EFFECT OF CHROMIUM ON FATTY ACIDS COMPOSITION OF SCALY CARP (CYPRINUS CARPIO CARPIO LINNAEUS, 1758)

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dc.contributor.authorCoban, Ozlem Emir
dc.contributor.authorYilmaz, Okkes
dc.date.accessioned2026-08-12T16:59:05Z
dc.date.issued2011
dc.departmentFırat Üniversitesi
dc.description.abstractIn this study, the effects of different concentrations (7.5, 15, 30 and 60 ppb) of chromium on the fatty acid composition of Cyprinus carpio carpio that consumed favorably by the public were investigated. It was determined from the results of 21 days Cr(+3) exposure period of fish, depending on Cr(+3) concentration the amounts of crude fat, saturated fatty acid and unsaturated fatty acids in fish were decreased when compared with control group (p< 0.05). The most effect was determined in 60 ppb Cr(+3) concentration (p<0.01).
dc.identifier.endpage2488
dc.identifier.issn1018-4619
dc.identifier.issue9A
dc.identifier.orcid0000-0002-8276-4498
dc.identifier.orcid0000-0003-1388-0740
dc.identifier.startpage2485
dc.identifier.urihttps://hdl.handle.net/11508/47168
dc.identifier.volume20
dc.identifier.wosWOS:000294979500019
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherParlar Scientific Publications (P S P)
dc.relation.ispartofFresenius Environmental Bulletin
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectCyprinus carpio carpio
dc.subjectFatty acids
dc.subjectCrude fat %
dc.subjectCr(+3)
dc.titleEFFECT OF CHROMIUM ON FATTY ACIDS COMPOSITION OF SCALY CARP (CYPRINUS CARPIO CARPIO LINNAEUS, 1758)
dc.typeArticle

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