MEHMET ATEŞ, Gül ÇAKIROĞULLARI ÇELİK, MEHMET KOCABAŞ, Murathan KAYIM, ERKAN CAN, VOLKAN KIZAK

Seasonal variations of proximate and total fatty acid composition of wild brown trout in Munzur River, Tunceli-Turkey

Bu çalışmada Munzur Nehri, Tunceli-Türkiyeden yakalanan doğal kahverengi alabalıkların (Salmo trutta macrostigma Dumeril, 1858) vücut kompozisyonu ve yağ asidi profillerinin mevsimsel olarak değişimi araştırılmıştır. Doğal kahverengi alabalıkların en çoktan aza doğru sırasıyla tekil-doymamış, çoklu-doymamış ve doymuş yağ asitlerini içerdiği tespit edilmiştir. C18:1 ω-9 (oleik asit) %20,27-29,35 arasında değişen oranlarla birlikte bütün mevsimlerde en baskın yağ asidi olarak bulunmuştur. C22:6 ω-3 (dokosahekzaenoik asit-DHA), C18:3 ω-3c (cis-linolenik asit), C18:2 ω-6c (linoleik asit) ve C20:5 ω-3 (eikosapentaenoik asit-EPA) çoklu doymamış yağ asitleri arasında en baskın olanlarıdır. Sonuç olarak, vücut ve yağ kompozisyonu açısından değerlendirilmiş besinsel kalite sonuçlarına göre, Munzur Nehrinde yaşayan doğal kahverengi alabalıkların önemli bir protein ve ω-3 yağ asidi kaynağı olduğu düşünülebilir.

Tunceli Munzur Çayı ndaki Doğal kahverengi alabalıktaki besin kompozisyonu ve toplam yağ asidinin mevsimsel değişimi

Seasonal variations of proximate composition and fatty acid profiles of wild brown trout (Salmo trutta macrostigma Dumeril, 1858) caught from the Munzur River, Tunceli-Turkey were investigated in this study. It was determined that wild brown trout was high in mono-unsaturated, poly-unsaturated and saturated fatty acids, respectively. C18:1 ω-9 (oleic acid) was the most abundant fatty acid in all seasons ranging from 20.27 to 29.35 %. C22:6 ω-3 (docosahexaenoic acid-DHA), C18:3 ω-3c (cis-linolenic acid), C18:2 ω-6c (linoleic acid), and C20:5 ω-3 (eicosapentaenoic acid-EPA) were found to be predominant fatty acids in PUFAs. As a conclusion, wild brown trout living in Munzur River could be considered as an important protein and ω-3 fatty acid source according to the nutritional quality results evaluated in terms of proximate and fatty acid composition.

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