Fatty acid composition of tench (Tinca tinca L., ۱۷۵۸): A seasonal differentiation

Seasonal variations of proximate compositions and fatty acids of tench (Tinca tinca) captured from Seyhan Dam Lake were investigated. The results showed that seasonal fatty acid compositions of tench fillets in July, August and November ranged from ۲۹.۵۹% to ۳۳.۷۱% for saturated fatty acids (SFA), from ۲۰.۵۰% to ۲۱.۶۹% for monounsaturated fatty acids (MUFAs) and from ۲۶.۵۰% to ۴۱.۸۵% for polyunsaturated fatty acids (PUFAs). Lipid contents of tench fillets in all seasons were statistically different (p<۰.۰۵). The major fatty acids of tench sampled in different seasons were palmitic acid (۱۶:۰), stearic acid (۱۸:۰), palmitoleic acid (۱۶:۱ω۷), oleic acid (۱۸:۱ω۹), linoleic acid (LA, ۱۸:۲ω۶), arachidonic acid (ARA, ۲۰:۴ω۶), eicosapentaenoic acid (EPA, ۲۰:۵ω۳) and docosahexaenoic acid (DHA, ۲۲:۶ω۳). The proportions of DHA ranged from ۵.۵۱% to ۱۷.۳۳%. DHA+EPA compositions of tench fillets were in the highest level of ۲۲.۴۷% in November. The highest ARA content was determined in November at ۱۰.۸۸%. The results showed that tench is a good protein and fatty acid source in human nutrition.

Keywords:

Tinca tinca , Seasonal changes , Fatty acids , Proximate composition