Leyla Kalyoncu

The Effect of Seasonal Variations on Fatty Acid Composition of Muscle Tissues of Yag Fish and Carp Living in Freshwater

Abstract The fatty acid (FA) compositions of carp and yag fish oils provided in April 2009, July 2009 and March 2010, and November 2009 and March 2010 periods were determined via Gas Chromatography (GC). While the main fatty acids of carp oils are determined oleic, palmitic and palmitoleic acids were established as major fatty acids of yag fish oil. Oleic acid contents of carp muscle oil ranged between 34.53 % (July 2009) and 37.50 % (March 2010). Palmitic acid contents of yag fish oil changed between 23.08 % (November 2009) and 30.08 % (March 2010). While oleic acid contents of carp are found at high levels, palmitic acid was determined high in yag fish oil. At the same time, in yag fish oil contained palmitoleic acids (19.11–26.11 %) at high levels. Differences were observed (p<0.05) for myristic (2.53 to 23.43), palmitic (13.03 to 30.08 %) and oleic (0.97 to 37.50 %). As a consequence, the percentage of unsaturated fatty acids appeared to be different in carp and yag fish .