Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey

KAYA, YALÇIN; Turan, Hülya; ERKOYUNCU, İbrahim

Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey

Hülya TURAN, (Ondokuz Mayıs Üniversitesi, Su Ürünleri Fakültesi, Sinop, Türkiye)

Yalçın KAYA, (Ondokuz Mayıs Üniversitesi, Su Ürünleri Fakültesi, Sinop, Türkiye)

İbrahim ERKOYUNCU (Ondokuz Mayıs Üniversitesi, Su Ürünleri Fakültesi, Sinop, Türkiye)

Turkish Journal of Veterinary and Animal Sciences

3 0

Yıl: 2007 Cilt: 31 Sayı: 2 Sayfa Aralığı: 113 - 117 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey

Öz:

Özet: Bu araştırmada, ticari avcılık süresi boyunca üretilen hamsi ununun yağ asit kompozisyonu ile protein ve yağ miktarlarının belirlenmesi amaçlandı. Protein rniktarı Kasım, Aralık ve Ocakta sırasıyla % 74,69, % 76,17 ve % 74,40 olarak belirlendi. Avlama sezonu boyunca üretilen hamsi ununun yağ miktarı % 8,57 ile % 9,14 arasında değişti. Toplam doymuş yağ asiti miktarı Kasım, Aralık ve Ocakta sırasıyla % 33,25, % 33,46 ve % 33,61 olarak belirlendi. Doymuş kısımda temel yağ asiti % 20,30, % 19,96 ve % 20,66 ile palmitik asit (C16:0) oldu. Tekli doymamış yağ asitleri miktan % 20,23 ile % 21,62 arasında değişti. Tekli doymamış yağ asitlerinden oleik asit (C18:ln_9) diğerlerinden daha büyük miktarda (% 12,29 ile % 13,44 arasında) bulundu. Çoklu doymamış yağ asitleri arasında en büyük konsantrasyon % 17,44 ile % 19,16 arasında değişen miktarda dokosaheksaenoik asit (DHA, C22:6n.3) oldu. Diğer önemli yağ asiti olan eikosapentaenoik asit (EPA, C20:5l>3) miktarı araştırma süresince % 7,52 ve % 8,36 arasında bulundu. Bu çalışmada, hamsi ununun n-3 PUFA (% 27,04-% 27,95) miktarı n-6 PUFA (% 4,14-% 4,95)'dan daha yüksek bulundu. Hamsi ununun n-3/n-6 yağ asitleri oranı Kasımda 5,47, Aralıkta 6,17 ve Ocakta 6,75 olarak belirlendi.

Anahtar Kelime: yağ asitleri yağ içeriği protein içeriği besin değeri kimyasal analizler hamsi balık avlama Türkiye yemler

Konular: Ziraat Mühendisliği

Türkiye' de üretilen hamsi ununun yağ asit kompozisyonu ile protein ve yağ miktarı

Öz:

Abstract: The aim of this research was to determine the fatty acid composition and lipid and protein levels of anchovy meal produced during the commercial fishing period. The protein content was 74.69%, 76.17% and 74.40% in November, December and January, respectively. The lipid content ranged from 8.57% to 9.14% for anchovy meal produced during the fishing season. The total saturated fatty acid content was 33.25%, 33.46%, and 33.61% in November, December and January, respectively. Within the saturated fraction, the major fatty acid was palmitic acid (C16:0), the content of which was 20.30%, 19.96% and 20.66%, respectively. The monounsaturated fatty acid contents ranged from 20.23% to 21.62%. Concerning the monounsaturated fatty acids, oleic acid (C18:ln.9) was present in larger percentages (12.29% to 13.44%) than the others. Among polyunsaturated fatty acids the largest concentration was for docosahexaenoic acid (DHA, C22:6n_3), varying from 17.44% to 19.16%. The eicosapentaenoic acid (EPA, C20.5n_3) content, which is another important fatty acid, was between 7.52% and 8.36%. The concentrations of n-3 PUFA (27.04%-27.95%) of anchovy meal were higher than those of n-6 PUFA (4.14%-4.95%). The ratio of n-3 to n-6 fatty acids of anchovy meal was 5.47 in November, 6.17 in December, and 6.75 in January.

Anahtar Kelime: anchovies fishing Turkey feeds fatty acids oil content protein content nutritive value chemical analysis

Konular: Ziraat Mühendisliği

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	Turan H, KAYA Y, ERKOYUNCU İ (2007). Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. , 113 - 117.
Chicago	Turan Hülya,KAYA YALÇIN,ERKOYUNCU İbrahim Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. (2007): 113 - 117.
MLA	Turan Hülya,KAYA YALÇIN,ERKOYUNCU İbrahim Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. , 2007, ss.113 - 117.
AMA	Turan H,KAYA Y,ERKOYUNCU İ Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. . 2007; 113 - 117.
Vancouver	Turan H,KAYA Y,ERKOYUNCU İ Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. . 2007; 113 - 117.
IEEE	Turan H,KAYA Y,ERKOYUNCU İ "Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey." , ss.113 - 117, 2007.
ISNAD	Turan, Hülya vd. "Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey". (2007), 113-117.

APA	Turan H, KAYA Y, ERKOYUNCU İ (2007). Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. Turkish Journal of Veterinary and Animal Sciences, 31(2), 113 - 117.
Chicago	Turan Hülya,KAYA YALÇIN,ERKOYUNCU İbrahim Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. Turkish Journal of Veterinary and Animal Sciences 31, no.2 (2007): 113 - 117.
MLA	Turan Hülya,KAYA YALÇIN,ERKOYUNCU İbrahim Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. Turkish Journal of Veterinary and Animal Sciences, vol.31, no.2, 2007, ss.113 - 117.
AMA	Turan H,KAYA Y,ERKOYUNCU İ Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. Turkish Journal of Veterinary and Animal Sciences. 2007; 31(2): 113 - 117.
Vancouver	Turan H,KAYA Y,ERKOYUNCU İ Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey. Turkish Journal of Veterinary and Animal Sciences. 2007; 31(2): 113 - 117.
IEEE	Turan H,KAYA Y,ERKOYUNCU İ "Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey." Turkish Journal of Veterinary and Animal Sciences, 31, ss.113 - 117, 2007.
ISNAD	Turan, Hülya vd. "Protein and lipid content and fatty acid composition of anchovy meal produced in Turkey". Turkish Journal of Veterinary and Animal Sciences 31/2 (2007), 113-117.