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Seasonal Variations in Fatty AcidComposition of Different Tissues ofMirror Carp, Cyprinus Carpio, in OrenlerDam Lake, Afyonkarahisar, TurkeyMehmet Karaçalı a , Sait Bulut a , Muhsin Konuk a & Kemal Solak b

a Biology Department, Faculty of Science and Literatures, AfyonKocatepe University, Afyonkarahisar, Turkeyb Gazi Education Faculty, Biology Education Section, Gazi University,Ankara, Turkey

Available online: 05 Nov 2010

To cite this article: Mehmet Karaçalı, Sait Bulut, Muhsin Konuk & Kemal Solak (2011): SeasonalVariations in Fatty Acid Composition of Different Tissues of Mirror Carp, Cyprinus Carpio, in OrenlerDam Lake, Afyonkarahisar, Turkey, International Journal of Food Properties, 14:5, 1007-1017

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International Journal of Food Properties, 14:1007–1017, 2011Copyright © Taylor & Francis Group, LLCISSN: 1094-2912 print / 1532-2386 onlineDOI: 10.1080/10942910903556454

SEASONAL VARIATIONS IN FATTY ACID COMPOSITIONOF DIFFERENT TISSUES OF MIRROR CARP,CYPRINUS CARPIO, IN ORENLER DAM LAKE,AFYONKARAHISAR, TURKEY

Mehmet Karaçalı1, Sait Bulut1, Muhsin Konuk1,and Kemal Solak2

1Biology Department, Faculty of Science and Literatures, Afyon KocatepeUniversity, Afyonkarahisar, Turkey2Gazi Education Faculty, Biology Education Section, Gazi University, Ankara,Turkey

The seasonal variations of fatty acids compositions in the muscle, liver, and ovarian tissuesof mirror carp (Cyprinus carpio) living in Örenler Dam Lake were determined by using gaschromatography. The results obtained were subjected to statistical analyses by employingSPSS software and p < 0.05 was accepted as significant value. In the statistical analy-ses, multiple comparisons tests were performed. The results showed that monounsaturatedfatty acids levels were found to be higher than that of polyunsaturated fatty acids and sat-urated fatty acids in all seasons. Palmitic and stearic acid levels were the highest in ovaries(19.95% in winter and 7.79% in summer, respectively). Oleic and palmitoleic levels were atthe highest levels in liver tissues (34.53% in summer and 18.37% in winter, respectively).Docosahexaenoic (C22:6ω3, DHA), eicosapentaenoic (C20:5ω3, EPA), eicosatrienoic acid,and arachidonic (C20:4ω6, AA) levels were at the highest level as 17.27, 2.54, and 8.41% inovaries in the winter and 6.37% in muscle tissues in the spring, respectively. ω3/ω6 ratioswere 0.62–0.98 in muscle, 1.54–2.82 in the liver, and 2.82–3.89 in the ovaries. From thepoint of total fatty acid variations, the highest variations were observed as follows: musclein spring (26.73%), liver in winter (33.85%), and ovaries in winter 36.38%.

Keywords: Fatty acid, Örenler Dam Lake, Cyprinus carpio, Mirror carp.

INTRODUCTION

Many studies showed that food and nutritional habits cause a number of illnesses.That is why people who lived in developed countries pay attention to healthy foods intakein their daily life. It is now well known that hypercholesterolemia is a result of havingexcessive amounts of red meat. Nowadays, dieticians suggest consuming foods that containrich polyunsaturated fatty acids in them. In this manner, fish and/or other water originatedfoods are of importance.[1]

Fish meat is rich in polyunsaturated fatty acids containing ω3 fatty acids, linolenic,γ-linolenic, eicosatrienoic, eicosapentaenoic, and docosahexaenoic acids,[2] which play

Received 2 October 2009; accepted 25 November 2009.Address correspondence to Muhsin Konuk, Afyon Kocatepe University, Faculty of Science and

Literatures, ANS Campus, Gazligol Yolu, Afyonkarahisar 03200, Turkey. E-mail: mkonuk@aku.edu.tr

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very important roles in the prevention and curing of a number of disorders, such as heartand vein defects, rheumatoid arthritis, cancer, asthma, Alzheimer’s disease, etc., and theyalso help the development of the brain and retina of newborns.[3–7] On the other hand,�-12 and �-15 desaturase enzymes are not found in the human body, and linoleic andlinolenic ω-fatty acids must be obtained from our food. Other ω fatty acids, eicosatrienoic,eicosapentaenoic, docosapentaenoic, and docosahexaenoic, can be synthesized from thesetwo fatty acids by �-4, �-5, and �-6 desaturases in the appropriate tissues.[8]

