Fatty Acid and Amino Acid Compositions of Cultured and Wild Sea Bass (Dicentrarchus labrax L., 1758) from Different Regions in Turkey

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dc.authoriderdem, mehmet emin/0000-0002-3245-8177
dc.authoridBAKI, Birol/0000-0002-2414-1145
dc.contributor.authorErdem, Mehmet Emin
dc.contributor.authorBaki, Birol
dc.contributor.authorSamsun, Serap
dc.date.accessioned2025-03-23T19:48:24Z
dc.date.available2025-03-23T19:48:24Z
dc.date.issued2009
dc.departmentSinop Üniversitesi
dc.description.abstractThe main aim of this research is to determinate the fatty and amino acid alternations of cultured and wild sea bass (Dicentrarchus labrax) flesh obtained from different regions of Turkey. The major fatty acids of sea bass flesh were observed to be palmitic acid (16:0), oleic acid (18:1 omega-9), Eicosapentaenoic Acid (EPA, 20:5 omega 3) and Docosahexaenoic Acid (DHA, 22:6 omega-3). The amounts of omega-3/omega-6 ratio of sea bass flesh obtained from Mugla, Ordu, Sinop (cultured) and wild were determined as 2.66, 4.01, 1.18 and 3.43 wet weight, respectively. In addition, the major amino acids in sea bass flesh were determined to be aspartic acid, glutamic acid and lysine. Methionine, tyrosine and histidine composition of the flesh were lower than those of the other amino acids in all samples. The ratios of Essential (E)/Nonessential (NE) amino acids were observed to be 1.052 for Mugla, 0.712 for Ordu, 0.778 for Sinop and 1.329 for wild. Results showed that, the meat quality of the cultured sea bass fillets are as valuable as wild sea bass fillets.
dc.identifier.endpage1963
dc.identifier.issn1680-5593
dc.identifier.issn1993-601X
dc.identifier.issue10
dc.identifier.scopus2-s2.0-77951662840
dc.identifier.scopusqualityN/A
dc.identifier.startpage1959
dc.identifier.urihttps://hdl.handle.net/11486/7573
dc.identifier.volume8
dc.identifier.wosWOS:000269527700014
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMedwell Online
dc.relation.ispartofJournal of Animal and Veterinary Advances
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250323
dc.subjectDicentrarchus labrax
dc.subjectcultured and wild sea bass
dc.subjectfatty acids
dc.subjectamino acids
dc.subjectaspartic acid
dc.subjectessential
dc.titleFatty Acid and Amino Acid Compositions of Cultured and Wild Sea Bass (Dicentrarchus labrax L., 1758) from Different Regions in Turkey
dc.typeArticle

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