The effect of different growing conditions to proximate composition and fatty acid profiles of rainbow trouts (Oncorhynchus mykiss)

References

• Alasalvar C, Taylor KDA, Zubcov E, Shahidi F, Alexis M. 2002. Differentiation cultured and wild sea bass (Dicentrarchus labrax) total lipid content, fatty acid and trace mineral composition. Food Chem. 79:145–150. doi: 10.1016/S0308-8146(02)00122-X
   Web of Science ®Google Scholar
• AOAC. 1995. Official methods of analysis. 16th ed. Washington (DC): Association of Official Analytical Chemists.
   Google Scholar
• Belinda JH, Roberts DCK. 2000. Potential impact of the fat composition of farmed fish on human health. Nutr Res. 20(7):1047–1058. doi: 10.1016/S0271-5317(00)00181-0
   Web of Science ®Google Scholar
• Blanchet C, Lucas M, Julien P, Morin R, Gingras S, Dewailly E. 2005. Fatty acid composition of wild and farmed Atlantic salmon (Salmo salar) and rainbow trout (Oncorhynchus mykiss). Lipids. 40(5):529–531. doi: 10.1007/s11745-005-1414-0
   PubMed Web of Science ®Google Scholar
• Bligh EG, Dyer WJ. 1959. A rapid method of total lipid extraction and purification. Can J Biochem Physiol. 37:911–917. doi: 10.1139/o59-099
   PubMedGoogle Scholar
• Celik M, Gokce MA, Basusta N, Kucukgulmez A, Tasbozan O, Tabakoglu SS. 2007. Nutritional quality of rainbow trout (Onchorhynchus mykiss) caught from the Ataturk Dam Lake in Turkey. J Muscle Food. 19:50–61. doi: 10.1111/j.1745-4573.2007.00099.x
   Web of Science ®Google Scholar
• Connor VE. 1997. The beneficial effects of omega-3 fatty acids: cardiovascular diseases and neuro development. Curr Opin Lipidol. 8:1–3. doi: 10.1097/00041433-199702000-00001
   PubMed Web of Science ®Google Scholar
• Duncan DB. 1955. Multiple range and multiple F tests. Biometrics. 11:1–42. doi: 10.2307/3001478
   Web of Science ®Google Scholar
• Ehsani A, Jasour MS, Khodayari M. 2013. Differentiation of common marketable-size rainbow trouts (Oncorhynchus mykiss) based on nutritional and dietetic traits: a comparative study. J Appl Anim Res. 41(4):387–391. doi: 10.1080/09712119.2013.783483
   Web of Science ®Google Scholar
• Fallah AA, Siavash Saei-Dehkordi S, Nematollahi A. 2011. Comparative assessment of proximate composition, physicochemical parameters, fatty acid profile and mineral content in farmed and wild rainbow trout (Oncorhynchus mykiss). Int J Food Sci Technol. 46(4):767–773. doi: 10.1111/j.1365-2621.2011.02554.x
   Web of Science ®Google Scholar
• Fuentes A, Fernandez-Segovia I, Serra JA, Barat JM. 2010. Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality. Food Chem. 119:1514–1518. doi: 10.1016/j.foodchem.2009.09.036
   Web of Science ®Google Scholar
• Gokoglu N, Yerlikaya P, Cengiz E. 2002. Effects of cooking methods on the proximate composition and mineral contetnts of rainbow trout (Onchorhynchus mykiss). Food Chem. 84:19–22. doi: 10.1016/S0308-8146(03)00161-4
   Web of Science ®Google Scholar
• Gonzales S, Flick GJ, O'Keefe SF, Duncan SE, McLean E, Graig SR. 2006. Composition farmed and wild yellow perch (Perca flavescens). J Food Compost Anal. 19:720–726. doi: 10.1016/j.jfca.2006.01.007
   Web of Science ®Google Scholar
• Grikorakis K, Alexis MN, Taylor KDA, Hole M. 2002. Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variation. Int J Food Sci Technol. 37:477–484. doi: 10.1046/j.1365-2621.2002.00604.x
   Web of Science ®Google Scholar
• Haard NF. 1992. Control of chemical composition and food quality attributes of cultured fish. Food Res Int. 25:289–307. doi: 10.1016/0963-9969(92)90126-P
   Web of Science ®Google Scholar
• [HMSO] Her Majesty's Stationery Office (UK). 1994. Nutritional aspects of cardiovascular disease. Report on health and social subjects No. 46. London: HMSO.
   Google Scholar
• Ichiara K, Shibahara A, Yamamoto K, Nakayama T. 1996. An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids. 31:535–539. doi: 10.1007/BF02522648
   PubMed Web of Science ®Google Scholar
• Jankowska B, Zakes Z, Zmijevski T, Szczepkowski M. 2003a. Fatty acid profile and meat utility of wild and cultured Zander, Sander lucioperca (L.). Electronic Journal of Polish Agricultural Universities (EJPAU), Fisheries. 6(1),  #02.