Age, species, sexual maturation, and environmental conditions are very effective onthe storage and composition of fish oils. The chemical contents of the fish vary due to someenvironmental conditions, such as nutrition, temperature, salinity, etc.[9–13] Additionally,seasonal variations of the factors mentioned could be effective in changing the fatty acidcomposition of fish.[14–16]

Carp is an omnivorous fish and is nourished from the benthic part of its ambient.Their main nutrition is composed of planktons, plant residues, and fragments. Their ovula-tion period is between May and July, when the water temperatures reaches 18–20◦C. Theyleave their eggs in the shallowly areas, which have an abundance of plants. The temper-ature of the water is a critical point for their ovulation. Therefore, they do not live in thewaters situated in the highlands.[17,18]

Storage lipids of the carp vary in both reproduction and active periods, spring inparticular, and these molecules are mobilized from one to another, such as liver, gonads,and muscles. Polyunsaturated fatty acids (PUFAs) are thought to help in forming healthygametes and embryos.[19]

The aim of the present study was to investigate the variations in fatty acid compo-sition in its muscle, liver, and ovaries of mirror carp, Cyprinus carpio, living in ÖrenlerDam Lake. This species was chosen because it has an economical value and is consumedabundantly around the study area.

MATERIALS AND METHODS

Materials

Cyprinus carpio (L. 1758) specimens, 40 in total, were collected regularly betweenAugust 2005 and July 2006 from Örenler Dam Lake, Sandıklı borough of Afyonkarahisarprovince of Turkey. The lake has 4.4 km2 areas and is constructed for irrigation purposesin that region.

After collecting the specimens, they were transferred to the laboratory, then theirmetric measurements were recorded and their scales were taken for age determination.After opening their abdomen, sexual determinations were carried out, and ovaries and liv-ers were removed carefully. Skeletons were cleaned and muscle tissue specimens weretaken out between the lateral line and dorsal fin. All samples were wrapped with alu-minum foil, labeled, and kept at −20◦C until examination. Before the extraction procedure,samples were transferred to 4◦C for the melting process for a while.

Extraction and Analyses of the Fatty Acids

In the extraction of fatty acids from the tissues studied, the basic methodof Folch et al. (1957) was followed.[20] For this, samples were homogenized in achloroform/methanol (2/1, v/v) mixture. The method of AOCS (1972) was employedin order to obtain the methyl esters of fatty acids by using BF3 (14%).[21]

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FATTY ACID COMPOSITION OF MIRROR CARP 1009

Fatty acid methyl esters (FAMEs) were analyzed on a HP (Hewlett Packard) Agilent7890A model gas chromatography (GC), equipped with a flame ionization detector andfitted with a HP-88 capillary column (100 m, 0.25 mm i.d., and 0.20 μm). The oven tem-perature was programmed at an initial temperature of 170◦C, was increased at a rate of 1◦Cper min to 208◦C, was further increased at a rate of 2◦C per min to 230◦C, and was thenheld at that temperature for 5 min. The injector and flame ionization detector were set at250◦C. Nitrogen was used as a carrier gas. The injection volume was 1 μl with a split ratioof 1:50. Identification of normal fatty acids was carried out by comparing sample FAMEpeak relative retention times with those obtained for Supelco (37 mix) standards.

Statistical Analysis

Each reported result is the average value of three GC analyses. The results were givenas means and standard deviations (±SD). Statistical analyses were performed by usingSPSS 13.0 software, and multiple comparison tests were carried out. In the comparisonsof seasons and groups, a one-way ANOVA test was performed and p < 0.05 value wasaccepted as statistical significant value.

RESULTS AND DISCUSSION

Seasonal variations of fork length, total weight, ovarian weight, condition factors,ages of the carps, and water temperatures of the lake’s water were shown in Table 1.Average percent values of the fatty acids in the muscle tissues were shown in Tables 2–4showing the liver and ovaries’ fatty acid percent variations, respectively. Total saturatedfatty acids (SFAs), monounsaturated fatty acids (MUFAs), and PUFA ratio histogramswere shown in Figs. 1–3.

