مقایسه آنالیزلاشه و پروفایل اسیدهای چرب بین قزل‌آلای رنگین کمان رودخانه‌ای، پرورشی (Oncorhynchus mykiss) و قزل‌آلای خال قرمز (Salmo trutta fario) در رودخانه هراز
الموضوعات :
علوم تکثیر و آبزی پروری
نیلوفر فلاح
1
,
مهرنوش نوروزی
2
,
تقی محمدی فوتمی
3
1 - دانشجوی دکتری شیلات، واحد بابل، دانشگاه آزاد اسلامی، بابل، ایران
2 - استادیارگروه بیولوژی دریا، واحد تنکابن، دانشگاه آزاد اسلامی، تنکابن، ایران
3 - دانشجوی دکتری شیلات، واحد بابل، دانشگاه آزاد اسلامی، بابل، ایران
تاريخ الإرسال : 29 الثلاثاء , ربيع الثاني, 1439
تاريخ التأكيد : 29 الثلاثاء , ربيع الثاني, 1439
تاريخ الإصدار : 04 الأربعاء , ربيع الأول, 1439
الکلمات المفتاحية:
پروفایل اسید چرب,
آنالیز لاشه,
قزل آلای رنگین کمان پرورشی(Oncorhynclus my kiss),
قزل‌آلای خال قرمز(Salmo trutta fario),
ملخص المقالة :
تحقیق حاضر با هدف تعیین ترکیب شیمیایی و پروفایل اسیدهای چرب بافت عضلانی سه گروه از آزاد ماهیان رودخانه‌ای و پرورشی شامل قزل آلای رنگین کمان رودخانه‌ای و پرورشی (Oncorhynchus mykiss) و قزل آلای خال قرمز(Salmo trutta fario) انجام شد. در مجموع 9 عدد ماهی قزل آلای رنگین کمان رودخانه ای، خال قرمز و قزل آلای پرورشی از محدوده رودخانه هراز نمونه برداری شد. نمونه‌ها به حالت منجمد به آزمایشگاه منتقل، زیست سنجی سپس ترکیبات لاشه و پروفایل اسیدهای چرب با سه تکرار اندازه گیری شدند. مطابق با نتایج زیست سنجی و آنالیز لاشه (خاکستر، رطوبت، پروتئین و چربی) اختلاف معنا‌داری بین سه گروه مشاهده نشد (05/0<P).بیشترین مقدار اسید چرب اشباع (SFA) 787/0± 80/24، تک غیر اشباع (MUFA) 638/1± 03/48 و چند غیر اشباع (PUFA) 916/4± 95/45 به ترتیب در ماهی قزل آلای رودخانه‌ای، خال قرمز و پرورشی دیده شد که تفاوت معنی‌داری بین سه گروه وجود داشت (05/0>P).اما در میزان امگا 3 (ω-3)، امگا 6 (ω-6)، ایکوزاپنتائنوئیک اسید (EPA) و دوکوزا هگزانوئیک اسید (DHA) بین گروه ها اختلاف معنی‌داری دیده نشد (05/0<P). همچنین نسبت ω-3/ω-6 در تمام گونه‌ها از یک بیشتر بود.بیشترین نسبت ω-3/ω-6 به ترتیب در قزل آلا پرورشی (625/0± 30/3)، قزل آلا خال قرمز (458/0± 44/2) و قزل آلا رودخانه‌ای (706/0± 36/2) مشاهده شد. در هر سه گروه مورد مطالعه، نسبت ω-3/ω-6 از مقدار توصیه شده متخصصان تغذیه بیشتر بود. بر اساس نتایج، قزل آلای رنگین کمان رودخانه‌ای، پرورشی و خال قرمز از نظر ارزش غذایی بسیار غنی هستند.
المصادر:
Alizadeh, M. (2000). Effects of dietary protein and energy levels in rainbow trout in brackish water. Iranian scientific Fisheries journal. 4(1): 78-88. (in Persian).
Aberoumad, A., Pourshafi, K. (2010). Chemical and proximate composition properties of different fish species obtained from Iran. World journal of fish marine science. 2(3): 237‐239.
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Alasalvar, C., Taylor, K.D.A., Zubcov, E., Shahidi, F., Alexis, M. (2002). Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry. 79: 145-150.
