Monthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo Trutta Forma Fario Linneaus, 1758)

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dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.authoridKAYA, YALCIN/0000-0002-1259-2336
dc.authoridTURAN, Prof. Dr. Hulya/0000-0002-2944-1032
dc.contributor.authorKaya, Yalcin
dc.contributor.authorErdem, M. Emin
dc.contributor.authorTuran, Hulya
dc.date.accessioned2025-03-23T19:26:00Z
dc.date.available2025-03-23T19:26:00Z
dc.date.issued2014
dc.departmentSinop Üniversitesi
dc.description.abstractIn this research, the differences between wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758) were determined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the East Black Sea region between January and December. The mean meat yield of 67.59% +/- 0.48 in wild trout was significantly higher than that of 64.46% +/- 0.73 in cultured trout (P<0.05). The mean crude protein, crude lipid, moisture contents and crude ash were 17.36% +/- 0.037-16.66% +/- 0.37, 2.71% +/- 0.21-3.62% +/- 0.224, 78.10% +/- 0.239-77.43% +/- 0.387, 1.16% +/- 0.03-1.21% +/- 0.029 in wild and cultured trout, respectively. The mean crude lipid in cultured trout was significantly higher from the wild trout (P<0.05). The mean protein amount is similar for both fish groups. Mean carbohydrate content in the wild trout was found to be 0.54 +/- 0.12 (g/100 g) and cultured trout carbohydrate was found to be 0.57 +/- 0.12 (g/100 g) (P<0.05). Maximum value at Total amino acid (TAA) was reach on cultured fish at Jun (17880 mg/100 g), wild trout was reach (18755 mg/100 g) at April. Total essential amino acid (TEAA) value was demonstrate significant variation (P<0.05). Results showed that, cultivated and wild brown trout fillets are well-balanced food source in terms of E/NE ratios in all seasons.
dc.description.sponsorshipdepartments of Scientific Research Project Commission University of Ondokuzmayis [2000/088]
dc.description.sponsorshipThis study was supported by departments of Scientific Research Project Commission University of Ondokuzmayis (project number: 2000/088).
dc.identifier.doi10.4194/1303-2712-v14_2_19
dc.identifier.endpage486
dc.identifier.issn1303-2712
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84907818306
dc.identifier.scopusqualityQ2
dc.identifier.startpage479
dc.identifier.urihttps://doi.org/10.4194/1303-2712-v14_2_19
dc.identifier.urihttps://hdl.handle.net/11486/4598
dc.identifier.volume14
dc.identifier.wosWOS:000348289800019
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCentral Fisheries Research Inst
dc.relation.ispartofTurkish Journal of Fisheries and Aquatic Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectTrout (Salmo trutta)
dc.subjectchemical composition
dc.subjectmeat yield
dc.subjectamino acid
dc.titleMonthly Differentiation in Meat Yield, Chemical and Amino Acid Composition of Wild and Cultured Brown Trout (Salmo Trutta Forma Fario Linneaus, 1758)
dc.typeArticle

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