Their total weight, fork lengths, ages, condition factors, and water temperatures wereshown in Table 1.

Muscle Tissue

A total of 27 different fatty acids, both saturated and unsaturated, were determinedfrom the muscle tissue of C. carpio (Table 2 and Figs. 1–3). Myristic acid (C14:0), palmitic(C16:0), stearic (C18:0), and arachidic (C20:0) acid were the most common SFAs. Palmiticacid was at the highest point in all seasons and its values in the autumn, winter, spring,and summer were 16.19, 15.39, 14.78, and 16.54%, respectively. Özogul et al. (2007),Mahmoud et al. (2007), and Hisar and Hisar (2003) reported that myristic, palmitic, andstearic acid were the main SFAs, and the palmitic acid was dominant in mirror carp’s

Table 1 Average age, weight, height, and condition factor values of C. carpio.

Autumn Winter Spring Summer

Weight (g) 2826.05 ± 1568.61 3874.40 ± 1048.24 3154.58 ± 1080.42 3202.65 ± 759.15Fork length (cm) 47.10 ± 9.70 49.92 ± 3.03 48.10 ± 5.07 49.94 ± 4.42Ovariel weight (g) 402.90 ± 307.25 522.82 ± 208.46 452.30 ± 238.06 203.43 ± 106.15Age 3.10 ± 0.99 3.57 ± 0.53 3.30 ± 0.82 3.30 ± 0.64Condition factor 2.70 3.11 2.83 2.58Water temperature (◦C) 19.90 3.50 8.25 24.50

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Table 2 Seasonal variations of fatty acids in the muscle of mirror carp (g/100 g fatty acids).∗

No. Fatty acids Autumn Winter Spring Summer

1 C 6:0∗∗∗ Caproic acid 0.08 ± 0.02b∗∗ 0.01 ± 0.00a 0.02 ± 0.00a 0.01 ± 0.00a2 C 8:0 Caprylic acid 0.01 ± 0.00a 0.01 ± 0.00a 0.01 ± 0.00a 0.09 ± 0.03b3 C10:0 Capric acid 0.02 ± 0.01ab 0.09 ± 0.01c 0.02 ± 0.00b 0.00 ± 0.00a4 C11:0 Undecanoic acid 0.08 ± 0.02a 0.11 ± 0.01bc 0.09 ± 0.02ab 0.11 ± 0.01c5 C12:0 Lauric acid 0.06 ± 0.01a 0.05 ± 0.01a 0.06 ± 0.01a 0.06 ± 0.01a6 C13:0 Tridecanoic acid 0.10 ± 0.02a 0.11 ± 0.02a 0.14 ± 0.03b 0.14 ± 0.02b7 C14:0 Myristic acid 1.96 ± 0.20a 2.02 ± 0.13ab 2.22 ± 0.20b 2.18 ± 0.21ab8 C15:0 Pentadecanoic acid 0.49 ± 0.08ab 0.44 ± 0.04a 0.56 ± 0.12b 0.55 ± 0.07b9 C16:0 Palmitic acid 16.19 ± 0.78bc 15.39 ± 0.62ab 14.78 ± 0.78a 16.54 ± 0.52c

10 C17:0 Heptadecanoic acid 0.88 ± 0.14c 0.73 ± 0.09b 0.53 ± 0.09a 0.55 ± 0.05a11 C18:0 Stearic acid 4.07 ± 0.48ab 4.12 ± 0.32ab 3.69 ± 0.45a 4.44 ± 0.35b12 C20:0 Arachidic acid 2.86 ± 0.42a 2.74 ± 0.21a 2.70 ± 0.27a 2.99 ± 0.30a13 C22:0 Behenic acid 0.70 ± 0.36b 0.43 ± 0.06a 0.48 ± 0.08b 0.46 ± 0.05b

∑SFA 27.49 26.24 25.29 28.13

14 C14:1 Myristoleic acid 0.98 ± 0.14a 1.12 ± 0.10ab 1.23 ± 0.15b 1.28 ± 0.14b15 C15:1 Pentadecenoic acid 1.02 ± 0.14a 0.88 ± 0.09a 1.05 ± 0.16a 1.83 ± 0.13b16 C16:1 Palmitoleic acid 16.43 ± 0.94bc 17.44 ± 1.06c 14.13 ± 0.77a 16.01 ± 1.27b17 C17:1 Heptadecenoic acid 1.01 ± 0.37a 0.86 ± 0.09a 1.14 ± 0.29a 0.95 ± 0.11a18 C18:1 Oleic acid 26.01 ± 0.93a 29.09 ± 1.08bc 28.24 ± 0.81b 29.96 ± 1.42c19 C20:1 Eicosenoic acid 0.23 ± 0.08b 0.31 ± 0.01c 0.24 ± 0.02bc 0.14 ± 0.02a

