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Fatty acid composition of tench (Tinca tinca L., 1758): A seasonal differentiation | ||
| Iranian Journal of Fisheries Sciences | ||
| مقاله 94، دوره 19، شماره 5، آذر 2020، صفحه 2234-2241 اصل مقاله (285.54 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22092/ijfs.2018.117830 | ||
| نویسندگان | ||
| Abdurahman POLAT؛ Seval KANDEMİR؛ Bahar TOKUR؛ Gülsün ÖZYURT* | ||
| Cukurova University | ||
| چکیده | ||
| Abstract Seasonal variations of proximate compositions and fatty acids of tench (Tinca tinca L., 1758) captured from Seyhan Dam Lake were investigated. The results showed that seasonal fatty acid compositions of tench fillets in July, August and November ranged from 29.59% to 33.71% saturated fatty acids (SFA), 20.50% to 21.69% monounsaturated fatty acids (MUFAs) and 26.50% to 41.85% polyunsaturated fatty acids (PUFAs). Lipid contents of tench fillets in all seasons were statistically different (p <0.05). The major fatty acids of tench sampled in different seasons were palmitic acid (16:0), stearic acid (18:0), palmitoleic acid (16:1ω7), oleic acid (18:1ω9), linoleic acid (LA, 18:2ω6), arachidonic acid (ARA, 20:4ω6), eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3). The proportions of DHA were ranged from 5.51% to 17.33%. DHA+EPA compositions of tench fillets were in the highest level as 22.47% in November. The highest ARA content was determined in November as 10.88%. The results showed that tench is a good protein and fatty acid source in human nutrition. | ||
| کلیدواژه‌ها | ||
| Tinca tinca؛ Seasonal changes؛ fatty acids؛ Proximate composition | ||
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