COMPARATIVE ANALYSIS OF FATTY ACIDS IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT FROM AQUACULTURE PRODUCTION

Saveski, Aleksandar and Kalevska, Tatjana and Stamatovska, Viktorija and Uzunoska, Zora and Josevska, Elena (2017) COMPARATIVE ANALYSIS OF FATTY ACIDS IN THE MEAT OF THE MACEDONIAN AND OHRID TROUT FROM AQUACULTURE PRODUCTION. In: Proceedings of the 11th International Symposium Modern Trends in Livestock Production.

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Abstract

The aim of this research is to conduct a comparative analysis and to verify the amount of fatty acids in the meat of the Macedonian trout (Salmomacedonicus) and the Ohrid trout (Salmoletnica), from aquaculture production, nurtured in a fish farm at controlled conditions. The analyses of the amount of fatty acids have been conducted according to an accredited method AO AC 996.06/2005. It has been confirmed that the amount of fatty acids in the Macedonian trout is divided in: 40.16% monounsaturated, 35.407% unsaturated and 25.554% saturated fatty acids. On the other hand, in the Ohrid trout the entire amount of fatty acids is divided as follows: 39.462% monounsaturated, 35.204% unsaturated and 25.335% saturated fatty acids. The most prevailing saturated fatty acid is the palmitic acid, from the group of monounsaturated acids most common is the oleic acid and the most prevailing unsaturated acids is the linoleic fatty acid. The proved difference of fatty acids in the meat of the Macedonian and Ohrid trout is significant on a level p>0.05. The amount of n-3 fatty acids in the Macedonian trout is proved to be 4.904% or 4.917% in the Ohrid trout, whereas the amount of n – 6 fatty acids in the Macedonian trout is 30,503% and 30.287% in the Ohrid trout.

Item Type: Conference or Workshop Item (Paper)
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Agriculture, forestry and fisheries
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 23 Dec 2019 08:15
Last Modified: 23 Dec 2019 08:15
URI: http://eprints.uklo.edu.mk/id/eprint/2099

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