∑MUFA 45.67 49.70 46.01 50.17

20 C18:2ω6c Linoleic acid 4.83 ± 0.39a 5.72 ± 0.58b 5.89 ± 0.79b 5.91 ± 0.27b21 C18:3ω6 γ-linolenic acid 2.35 ± 0.96b 3.14 ± 0.14ab 0.76 ± 0.12a —22 C18:3ω3 Linolenic acid 0.96 ± 0.18b 0.83 ± 0.09b 1.57 ± 0.08a 0.70 ± 0.05a23 C20:2ω6 Eicosadienoic acid 0.84 ± 0.39b 0.50 ± 0.06a 0.44 ± 0.10a 0.41 ± 0.05a24 C20:3ω3 Eicosatrienoic acid 4.06 ± 0.68b 3.12 ± 0.56a 5.35 ± 0.79c 2.64 ± 0.37a25 C20:4ω6 Arachidonic acid 5.02 ± 0.70a 4.43 ± 0.57a 6.37 ± 0.61b 4.64 ± 0.76a26 C20:5ω3 Eicosapentaenoic acid 2.26 ± 0.31c 1.70 ± 0.18a 2.13 ± 0.25bc 1.86 ± 0.23ab27 C22:6ω3 Docosahexaenoic acid 3.99 ± 0.34c 2.94 ± 0.37b 4.23 ± 0.64c 1.70 ± 0.16a

∑PUFA 24.30 22.38 26.73 17.87

Unknown 2.54 1.68 1.97 3.83ω3 11.27 8.59 13.28 6.90ω6 13.04 13.79 13.46 10.96

ω 3/ω6 0.86 0.62 0.98 0.63EPA/DHA 0.57 0.58 0.50 1.09

SFA/MUFA 0.60 0.53 0.55 0.56SFA/PUFA 1.13 1.17 0.95 1.57

MUFA/PUFA 1.88 2.22 1.72 2.80

∗Average of triplicated analyses.∗∗Values reported are means ± SD.∗∗∗Differently shown letters in the same line are statistically different (p < 0.05) (n = 10).

tissues.[22–24] Their findings were similar to ours. Akpınar (1986) reported that the palmiticacid amount was at the highest amount (25.38%) in spring in C. Carpio’s muscle tissue.Our findings showed that this fatty acid was at the highest amount in summer.[25] On theother hand, total SFAs were at the highest in summer (28.13%) and at the lowest in spring(25.29%).

Myristoleic (C14:1), pentadecanoic (C15:1), palmitoleic (C16:1), heptadecanoic(C17:1), oleic (C18:1), and eicosenoic acid (C20:1) were the main MUFAs in the muscletissue and oleic and palmitoleic acids amounts were the highest when compared to others.

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FATTY ACID COMPOSITION OF MIRROR CARP 1011

Table 3 Seasonal variations of fatty acids in the liver of mirror carp (g/100 g fatty acids).∗

No. Fatty acids Autumn Winter Spring Summer

1 C6:0∗∗∗ Caproic acid 0.02 ± 0.00a∗∗ 0.01 ± 0.00a 0.06 ± 0.06a —2 C8:0 Caprylic acid 0.01 ± 0.00a 0.01 ± 0.00a 0.02 ± 0.02a 0.01 ± 0.00a3 C10:0 Capric acid 0.01 ± 0.00a 0.01 ± 0.00a 0.01 ± 0.00a 0.02 ± 0.01a4 C11:0 Undecanoic acid 0.07 ± 0.04a 0.04 ± 0.01a 0.13 ± 0.05b 0.06 ± 0.01a5 C12:0 Lauric acid 0.04 ± 0.03a 0.03 ± 0.00a 0.03 ± 0.00a 0.02 ± 0.01a6 C13:0∗ Tridecanoic acid 0.07 ± 0.02b 0.04 ± 0.01a 0.06 ± 0.01b 0.03 ± 0.01a7 C14:0 Myristic acid 1.14 ± 0.07ab 1.03 ± 0.07a 1.48 ± 0.16c 1.24 ± 0.07b8 C15:0 Pentadecanoic acid 0.32 ± 0.05a 0.41 ± 0.04b 0.39 ± 0.08ab 0.28 ± 0.02a9 C16:0 Palmitic acid 17.15 ± 1.19c 11.97 ± 0.53a 15.02 ± 0.74b 17.50 ± 0.85c

