Fatty Acid Composition and omega 3/omega 6 Ratios in the Muscle of Wild and Reared Oncorhynchus mykiss

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dc.authoridAkpinar, Ali Emre -- 0000-0002-9799-3197en_US
dc.contributor.authorAkpinar, Nukhet
dc.contributor.authorAkpinar, Mehmet Ali
dc.contributor.authorGorgun, Salih
dc.contributor.authorAkpinar, Ali Emre
dc.date.accessioned2019-07-27T12:10:23Z
dc.date.accessioned2019-07-28T09:56:33Z
dc.date.available2019-07-27T12:10:23Z
dc.date.available2019-07-28T09:56:33Z
dc.date.issued2015
dc.department[Akpinar, Nukhet -- Akpinar, Mehmet Ali] Cumhuriyet Univ, Fac Sci, Dept Biol, TR-58140 Sivas, Turkey -- [Gorgun, Salih] Cumhuriyet Univ, Dept Biochem, Fac Sci, TR-58140 Sivas, Turkey -- [Akpinar, Ali Emre] Cumhuriyet Univ, Dept Mol Biol & Genet, Fac Sci, TR-58140 Sivas, Turkeyen_US
dc.description.abstractThe fatty acid composition and omega 3/omega 6 ratios in the muscle of wild and reared Oncorhynchus mykiss (rainbow trout) in the Tohma River (Sivas, Turkey) were determined by gas chromatography. There were quantitative differences between some fatty acids in the muscles of wild and reared rainbow trout. The most abundant fatty acids in both wild and reared fish were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1 omega 9), and docosahexaenoic acid (22:6 omega 3). The levels of omega 3 series and omega 6 series fatty acids in wild fish muscle were higher than in the reared fish. The omega 3/omega 6 ratios in muscle were found to be 1.92 (reared fish) and 2.28 (wild fish). The higher omega 3/omega 6 ratio in the wild fish might be a result of the season and the richer feeding conditions in the river under natural conditions. However, daily and continuously reared fish might be turned into more beneficial food for human consumption.en_US
dc.identifier.doi10.1007/s10600-015-1194-yen_US
dc.identifier.endpage25en_US
dc.identifier.issn0009-3130
dc.identifier.issn1573-8388
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85027948314en_US
dc.identifier.scopusqualityQ3
dc.identifier.startpage22en_US
dc.identifier.urihttps://dx.doi.org/10.1007/s10600-015-1194-y
dc.identifier.urihttps://hdl.handle.net/20.500.12418/8051
dc.identifier.volume51en_US
dc.identifier.wosWOS:000350230200002en_US
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSPRINGERen_US
dc.relation.ispartofCHEMISTRY OF NATURAL COMPOUNDSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOncorhynchus mykissen_US
dc.subjectreared fishen_US
dc.subjectwild fishen_US
dc.subjectfatty acid compositionen_US
dc.subjectomega 3/omega 6 ratioen_US
dc.subjectmuscleen_US
dc.titleFatty Acid Composition and omega 3/omega 6 Ratios in the Muscle of Wild and Reared Oncorhynchus mykissen_US
dc.typeArticleen_US

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