Özet:

Meat yields, lipid levels, and fatty acid compositions of Prussian carp (Carassius gibelio, Bloch 1782), grass carp (Ctenopharyngodon idella, Valenciennes, 1844), and trout barb (Capoeta trutta, Heckel 1843) were investigated in this current study. Of the three fish, grass carp had the highest meat yield. All fish used in this study had lower amount of lipid. Additionally, the lipid levels of the Prussian carp, grass carp, and trout barb differed from each other and the differences were found to be statistically significant (P<0.05). Gas Chromatography-Mass Spectrometry (GC-MS) was used to determine fatty acids of the fish flesh. A total of 32 different fatty acids were identified in this current study. Even though some of the constituents of the saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) varied greatly, total SFA levels of the fish were found to be very close to each other. The total monounsaturated fatty acids (MUFA) were calculated to be 21.34%, 30.69%, and 31.16% for the Prussian carp, grass carp, and trout barb, respectively. While the highest level of eicosapentaenoic acid (EPA, C20:5n3) was found in trout barb, that of docosahexaenoic acid (DHA, C22:6n3) was found in the Prussian carp.

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