Comparison on nutritional properties of wild and cultured brown trout and Atlantic salmon

Brown trout is a fish species that both is caught and is cultured. This study has presented a comparison on proximate composition, fatty acids profile and lipid quality of wild- and cultured brown trout, and Atlantic salmon. Crude protein and crude oil of Atlantic salmon were found highest than wild...

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Bibliographic Details
Published in:Ege Journal of Fisheries and Aquatic Sciences
Main Authors: Erdem, Omer Alper, Alkan, Basak, Dincer, Mehmet Tolga
Other Authors: Ege Üniversitesi
Format: Article in Journal/Newspaper
Language:English
Published: Ege Univ, Fac Fisheries 2020
Subjects:
Proximate composition
fatty acids
lipid quality
brown trout
Atlantic salmon
Online Access:https://hdl.handle.net/11454/70451
https://doi.org/10.12714/egejfas.37.1.05
Description
Summary:Brown trout is a fish species that both is caught and is cultured. This study has presented a comparison on proximate composition, fatty acids profile and lipid quality of wild- and cultured brown trout, and Atlantic salmon. Crude protein and crude oil of Atlantic salmon were found highest than wild and cultured brown trout and significantly differences (P<0.05). Although there is no significantly difference (P<0.05) between cultured brown trout and Atlantic salmon on eicosapentaenoic acid (EPA), there are significantly differences (P<0.05) between three fish samples on linoleic acid, linolenic acid and docosahexaenoic acid (DHA) values. Cultured brown trout has given lowest oleic acid (C18:1n9c) value and Sigma MUFAs (Mono unsaturated fatty acids) with 28.05% and 35.43%. Atherogenic index and thrombogenic index of all groups were found low values. Although the highest value h/H was found in Atlantic salmon, the highest value of FLQ (Flesh lipid quality) was found in cultured brown trout.

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