Determination of proximate composition and fatty acid profiles of Astacus leptodactylus Eschscholtz, 1823 in Turkish freshwater resources
| Autor: | Yavuz Mazlum, Abdullah Öksüz |
|---|---|
| Přispěvatelé: | Deniz Bilimleri ve Teknolojisi Fakültesi -- Su Ürünleri Yetiştiriciliği Bölümü, Mazlum, Yavuz |
| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Moisture content Turkey Culture Myristic acid Crayfish | Aphanomyces Astaci | Pacifastacus Leniusculus Astacoidea Parapenaeus-longirostris 01 natural sciences Meat yield Palmitic acid Freshwater ecosystem chemistry.chemical_compound Leptodactylus Life Decapoda Marine & Freshwater Biology Food science chemistry.chemical_classification musculoskeletal neural and ocular physiology Keban Dam Lake Biochemical composition food and beverages 04 agricultural and veterinary sciences Lipid Crayfish Quality Shrimp Biochemistry Pontastacus leptodactylus Nutrient availability Isparta [Turkey] lipids (amino acids peptides and proteins) Stearic acid Noble crayfish Polyunsaturated fatty acid Yield Meat Hirfanli Dam Lake 010607 zoology Aquatic Science Biology Astacus leptodactylus Bursa [Turkey] Astacidae Fatty acid biology.organism_classification Iznik Lake Proximate composition Egirdir Lake nervous system chemistry Seasonal-variations 040102 fisheries 0401 agriculture forestry and fisheries Animal Science and Zoology Fatty acid composition Organic acid |
| Popis: | WOS: 000385723900003 This research was conducted to evaluate the nutrient content of Astacus leptodactylus in various populations in the lakes Iznik and Egirdir, as well as in Hirfanli Dam Lake and Keban Dam Lake, all in Turkey. Crayfish meat yield ranged from a minimum of 11.3% to a maximum of 16.3% of wet weight in specimens from Keban and Iznik, respectively. Meat yield was significantly different, depending on the living environment. The protein content of the meat of A. leptodactylus ranged from 15.4 to 17.5%. The moisture content of crayfish was significantly lower in the high lipid containing Iznik Lake's crayfish. Crayfish lipids were poor in saturated fatty acids, but rich in PUFA's and in particular EPA, DHA and ARA. In all groups, the major saturated fatty acids were palmitic acid, stearic acid and myristic acid. Among the omega-6 fatty acid series, a high level of ARA was observed in crayfish meat. EPA may be considered as the major omega-3 fatty acid in crayfish lipids. There was no single fatty acid indicating regional differences in crayfish specimens. Mustafa Kemal University, Scientific Research Projects Coordination Unit [BAP 08E 0104] The authors thank the Mustafa Kemal University, Scientific Research Projects Coordination Unit, to grant this work (Grant Agreement No: BAP 08E 0104). |
| Databáze: | OpenAIRE |
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