Amino acid composition of edible parts of three-year-old experimental scaly crossbreds of common carp (Cyprinus carpio, Linnaeus 1758)

Abstract

The aim of this study was to compare the amino acid (AA) composition of edible parts of three experimental groups of carp, i.e. a pure line of Pr› erov scaly carp (PS), a hybrid line of Pr› erov scaly carp and Northern mirror carp (PS Â M72), and a hybrid line of Pr› erov scaly carp and Ropsha scaly carp (PS Â ROP), with the quality of the edible parts of control hybrids of Hungarian and Northern mirror carp (M2 Â M72) in harvest size (K 3 ). A comparison between the controls (M2 Â M72) and experimental carp (PS, PS Â M72, PS Â ROP) showed that their muscle tissues contained the same amounts of10 AA [essential amino acids (EAA): Thr, Val, Leu, Phe, Lys, His; nonessential amino acids (NEAA): Asp, Gly, Ala, Tyr] of the 16 AA determined. Glu, Asp, Lys and Leu were the AA with the highest muscle concentrations. The total EAA sum and NEAA sum contents in the fastestgrowing PS Â ROP hybrid, in spite of speci¢c di¡erences found (Po0.05: Arg, Met; Po0.01: Pro), were practically identical to those found in the control group of M2 Â M72 mirror carp. PS Â ROP hybrid female and male muscle tissues di¡ered (Po0.05) only in Met and Ala levels. Hard roes of experimental female carp (PS, PS Â M72, PS Â ROP) contained the largest quantities of Glu and Val, and that of control female carp (M2 Â M72) the largest quantities of Glu and Gly. Hard roes of PS Â ROP hybrids contained the largest quantities (Po0.01) of EAA sum (52.44 AE 0.19%). Compared with hard roes, soft roes from all groups of carp contained more EAA sum (PS Â ROP: 55.03 AE 0.26%). The two most abundant AA in soft roes were Lys and Arg. The most abundant AA in the hepatopancreas in all carp groups were Glu, Asp, Leu and Arg. Hepatopancreas EAA sum levels in experimental carp (PS, PS Â M72, PS Â ROP) were signi¢cantly (Po0.05) lower than those in controls (M2 Â M72).

Changes in the nutritional parameters of muscles of the common carp (Cyprinus carpio) and the silver carp (Hypophthalmichthys molitrix) following environmental exposure to cyanobacterial water bloom

“…No statistically significant effects of cyanobacterial water bloom on the content of amino acids in muscles were found in the common carp, because the variation in amino acids in experimental fish and controls was similar. The results are comparable with those published by Buchtová et al (2007).…”

“…Fish are considered to be food of high dietetic value owing to their characteristic composition of amino acids (AA), fatty acids (FA), vitamins and easy digestibility (Steffens 1997; Murray & Burt 2001; Buchtová, Svobodová, Kocour & Velíšek 2007). The composition of fish muscles is considerably influenced by many biotic and abiotic factors such as fish species, age, gender, breeding technology, environmental conditions, nutrition, stress and others (Henderson & Tocher 1987; Fajmonová, Zelenka, Komprda, Kladroba & Sarmanová 2003).…”

The influence of linseed oil and fish oil diet supplements to the fatty acid spectrum of common carp (Cyprinus carpio L.) muscle

“…The contents of fat encountered in the meat of other fi sh va riants were lower than what was measured at the test beginning, but the fi gures lacked statistical signifi cance. The spectrum of fatty acids present in the fi sh muscle at the experiment's beginning did not fully correspond to what was observed in carps living in ponds and fed by cereals as described by Csengeri and Farkas (1993), Steff ens and Wirth (2007), Kmínková et al (2001), Fajmonová et al (2003), Buchtová et al (2007), Steff ens and Wirth (2007) and Vácha et al (2007).…”

“…The authors also reported an insignifi cant eff ect of the sex on the chemical composition and the spectrum of FA in the carp meat. In common carp the composition of fatty acids in the fat is not substantially infl uenced by its sex or the kind of hybrid (Buchtová et al, 2007). Fauconneau et al (1995) describe twice or three times greater activity of enzymes synthesizing the fatty acids in cyprinoids bred in water 2 °C to 10 °C than in fi sh living in water 20 °C to 30 °C.…”

Fatty Acid Composition in Intramuscular Lipids of Experimental Scaly Crossbreds in 3-Year-Old Common Carp (Cyprinus carpio L.)

“…The study is a part of a comprehensive assessment of the tested carp hybrids, and it complements papers published by Buchtová et al (2006ab) and (Buchtová et al 2007). …”