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Committee on Medical Aspects of Food Policy. (1994). Nutritional Aspects of Cardiovascular Disease, Department of Health Report on Health and Social Subjects, No. 46, HMSO, London.
FAO, (2012). FAO Yearbook of fishery statistics. Food and Agriculture Organization of the United Nations, Rome.
Hadizadeh, Z., Mouraki, N., Moeini, S. (2013). Detection of amino acid and fatty acid profiles in the meat of Talang queen (Scomberoides commersonnianus). Journal of Marine Biology. 5(1): 35-50. (in Persian).
Ghomi, M.R., Jadid Dokhani, D., Hasandoost, M. (2011). Comparison of fatty acids and amino acids profile and proximate composition in rainbow trout (Oncorhynchus mykiss), common carp (Cyprinus carpio) and kutum (Rutilus frisii kutum). Journal of Fisheries. 5(4): 1-16. (in Persian).
Holub, B. J. (1992). Potential health benefits of the omega-3 fatty acids in fish. University of Nova Scotia halifax, Canada. 63 p.
Huss H.H. (1995). Quality and changes in fresh fish. FAO, Fisheries Technical Papers, 348 P.
Jabeen, F., Chaudhry, A. S. (2011). Chemical compositions and fatty acid profiles of three freshwater fish species. Food Chemistry.125: 991–996.
Kinsella, J.E., Shimp, J.L., Mai, J., Weihrauch, J. (1997). Fatty acid content and composition of freshwater finfish. Journal of American Oil Chemists Society. 54: 424-429.
Kris-Etherton P.M., Harris W.S., Appel L.J. (2003). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arteriosclerosis Thrombosis Vascular Biology.23: 20–31.
Luzzana, U., Serrini, G., Moretti, V.M., Gianesini, C. (1994). Effect of expanded feed with high fish oil content on growth and fatty acid composition of rainbow trout. Aquaculture International. 2(4):239-248.
New, M.B., Wijkstroem, U.N. (2002). Use of fishmeal and fish oil in aquafeeds. Further thoughts on the fishmeal trap. FAO Fisheries. Circular No. 975, Rome, Italy. 61 p.
Millar, J.A., Wall-Manning, H.J. (1992). Fish Oil in Treatment of Hypertension.N. Z.Med. J., 105.pp. 155-163.
Muraleedharan, V., Antony, K. P., Perigreen, P. A., Gopakumar. (1996). Utilization of unconventional fish resources for surimi preparation. Proceeding of the second workshop on scientific results of FORV SAGAR sampada, dept. of ocean development, New Delhi, (India), pp. 539‐543.
Murph, R. G., (1993). Handbook of lipids research, 7, Mass spectrometry of lipids. Plenum press. 290 p.
Ojagh, S. M., Rezaei, M., Khorramgah, M. (2009). The investigation of nutritional composition and fatty acids in muscle of common carp (Cyprinus carpio) and grass carp (Ctenopharyngodon idella). Journal of Food Science and Technology. 6(1). 77-83. (in Persian).
Osman, H., Suriah, A. R., Law, E. C. (2001). Fatty acid composition and cholesterol content of selected marine fish in malaysian waters. Food Chemistry.73: 55-60.
Ozogul, Y., Ozogul, F., Alagoz, S. (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chem. 103: 217-223.
Palmeri. G., Turchini, G.M., De Silva, S.S. (2007). Lipid characterization and distribution in the fillet of the farmed Australian native fish, Murray cod (Maccullochella peelii). Food Chemistry. 102: 796–807.
Pepping, J. (1999). Omega-3 essential fatty acids. Am. J. Health-Syst. Pharm. 56: 719-724.
Periago, M.J., Ayala, MD., López-Albors, O., Abdel, I., Martínez, C., Garcia-Alcázar, A., Ros, G., Gil, F., (2005). Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquaculture. 249: 175-188.
Praparsi, P., Kunchit, J., Eakkarach, K. (1999). Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis. 12: 9-16.
Rasoarahona, J.R.E., Bamathan, G.B., Bianchi, J. P., Gaydou E. M. (2005). Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry. 91: 683-694.
Radrigo, J., Roso, G., Lopez, C., Ortuno, J. (1997). Proximate and mineral composition of dried salted roe of hake. Food Chemistry. 63: 221-225.