10 C17:0 Heptadecanoic acid 0.49 ± 0.33a 0.48 ± 0.06a 0.44 ± 0.09a 0.53 ± 0.19a11 C18:0 Stearic acid 3.26 ± 0.35a 3.66 ± 0.38a 4.34 ± 0.42b 4.91 ± 0.43c12 C20:0 Arachidic acid 0.97 ± 0.27a 1.11 ± 0.08a 0.75 ± 0.16a 0.80 ± 0.43a13 C22:0 Behenic acid 0.10 ± 0.00a 0.28 ± 0.03b — 0.49 ± 0.07c

∑SFA 23.65 19.07 22.73 25.89

14 C14:1 Myristoleic acid 0.49 ± 0.06a 0.38 ± 0.03a 0.48 ± 0.14a 0.49 ± 0.04a15 C15:1 Pentadecenoic acid 0.24 ± 0.01a 0.64 ± 0.07c 0.41 ± 0.10b 0.26 ± 0.04a16 C16:1 Palmitoleic acid 16.68 ± 0.42ab 18.37 ± 0.81c 17.07 ± 0.52b 15.92 ± 0.91a17 C17:1 Heptadecenoic acid 0.65 ± 0.07a 0.90 ± 0.11b 0.51 ± 0.11a 0.46 ± 0.20a18 C18:1 Oleic acid 32.47 ± 0.80b 25.27 ± 1.00a 25.61 ± 0.92a 34.53 ± 0.57c19 C20:1 Eicosenoic acid 1.42 ± 0.11c 0.19 ± 0.01a — 0.61 ± 0.02b

∑MUFA 51.96 45.75 44.09 52.27

20 C18:2ω6c Linoleic acid 3.49 ± 0.38b 3.28 ± 0.21ab 2.97 ± 0.51ab 2.82 ± 0.52a21 C18:3ω6 γ-linolenic acid 2.02 ± 0.09a 3.13 ± 0.16b 1.80 ± 0.24a 2.50 ± 0.58ab22 C18:3ω3 Linolenic acid 0.21 ± 0.13a 0.86 ± 0.07c 0.60 ± 0.10b 0.58 ± 0.08b23 C20:2ω6 Eicosadienoic acid 0.26 ± 0.03a 0.76 ± 0.08b 0.51 ± 0.08ab 0.49 ± 0.36ab24 C20:3ω3 Eicosatrienoic acid 5.41 ± 0.62a 7.32 ± 0.37b 5.65 ± 0.41a 4.94 ± 1.93a25 C20:4ω6 Arachidonic acid 2.14 ± 0.44a 1.70 ± 0.07a 4.03 ± 0.77b 2.10 ± 0.43a26 C20:5ω3 Eicosapentaenoic acid 1.30 ± 0.31ab 1.84 ± 0.09c 1.54 ± 0.12b 1.17 ± 0.27a27 C22:6ω3 Docosahexaenoic acid 6.62 ± 0.61b 14.96 ± 0.59d 13.78 ± 0.83c 5.47 ± 0.65a

∑PUFA 21.45 33.85 30.88 20.06

Unknown 2.94 1.33 2.29 1.78ω3 13.54 24.98 21.57 12.16ω6 7.91 8.87 9.31 7.91

ω3/ω6 1.71 2.82 2.32 1.54EPA/DHA 0.20 0.12 0.11 0.21

SFA/MUFA 0.46 0.42 0.52 0.50SFA/PUFA 1.10 0.56 0.74 1.29

MUFA/PUFA 2.42 1.35 1.43 2.61

∗Average of triplicated analyses.∗∗Values reported are means ± SD.∗∗∗Differently shown letters in the same line are statistically different (p < 0.05) (n = 10).

