Comparison of Body Compositions and Fatty Acid Profiles of Farmed and Wild Rainbow Trout (Oncorhynchus mykiss)
FOOD SCIENCE AND TECHNOLOGY, cilt.3, sa.4, ss.50-60, 2015 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 3 Sayı: 4
- Basım Tarihi: 2015
- Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
- Derginin Tarandığı İndeksler: Scopus
- Sayfa Sayıları: ss.50-60
- Çukurova Üniversitesi Adresli: Evet
Özet
In this study, body composition and fatty acid
profiles were compared between farmed and wild rainbow
trout; the latter escaped from farms to nature and fed natural
food. The total crude protein, lipid, ash, dry matter and fatty
acid composition of fish meat were determined. The results
indicated that the wild rainbow trout contained a significant
higher amount of crude protein, ash, dry matter, total
saturated fatty acids (SFA) and eicosapentaenoic acid (EPA);
and a lower amount of lipid, total monounsaturated fatty
acids (MUFA), total polyunsaturated fatty acids (PUFA),
and docosahexaenoic acid (DHA) compared with the farmed
rainbow trout.