   Google Scholar
• Jankowska B, Zakes Z, Zmijevski T, Szczepkowski M. 2003b. A comparison of selected quality features of the tissues and slaughter yield of wild and cultivated pikeperch, Sander lucioperca (L.). Eur Food Res Technol. 217(5):401–405. doi: 10.1007/s00217-003-0757-5
   Web of Science ®Google Scholar
• Luzia LA, Sampaipo GR, Castellucci CMN, Torres EAFS. 2003. The influence season on the lipid profiles of three Brazilian Brycon freshwater fishes. J Food Compos Anal. 14:565–574.
   Google Scholar
• Moreira AB, Visentainer JV, De Souza NE, Matsushita M. 2001. Fatty acids profile and cholesterol contents of three Brazilian Brycon freshwater fishes. J Food Compost Anal. 14(6):565–574. doi: 10.1006/jfca.2001.1025
   Web of Science ®Google Scholar
• Nasopoulou C, Nomikos T, Demopoulos CA, Zabetakis I. 2007. Comparison of antiatherinogenic properties of lipids obtained from wild and cultured sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata). Food Chem. 100:560–567. doi: 10.1016/j.foodchem.2005.09.074
   Web of Science ®Google Scholar
• Orban E, Nevigato T, Di Lena G, Casini I, Marzetti A. 2003. Differentiation in the lipid quality of wild and farmed sea bass (Dicentrarchus labrax) and gilthead sea bream (Sparus aurata). J Food Sci. 68(1):128–132. doi: 10.1111/j.1365-2621.2003.tb14127.x
   Web of Science ®Google Scholar
• Özogul Y, Özogul F. 2007. Fatty acid profiles of commercially important fish species from the Mediterranean, Agean and Black Seas. Food Chem. 100:1634–1638. doi: 10.1016/j.foodchem.2005.11.047
   Web of Science ®Google Scholar
• Pigott GM, Tucker BW. 1987. Science opens new horizons for marine lipids in human nutrition. Food Rev. Int. 3(1–2):105–138. doi: 10.1080/87559128709540809
   Google Scholar
• Saito H, Yamashiro R, Alasalvar C, Konno T. 1999. Influence of diet on fatty acids of three subtropical fish, subfamily caesioninae (Caesio diagramma and C. tile) and family siganidae (Siganus canaliculatus). Lipids. 34(10):1073–1082. doi: 10.1007/s11745-999-0459-4
   PubMed Web of Science ®Google Scholar
• Sargent J, Henderson RJ, Tocher DR. 1989. Lipids. In: Halver JE, editor. Fish nutrition. London: Academic Press; 2nd ed. p. 153–218.
   Google Scholar
• Schmidt EB, Arnesen H, Caterina R, Rasmussen LH, Kristensen SD. 2005. Marine n-3 polyunsaturated fatty acids and coronary heart diseases part I. Background, epidemiology, animal data, effects on risk factors and safety. Thromb. Res. 115:163–170. doi: 10.1016/j.thromres.2004.09.006
   PubMed Web of Science ®Google Scholar
• Shearer KD. 1994. Factors affecting the proximate composition of cultured fishes with emphasis on salmonids. Aquaculture. 119(1):63–88. doi: 10.1016/0044-8486(94)90444-8
   Web of Science ®Google Scholar
• Simolopoulos AP. 1989. Summary of NATO advanced research workshop on dietery n-3 and n-6 fatty acids: biologycal effects nutritional essentiality. J Nutr. 199:512–528.
   Google Scholar
• Valfre F, Caprino F, Turchini GM. 2003. The health benefit of seafood. Vet Res Commun. 27(1):507–512. doi: 10.1023/B:VERC.0000014208.47984.8c
   PubMed Web of Science ®Google Scholar
• Yasmin A, Takeuchi T, Hirota T, Ishida S. 2004. Effects of conjugated linolenic acid (cis-9, 11, cis-13–18:3) on growth performance and lipid composition of fingerling rainbow trout Oncorinchus mykiss. Fisheries Sci. 70:1009–1018. doi: 10.1111/j.1444-2906.2004.00901.x
   Web of Science ®Google Scholar
• Zakipour RE, Jasour MS, Ehsani A, Rahnama M, Arshadi A. 2012. Dietary supplementation versus direct postmortem addition of a-tocopherol acetate on fatty acid composition of rainbow trout (Oncorhynchus mykiss) fillets during refrigerated storage. Int Food Res J. 19(3):1145–1151.
   Google Scholar