TÜRKİYE’DE TÜKETİLEN KÜLTÜR BALIKLARINDA BESİN DEĞERİ VE YAĞ ASİDİ BAKIMINDAN FARKLILIKLAR

Bu çalışmada ülkemizde tüketilen kültüre alınmış olan ve ticari öneme sahip; Muskar (Argyrosomus regius), Çipura (Sparus aurata), Levrek (Dicentrarchus labrax) ve Alabalık (Oncorhynchus mykiss) balıklarının et verimi, % yağ miktarı ve yağ asitleri kompozisyonları araştırılmıştır. Balıkların ölçülen yağ seviyeleri arasındaki ilişki Muskar<Levrek<Çipura<Alabalık şeklinde ve et verimleri ise %55-66 aralığında bulunmuştur. Çalışmada kullanılan kültür balıklarının doymuş yağ asitleri düzeyi (SFA) %29.10-40.40, tekli doymamış yağ asitleri düzeyi (MUFA) %21.15-36.62, çoklu doymamış yağ asitleri düzeyi (PUFA) %11.95-21.44 arasında belirlenmiştir. Çalışmada kullanılan Muskar, Çipura ve alabalığın temel yağ asitleri palmitik asit (C16:0), stearik asit (C18:0), linoleik asit (LA C18:2n6), dokosaheksaenoik asit (DHA, C22:6n-3) olarak belirlenmiştir. Levrek balığının temel yağ asitleri için ise bu sıralama C16:0, C18:0, DHA ve eikosapentaenoik asit (EPA, C20:5n-3) şeklinde tespit edilmiştir. Çalışmada kullanılan kültür balıklarının DHA ve EPA düzeyleri birbirlerinden farklılık göstermiştir. Bu farklılık Muskar ve Levrek balıklarının DHA seviyeleri hariç tüm balıklarda istatistiksel açıdan önemli bulunmuştur (P <0.05).

Anahtar Kelimeler:

yağ asitleri, Argyrosomus regius, Sparus aurata, Dicentrarchus labrax, Balık yağı, Oncorhynchus mykiss

DIFFERENCES IN NUTRITION VALUE AND FATTY ACID PROFILES OF CULTURED FISH CONSUMED IN TURKEY

Meat yields, lipid levels and fatty acid compositions of four commercially important reared fish species (meagre, sea bream, sea bass, and rainbow trout) were investigated in this study. The lipid levels were measured in the following order; meagre <sea bass<sea bream<rainbow trout. The meat yields of the fish were between 55% and 66%. Additionally, the levels of SFA in reared fish used in the study were found to be 29.10-40.40%, the levels of MUFA 21.15-36.62%, and PUFA 11.95- 21.44%. The predominant fatty acids of meagre, sea bream and rainbow trout were C16:0, C18:0, C18:2n6, and C22:6n-3. The major fatty acids of the sea bass were identified as C16:0, C18:0, C22:6n-3 and C20:5n-3. Moreover, the DHA and EPA levels of reared fish differ from each other. This difference was statistically significant in all measurements except for DHA levels of meagre and sea bass (P <0.05).

Keywords:

Argyrosomus regius, Sparus aurata, Dicentrarchus labrax, Fish lipid, fatty acid, Oncorhynchus mykiss,

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