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Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye

Year 2022, Volume: 37 Issue: 3, 169 - 174, 11.06.2022

İdil Can Tunçelli Özkan Özden Nuray Erkan

https://doi.org/10.26650/ASE202221110462

Abstract

Seasonal differences in the lipid contents and fatty acid composition of European Eels (Anguilla anguilla, Linnaeus 1758) caught from the Orontes River (Hatay, Turkey) were determined. High lipid levels, as well as ω-3 and ω-6 fatty acids, are important factors in product quality. High-content lipid values of European eels from the Orontes River differed between seasons (p<0.05). The fatty acid compositions of eels ranged from 5.91-8.03 g/100 g in saturated fatty acids (SFA), 10.59-14.08 g/100 g in monounsaturated fatty acids (MUFAs), and 2.19-3.52 g/100 g in polyunsaturated fatty acids (PUFAs). Those present in the highest proportions were palmitic acid (C16:0, 62-67.51%), palmitoleic acid (C16:1, 15.67-19.07%), stearic acid (C18:0, 11.04-17.2%), oleic acid (C18:1ω-9, 70.67-72.44%), eicosapentaenoic acid (EPA) (C20:5ω-3, 12.77-22.83%), and docosahexaenoic acid (DHA, C22:6ω-3, 4.35-11.93%). Some fatty acids’ composition differed significantly (p<0.05) between seasons. In addition, the ratio of ω-3/ω-6 PUFAs varied between 1.14 and 1.72, reaching the highest value in autumn. The highest EPA+DHA contents were recorded during summer. In conclusion, analysis parameters show that commercially important European eels from the Orontes River are quite good sources of high-quality lipids and fatty acids.

