POLYUNSATURATED FATTY ACID (PUFA) CONTENTS OF MEAT AND EGG OF RAINBOW TROUT FISH (ONCORHYNCHUS MYKISS)

TOPUZ O. K., YERLİKAYA KEBAPÇIOĞLU P., YATMAZ H. A., Kaya A., Alp A. C.

SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE, cilt.60, ss.312-315, 2017 (ESCI) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 60
  • Basım Tarihi: 2017
  • Dergi Adı: SCIENTIFIC PAPERS-SERIES D-ANIMAL SCIENCE
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI)
  • Sayfa Sayıları: ss.312-315
  • Anahtar Kelimeler: Rainbow trout, fish egg, Oncorhynchus mykiss, PUFA, Omega-3 fatty acids, QUALITY, SUPPLEMENTATION, PROFILES
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Long-chain omega-3 polyunsaturated fatty acids (PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and the ratio of n3/n6 is important factor for a healthy life. Fish and seafood are good source of PUFA. This research aimed to determine the fatty acid profile of rainbow trout meat and egg, compare the PUFA contents of these supplies and reveal their relation with health. Rainbow trout meat and egg contains high amount of PUFA, followed by MUFA and SFA. PUFA/SFA ration in trout meat is 1.64, meanwhile this ratio is 2.23 in trout egg. EPA+DHA content of the eggs are (23.23) higher than fish flesh (14.01). Rainbow trout egg meets the recommended values of PUFA/SFA, n3/n6 and EPA+DHA contents better than rainbow trout meat. Both fatty acids supplies have atherogenicity and thrombogenicity index values close to the recommended levels. Rainbow trout meat and its egg are good sources of long-chain PUFA.