The Effect of Season on the Fatty Acid Content of Deep Water Pink Shrimp in Marmara Sea

Total fatty acid composition of Parapenaeus longirostris (Lucas 1846), as called deep water pink shrimp collected from Marmara Sea, in spring and autumn was investigated by gas chromatographic method. Palmitic acid (C16:0), oleic acid (C18:1 ω9), docosahexaenoic acid (C22:6ω3) and stearic acid (C18:0) identified as the primary fatty acid constituents. PUFA (38.14%) in the spring was detected to be higher than SFA and MUFA. The contents of eicosapentaenoic acid (C20:5ω3) and C22:6ω3 in total fatty acid in the rose shrimp ranged from 7.46% (autumn) to 12.46% (spring) and from 5.34% (autumn) to 13.97% (spring), respectively. ω3/ω6 ratios are 2.95-2.88(%) in autumn and spring respectively. P. longirostris may be a valuable nutrient in terms of PUFA especially in spring and ω3/ω6 ratios for human consumption