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Determination of the seasonal changes on total fatty acid composition and ω3/ω6 ratios of carp (Cyprinus carpio L.) muscle lipids in Beysehir Lake (Turkey)
Scopus
Toplam 124 atıf DOI
The muscle lipid and fatty acid composition of carp, Cyprinus carpio in Beysehir Lake the largest freshwater lake in Turkey, was determined. Polyunsaturated fatty acids (PUFA) of carp, the most abundant fish species in Beysehir Lake, were found to be higher than those of saturated fatty acids (SFA) in spring, summer and autumn and also the monounsaturated fatty acids (MUFA) in spring and summer. Palmitic acid was the major SFA (14.6-16.6%) in all seasons. Oleic acid was identified as the major MUFA (15.1-20.3%). Docosahexaenoic acid (DHA) was the major PUFA in summer and winter, whereas linoleic acid (LA) was the major PUFA in spring and autumn. The percentages of total ω3 fatty acid were higher than those of total ω6 fatty acid in the fatty acid composition of carp in winter. It was shown that the fatty acid composition in the muscle of carp was significantly influenced by feeding period and seasons. © 2007 Elsevier Ltd. All rights reserved.
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Effect of Season on Fatty Acid Composition and n-3/n-6 Ratios of Zander and Carp Muscle Lipids in Altinapa Dam Lake
Scopus
Havuzumuzda 24 atıf almış
In this study, seasonal variations on total fatty acid composition of carp,Cyprinus carpio, and zander,Sander lucioperca, muscle lipids in Altinapa Dam Lake were determined. Fish samples in 2 seasons (summer and winter) were obtained from Altinapa Dam Lake in Konya, Turkey. Polyunsaturated fatty acids were found to be higher during the cold season than in the hot both in zander and carp. Whereas the Docosahexaenoic acid was high in zander both in summer and winter, in carp it was high only during wintertime. Zander contained more n-3 fatty acids during the cold season compared to carp. Especially, the n-3:n-6 ratios in zander were 3.89 and 3.84 in summer and winter, respectively. In conclusion, seasonal variations affected fatty acid composition of zander and carp in Altinapa Dam Lake. © 2011 Institute of Food Technologists ®.
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Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey