BİROL BAKİ, Sedat GÖNENER, DİLARA KAYA ÖZTÜRK

Comparison of Food, Amino Acid and Fatty Acid Compositions of Wild and Cultivated Sea Bass (Dicentrarchus labrax L., 1758)

Bu çalışmada doğal ve kültür levrek balıklarının (Dicentrarchus labrax) besin, aminoasit ve yağ asitleri kompozisyonları karşılaştırılmıştır. Doğal ve kültür levrek balıklarında sırasıyla ham protein (HP) değerleri %19.13 ve 18.0; ham yağ (HY) değerleri %8,90 ve 10,3; nem oranları %68,37 ve 68,83 olarak bulunmuştur. Esansiyel amino asit (EAA) değerleri doğal ve kültür levrek balıklarında sırasıyla 6921±11 mg/100g, 7360,5±266,5 mg/100 g tespit edilmiş ve fark önemsiz bulunmuştur (P>0,05). Doymuş yağ asit (ƩSFA) değerleri doğal ve kültür levrek balıklarında sırasıyla %26,498±0.059, %25,102±0,012 olarak tespit edilmiş ve fark önemli bulunmuştur (P0,05). Doğal ve kültür levrek balıklarında n3/n6 oranları 2,021±0,005 ve 1,024±0,059 olarak bulunmuştur (P

Doğal ve Yetiştiricilik Yoluyla Elde Edilen Levrek Balıklarının (Dicentrarchus labrax, L., 1758) Besin, Amino Asit ve Yağ Asitleri Kompozisyonlarının Karşılaştırılması

In this research biochemical, amino acid and fatty acid compositions of wild and cultured sea bass (Dicentrarchus labrax) were compared. Crude protein (CP), crude fat (CF) and moist contents were 19.13% and 18.0%; 8.90% and 10.30%; 68.37% and 68.83% for wild and cultured sea bass, respectively. Essential amino acid (EAA) were 6921±11 and 7360.5±266.5 mg/100g in wild and cultured sea bass, respectively and the differences between them were insignificant (P>0.05). Saturated fatty acid (ƩSFA) were 26.50±0.06% and 25.11±0.01% in wild and cultured sea bass, respectively, and the differences between them was significant (P<0.05). Mono unsaturated fatty acids (ƩMUFA) were 27.55±0.22% and 30.14±0.02% andpoly unsaturated fatty acids (ƩPUFA) were 35.06±0.02% and 33.82±0.12% in wild and cultured sea bass respectively and the results between them were found insignificant (P>0.05). n3/n6 rates were 2.02±0.01 and 1.02±0.06 in wild and cultured sea bass, respectively (P<0.05). It was found that C18:2n6c linoleic acid, C18:3n3a-linolenic acid and C22:1n9 erucic acid values in cultured sea bass and C20:5n3 EPA and C22:6n3 DHA in wild sea bass values were high.

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