RT Journal T1 SEASONAL VARIABILITY IN THE CHEMICAL COMPOSITION OF TEN COMMONLY CONSUMED FISH SPECIES FROM OMAN A1 A. Ali A1 E. S. Al-Abri A1 J. S. Goddard A1 S. I. Ahmed JF Journal of Animal and Plant Sciences JO JAPS SN 1018-7081 VO 23 IS 3 SP 805 OP 812 YR 2013 FD 2013/06/01 DO DOI NA AB

Nutritional quality, fatty acids and mineral composition of 10 commonly consumed fish species from Oman were evaluated. Significant (P < 0.05) differences were observed in the condition factor, flesh percentage (edible yield), proximate chemical composition, fatty acids and mineral contents of different fish species. Seasonal variability only affected the moisture, ash, fat and fatty acids but did not affect the crude protein and minerals. The condition factor and flesh percentage (edible yield) of various fish species ranged from 0.5 to 1.4 and 31.7 to 71.5% respectively. The average moisture, ash, total fat, and crude protein contents in the fish muscles of various species ranged from 67.0-78.2%, 1.1- 1.5%, 0.6-6.2%, 19.1-26.1%, respectively. The energy values in fish muscles ranged from 86 to 136 kcal/100g of fish flesh. Variable concentrations of twenty different fatty acids and 16 minerals were identified in these fishes. Commonly consumed fish species from Oman represent an excellent source of protein, essential fatty acids and minerals.

K1 Seasonal variability, chemical composition, fatty acids, minerals, fish, Oman PB Pakistan Agricultural Scientists Forum LK https://thejaps.org.pk/AbstractView.aspx?mid=2013-JAPS-321