Keywords

EPA DHA Lipids Nutritional value Orontes

References

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  • Ackman, R. G. (1990). Seafood lipids and fatty acids. Food Reviews International, 6(4), 617-646. [CrossRef] google scholar
  • Alasalvar, C., Taylor, K. D. A., Zubcov, E., Shahidi, F. & Alexis, M. (2002). Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food chemistry, 79(2), 145-150. [CrossRef] google scholar
  • AOAC (Association of Analytical Communities). (1998). Official Method 991.36, Fat (Crude) in Meat and Meat Products - Solvent Extraction (Submersion) Method. In P. Cunniff (Ed.), Official methods of analysis of AOAC International. AOAC International. google scholar
  • Arai, S. (1991) Eel, Anguilla spp. In R. P. Wilson (Ed.), Handbook of nutrient requirements of finfish. (pp. 69-75). Boca Raton, FL, USA. ISBN: 9781138560000 google scholar
  • Durif, C., Dufour, S. & Elie, P. (2005). The silvering process of Anguilla anguilla: a new classification from the yellow resident to the silver migrating stage. Journal of Fish Biology, 66(4), 1025-1043. [CrossRef] google scholar
  • El-Obeid, T., Yehia, H. M., Sakkas, H., Lambrianidi, L., Tsiraki, M. I. & Savvaidis, I. N. (2018). Shelf-life of smoked eel fillets treated with chitosan or thyme oil. International journal of biological macromolecules, 114, 578-583. [CrossRef] google scholar
  • Erkan, N., Can Tuncelli, I. & Ozden, O. (2020). Effects of salt/sugar brine storage solutions on shelf life of the salted atlantic bonito. Aquatic Sciences and Engineering, 35(4), 119-26. [CrossRef] google scholar
  • Ersoy, B. (2011). Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla). International Journal of Food Science & Technology, 46(3), 522-527. [CrossRef] google scholar
  • FAO. (2009). Anguilla anguilla, Cultured aquatic species fact sheets. Retrieved from: https://www.fao.org/fishery/docs/DOCUMENT/ aquaculture/CulturedSpecies/file/en/en_europeanee.htm (Accessed 7 April 2022). google scholar
  • Federation of European Aquaculture Producers (FEAP). (2020). European aquaculture production report, 2014-2019. Retrieved from: https:// feap.info/wp-content/uploads/2020/10/20201007_feap-production-report-2020.pdf (Accessed 5 April 2022). google scholar
  • Garcia-Gallego, M. & Akharbach, H. (1998). Evolution of body composition of European eels during their growth phase in a fish farm, with special emphasis on the lipid component. Aquaculture International, 6(5), 345-356. [CrossRef] google scholar
  • Genc, E., Sangun, M. K., Dural, M., Can, M. F. & Altunhan, C. (2008). Element concentrations in the swimbladder parasite Anguillicola crassus (nematoda) and its host the European eel, Anguilla anguilla from Asi River (Hatay-Turkey). Environmental monitoring and assessment, 141(1), 59-65. [CrossRef] google scholar
  • Gomez-Limia, L., Cobas, N. & Martınez, S. (2021). Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights. International Journal of Gastronomy and Food Science, 25, 100364. [CrossRef] google scholar
  • Greenfield, H. & Southgate, D.A.T. (2003). Food composition data: Production, management, and use. Rome, FAO Publishing Management Service, 169-170. google scholar
  • Henderson, R. J. & Tocher, D. R. (1987). The lipid composition and biochemistry of freshwater fish. Progress in Lipid Research, 26(4), 281347. [CrossRef] google scholar
  • Ichihara, K., Waku, K., Yamaguchi, C., Saito, K., Shibahara, A., Miyatani, S. & Yamamoto, K., 2002. A convenient method for determination of the C20-22 PUFA composition of glycerolipids in blood and breast milk. Lipids, 37(5), 523-526. [CrossRef] google scholar
  • Kaçar, S. & Başhan, M. (2017). Variations in the fatty acid compositions of the liver and gonad tissue of spiny eel (Mastacembelus mastacembelus) from Atatürk Dam Lake. Turkish Journal of Biochemistry, 42(6), 617-623. [CrossRef] google scholar
  • Larsson, P., Hamrin, S. & Okla, L. (1990). Fat content as a factor inducing migratory behavior in the eel (Anguilla anguilla L.) to the Sargasso Sea. Naturwissenschaften, 77(10), 488-490. [CrossRef] google scholar
  • Lie, 0. (2001). Flesh quality-the role of nutrition. Aquaculture Research, 32, 341-348. [CrossRef] google scholar
  • Lie, 0., Hemre, G. I. & Lambertsen, G. (1990). A comparison of the composition of cultured and wild caught European eel (Anguilla anguilla), particularly regarding lipids. Fiskeridirektoratets Skrifter. Serie Ern&ring, 3(2), 3-11. google scholar
