Iranian Journal of Fisheries Sciences
مجله علوم شیلاتی ایران
IJFS
Agriculture
http://jifro.ir
1
admin
1562-2916
10.18869/acadpub.ijfs
en
jalali
1399
6
1
gregorian
2020
9
1
19
5
online
1
fulltext
en
Fatty acid composition of tench (Tinca tinca L., 1758): A seasonal differentiation
Biochemistry
Biochemistry
پژوهشي
Orginal research papers
Seasonal variations of proximate compositions and fatty acids of tench (<em>Tinca tinca</em>) 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 (<em>p</em><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<strong>)</strong>, oleic acid (18:1ω9), linoleic acid (LA, 18:2ω6), arachidonic acid (ARA, 20:4ω6<strong>), </strong>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.
Tinca tinca, Seasonal changes, Fatty acids, Proximate composition
2234
2241
http://jifro.ir/browse.php?a_code=A-10-2022-1&slc_lang=en&sid=1
A.
Polat
apolat@cu.edu.tr
100319475328460036338
100319475328460036338
No
Cukurova University
S.
Kandemir
skandemir@cu.edu.tr
100319475328460036339
100319475328460036339
No
Cukurova University
B.
Tokur
btokur@cu.edu.tr
100319475328460036340
100319475328460036340
No
Cukurova University
G.
Ozyurt
beklevik@cu.edu.tr
100319475328460036341
100319475328460036341
Yes
Cukurova University