Abstract
Fatty acid composition of the muscle lipids of Carassius gibelio, Pseudophoxinus anatolicus, Sander lucioperca, Tinca tinca, Vimba vimba tenella and Capoeta capoeta in Sugla Lake were determined. In all species, palmitic acid (13.25- 18.54% of total fatty acids) and oleic acid (11.93-34.23% of total fatty acids) were identified as major saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA), respectively. Docosahexaenoic acid (DHA) was found to be the major polyunsaturated fatty acid (PUFA) in T. tinca, C. capoeta, C. gibelio, P. anatolicus and S. lucioperca while the predominant PUFA of V. vimba tenella was eicosapentaenoic acid (EPA). S. lucioperca contained more ?3 fatty acids than the other fish species. The percentages of total ?3 fatty acids were higher than those of total ?6 fatty acids in all species. Since P. anatolicus is endemic and endangered, this species should be protected and produced for future marketing.
Highlights
Fish are a unique dietary source beneficial to human health. These valuable effects originate from ω3 polyunsaturated fatty acids, the eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) in the fish oil
Additional health benefits from the consumption of fish or fish oil may be related to the polyunsaturated fatty acid (PUFA), especially ω3 PUFAs (Sidhu, 2003), which play a role in the prevention and treatment of heart disease, cancer, diabetes and inflammation (Atkinson et al, 1997; Connor, 2000; Hu et al, 2003)
Jankowska et al (2003) stated that DHA in S. lucioperca meat is high and independent of the food DHA content. This fatty acid was determined as the predominant fatty acid in S. lucioperca (Jankowska et al, 2003; Özogul et al, 2007)
Summary
Fish are a unique dietary source beneficial to human health. These valuable effects originate from ω3 polyunsaturated fatty acids, the eicosapentaenoic acid (EPA) and DHA in the fish oil. Fish are a source of these ω3 fatty acids and are found abundantly in fish. The quantities of EPA and DHA vary among and within a species according to environmental variables such as diet and whether fish are wild or farm raised (Kris-Etherton et al, 2002). Arachidonic acid and EPA are the parent compounds for the production of eicosanoids (Simopoulos, 2002). The valuable ω3 fatty acids are always present in fish flesh, even in lean fish (Ackman, 2002)
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