  • Lovern, J. A. (1938). Fat metabolism in fishes: Factors influencing the composition of the depot fat of fishes. Biochemical Journal, 32(7), 1214. [CrossRef] google scholar
  • McKenzie, D. J., Piraccini, G., Piccolella, M., Steffensen, J. F., Bolis, C. L. & Taylor, E. W. (2000). Effects of dietary fatty acid composition on metabolic rate and responses to hypoxia in the European eel (Anguilla anguilla). Fish Physiology and Biochemistry, 22(4), 281-296. [CrossRef] google scholar
  • Moreira, A. B., Visentainer, J. V., de Souza, N. E. & Matsushita, M. (2001). Fatty acids profile and cholesterol contents of three Brazilian Brycon freshwater fishes. Journal of food composition and analysis, 14(6), 565-574. [CrossRef] google scholar
  • Oku, T., Sugawara, A., Choudhury, M., Komatsu, M., Yamada, S., & Ando, S. (2009). Lipid and fatty acid compositions differentiate between wild and cultured Japanese eel (Anguilla japonica). Food Chemistry, 115(2), 436-440. [CrossRef] google scholar
  • Özden, Ö., Erkan, N., Kaplan, M., & Karakulak, F. S. (2020). Toxic metals and omega-3 fatty acids of bluefin tuna from aquaculture: health risk and benefits. Exposure and Health, 12(1), 9-18. [CrossRef] google scholar
  • Özden, Ö., Can Tunçelli, İ., Oray, I. K., Kaplan, M., Parıldar, S. & Erkan, N. (2020). Heavy metal risk assessment of European eels (Anguilla anguilla, Linnaeus, 1758) from the Asi (Orontes) River, Turkey. Journal of Applied Ichthyology, 36(6), 912-917. [CrossRef] google scholar
  • Özogul, Y., Özyurt, G., Özogul, F., Kuley, E. & Polat, A. (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food chemistry, 92(4), 745-751. [CrossRef] google scholar
  • Parzanini, C., Arts, M. T., Rohtla, M., Koprivnikar, J., Power, M., Skiftesvik, A. B., Browman., H.I. Milotic, D. & Durif, C. M. (2021). Feeding habitat and silvering stage affect lipid content and fatty acid composition of European eel Anguilla anguilla tissues. Journal of Fish Biology, 99(3), 1110-1124. [CrossRef] google scholar
  • Perez, L., Aturiano, J. F., Tomâs, A., Zegrari, S., Barrera, R., Espinos, F. J., Navarro, J.C. & Jover, M. (2000). Induction of maturation and spermiation in the male European eel: assessment of sperm quality throughout treatment. Journal of Fish Biology, 57(6), 1488-1504. [CrossRef] google scholar
  • Soriguer, F., Serna, S., Valverde, E., Hernando, J., Martın-Reyes, A., Soriguer, M., Pareja, A., Tinahones, F. & Esteva, I. (1997). Lipid, protein, and calorie content of different Atlantic and Mediterranean fish, shellfish, and molluscs commonly eaten in the south of Spain. European Journal of Epidemiology, 13(4), 451-463. [CrossRef] google scholar
  • Turkish Statistics (TurkStats). (2020). Quantity of caught fresh-water products. Retrieved from: https://data.tuik.gov.tr/Bulten/ DownloadIstatistikselTablo?p=hVGUuqzTEJELddHM/ QC7PjDiHwq7qmI2krRlflydoVShFSn0p9PoYEMpCCagFBqe (Accessed 5 April 2022). google scholar
  • Valfre, F., Caprino, F. & Turchini, G. M. (2003). The health benefit of seafood. Veterinary Research Communications, 27, 507. [CrossRef] google scholar
  • Van Ginneken, V., Hekman, M. & Verheij, E. (2018). The lipid composition and biochemistry of the migrating European eel (Anguilla anguilla L.): a LCMS-study following a lipidomics based systems biology approach. Advances in Biochemistry and Biotechnology, ABIO-165, 1-21. google scholar
  • Vasconi, M., Lopez, A., Galimberti, C., Rojas, J. M. M., Redondo, J. M. M., Bellagamba, F., & Moretti, V. M. (2019). Authentication of farmed and wild european eel (Anguilla anguilla) by fatty acid profile and carbon and nitrogen isotopic analyses. Food Control, 102, 112-121. [CrossRef] google scholar
  • Vlieg, P. & Body, D. R. (1988). Lipid contents and fatty acid composition of some New Zealand freshwater finfish and marine finfish, shellfish, and roes. New Zealand Journal of Marine and Freshwater Research, 22(2), 151-162. [CrossRef] google scholar
  • Wang, Y J., Miller, L. A., Perren, M. & Addis, P B. (1990). Omega-3 fatty acids in Lake Superior fish. Journal of Food Science, 55(1), 71-73. [CrossRef] google scholar
  • Zhou, Q. B., Wu, H. D., Zhu, C. S. & Yan, X. H. (2011). Effects of dietary lipids on tissue fatty acids profile, growth and reproductive performance of female rice field eel (Monopterus albus). Fish Physiology and Biochemistry, 37(3), 433-445. [CrossRef] google scholar

