What are the most effective biotic and abiotic factors affecting fatty acid composition of Garra rufa (Heckel, 1843)?

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-10-10 DOI:10.3989/gya.0224221

N. Şen Özdemir

引用次数: 0

Abstract

Specimens of Garra rufa were collected from a warm river and a cool stream in the Bingöl Province, Turkey, once a month over a period of one year. The effects of month, season, gender and location on the fatty acid composition in the muscle and the lipid content were investigated and dietary marker fatty acids were used to obtain dietary preferences in different locations (Ilıcalar, Garip) and periods. Total lipid change was seasonally significant (ANOSIM-R=0.49) at both locations and 18:1ω9, 20:5ω3 and 20:6ω3 were the most abundant dietary fatty acids. Although G. rufa are predominantly herbivores, they can also feed omnivorously on mixed diets depending on the presence and absence of their primary diet. The effect of season was significant on fatty acid composition, regardless of the location (Pperm=0.001). Significant seasonal changes in all the fatty acid compositions could be attributed to seasonal changes in the abundance and diversity of dietary sources in the environment due to the effect of temperature.

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影响鹿茸脂肪酸组成的最有效的生物和非生物因素是什么(Heckel, 1843)?

在一年的时间里，每个月从土耳其Bingöl省的一条温暖的河流和一条凉爽的溪流中采集Garra rufa的标本。研究了月份、季节、性别和地点对肌肉脂肪酸组成和脂肪含量的影响，并利用膳食标志物脂肪酸获得不同地点(Ilıcalar、Garip)和时期的饮食偏好。两个地点的总脂质变化具有显著的季节差异(ANOSIM-R=0.49)，其中18:1ω9、20:5ω3和20:6ω3是最丰富的膳食脂肪酸。虽然芦花草主要是食草动物，但它们也可以根据其主要饮食的存在和缺失，以混合饮食为食。季节对脂肪酸组成的影响是显著的，与地点无关(Pperm=0.001)。所有脂肪酸组成的显著季节性变化可归因于温度影响下环境中膳食来源丰度和多样性的季节性变化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality