Uticaj dodatka lanenog ulja u hrani na promenu sadržaja masnih kiselina u mišićnom tkivu šarana / The effect of the addition of linseed oil in the food to change the content of fatty acids in the muscle tissue of the carp

The aim of this study was to determine to what extent adding flaxseed oil to pellet diet and fattening carp so enriched food affects the amount of fat and the composition of fatty acids in fish meat. Feed mixtures in all the studied groups were the same composition, except for the addition of linseed oil to be changed (2.0; 3.0; 4.0; 5.0% and 6%) and fat (Magnapac), which was reduced by the same percentage value addition linseed oil. During substantial period of research physico-chemical parameters of water in all experimental ponds ranged in values suitable for the cultivation of warm-water fish. Share C18:1 cis-9 was statistically significantly lowest in the control group and amounted 35.43%. By increasing the value of flaxseed oil increases the proportion of C18:1 cis-9. Statistical highest value of C20:0 in the samples fed with the addition of 5% linseed oil. The lowest value of C20:3 ω-3 in the control group is 0.22% and significantly highest in the group that feeds supplemented with 5% linseed oil. Due to the addition of linseed oil in the food, there is no significant difference in total saturated, monounsaturated, polyunsaturated omega-6 fatty acids. The largest proportion of ω-3 fatty acids found in samples of carp which was in food supplemented with 5% linseed oil (5.41%). The experimental results of the second experiment show the usefulleness of using of linseed oil in fish food regearging the meat quality. The ratio ω-3/ω-6 fatty acid increased significantly in the group that is added to food in a higher proportion of linseed oil (0.21 in the control group to 0.30% in the group with addition of 5% linseed oil). The value of cholesterol was not significantly changed by adding linseed oil to the diet of carp.