Effect of different concentration of linseed oil in the diets on content of essential fatty acids of common carp Cyprinus carpio L.
2012
Župan, Boris (Croatian Chamber of Agriculture, Zagreb (Croatia)) | Ljubojević, Dragana (Faculty of Agriculture, Novi Sad (Serbia)) | Ćirković, Miroslav (Faculty of Agriculture, Novi Sad (Serbia)) | Bogut, Ivan (Faculty of Agriculture, Osijek (Croatia)) | Alargić, Žarko (Cage systems, Vrbas (Serbia)) | Trbović, Dejana (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Milićević, Dragan (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
Common carp fingerlings were fed five diets in triplicate containing 0, 2, 3, 4 and 5% linseed oil for 75 days to determine effect of different concentration of LO on chemical and fatty acid composition of fish. Fish, average initial weight 200± 4 g, were stocked in 15 cages. Fish fed the 3, 4 and 5% LO diets had significantly better growth parameters compared to fish fed the 0 or 2% LO diets. Lipid content in muscle increased from 1.25% in the 0% LO, to 1.46%; 1.56 %; 1.94% and 2.37% in the 2, 3, 4 and 5% LO treatments, respectively. Fatty acid profiles in muscle tissue reflected the diet concentrations with significant increases (p <0,01) in 18:3n-3 in fish fed the 2, 3, 4 and 5% LO diets. Other fatty acids showing significant (p <0,01) muscle concentration increases in fish fed the LO diets were: C20:3n-3, C20:5n-3, C22:5n-3, C22:6n-3, as well as polyunsaturated fatty acids (PUFA), total n−3 fatty acids, and the n-3/n-6 ratio. Fatty acids which showed significant decreases (p<0,01) were saturated fatty acids (SFA). Fish fed the 5% LO diets had twice much n−3 fatty acids (7.05%) than those without LO (2.65%). N-3/n6 ranged from 0.14 in fish fed without LO to 0.33 in fish fed 5%LO. Inclusion of 5% LO in diets showed the most favourable effects on content of essential fatty acids in tissue of carp as well as on other tested parameters.
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