Abstract
The protein quality of food protein depends on its digestibility and its ability to provide all essential amino acids and polyunsaturated fatty acids (ω-3). The composition of fatty acid, protein and amino acids of fish are influenced by intrinsic and extrinsic factors like species, size, sexual maturity, food resources, fishing season, water salinity and temperature. The present study is aimed to find out seasonal variations in polyunsaturated fatty acid (ω3), essential and non-essential amino acids in the liver of a local fresh water fish Labeo rohita. The seasonal categories used for the present study were,Winter, Pre-monsoon, Monsoon and Postmonsoon. It was observed that among the essential amino acids, the level of Phenylalanine, Lysine, Leucine, Arginine, Valine, Isoleucine, Histidine, Methionine and Tryptophan were at their highest level in monsoon season while the level of Valine and Isoleucine were at maximum level in premonsoon season but the level of Threonine was highest in winter season. Among the non-essential amino acid, the level of Glutamic acid, Aspartic acid, Tyrosine, Alanine, Proline and Serine were maximum in monsoon season while the level of Cysteine was maximum in post-monsoon season ω-3 polyunsaturated fatty acid was highest in monsoon season.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Biotech Today : An International Journal of Biological Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
