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...
Published in: | Ege Journal of Fisheries and Aquatic Sciences |
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Main Authors: | , , |
Other Authors: | |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Ege Univ, Fac Fisheries
2020
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Subjects: | |
Online Access: | https://hdl.handle.net/11454/70451 https://doi.org/10.12714/egejfas.37.1.05 |
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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