Year 2022, Volume: 37 Issue: 3, 169 - 174, 11.06.2022

İdil Can Tunçelli Özkan Özden Nuray Erkan

https://doi.org/10.26650/ASE202221110462

Abstract

Thanks

The authors are thankful to Prof. Dr. Işık Kemal ORAY and Vedat RIDVANOĞULLARI from Vera Su Ürünleri Sanayi ve Ticaret Ltd.Şti. for providing European eels.

References

  • Ackman, R. G. (1967). Characteristics of the fatty acid composition and biochemistry of some fresh-water fish oils and lipids in comparison with marine oils and lipids. Comparative Biochemistry and Physiology, 22(3), 907-922. [CrossRef] google scholar
  • Ackman, R. G. (1990). Seafood lipids and fatty acids. Food Reviews International, 6(4), 617-646. [CrossRef] google scholar
  • Alasalvar, C., Taylor, K. D. A., Zubcov, E., Shahidi, F. & Alexis, M. (2002). Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food chemistry, 79(2), 145-150. [CrossRef] google scholar
  • AOAC (Association of Analytical Communities). (1998). Official Method 991.36, Fat (Crude) in Meat and Meat Products - Solvent Extraction (Submersion) Method. In P. Cunniff (Ed.), Official methods of analysis of AOAC International. AOAC International. google scholar
  • Arai, S. (1991) Eel, Anguilla spp. In R. P. Wilson (Ed.), Handbook of nutrient requirements of finfish. (pp. 69-75). Boca Raton, FL, USA. ISBN: 9781138560000 google scholar
  • Durif, C., Dufour, S. & Elie, P. (2005). The silvering process of Anguilla anguilla: a new classification from the yellow resident to the silver migrating stage. Journal of Fish Biology, 66(4), 1025-1043. [CrossRef] google scholar
  • El-Obeid, T., Yehia, H. M., Sakkas, H., Lambrianidi, L., Tsiraki, M. I. & Savvaidis, I. N. (2018). Shelf-life of smoked eel fillets treated with chitosan or thyme oil. International journal of biological macromolecules, 114, 578-583. [CrossRef] google scholar
  • Erkan, N., Can Tuncelli, I. & Ozden, O. (2020). Effects of salt/sugar brine storage solutions on shelf life of the salted atlantic bonito. Aquatic Sciences and Engineering, 35(4), 119-26. [CrossRef] google scholar
  • Ersoy, B. (2011). Effects of cooking methods on the proximate, mineral and fatty acid composition of European eel (Anguilla anguilla). International Journal of Food Science & Technology, 46(3), 522-527. [CrossRef] google scholar
  • FAO. (2009). Anguilla anguilla, Cultured aquatic species fact sheets. Retrieved from: https://www.fao.org/fishery/docs/DOCUMENT/ aquaculture/CulturedSpecies/file/en/en_europeanee.htm (Accessed 7 April 2022). google scholar
  • Federation of European Aquaculture Producers (FEAP). (2020). European aquaculture production report, 2014-2019. Retrieved from: https:// feap.info/wp-content/uploads/2020/10/20201007_feap-production-report-2020.pdf (Accessed 5 April 2022). google scholar
  • Garcia-Gallego, M. & Akharbach, H. (1998). Evolution of body composition of European eels during their growth phase in a fish farm, with special emphasis on the lipid component. Aquaculture International, 6(5), 345-356. [CrossRef] google scholar
  • Genc, E., Sangun, M. K., Dural, M., Can, M. F. & Altunhan, C. (2008). Element concentrations in the swimbladder parasite Anguillicola crassus (nematoda) and its host the European eel, Anguilla anguilla from Asi River (Hatay-Turkey). Environmental monitoring and assessment, 141(1), 59-65. [CrossRef] google scholar
  • Gomez-Limia, L., Cobas, N. & Martınez, S. (2021). Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights. International Journal of Gastronomy and Food Science, 25, 100364. [CrossRef] google scholar
  • Greenfield, H. & Southgate, D.A.T. (2003). Food composition data: Production, management, and use. Rome, FAO Publishing Management Service, 169-170. google scholar
  • Henderson, R. J. & Tocher, D. R. (1987). The lipid composition and biochemistry of freshwater fish. Progress in Lipid Research, 26(4), 281347. [CrossRef] google scholar
  • Ichihara, K., Waku, K., Yamaguchi, C., Saito, K., Shibahara, A., Miyatani, S. & Yamamoto, K., 2002. A convenient method for determination of the C20-22 PUFA composition of glycerolipids in blood and breast milk. Lipids, 37(5), 523-526. [CrossRef] google scholar
  • Kaçar, S. & Başhan, M. (2017). Variations in the fatty acid compositions of the liver and gonad tissue of spiny eel (Mastacembelus mastacembelus) from Atatürk Dam Lake. Turkish Journal of Biochemistry, 42(6), 617-623. [CrossRef] google scholar
  • Larsson, P., Hamrin, S. & Okla, L. (1990). Fat content as a factor inducing migratory behavior in the eel (Anguilla anguilla L.) to the Sargasso Sea. Naturwissenschaften, 77(10), 488-490. [CrossRef] google scholar
  • Lie, 0. (2001). Flesh quality-the role of nutrition. Aquaculture Research, 32, 341-348. [CrossRef] google scholar
