Proximate analysis and fatty acid profile of muscle tissues in different body parts of crimean barbel (Barbus tauricus Kessler, 1877) Análisis proximal y perfil de ácidos grasos de los tejidos musculares en diferentes partes del cuerpo del barbo de Crimea (Barbus tauricus Kessler, 1877)

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BALIKÇI E., Özcan F.

Revista Cientifica de la Facultad de Veterinaria, cilt.33, sa.2, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 33 Sayı: 2
  • Basım Tarihi: 2023
  • Doi Numarası: 10.52973/rcfcv-e33287
  • Dergi Adı: Revista Cientifica de la Facultad de Veterinaria
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Barbus tauricus, DHA, EPA, fatty acids, nutritional composition
  • Yozgat Bozok Üniversitesi Adresli: Evet

Özet

This study aimed to determine proximate analysis and fatty acid profile of whole body muscle tissue (WM) and muscles in different parts of the body, including dorsal (D), ventral (V), and caudal (C) regions, of the crimean barbel (Barbus tauricus), which is an species caught from the Gelingüllü Dam. In whole body muscle the protein, lipid, moisture, and ash contents of the fish were 18.61, 1.54, 78.49, and 1.09% respectively. The lipid contents of crimean barbel varied between 1.78 and 2.68%, with the highest and lowest percentages in the C and V regions, respectively. There was a significant difference (P<0.05) in the fatty acid content present in the different parts of the fish. The highest and lowest proportions of saturated fatty acids (SFA) were found in WM (23.03) and D (21.94%) region, respectively. The highest and lowest monounsaturated fatty acid (MUFA) contents were found in the D muscle (36) and V muscles (33.73%), respectively. The proportion of polyunsaturated fatty acids (PUFA) was highest and lowest in C (25.63) and D (22.62%) regions, respectively. The highest eicosapentaenoic acid (4.11) and docosahexaenoic acid (12.98%) contents were found in V and C regions, respectively. The results showed that lipid content and composition of fatty acids may vary in the different body parts of the fish.