Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus
This study aimed to evaluate the effect of different factors (season, gender, location, total lipid, weight and length) on the fatty acid composition and nutritional quality of Cyprinion macrostomus. The results were evaluated through PERMANOVA, principal coordinates (PCO), and cluster analysis for...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2023-05-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1984 |
| _version_ | 1797795147572838400 |
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| author | N. Şen Özdemir M. Koyun F. Caf M. Kırıcı |
| author_facet | N. Şen Özdemir M. Koyun F. Caf M. Kırıcı |
| author_sort | N. Şen Özdemir |
| collection | DOAJ |
| description |
This study aimed to evaluate the effect of different factors (season, gender, location, total lipid, weight and length) on the fatty acid composition and nutritional quality of Cyprinion macrostomus. The results were evaluated through PERMANOVA, principal coordinates (PCO), and cluster analysis for similarity ranges. An analysis of similarity (ANOSIM) was performed on the distance matrix using multiple permutations within a significant fixed effect (p < 0.05). C18:1ω9, EPA and DHA were the most important fatty acids which had an effect on the nutritional quality in all the factor groups. Total lipid amount, season and length factors were the most influential on the fatty acid compositions of C. macrostomus. Summer and Spring were the best the periods for the good nutritional quality of C. macrostomus in terms of AI (Atherogenicity index), TI (Thrombogenicity index) and h/H (Σhypocholesterolemic/Σhypercholesterolemic fatty acid index). In addition, station, gender and weight had no effect on nutritional quality. The study indicated that C. macrostomus is a potential fish meat for human nutrition with high nutritional value in terms of fatty acid composition.
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| first_indexed | 2024-03-13T03:14:34Z |
| format | Article |
| id | doaj.art-f76d88f1cbb74c6a9e8228d8ea008595 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-03-13T03:14:34Z |
| publishDate | 2023-05-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-f76d88f1cbb74c6a9e8228d8ea0085952023-06-26T08:38:35ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142023-05-0174210.3989/gya.0444221Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomusN. Şen Özdemir0M. Koyun1F. Caf2M. Kırıcı3Department of Veterinary Medicine, Vocational School of Food, Agriculture and Livestock, Bingöl UniversityDepartment of Molecular Biology and Genetics, Faculty of Science and Art, Bilecik Şeyh Edebali University - Department of Biology, Faculty of Science and Art, Bingol UniversityDepartment of Veterinary Medicine, Vocational School of Food, Agriculture and Livestock, Bingöl UniversityDepartment of Veterinary Medicine, Vocational School of Food, Agriculture and Livestock, Bingöl University This study aimed to evaluate the effect of different factors (season, gender, location, total lipid, weight and length) on the fatty acid composition and nutritional quality of Cyprinion macrostomus. The results were evaluated through PERMANOVA, principal coordinates (PCO), and cluster analysis for similarity ranges. An analysis of similarity (ANOSIM) was performed on the distance matrix using multiple permutations within a significant fixed effect (p < 0.05). C18:1ω9, EPA and DHA were the most important fatty acids which had an effect on the nutritional quality in all the factor groups. Total lipid amount, season and length factors were the most influential on the fatty acid compositions of C. macrostomus. Summer and Spring were the best the periods for the good nutritional quality of C. macrostomus in terms of AI (Atherogenicity index), TI (Thrombogenicity index) and h/H (Σhypocholesterolemic/Σhypercholesterolemic fatty acid index). In addition, station, gender and weight had no effect on nutritional quality. The study indicated that C. macrostomus is a potential fish meat for human nutrition with high nutritional value in terms of fatty acid composition. https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1984AICyprinion macrostomusEPAFatty acidsh/HPERMANOVA |
| spellingShingle | N. Şen Özdemir M. Koyun F. Caf M. Kırıcı Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus Grasas y Aceites AI Cyprinion macrostomus EPA Fatty acids h/H PERMANOVA |
| title | Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus |
| title_full | Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus |
| title_fullStr | Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus |
| title_full_unstemmed | Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus |
| title_short | Factors affecting nutritional quality in terms of the fatty acid composition of Cyprinion macrostomus |
| title_sort | factors affecting nutritional quality in terms of the fatty acid composition of cyprinion macrostomus |
| topic | AI Cyprinion macrostomus EPA Fatty acids h/H PERMANOVA |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1984 |
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