Short communication: The comparison of fatty acids, fat-soluble vitamins and cholesterol in the muscle of wild caught, cage and pond reared rainbow trout (Oncorhynchus mykiss W., 1792)
Fish meat is a good source of fats, proteins, vitamins and minerals. Therefore, it is an important component of a balanced diet for humans (Stancheva et al., 2010). Fish store the lipids in various organs, particularly in muscles and liver. Somatic muscle is the dominant tissue in fish and constitutes more than 60% of the live fish weight. Fatty fish such as salmonid mainly deposit lipids in their muscle (Love, 1980). Lipids are important components of fish diets due to their role in providing energy and essential fatty acids, as they carry of fat-soluble vitamins, and resource of polar lipid including sterols, which are important structural compounds of cell membranes (Görgün and Akpınar, 2007). Recently, there has been heightened interest in the lipid and fatty acid (FA) composition of fish. Fish naturally contain high levels of polyunsaturated fatty acids (PUFA) that are recognized as essential biochemical components of the human diet because of their beneficial effects for human health (Sushchik et al., 2007). Recent studies have shown that n-3 PUFAs play a vital role in the prevention and treatment of cardiovascular disease, inflammation, aggression, depression, hypertension, autoimmune disorders and cancer. Along with omega-3 and omega-6 fatty acids play a crucial role in brain function as well as in normal growth and development
