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.
Full text not available from this repository.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: | https://eprints.uklo.edu.mk/id/eprint/2099 |
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