Comparison of rainbow trout/Turkish salmon (Oncorhynchus mykiss) and atlantic salmon (Salmo salar) growed in waters with different characteristics (Fresh water and sea water) in terms of quality and nutritional value

The nutritional content, fatty acid composition, and quality of Atlantic salmon (Salmo salar) and rainbow trout/Turkish salmon (Oncorhynchus mykiss) over 1 kg farmed in freshwater and marine environments were compared in this work. The goal was to ascertain how Turkish and Atlantic salmon were similar. It was discovered that Turkish salmon farmed in the Black Sea region had more levels of fat, energy, selenium, and phosphorus than Atlantic salmon. Fish oil and fish fillet were used to examine the fatty acid contents of the groups. The evaluation of the results was based on the daily reference intake rates. For the fillet of Turkish Salmon farmed in the Black Sea, in freshwater and also sea and Atlantic Salmon farmed in Norway; MUFA %13.71, %13.43, %8.17, PUFA %6.31, %4.97, %3.62, SFA %6.62, %5.79, %2.21, omega-3 %2.01, %1.65, %1.54, omega-6 %4.30, %3.32, %2.08, ALA %0.73, %0.67, %0.56, EPA+DHA %1.28, %0.98, %0.85. It was noted that Turkish salmon had higher color values and did not contain heavy metals like Atlantic salmon. Additionally, the omega-3/omega-6 ratio in Atlantic salmon was found to be more balanced in accordance with dietary standards. When compared to Atlantic salmon, Turkish salmon can be a more affordable, healthier food option. While statistical differences exist between Turkish salmon farmed in freshwater and seawater, it has been noted that these two species can be interchanged depending on the feeding regimen.