Environmental effects on nutrient composition of Turkish Salmon (Oncorhynchus mykiss):a comparison between marine and reservoir systems
Main Article Content
Keywords
aquaculture, nutrient profile, Oncorhynchus mykiss, rainbow trout
Abstract
This study investigated the nutritional composition of trout (Oncorhynchus mykiss), referred to as Turkish salmon, cultured in marine and dam lake environments across winter and summer seasons. The nutritional composition of rainbow trout showed notable seasonal and environmental variation, with protein remaining relatively stable (18.50–19.36%), while lipid content ranged from 4.10% (winter, dam lake) to 11.73% (summer, dam lake) and from 10.14% to 8.70% in marine samples, accompanied by an inverse relationship with mois-ture (68.19–74.62%), and ash content varied slightly between 1.35% and 1.71%. Seasonal and habitat-related variations were observed in proximate composition, with protein content peaking in summer-harvested fish and lipid levels notably lower in dam lake winter samples, showing an inverse relationship with moisture. Fatty acid analysis identified palmitic acid as the dominant saturated fatty acid and oleic acid as the main monounsaturated fatty acid. Among amino acids, L-glycine and other essential amino acids were abundant, while potassium and phosphorus predominated in the mineral profiles, and iron was consistently low. Vitamin E and niacinamide were the most prevalent fat- and water-soluble vitamins, respectively. These results demonstrate that Turkish salmon possess high nutritional value, emphasizing the influence of seasonal and environmental factors, and provide critical insights for optimizing aquaculture practices, harvest timing, and dietary recommendations.
References
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Başaran, A. (2015). Effects of different processing techniques on vitamin and mineral loss of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792) (Master’s thesis). Mustafa Kemal University.
Bayram, N. E., Gercek, Y. C., Celik, S., Mayda, N., Kostić, A. Ž., Dramićanin, A. M., & Özkök, A. (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin—similarities and differences. Arabian Journal of Chemistry, 14(3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004
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Çankırılıgil, E. C., & Berik, N. (2017). Determination of shelf life of rainbow trout (Oncorhynchus mykiss) croquettes during cold storage (+4 °C). Aquatic Sciences and Engineering, 32(1), 35–48. https://doi.org/10.18864/TJAS201704
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Durmuş, M., & Kara, İ. (2024). Fatty acid composition of commercial smoked salmon products. Turkish Journal of Maritime and Marine Sciences, 10(1), 39–48. https://doi.org/10.52998/trjmms.1372161
El-Sayed, A. F. M., & Izquierdo, M. (2022). The importance of vitamin E for farmed fish—A review. Reviews in Aquaculture, 14(2), 688–703. https://doi.org/10.1111/raq.12619
Elbahnaswy, S., & Elshopakey, G. E. (2024). Recent progress in practical applications of a potential carotenoid astaxanthin in the aquaculture industry: A review. Fish Physiology and Biochemistry, 50(1), 97–126. https://doi.org/10.1007/s10695-022-01167-0
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Erdem, Ö. A., Alkan, B., & Dinçer, M. T. (2020). Comparison of the nutritional properties of wild and cultured brown trout and Atlantic salmon. Ege Journal of Fisheries and Aquatic Sciences, 37(1), 37–41. https://doi.org/10.12714/egejfas.37.1.05
Ergün, S., & Erdem, M. (2000). Effect of natural and synthetic carotenoid sources on pigmentation of rainbow trout (Oncorhynchus mykiss). Turkish Journal of Veterinary and Animal Sciences, 24(4), 391–402.
FAO. (2020). The state of world fisheries and aquaculture 2020. FAO.
FAO. (2022). World food and agriculture—Statistical yearbook 2022. FAO.
Gladyshev, M. I., Makhrov, A. A., Sushchik, N. N., Makhutova, O. N., Rudchenko, A. E., Balashov, D. A., Vinogradov, E. V., & Artamonova, V. S. (2022). Differences in composition and fatty acid contents of different rainbow trout (Oncorhynchus mykiss) strains in similar and contrasting rearing conditions. Aquaculture, 556, 738265. https://doi.org/10.1016/j.aquaculture.2022.738265
Glencross, B. D., Bachis, E., Betancor, M. B., Calder, P., Liland, N., Newton, R., & Ruyter, B. (2025). Omega-3 futures in aquaculture: Exploring the supply and demands for long-chain omega-3 essential fatty acids by aquaculture species. Reviews in Fisheries Science & Aquaculture, 33(2), 167–216. https://doi.org/10.1080/23308249.2024.2388563
Gutierres, D., Pacheco, R., & Reis, C. P. (2025). The role of omega-3 and omega-6 polyunsaturated fatty acid supplementation in human health. Foods, 14(19), 3299. https://doi.org/10.3390/foods14193299
Hardy, R. W., Kaushik, S. J., Mai, K., & Bai, S. C. (2022). Fish nutrition—History and perspectives. In Fish nutrition (pp. 1–16). Academic Press. https://doi.org/10.1016/B978-0-12-819587-1.00006-9
Hoz, L., D’Arrigo, M., Cambero, I., & Ordóñez, J. A. (2004). Development of an n-3 fatty acid and α-tocopherol-enriched dry fermented sausage. Meat Science, 67(3), 485–495. https://doi.org/10.1016/j.meatsci.2003.12.001
Ichihara, K. I., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535–539. https://doi.org/10.1007/BF02522648
Kaya Öztürk, D., Baki, B., Öztürk, R., Karayücel, S., & Uzun Gören, G. (2019). Determination of growth performance, meat quality, and colour attributes of large rainbow trout (Oncorhynchus mykiss) in the southern Black Sea coasts of Turkey. Aquaculture Research, 50(12), 3763–3775. https://doi.org/10.1111/are.14339
Keskin, İ., Köstekli, B., & Erdem, M. E. (2022). Comparison of nutritional content and fatty acid composition of Turkish salmon and Atlantic salmon sold in the Central Black Sea region. Academic Food, Dairy and Production Journal, 3, 18–25.
