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Seasonal Change of Lipid and Fatty Acid Composition of Little Tuna Euthynnus Alletteratus-By-Prodvcts

Little tuna (Euthynnus alletteratus) is an important Mediterranean commercial fish species. In this study, the lipids of tuna filet, head, viscera, liver, and gonads fished in Tunisian waters were examined in summer and winter. Total lipid content in most organs showed a significant variation due to seasonal change. The highest lipid content was found in head in little tuna fished in winter and summer (14.2%). The lowest levels were attributed to gonads (1.5%). The major fatty acids classes were polyunsaturated fatty acids (PUFA) followed by saturated fatty acids (SEA) and monounsaturated fatty acids (MUFA). The lowest percentage of (MUFA) was recorded in winter season (9.77%). In summer, the proportion of PUFA decreased while that of SEA increased. The major contributing factor to the seasonal change of PUFA was n-3 fatty acids especially eicosapentaenoic acid (EPA) and docosahexaenoic (DHA). The lowest levels of PUFA/SFA were registered in summer. Little tuna by-products are an adequate raw material for fish oil production and excellent sources of n-3 fatty acids, the highest levels of PUFA were found during winter.