Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon
Makaleler > Tam Makale · 2020
Yazarlar: Ömer Alper ERDEM, Başak Alkan, Mehmet Tolga DİNÇER
Ege Journal of Fisheries and Aquatic Sciences, SCI Expanded İndekslerine Giren Dergi, Uluslararası, TR Dizin (Ulakbim), 2020, cilt 37, ss 37-41
Özet
Brown trout is a fish species that both is caught and is cultured. This study has presented a comparison on proximate composition, fatty acids profile and lipid quality of wild- and cultured brown trout, and Atlantic salmon. Crude protein and crude oil of Atlantic salmon were found highest than wild and cultured brown trout and significantly differences (P<0.05). Although there is no significantly difference (P<0.05) between cultured brown trout and Atlantic salmon on eicosapentaenoic acid (EPA), there are significantly differences (P<0.05) between three fish samples on linoleic acid, linolenic acid and docosahexaenoic acid (DHA) values. Cultured brown trout has given lowest oleic acid (C18:1n9c) value and ƩMUFAs (Mono unsaturated fatty acids) with 28.05% and 35.43%. Atherogenic index and thrombogenic index of all groups were found low values. Although the highest value h/H was found in Atlantic salmon, the highest value of FLQ (Flesh lipid quality) was found in cultured brown trout.