Rehbein, H., Oehlenschläger, J. (2009). Fishery products Quality, Safety and Authenticity.
Sathivel, S., Prinyawiwatkul, W., Grimm, C. C., King, M. J., Lioyd, S. (2002). Fatty acid composition of crude oil recovered from catfish viscera. Journal of American Oil Chemistry Society. 79: 989-992.
Stansby, M.E. (1962). Proximate composition of fish. Fish in Nutrition. Ed by Erik Heen and Rudolf erenzer, Fishing News (Books) Ltd., Ludgate, 110 Fleet Street, London, E.C 4, England.
Suriah, AR. Osman, H, Nik, M.D. (1995). Fatty acid composition of some Malaysian fresh water fish. Food Chem. 54: 45-49.
Tucker, B. W., Pigott, G. M. (1990). Effects of technology on nutrition. Marcel Decker pub., New York. 243 p.
Usydus, Z., Adamczyk, M. Szatkowska, U. (2011). Marine and farmed fish in the polish market: Comparison of the nutritional value, Food Chemistry. 126: 78-84.
Vlieg, P., Body, D.R. (1988). Lipid contents and fatty-acid composition of some New-Zealand freshwater finfish and marine finfish, shellfish, and roes. New Zealand Journal of Marine and Freshwater Research. 22: 151-162.
Ziyaiyannourbakh, H. (2012). Determine the fatty acid profile and ingredients in Otolithes ruber. Journal of food technology and nutrient. 4:77-84. (in Persian).
_||_
Alizadeh, M. (2000). Effects of dietary protein and energy levels in rainbow trout in brackish water. Iranian scientific Fisheries journal. 4(1): 78-88. (in Persian).
Aberoumad, A., Pourshafi, K. (2010). Chemical and proximate composition properties of different fish species obtained from Iran. World journal of fish marine science. 2(3): 237‐239.
Alasalvar, C. (2002).Seafoods: quality, technology and nutraceutical application an overview. In Seafoods-quality, technology and nutraceutical application. ed. Cesarettin Alasalvar and Tony Taylor, New York: Springer-Verlag Berlin Heidelberg. pp. 1-5.
Alasalvar, C., Taylor, K.D.A., Zubcov, E., Shahidi, F., Alexis, M. (2002). Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry. 79: 145-150.
AOAC (Association of Official Analytic Chemists). (2005). Official Methods of Analysis AOAC, Washington DC.1963 p.
Committee on Medical Aspects of Food Policy. (1994). Nutritional Aspects of Cardiovascular Disease, Department of Health Report on Health and Social Subjects, No. 46, HMSO, London.
FAO, (2012). FAO Yearbook of fishery statistics. Food and Agriculture Organization of the United Nations, Rome.
Hadizadeh, Z., Mouraki, N., Moeini, S. (2013). Detection of amino acid and fatty acid profiles in the meat of Talang queen (Scomberoides commersonnianus). Journal of Marine Biology. 5(1): 35-50. (in Persian).
Ghomi, M.R., Jadid Dokhani, D., Hasandoost, M. (2011). Comparison of fatty acids and amino acids profile and proximate composition in rainbow trout (Oncorhynchus mykiss), common carp (Cyprinus carpio) and kutum (Rutilus frisii kutum). Journal of Fisheries. 5(4): 1-16. (in Persian).
Holub, B. J. (1992). Potential health benefits of the omega-3 fatty acids in fish. University of Nova Scotia halifax, Canada. 63 p.
Huss H.H. (1995). Quality and changes in fresh fish. FAO, Fisheries Technical Papers, 348 P.
Jabeen, F., Chaudhry, A. S. (2011). Chemical compositions and fatty acid profiles of three freshwater fish species. Food Chemistry.125: 991–996.
Kinsella, J.E., Shimp, J.L., Mai, J., Weihrauch, J. (1997). Fatty acid content and composition of freshwater finfish. Journal of American Oil Chemists Society. 54: 424-429.
Kris-Etherton P.M., Harris W.S., Appel L.J. (2003). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Arteriosclerosis Thrombosis Vascular Biology.23: 20–31.
Luzzana, U., Serrini, G., Moretti, V.M., Gianesini, C. (1994). Effect of expanded feed with high fish oil content on growth and fatty acid composition of rainbow trout. Aquaculture International. 2(4):239-248.
