Bu çal›flmada Çoruh havzas› Kazandere çay›nda yaflayan olgun yabani alabal›klar›n (Salmo trutta labrax, Pallas 1811) baz› dokular›nda bulunan ya¤ asitleri (FA) kompozisyonu araflt›r›lm›flt›r. Karaci¤er, gonad, yumurta ile kas ve adipoz dokular› total, doymufl ve doymam›fl ya¤ asitleri karfl›laflt›r›lm›flt›r. Toplam doymufl ya¤ asitleri (SFA), yüzdesi en fazla kasta (37.20 ± 1.13) ve en az yumurtalar›nda (27.12 ± 2.53) ç›km›fl ve dokular aras› fark önemli (P < 0.05) bulunmufltur. Tekli doymam›fl ya¤ asitleri (MUFA) bak›m›ndan ise dokular aras› fark önemsiz (P < 0.05) bulunurken, çoklu doymam›fl ya¤ asitlerinden n-3 PUFA miktar› yumurtada (%48.09 ± 9.37)’lik miktar›yla önemli derecede (P < 0.05) di¤er dokulardan farkl› ç›km›flt›r. Halbuki en düflük n-3 PUFA miktar› gonadda (%23.88 ± 5.41) tespit edilmifl ve dokular aras› istatistiki olarak önemli (P < 0.05) bulunmufltur. Benzer sonuçlar yumurtan›n n-6 PUFA (%6.46 ± 1.02) ve n-3/n-6 oran›nda görülmüfltür. Ya¤ asitleri genel kompozisyonda a¤›rl›kl› olarak 16:0, 18:1 n 9c, 22:6 n 3 (DHA) ya¤ asitleri fleklinde yo¤unlaflm›fl olup, dokular aras›ndaki fark çok önemli (P < 0.01) bulunmufltur. Sonuç olarak yüksek rak›mda yakalanan bu bal›klarda ya¤ asidi profilleri etkilenmifl olabilece¤i ve n-3 PUFA bak›m›ndan zengin olan bu bal›¤›n besinsel olarak zengin bir potansiyele sahip oldu¤u belirlenmifltir.

The fatty acid (FA) composition of some tissues of Salmo trutta labrax, Pallas, 1811 mature native freshwater wild salmon species caught from Kazandere creek in the Çoruh region in Turkey were investigated. Fatty acids profiles of muscle, liver, gonad, egg and adipose tissue were compared in terms of total and individual saturated and unsaturated fatty acids. The results showed that the highest total saturated fatty acid content was in the muscle (37.20 ± 1.13%) while the lowest value was in the egg (27.12 ± 2.53%), and the differences were significant (P < 0.05) among the tissues. Monounsaturated fatty acid contents (MUFA) were not significantly different (P > 0.05) for the tissues but n-3 polyunsaturated fatty acid (PUFA) contents were significantly (P < 0.05) higher in the egg (48.09 ± 9.37%) compared to in the other tissues. However, the lowest n-3 PUFA content was determined in the gonads (23.88 ± 5.41%) and statistically significant differences (P < 0.05) were observed among the tissues. Similar results were also determined for n-6 PUFA content in the eggs (6.46 ± 1.02%), and the n-3/n-6 ratio was significant for the tissues tested. The principal fatty acids of the tissues of the trout were 16:0, 18:1n-9c and 22:6n-3, and their ratios in the tissues were significantly different (P < 0.01). Finally, it is hypothesized that the high altitude of the catching environment might affect the fatty acid profile of the fish studied, and there is a great deal of potential to produce food fishes rich in n-3 PUFA content.