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Abstract

Fish are a unique dietary source beneficial to human health. These valuable effects originate from ω3 polyunsaturated fatty acids, particularly the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the fish oil. In this study, fatty acid composition of the muscle lipids of Salmo trutta macrostigma (wild brown trout) and Oncorhynchus mykiss (cultured rainbow trout) in Gezende Dam Lake were determined by gas chromatographic technique. In both species, palmitic acid (16.26-18.94%), oleic acid (17.88-20.49%) and DHA (14.08-18.49%) were identified as major saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Wild fish contained significantly more linolenic acid, arachidonic acid, eicosapentaenoic acid, docosapentaenoic acid, total ω3 fatty acids and has higher ω3/ω6 ratio than cultured fish. In conclusion, wild brown trout may have a higher nutritional value considering total ω3 fatty acids (35.52-27.43%) and ω3/ω6 ratio (3.84-1.56) compared to cultured rainbow trout.

Body composition and sensory quality of wild and farmed brown-trout (Salmo trutta) and of farmed rainbow-trout (Oncorhynchus mykiss)

“…These results were in line with the literature in general (e.g. STROBEL et al 2012;YEŞILAYER & GENÇ, 2013;OZ & DIKEL, 2015;GULLER et al 2017). Excessive amounts of n-6 (PUFA) and a very high n-6/n-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, depression, inflammatory and autoimmune diseases, whereas increased levels of n-3 PUFA exert suppressive effects.…”

“…However, rainbow trout fillets composed mainly by acid linoleic (41.17g/100g of total fatty acids), while wild brown trout fillets were dominated by docosahexaenoic, eicosapentaenoic and arachidonic acids (21.14, 16.74 and 5.92g/100g of total fatty acids, respectively). In general, these findings are in line with the data obtained by KAYA & ERDEM (2009); HARLIOĞLU (2012)YEŞILAYER & GENÇ (2013); OZ & DIQUEL (2015); GULLER et al (2017). In the present research it was not possible to obtain information concerning the diet composition of both farmed trout in order to investigate the plausibility of the observed differences in the fatty acids composition being related to distinct diet composition.…”

“…Thirty six fatty acids were reported, including sixteen SFA, nine MUFA and eleven PUFA (Table 2). Similarly to results obtained by several authors (KAYA & ERDEM 2009;YEŞILAYER & GENÇ 2013, OZ & DIKEL, 2015GOEBEL et al, 2016;GULLER et al, 2017) the largest amounts of total SFA were reported both in wild and farmed brown trout. In the present study palmitic acid was identified as the predominant SFA in all trout, being the highest content reported in farmed brown trout (16.64g/100g of total fatty acids).…”

“…In farmed fish, these PUFA are generally lower than that of wild fish because of possibly lack of lipids originating from phytoplankton and aquatic organisms in farmed fish diets (ACKMAN & TAKEUCHI, 1986;SOUMELA et al, 2016). However, in wild brown trout, fatty acid composition can be even more variable an unpredictable as a consequence of a large genetic, fish size and physiological diversity range and of the exposure to a large ecological heterogeneity (RASMUSSEN, 2001;KAYA & ERDEM 2009;SOUMELA et al2016;YEŞILAYER & GENÇ, 2013;OZ & DIKEL, 2015;GULLER et al, 2017). Besides, wild brown trout have a broad carnivorous diet composed by larval and adult insects as well as crustaceans, annelids, and gastropods and, sometimes, by other fish.…”

The acute and chronic effect of Roundup herbicide on histopathology and enzymatic antioxidant system of Oncorhynchus mykiss

“…Because of its high adaptability, it is already found in most freshwaters in the world. Rainbow trout is rich in unsaturated fats, which are essential to healthy nutrition, and therefore has a major role in human nutrition (Guler et al 2017).…”