New, M.B., Wijkstroem, U.N. (2002). Use of fishmeal and fish oil in aquafeeds. Further thoughts on the fishmeal trap. FAO Fisheries. Circular No. 975, Rome, Italy. 61 p.
Millar, J.A., Wall-Manning, H.J. (1992). Fish Oil in Treatment of Hypertension.N. Z.Med. J., 105.pp. 155-163.
Muraleedharan, V., Antony, K. P., Perigreen, P. A., Gopakumar. (1996). Utilization of unconventional fish resources for surimi preparation. Proceeding of the second workshop on scientific results of FORV SAGAR sampada, dept. of ocean development, New Delhi, (India), pp. 539‐543.
Murph, R. G., (1993). Handbook of lipids research, 7, Mass spectrometry of lipids. Plenum press. 290 p.
Ojagh, S. M., Rezaei, M., Khorramgah, M. (2009). The investigation of nutritional composition and fatty acids in muscle of common carp (Cyprinus carpio) and grass carp (Ctenopharyngodon idella). Journal of Food Science and Technology. 6(1). 77-83. (in Persian).
Osman, H., Suriah, A. R., Law, E. C. (2001). Fatty acid composition and cholesterol content of selected marine fish in malaysian waters. Food Chemistry.73: 55-60.
Ozogul, Y., Ozogul, F., Alagoz, S. (2007). Fatty acid profiles and fat contents of commercially important seawater and freshwater fish species of Turkey: A comparative study. Food Chem. 103: 217-223.
Palmeri. G., Turchini, G.M., De Silva, S.S. (2007). Lipid characterization and distribution in the fillet of the farmed Australian native fish, Murray cod (Maccullochella peelii). Food Chemistry. 102: 796–807.
Pepping, J. (1999). Omega-3 essential fatty acids. Am. J. Health-Syst. Pharm. 56: 719-724.
Periago, M.J., Ayala, MD., López-Albors, O., Abdel, I., Martínez, C., Garcia-Alcázar, A., Ros, G., Gil, F., (2005). Muscle cellularity and flesh quality of wild and farmed sea bass, Dicentrarchus labrax L. Aquaculture. 249: 175-188.
Praparsi, P., Kunchit, J., Eakkarach, K. (1999). Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis. 12: 9-16.
Rasoarahona, J.R.E., Bamathan, G.B., Bianchi, J. P., Gaydou E. M. (2005). Influence of season on the lipid content and fatty acid profiles of three tilapia species (Oreochromis niloticus, O. macrochir and Tilapia rendalli) from Madagascar. Food Chemistry. 91: 683-694.
Radrigo, J., Roso, G., Lopez, C., Ortuno, J. (1997). Proximate and mineral composition of dried salted roe of hake. Food Chemistry. 63: 221-225.
Rehbein, H., Oehlenschläger, J. (2009). Fishery products Quality, Safety and Authenticity.
Sathivel, S., Prinyawiwatkul, W., Grimm, C. C., King, M. J., Lioyd, S. (2002). Fatty acid composition of crude oil recovered from catfish viscera. Journal of American Oil Chemistry Society. 79: 989-992.
Stansby, M.E. (1962). Proximate composition of fish. Fish in Nutrition. Ed by Erik Heen and Rudolf erenzer, Fishing News (Books) Ltd., Ludgate, 110 Fleet Street, London, E.C 4, England.
Suriah, AR. Osman, H, Nik, M.D. (1995). Fatty acid composition of some Malaysian fresh water fish. Food Chem. 54: 45-49.
Tucker, B. W., Pigott, G. M. (1990). Effects of technology on nutrition. Marcel Decker pub., New York. 243 p.
Usydus, Z., Adamczyk, M. Szatkowska, U. (2011). Marine and farmed fish in the polish market: Comparison of the nutritional value, Food Chemistry. 126: 78-84.
Vlieg, P., Body, D.R. (1988). Lipid contents and fatty-acid composition of some New-Zealand freshwater finfish and marine finfish, shellfish, and roes. New Zealand Journal of Marine and Freshwater Research. 22: 151-162.
Ziyaiyannourbakh, H. (2012). Determine the fatty acid profile and ingredients in Otolithes ruber. Journal of food technology and nutrient. 4:77-84. (in Persian).