Total MUFA levels were at the top level in the summer (50.17%) (Fig. 2). Buchtova et al.(2004) reported the total MUFA levels were 54.8% in the muscle tissue of Tinca tinca.[26]

The main PUFAs in the muscle tissue of C. carpio were as follows: ω3—linolenic (C18:3ω3), eicosatrienoic (C20:3ω3), eicosapentaenoic (C20:5ω3), and docosa-hexaenoic (C22:6ω3) acid, and ω6—linoleic (C18:2ω6), γ-linolenic (C18:3ω6), eicosa-dienoic (C20:2ω6), and arachidonic (C20:4ω6) acid (Table 2). These acids varied in theseasons. While their highest levels were in the spring (26.73%, Fig. 3), they decreased to17.87% in the summer.

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Table 4 Seasonal variations of fatty acids in the ovariel tissues of mirror carp (g/100 g fatty acids).∗

No. Fatty acids Autumn Winter Spring Summer

1 C6:0 Caproic acid — — — —2 C8:0∗∗∗ Caprylic acid 0.05 ± 0.00b∗∗ 0.01 ± 0.00a 0.02 ± 0.00a 0.02 ± 0.00a3 C10:0 Capric acid 0.00 ± 0.00a 0.01 ± 0.00a 0.00 ± 0.00a 0.01 ± 0.00a4 C11:0 Undecanoic acid 0.03 ± 0.00b 0.01 ± 0.00a 0.01 ± 0.00a 0.04 ± 0.00c5 C12:0 Lauric acid 0.01 ± 0.00a 0.01 ± 0.00a 0.01 ± 0.00a 0.13 ± 0.02b6 C13:0 Tridecanoic acid 0.03 ± 0.00a 0.02 ± 0.01a 0.03 ± 0.01a 0.06 ± 0.01b7 C14:0 Myristic acid 0.93 ± 0.04c 0.82 ± 0.04bc 0.78 ± 0.01b 0.07 ± 0.02a8 C15:0 Pentadecanoic acid 0.30 ± 0.08b 0.42 ± 0.05c 0.37 ± 0.03bc 0.16 ± 0.03a9 C16:0 Palmitic acid 19.10 ± 0.62b 19.95 ± 0.49b 19.23 ± 0.65b 16.20 ± 0.61a

10 C17:0 Heptadecanoic acid 0.50 ± 0.06ab 0.44 ± 0.07a 0.60 ± 0.09b 0.82 ± 0.06c11 C18:0 Stearic acid 5.28 ± 0.22b 3.90 ± 0.56a 5.27 ± 0.43b 7.79 ± 0.43c12 C20:0 Arachidic acid 0.57 ± 0.04b 0.44 ± 0.06ab 0.43 ± 0.07a 0.38 ± 0.05a13 C22:0 Behenic acid 0.00 ± 0.00a — 0.14 ± 0.01b 0.04 ± 0.00c

∑SFA 26.80 26.01 26.90 25.73

14 C14:1 Myristoleic acid 0.23 ± 0.03b 0.20 ± 0.01ab 0.26 ± 0.04b 0.16 ± 0.00ab15 C15:1 Pentadecenoic acid 0.80 ± 0.04b 0.79 ± 0.10b 0.78 ± 0.08b 0.27 ± 0.03a16 C16:1 Palmitoleic acid 11.80 ± 0.57b 12.63 ± 0.56bc 13.48 ± 0.49c 10.43 ± 0.64a17 C17:1 Heptadecenoic acid 0.44 ± 0.06a 0.53 ± 0.04ab 0.49 ± 0.08ab 0.58 ± 0.05b18 C18:1 Oleic acid 27.95 ± 0.78b 22.26 ± 0.55a 23.42 ± 0.75a 30.47 ± 0.82c19 C20:1 Eicosenoic acid — — — —

∑MUFA 41.22 36.41 38.43 41.90

20 C18:2ω6 c Linoleic acid 2.18 ± 0.06b 1.81 ± 0.08a 1.94 ± 0.08a 1.91 ± 0.06a21 C18:3ω6 γ-Linolenic acid 1.24 ± 0.08b 1.04 ± 0.07ab 0.96 ± 0.05a 1.14 ± 0.10bc22 C18:3ω3 Linolenic acid 0.65 ± 0.04a 0.72 ± 0.05a 0.58 ± 0.04a 0.69 ± 0.27a23 C20:2ω6 Eicosadienoic acid 0.52 ± 0.05a 0.64 ± 0.03b 0.52 ± 0.03a 0.93 ± 0.05c24 C20:3ω3 Eicosatrienoic acid 6.15 ± 0.43a 8.41 ± 0.42b 7.74 ± 0.84b 8.39 ± 0.48b25 C20:4ω6 Arachidonic acid 4.05 ± 0.19b 3.95 ± 0.36b 4.01 ± 0.46b 3.19 ± 0.31a26 C20:5ω3 Eicosapentaenoic acid 2.22 ± 0.30a 2.54 ± 0.20a 2.46 ± 0.25a 2.74 ± 0.33a27 C22:6ω3 Docosahexaenoic acid 13.49 ± 0.99b 17.27 ± 0.45d 15.54 ± 0.73c 10.39 ± 0.43a

