Fatty acids profile of carp fish species from two aquaculture systems
2011
Trbojević, D., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Vranić, D., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Đinović-Stojanović, J., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Petronijević, R., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Milijašević, M., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Matekalo-Sverak, V., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Spirić, A., Institute of Meat Hygiene and Technology, Belgrade (Serbia)
Conclusion: Fatty acid profile of common carp, silver carp and grass carp in terms of sum of total SFA, MUFA and PUFA as well as P/S and n-3 to n-6 ratios of carp fish meat were compared. The lipid fraction of muscle tissue showed P/S values ranging from 0.26 (grass carp) to 0.80 (common carp). The n-3/n-6 ratio in this study ranged from 0.07 (common carp) to 2.15 (grass carp). Common carp from two fish ponds were significantly different in the total MUFA and total PUFA content. Supplementary feeding of carp with wheat results in a lower amount of n-3 essentially fatty acids in fish muscle. The nutritional quality of analyzed Pangasius fillets from Serbian market was not considered to be acceptable due to their fatty acid profile. Total lipids were characterized by high percentage of saturated fatty acids (41.4%), monounsaturated fatty acid amounting to 42.4%. Total PUFA content was characterized by a high proportion of n-6 and low n-3/n-6 ratio (0.09).
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