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IJFS 2020, 19 Back to browse issues page
Fatty acid composition of tench (Tinca tinca L., 1758): A seasonal differentiation
A. Polat, S. Kandemir, B. Tokur, G. Ozyurt *
Cukurova University , beklevik@cu.edu.tr
Abstract:   (260 Views)
Seasonal variations of proximate compositions and fatty acids of tench (Tinca tinca) captured from Seyhan Dam Lake were investigated. The results showed that seasonal fatty acid compositions of tench fillets in July, August and November ranged from 29.59% to 33.71% for saturated fatty acids (SFA), from 20.50% to 21.69% for monounsaturated fatty acids (MUFAs) and from 26.50% to 41.85% for polyunsaturated fatty acids (PUFAs). Lipid contents of tench fillets in all seasons were statistically different (p<0.05). The major fatty acids of tench sampled in different seasons were palmitic acid (16:0), stearic acid (18:0), palmitoleic acid (16:1ω7), oleic acid (18:1ω9), linoleic acid (LA, 18:2ω6), arachidonic acid (ARA, 20:4ω6), eicosapentaenoic acid (EPA, 20:5ω3) and docosahexaenoic acid (DHA, 22:6ω3). The proportions of DHA ranged from 5.51% to 17.33%. DHA+EPA compositions of tench fillets were in the highest level of 22.47% in November. The highest ARA content was determined in November at 10.88%. The results showed that tench is a good protein and fatty acid source in human nutrition.
Keywords: Tinca tinca, Seasonal changes, Fatty acids, Proximate composition
Full-Text [PDF 286 kb]   (93 Downloads)    
Type of Study: Orginal research papers | Subject: Biochemistry
Received: 2016/02/6 | Accepted: 2017/11/20 | Published: 2020/06/14
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Polat A, Kandemir S, Tokur B, Ozyurt G. Fatty acid composition of tench (Tinca tinca L., 1758): A seasonal differentiation. IJFS. 2020; 19 (5) :2234-2241
URL: http://jifro.ir/article-1-2100-en.html

Volume 19, Issue 5 (2020) Back to browse issues page
مجله علوم شیلاتی ایران Iranian Journal of Fisheries Sciences
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