∑PUFA 30.47 36.38 33.74 29.38

Unknown 1.51 1.20 0.92 2.99ω3 22.51 28.94 26.32 22.21ω6 7.99 7.44 7.43 7.17

ω3/ ω6 2.82 3.89 3.54 3.10EPA/DHA 0.16 0.15 0.16 0.26

SFA/MUFA 0.65 0.71 0.70 0.61SFA/PUFA 0.88 0.71 0.80 0.88

MUFA/PUFA 1.35 1.00 1.14 1.43

∗Average of triplicated analyses.∗∗Values reported are means ± SD.∗∗∗Differently shown letters in the same line are statistically different (p < 0.05) (n = 10).

Çelik et al. (2005) reported that Sander lucioperca’s PUFA values were linoleic acid(4.12–9.08%), linolenic acid (1.45–0.49%), EPA (3.52–3.73%), and DHA (7.37–12.41%)living in Seyhan and Egirdir lakes.[27] Their total values were between 20.8 and 30.5%.

PUFAs do not only increase the quality of fish meat but also help them to bothadapt to their ambient, such as temperature variations etc., and complete their repro-duction activities successfully. As the temperature decreases, PUFAs’ values increaseremarkably or the other way around.[28–30] These fatty acids make the ovulation eas-ier to those ovulation periods beginning after 18–20◦C of the water temperature.

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Figure 1 Total saturated fatty acids (SFAs) ratios in mirror carp.

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Figure 2 Total monounsaturated fatty acids (MUFA) ratios in mirror carp.

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Figure 3 Total polyunsaturated fatty acids (PUFA) ratios in mirror carp.

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These organisms could be exemplified by carps. The abundance of the nutritionalsources after slightly increasing the water temperature in spring might cause theincrease of PUFAs. Both the water temperatures reach to the highest points and start-ing the reproduction activities let the fish consume enormous amounts of energy andthis makes the PUFA level decrease. On the other hand, since these dam lakes areconstructed for irrigational purposes, their water levels decrease rapidly. This eventis also the cause of warming of the lake’s water temperature. As a result of thiscondition, the oxygen amount also drops down and causes a big stress on fish.Therefore, these circumstances could be very effective in the decrease of PUFAs in thesummer.

As it was observed, there is a contrary relation between SFAs and PUFAs. Themore SFAs increase, the more PUFAs decrease.[29] These could be explained as mentionedabove. Additionally, as the carps enter the mating period SFAs could decrease due to for-mation of the ovaries.[31–33] On the other hand, the variations in MUFAs were observedto be much higher than that of SFAs. In muscle tissues, the highest level of fatty acidsbelonged to the MUFAs, and there were statistically significant variations in the seasonsstudied (Table 1). The increase in the MUFAs could be because of the ability of the fish tosynthesize these compounds.[10,27]

Liver Tissue

The data of liver’s fatty acid composition of the mirror carp in the seasons wereshown in Table 3. The most common SFAs in liver were C16:0 (17.50% summer), C18:0(4.91% summer), C14:0 (1.48% spring), and C20:0 (1.11% summer). Akpınar (1986)reported that C16:0 was at the highest point in autumn (35.84%), and the lowest pointwas in summer (22.41%) in the common carp’s liver.[25] His findings are obviously higherthan our findings. On the other hand, similarly, our findings seem to be lower than that ofthe literature reports on silver carp and Japanese catfish.[34–36]

The main MUFAs of mirror carp’s liver were C14:1, C15:1, C16:1, C17:1, C18:1,and C20:1. Among them, C16:1 and C18:1 were the dominant and their the highest valuesin the seasons were 18.37% for the first one in the winter and 34.53% for the latter in thesummer, respectively.[34–36]