  • Lie, 0., Hemre, G. I. & Lambertsen, G. (1990). A comparison of the composition of cultured and wild caught European eel (Anguilla anguilla), particularly regarding lipids. Fiskeridirektoratets Skrifter. Serie Ern&ring, 3(2), 3-11. google scholar
  • Lovern, J. A. (1938). Fat metabolism in fishes: Factors influencing the composition of the depot fat of fishes. Biochemical Journal, 32(7), 1214. [CrossRef] google scholar
  • McKenzie, D. J., Piraccini, G., Piccolella, M., Steffensen, J. F., Bolis, C. L. & Taylor, E. W. (2000). Effects of dietary fatty acid composition on metabolic rate and responses to hypoxia in the European eel (Anguilla anguilla). Fish Physiology and Biochemistry, 22(4), 281-296. [CrossRef] google scholar
  • Moreira, A. B., Visentainer, J. V., de Souza, N. E. & Matsushita, M. (2001). Fatty acids profile and cholesterol contents of three Brazilian Brycon freshwater fishes. Journal of food composition and analysis, 14(6), 565-574. [CrossRef] google scholar
  • Oku, T., Sugawara, A., Choudhury, M., Komatsu, M., Yamada, S., & Ando, S. (2009). Lipid and fatty acid compositions differentiate between wild and cultured Japanese eel (Anguilla japonica). Food Chemistry, 115(2), 436-440. [CrossRef] google scholar
  • Özden, Ö., Erkan, N., Kaplan, M., & Karakulak, F. S. (2020). Toxic metals and omega-3 fatty acids of bluefin tuna from aquaculture: health risk and benefits. Exposure and Health, 12(1), 9-18. [CrossRef] google scholar
  • Özden, Ö., Can Tunçelli, İ., Oray, I. K., Kaplan, M., Parıldar, S. & Erkan, N. (2020). Heavy metal risk assessment of European eels (Anguilla anguilla, Linnaeus, 1758) from the Asi (Orontes) River, Turkey. Journal of Applied Ichthyology, 36(6), 912-917. [CrossRef] google scholar
  • Özogul, Y., Özyurt, G., Özogul, F., Kuley, E. & Polat, A. (2005). Freshness assessment of European eel (Anguilla anguilla) by sensory, chemical and microbiological methods. Food chemistry, 92(4), 745-751. [CrossRef] google scholar
  • Parzanini, C., Arts, M. T., Rohtla, M., Koprivnikar, J., Power, M., Skiftesvik, A. B., Browman., H.I. Milotic, D. & Durif, C. M. (2021). Feeding habitat and silvering stage affect lipid content and fatty acid composition of European eel Anguilla anguilla tissues. Journal of Fish Biology, 99(3), 1110-1124. [CrossRef] google scholar
  • Perez, L., Aturiano, J. F., Tomâs, A., Zegrari, S., Barrera, R., Espinos, F. J., Navarro, J.C. & Jover, M. (2000). Induction of maturation and spermiation in the male European eel: assessment of sperm quality throughout treatment. Journal of Fish Biology, 57(6), 1488-1504. [CrossRef] google scholar
  • Soriguer, F., Serna, S., Valverde, E., Hernando, J., Martın-Reyes, A., Soriguer, M., Pareja, A., Tinahones, F. & Esteva, I. (1997). Lipid, protein, and calorie content of different Atlantic and Mediterranean fish, shellfish, and molluscs commonly eaten in the south of Spain. European Journal of Epidemiology, 13(4), 451-463. [CrossRef] google scholar
  • Turkish Statistics (TurkStats). (2020). Quantity of caught fresh-water products. Retrieved from: https://data.tuik.gov.tr/Bulten/ DownloadIstatistikselTablo?p=hVGUuqzTEJELddHM/ QC7PjDiHwq7qmI2krRlflydoVShFSn0p9PoYEMpCCagFBqe (Accessed 5 April 2022). google scholar
  • Valfre, F., Caprino, F. & Turchini, G. M. (2003). The health benefit of seafood. Veterinary Research Communications, 27, 507. [CrossRef] google scholar
  • Van Ginneken, V., Hekman, M. & Verheij, E. (2018). The lipid composition and biochemistry of the migrating European eel (Anguilla anguilla L.): a LCMS-study following a lipidomics based systems biology approach. Advances in Biochemistry and Biotechnology, ABIO-165, 1-21. google scholar
  • Vasconi, M., Lopez, A., Galimberti, C., Rojas, J. M. M., Redondo, J. M. M., Bellagamba, F., & Moretti, V. M. (2019). Authentication of farmed and wild european eel (Anguilla anguilla) by fatty acid profile and carbon and nitrogen isotopic analyses. Food Control, 102, 112-121. [CrossRef] google scholar
  • Vlieg, P. & Body, D. R. (1988). Lipid contents and fatty acid composition of some New Zealand freshwater finfish and marine finfish, shellfish, and roes. New Zealand Journal of Marine and Freshwater Research, 22(2), 151-162. [CrossRef] google scholar
  • Wang, Y J., Miller, L. A., Perren, M. & Addis, P B. (1990). Omega-3 fatty acids in Lake Superior fish. Journal of Food Science, 55(1), 71-73. [CrossRef] google scholar
  • Zhou, Q. B., Wu, H. D., Zhu, C. S. & Yan, X. H. (2011). Effects of dietary lipids on tissue fatty acids profile, growth and reproductive performance of female rice field eel (Monopterus albus). Fish Physiology and Biochemistry, 37(3), 433-445. [CrossRef] google scholar
There are 38 citations in total.

