout (Oncorhynchus mykiss) kept in cages suspended in a seawater (SW) and freshwater (FW), respectively, and fed with the same commercially available diets before marketing, were investigated. In muscle tissue, the effect of salinity (0.17%) was found to be insignificant in terms of the total monounsaturated fatty acid (MUFA), total polyunsaturated fatty acid (n-3, n-6 PUFA) and total saturated fatty acid (SFA), but significant in terms of the eicosapentaenoic acid (EPA)/docosahexaenoic acid (DHA) ratio. In gonad and liver tissues, MUFA and n-3 PUFA were found to be significantly affected by salinity, but not SFA or n-6 PUFA. In adipose tissues, all the parameters were significantly affected by salinity. Also n-3/n-6 PUFA and EPA/DHA ratios were characteristic for FW and SW fish. While the salinity significantly affected the n-3/n-6 ratio in the adipose and liver tissues, it did not have any significant effect in the muscle and gonads. Additionally, the EPA/DHA ratio was found to be significantly affected by the salinity in all the tissues examined. (C) 2003 Elsevier Ltd. All rights reserved.

Anahtar kelimeler

TISSUE Freshwater Oncorhynchus mykiss Salinity FATTY-ACID-COMPOSITION

Atıf için künye

Haliloglu, H. İ., Bayır, A., Sirkecioglu, A. N., Aras, N., & Atamanalp, M. (2004). Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater. FOOD CHEMISTRY, 86, 55–59. https://doi.org/10.1016/j.foodchem.2003.08.028

BibTeX

@article{haliloglu2004-205666,
  author = {Haliloglu, Halil İbrahim and Bayır, Abdulkadir and Sirkecioglu, Ahmet Necdet and Aras, Nm and Atamanalp, Muhammed},
  title = {Comparison of fatty acid composition in some tissues of rainbow trout (Oncorhynchus mykiss) living in seawater and freshwater},
  journal = {FOOD CHEMISTRY},
  year = {2004},
  volume = {86},
  pages = {55--59},
  issn = {0308-8146},
  doi = {10.1016/j.foodchem.2003.08.028},
  url = {https://akademik.atauni.edu.tr/yayinlar/205666-comparison-of-fatty-acid-composition-in-some-tissues-of-rainbow-trout}
}