The highest amount of the main ω3 PUFAs in the winter were C18:3ω3 (0.86%),C20:3ω3 (7.32%), C20:5ω3 (1.84%), and C22:6ω3(14.96%) (Table 3). ω6 fatty acidswere C18:2ω6 (3.49% autumn), C18:3ω6 (3.13% summer), C20:2ω6 (0.76% winter), andC20:4ω6 (4.03% spring). The values given in the parentheses are their highest values. Cejaset al. (2004) reported from Diplodus sargus that while the total ω3 ratio was between 32.34and 40.42%, the ω6 ratio was between 10.06 and 5.10%.[37] The data of the present studywere as follows: ω3 was at the highest level in the winter (24.98%) and ω6 was at thehighest level in the spring (9.31%).

Excessive intake of the foods are stored as fat in the skeleton muscle, liver,ovaries, etc., and this fact affects the composition of the fatty acid levels in fish meat.[38]

Environmental conditions affect the variation of fatty acids in the liver as well as other partsof the fish. The reproduction period is one of the most effective phases in a fish life. As canbe seen in Tables 2–4, PUFAs levels decreased while other fractions (SFAs and MUFAs)increased. These findings suggest that there is a regulation in the mobility and exchangingof the fatty acids from one organ to another.

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Ovarian Tissue

The dominant SFAs in ovaries of mirror carp were C14:0 (0.93% autumn), C16:0(19.95% winter), and C18:0 (7.79% summer) (Table 4). In total, the highest levels ofSFAs were in autumn (26.9%) and the lowest in summer (25.73%). In this data, there wasno statistically significant difference among the seasons’ data obtained. Mukhopadhyayand Ghosh (2003) reported the lipid and fatty acid profiles in the ovaries of C. carpio.[39]

They found that the principal SFAs were C14:0, C16:0, C18:0, and C20:0 and their val-ues were between 2.70–0.40%, 33.20–27.40%, 1.90–6.50%, and 0.30–2.20%, respectively.The ratios of SFAs were 38.2% in triacylglycerols and 36.5% in phospholipids. Shirai et al.(2001) studied the SFAs in both wild and cultured Silurus asotus ovaries and reported thatC16 and C18 levels varied in cultured form but not in wilds.[35]

Total MUFA levels were at the highest in summer (41.9%) and at the lowest inwinter (36.41%) in ovarian tissue of mirror carp. Both C16:1 and C18:1 were the mainconstituents of MUFAs. The former one was dominant in spring (13.48%), and the lat-terone was dominant in summer (30.47%). Huynh et al. (2006) reported the total MUFAsratio from Clupea harengus’ ovarium tissue during the ovulation period as 26.82% con-taining C16:1 (4.00%), C17:1, and C18:1 (12.28%).[40] Sushchik et al. (2007) studiedThymallus arcticus and found that the main MUFAs in autumn, spring, and summer monthswere as follows: C16:1 (1.42%–1.63%–0.85%), C18:1 (2.52%–3.98%–1.87%), and C20:1(0.15%–0.21%–0.11%).[41] Our findings and literature reports showed that MUFAs are thehighest fatty acid groups in ovaries of the fish studied.[42,43]

MUFAs and tryacylglycerol ratios in common carp were reported to be 31.4 and52.1%, respectively. Oleic acid was the dominant in MUFAs.[39]

DHA were the main dominant fatty acids among the PUFAs in mirror carp’s ovaries,presenting 17.27% in winter and 10.39% in summer. C20:3ω3, C20:4ω6, C18:2ω6, andC20:5ω3 followed these fatty acids. PUFAs ratio was at the highest level in winter as36.38%, and their levels were lower than that of S. asotus’s PUFAs.[35]

Ovaries were supported by muscle and liver’s fatty acids during the developmentof the eggs. The highest amount of PUFAs in ovaries in the winter and spring seasonsshould come from these two tissues mentioned. These facts were reported by severalinvestigators,[25,42,43] and our findings were similar to these reports.

In brief, it was found that the fatty acid compositions of three tissues of C. carpiovaried significantly in some cases in different seasons. These variations could be becauseof ecologic and physiologic factors. On the other hand, age, species, sexual varia-tions, and environmental factors are other effective factors in changing the fatty acidcompositions.[12–16,34]

ACKNOWLEDGMENTS

The authors wish to thank to Dr. H. Shazly (Swansea, UK) for editing English of this paper.

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