Details

Primary Language English
Subjects Hydrobiology
Journal Section Research Articles
Authors

İdil Can Tunçelli 0000-0002-9999-6658

Özkan Özden 0000-0001-8780-480X

Nuray Erkan 0000-0002-0752-8495

Publication Date June 11, 2022
Submission Date May 1, 2022
Published in Issue Year 2022 Volume: 37 Issue: 3

Cite

APA Can Tunçelli, İ., Özden, Ö., & Erkan, N. (2022). Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye. Aquatic Sciences and Engineering, 37(3), 169-174. https://doi.org/10.26650/ASE202221110462
AMA Can Tunçelli İ, Özden Ö, Erkan N. Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye. Aqua Sci Eng. June 2022;37(3):169-174. doi:10.26650/ASE202221110462
Chicago Can Tunçelli, İdil, Özkan Özden, and Nuray Erkan. “Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla Anguilla, Linnaeus 1758) from Orontes River, Turkiye”. Aquatic Sciences and Engineering 37, no. 3 (June 2022): 169-74. https://doi.org/10.26650/ASE202221110462.
EndNote Can Tunçelli İ, Özden Ö, Erkan N (June 1, 2022) Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye. Aquatic Sciences and Engineering 37 3 169–174.
IEEE İ. Can Tunçelli, Ö. Özden, and N. Erkan, “Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye”, Aqua Sci Eng, vol. 37, no. 3, pp. 169–174, 2022, doi: 10.26650/ASE202221110462.
ISNAD Can Tunçelli, İdil et al. “Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla Anguilla, Linnaeus 1758) from Orontes River, Turkiye”. Aquatic Sciences and Engineering 37/3 (June 2022), 169-174. https://doi.org/10.26650/ASE202221110462.
JAMA Can Tunçelli İ, Özden Ö, Erkan N. Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye. Aqua Sci Eng. 2022;37:169–174.
MLA Can Tunçelli, İdil et al. “Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla Anguilla, Linnaeus 1758) from Orontes River, Turkiye”. Aquatic Sciences and Engineering, vol. 37, no. 3, 2022, pp. 169-74, doi:10.26650/ASE202221110462.
Vancouver Can Tunçelli İ, Özden Ö, Erkan N. Seasonal Differences in Lipid and Fatty Acid Composition of European Eels (Anguilla anguilla, Linnaeus 1758) from Orontes River, Turkiye. Aqua Sci Eng. 2022;37(3):169-74.
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