WWW.WAS.ORG • WORLD AQUACULTURE • MARCH 2013 65 Notes 1 Istanbul University, Faculty of Fisheries, Department of Aquaculture, Ordu cad. No:200 34470 Laleli/ Istanbul- Turkey. * Corresponding author: e-mail: ferfez@istanbul.edu.tr 2 Istanbul University, Faculty of Fisheries, Department of Seafood Processing and Quality Control, Ordu Caddesi No:200, 34470 Laleli/Istanbul-Turkey, E-mail: nurerkan@ istanbul.edu.tr 3 TÜBİTAK Marmara Research Center, Food Institute, Gebze/ Kocaeli- Turkey. 4 Çamlıca Yem Company, Izmir, Turkey 5 Shimadzu, Kyoto, Japan 6 Thermo, Milan, Italy References AOAC (Association of Official Analytical Chemists). 1998a. Official Method 938.08. Ash of Seafood. Pages 6, Chapter 35 In: James M. Hungerford. Chapter Editor. Fish and Other Marine Products. Official Methods of Analysis of AOAC International, Gaithersburg, MD USA. AOAC (Association of Official Analytical Chemists). 1998b. Official Method 955.04. Nitrogen (Total) in Seafood. Pages 6, Chapter 35 In: James M. Hungerford. Chapter Editor. Fish and Other Marine Products. Official Methods of Analysis of AOAC International, Gaithersburg, MD USA Erkan, N., A. Selçuk and Ö. Özden. 2010. Amino acid and vitamin composition of raw and cooked horse mackerel. Food Analytical Methods 3(3):269-275. Çağıltay, F., İ. Diler and C. Varlık. 2011. The effects of bay leaf on rainbow trout’s growth, aromatic and meat composition. Journal of Animal Veterinary Advances 10(15):1914-1916. Ichihara, K., A. Shibahara, K. Yamamoto and T. Nakayama. 1996. An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31:535–539. Mattissek, R., M.F. Schnepel and G. Steiner. 1992. Lebensmittelanalytik, Grundzüge, Methoden, Anwendungen. Springer, New York, NY USA. Weilmeier, D. M. and J. M. Regenstein. 2004. Cooking enhances the antioxidant properties of polyphosphates. Journal of Food Science 69(1):FCT16-FCT23. TABLE 2. Amino acid composition (g/100 g) of rainbow trout cultured with various concentrations of dietary rosemary. Amino acid control 3% 5% 7% Lysine 1.96±0.01 1.80±0.01 1.56±0.01 1.62±0.01 Methionine 0.71±0.00 0.63±0.00 0.58±0.01 0.55±0.00 Threonine 0.86±0.01 0.79±0.00 0.68±0.01 0.70±0.00 Isoleucine 1.10±0.01 0.99±0.00 0.85±0.01 0.87±0.00 Leucine 1.63±0.00 1.47±0.03 1.26±0.02 1.29±0.01 Phenylalanine 0.92±0.01 0.83 ±0.00 0.73±0.01 0.72±0.01 Valine 1.18±0.01 1.06±0.00 0.93±0.02 0.93±0.00 Histidine 0.63±0.00 0.58±0.01 0.48±0.00 0.45±0.00 Cysteine 0.10±0.00 0.13±0.01 0.12±0.00 0.12±0.00 Tyrosine 0.79±0.01 0.72±0.01 0.62±0.00 0.59±0.00 Total essential amino acids 9.88 9.00 7.81 7.84 Serine 0.77±0.01 0.68±0.01 0.61±0.00 0.57±0.01 Arginine 1.41±0.01 1.38±0.00 1.14±0.00 1.21±0.01 Alanine 1.21±0.01 1.13±0.00 0.95±0.01 1.05±0.01 Aspartic acid 2.10±0.01 1.90±0.01 1.67±0.01 1.70±0.01 Glutamic acid 2.97±0.01 2.76±0.01 2.38±0.01 2.41±0.00 Glycine 1.13±1.51 1.15±4.48 1.01±0.00 1.03±0.01 Proline 0.68±4.94 0.62±8.34 0.58±0.01 0.59±0.00 Total non-essential amino acids 10.27 9.62 8.34 8.56 TABLE 3. Fatty acid composition of rainbow trout cultured with various concentrations of dietary rosemary. Fatty acid control 3% 5% 7% C14:0 3.07±0.03 2.90±0.04 3.04±0.02 2.94±0.12 C15:0 0.25±0.01 0.30±0.01 0.27±0.01 0.24±0.00 C16:0 13.75±0.11 12.70±0.15 12.58±0.01 12.04±0.09 C18:0 3.21±0.03 2.89±0.01 3.10±0.02 3.35±0.34 C22:0 2.21±0.03 2.09±0.07 2.26±0.07 2.54±0.12 C24:0 1.53±0.02 1.63±0.19 1.72±0.07 1.65±0.07 Total SFAs 24.02±0.04 22.51±0.08 22.97 ±0.02 22.76±0.12 C16:1 3.72±0.04 3.85±0.04 3.77±0.19 3.58±0.09 C18:1 n-9 33.03±0.02 33.07±0.45 33.56±0.06 35.29±0.33 C20:1 n-9 3.86±0.09 3.39±0.12 3.78±0.03 4.18±0.06 Total MUFAs 40.61±0.05 43.44±0.20 41.11±0.09 43.05±0.16 C18:2 n-6 15.11±0.05 15.48±0.19 15.75±0.04 16.51±0.24 C20:2 0.89±0.03 0.76±0.03 0.84±0.07 0.83±0.09 C22:2 0.31±0.07 Not identified Not identified Not identified C18:3 n-3 2.75±0.00 2.77±0.04 2.68±0.00 2.71±0.06 C18:3 n-6 0.08±0.10 Not identified Not identified Not identified C20:3 n-3 0.51±0.01 0.48±0.00 0.44±0.03 0.41±0.03 C20:3 n-6 0.40±0.02 0.36±0.00 0.39±0.01 0.41±0.01 C20:4 n-6 0.26±0.01 0.25±0.14 0.22±0.02 0.24±0.01 C20:5 n-3 3.06±0.01 3.61±0.06 3.17±0.01 2.82±0.08 C22:6 n-3 10.27±0.13 11.45±0.06 10.77±0.05 8.71±0.10 Total PUFAs 33.64±0.04 35.16±0.07 34.26±0.03 32.64±0.08
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