Proximate composition and fatty acid profile of shabbout (Barbus grypus Heckel) caught from the Ataturk Dam Lake, Turkey

Shabbout (Barbus grypus;Cyprinidae) is an omnivorus, fast growing, highly appreciated and one of the main candidate fish species for aquaculture in the Tigris and Euphrates fluvial system. The nutritional quality of this wild species is still unknown and consequently this study was designed to investigate the proximal composition and fatty acid profile of Shabbout filet, and to note whether this species is suitable for fish farming in the area. Samples of two mature males and six females at different stages of maturity, obtained from local fishermen between May and June, were used in the study. Significant differences in proximate composition were observed among the samples, the moisture, ash, lipid and protein contents being 70.8 - 76.1%, 1.4-2.4%, 2.0-5.3% and 15.0-21.6% wet weight, respectively. Variations in lipid content between genders were detected, with significantly higher lipid levels in males. Maturity stage of fish is considered one of the reasons for intra-specific variation in the proximate composition, especially in the case of lipids. Thus, the differences observed among shabbout females in the present study might be attributed to variations in the stage of maturity. Monounsaturated fatty acids (MUFA) were the highest fatty acid group followed by saturated (SFA) and polyunsaturated fatty acids (PUFA) in the flesh of all the samples. PUFA content of shabbout ranged between 19.2% and 26.1% being docosahexaenoic acid (DHA, C22:6?3), linoleic acid (LA, C18:2?6), eicosapentaenoic acid (EPA, C20:5?3) and eicosatrienoic acid (C20:3?3), the most important PUFAs. According to the present results in ?3 series, shabbout is a good source for EPA and DHA as well as for the ratios ?3/?6 (2.4 - 4.8) and ?6/?3 (0.2 - 0.4) that were found to be within the recommended limits for human nutrition

Nutritional quality of rainbow trout (Oncorhynchus mykiss) caught from the Ataturk Dam Lake in Turkey

WOS: 000252209500004This study was carried out to determine the proximate, fatty acid, cholesterol, mineral and trace element compositions of the rainbow trout (Oncorhynchus mykiss), which is commonly consumed in Turkey. The moisture, protein, lipid and ash contents of the rainbow trout were 71.65, 19.60, 4.43 and 1.36%, respectively. Total lipids were mainly characterized by low cholesterol levels (35.04 mg/100 g). The composition of fatty acids showed that total monounsaturated fatty acids (35.56%) were the highest, followed by saturated fatty acids (27.65%) and polyunsaturated fatty acids (23.09%). The mineral and trace elements determined were Ca, Na, K, P, Mg, Mn, Zn, Fe, Pb, Hg, As, Cd, Cu, Ni and Co. Among the minerals analyzed, K was the highest followed by Mg, Na, P and Ca. The most abundant trace elements were Co, Cu, Zn followed by Fe, and all trace elements were present in amounts below the limits proposed by the World Health Organization and the Turkish Food Codes for human consumption in the meat of rainbow trout