Determination of fatty acid profile of trout species produced in commercial enterprises in Hakkari region (Çukurca, Yüksekova, Şemdinli and Centre)

Fish and fish products, which form an important part of the world's food chain in Turkey, have a very high importance in terms of reaching the food and food sources of the increasing world population and especially in terms of cheap and easy access to natural food sources. That's why we studied the fatty acid profiles of fish grown in commercial trout production facilities in the Hakkari region. In our research results, the ratio of Oleic acid (C18:1c) in the muscle, skin and skeletal structure examined in almost all regional trout was in the first place, above 30%, and remained below this rate only in the Çukurca region. Linoleic acid (C18;2c), one of the unsaturated fatty acids, followed this at the level of 15%. Both saturated and unsaturated fatty acids below ˂0.05 showed differences according to regions. Monounsaturated fatty acids (MUFA) were found in the first place and above 40% in all region trout, while polyunsaturated fatty acids (PUFA) were found around 30%, while saturated fatty acids (SAFA) were detected in the 25-30% band. In order of saturated fatty acids (SAFA) in skin and skeletal fatty acid total profile only in trout of Çukurca region; It took the second place in the ranking with the ratios of 30.6±4.8% and 30.3±4.8%. In these results, when I look at the nutritional value of Hakkari region trout in terms of human health, it has been determined that the ratio of unsaturated fatty acids is quite high in terms of essential fatty acids. Keywords: Trout, Fatty Acid, GC, Hakkari region