Korkmaz, K., & Öztürk, S. (2025). Determination of the quality of oil obtained from protein hydrolysate produced using rainbow trout (Oncorhynchus mykiss) by-products. Foods, 14(18), 3227. https://doi.org/10.3390/foods14183227
Korkmaz, A. Ş., & Kırkağaç, M. (2008). Fillet yield, body composition, and energy content of rainbow trout (Oncorhynchus mykiss) reared in sea net-cages and freshwater concrete ponds. Journal of Agricultural Sciences, 14(4), 409–413.
Küçük, Ç. S. (2019). Current status of large-size (2 kg and above) rainbow trout (Oncorhynchus mykiss) culture in Turkey (Master’s thesis). İzmir Katip Çelebi University.
Kris-Etherton, P. M., Harris, W. S., & Appel, L. J. (2002). Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. Circulation, 106(21), 2747–2757. https://doi.org/10.1161/01.CIR.0000038493.65177.94
Lee, S., Koo, M. H., Han, D. W., Kim, I. C., Lee, J. H., Kim, J. H., Sultana, R., Kim, S. Y., Youn, U. J., & Kim, J. H. (2022). Comparison of fatty acid contents and MMP-1 inhibitory effects of two Antarctic fish, Notothenia rossii and Champsocephalus gunnari. Molecules, 27(14), 4554. https://doi.org/10.3390/molecules27144554
Mendivil, C. O. (2021). Fish consumption: A review of its effects on metabolic and hormonal health. Nutrition and Metabolic Insights, 14, 11786388211022378. https://doi.org/10.1177/11786388211022378
Nenciu, M., Niță, V. I., Nicolae, C., & Akbulut, B. (2022). Boosting biomass gain and meat quality of rainbow trout (Oncorhynchus mykiss, Walbaum, 1792)—An approach for fostering Romanian aquaculture. AgroLife Scientific Journal, 11(1). https://doi.org/10.17930/AGL2022117
Oehlenschläger, J., & Ostermeyer, U. (2024). Feed additives for influencing the color of fish and crustaceans. In Handbook on natural pigments in food and beverages (pp. 351–367). Woodhead Publishing. https://doi.org/10.1016/B978-0-323-99608-2.00003-3
Pekcan, M. R. (2016). Effect of different salt concentration on fillet quality of hot smoking salmon (Salmo salar), rainbow trout (Oncorhynchus mykiss), and mackerel (Scomber scombrus) (Master’s thesis). Kastamonu University.
Pigott, G. M., & Tucker, B. (1990). Seafood: Effects of technology on nutrition. CRC Press.
Rahman, M. M., Khosravi, S., Chang, K. H., & Lee, S. M. (2016). Effects of dietary inclusion of astaxanthin on growth, muscle pigmentation, and antioxidant capacity of juvenile rainbow trout (Oncorhynchus mykiss). Preventive Nutrition and Food Science, 21(3), 281. https://doi.org/10.3746/pnf.2016.21.3.281
Reksten, A. M., Ho, Q. T., Nøstbakken, O. J., Markhus, M. W., Kjellevold, M., Bøkevoll, A., Hannisdal, R., Frøyland, L., Madsen, L., & Dahl, L. (2022). Temporal variations in the nutrient content of Norwegian farmed Atlantic salmon (Salmo salar), 2005–2020. Food Chemistry, 373, 131445. https://doi.org/10.1016/j.foodchem.2021.131445
Sahena, F., Zaidul, I. S. M., Jinap, S., Saari, N., Jahurul, H. A., Abbas, K. A., & Norulaini, N. A. (2009). PUFAs in fish: Extraction, fractionation, and importance in health. Comprehensive Reviews in Food Science and Food Safety, 8(2), 59–74. https://doi.org/10.1111/j.1541-4337.2009.00069.x
Sampels, S. (2015). The effects of storage and preservation technologies on the quality of fish products: A review. Journal of Food Processing and Preservation, 39(6), 1206–1215. https://doi.org/10.1111/jfpp.12337
Sargent, J. R., Tocher, D. R., & Bell, J. G. (2002). The lipids. In J. E. Halver & R. W. Hardy (Eds.), Fish nutrition (3rd ed., pp. 181–257). Academic Press.
Sprague, M., Fawcett, S., Betancor, M. B., Struthers, W., & Tocher, D. R. (2020). Variation in the nutritional composition of farmed Atlantic salmon (Salmo salar L.) fillets with emphasis on EPA and DHA contents. Journal of Food Composition and Analysis, 94, 103618. https://doi.org/10.1016/j.jfca.2020.103618
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May 11, 2026
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Toksöz, N., & Alparslan, Y. (2026). Environmental effects on nutrient composition of Turkish Salmon (Oncorhynchus mykiss):a comparison between marine and reservoir systems. Italian Journal of Food Science, 38(2), 200–213. https://doi.org/10.15586/ijfs.v38i2.3600
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How to Cite
Toksöz, N., & Alparslan, Y. (2026). Environmental effects on nutrient composition of Turkish Salmon (Oncorhynchus mykiss):a comparison between marine and reservoir systems. Italian Journal of Food Science, 38(2), 200–213. https://doi.org/10.15586/ijfs.v38i2.3600