Comparison of Fatty Acid Compositions and omega 3/omega 6 Ratios of Wild Brown Trout and Cultured Rainbow Trout

作者：Guler Gokalp Ozmen^*; Zengin Gokhan; Cakmak Yavuz Selim; Aktumsek Abdurrahman

来源：Turkish Journal of Fisheries and Aquatic Sciences, 2017, 17(6): 1179-1187.

DOI：10.4194/1303-2712-v17_6_11

• Fatty acid composition
• Salmo trutta macrostigma
• Oncorhynchus mykiss
• wild
• cultured
• Gezende Dam Lake
• Turkey

Fish are a unique dietary source beneficial to human health. These valuable effects originate from omega 3 polyunsaturated fatty acids, particularly the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the fish oil. In this study, fatty acid composition of the muscle lipids of Salmo trutta macrostigma (wild brown trout) and Oncorhynchus mykiss (cultured rainbow trout) in Gezende Dam Lake were determined by gas chromatographic technique. In both species, palmitic acid (16.26-18.94%), oleic acid (17.88-20.49%) and DHA (14.08-18.49%) were identified as major saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Wild fish contained significantly more linolenic acid, arachidonic acid, eicosapentaenoic acid, docosapentaenoic acid, total omega 3 fatty acids and has higher omega 3/omega 6 ratio than cultured fish. In conclusion, wild brown trout may have a higher nutritional value considering total omega 3 fatty acids (35.52-27.43%) and omega 3/omega 6 ratio (3.84-1.56) compared to cultured rainbow trout.

• 出版日期2017-11