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

Abstract

The present study evaluated the e¡ect of naturally developing cyanobacteria on the composition of muscles of two commercially important freshwater ¢sh species. Fish were exposed to cyanobacterial biomass including Microcystis aeruginosa and Microcystis ichthyoblabe for 4 weeks. Then, they were transferred to dechlorinated potable water without any cyanobacteria for another 4-week period, thus modelling their preparation for consumers. Samples of muscles were collected every week during exposure and subsequent stay in dechlorinated potable water. The cyanobacterial water bloom of 3.9^6 Â 10 5 cells mL À 1 (133^383 mg g À 1 of total MC DW) induced statistically signi¢cant e¡ects only in the content of fatty acids (Po0.05; Po0.01) in the common carp (Cyprinus carpio), while all studied parameters including the content of dry matter and fat (Po0.01), proteins (Po0.05), fatty acid composition (Po0.05; Po0.01) and some amino acids (Po0.05) were a¡ected in the silver carp (Hypophthalmichthys molitrix). This study has shown that cyanobacteria in the environment of commercially produced ¢sh may decrease the dietetic value of ¢sh muscles.

Organ Damage and Hepatic Lipid Accumulation in Carp (Cyprinus carpio L.) after Feed-Borne Exposure to the Mycotoxin, Deoxynivalenol (DON)

“…Low muscle lipid contents ranging from 0.5% to 2.6% have also been noted by another study [34]. However, slightly higher values, ranging from 2.9% to 5.2%, have been reported elsewhere [35,37]. Differences in the chemical composition of carp musculature can be due to the influence of rearing conditions [38,39], the influence of age [35,36,39] and differences in the composition of the diet [37,39,40,41], and these factors should be considered when the values for the present study are compared to other studies.…”

“…However, slightly higher values, ranging from 2.9% to 5.2%, have been reported elsewhere [35,37]. Differences in the chemical composition of carp musculature can be due to the influence of rearing conditions [38,39], the influence of age [35,36,39] and differences in the composition of the diet [37,39,40,41], and these factors should be considered when the values for the present study are compared to other studies. For example, in the study of Steffens and Wirth [40], the addition of 10% different lipid sources in the diet led to 2.2 to 2.5% lipid in dorsal muscle of carp, which corresponds to the values in the present study.…”

A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ;

“…Phytoplankton consists predominantly of blue-green algae, whose composition depends largely on the environmental conditions, and there are marked differences between the individual species. The differences in the muscle tissue composition of the silver carp that feed on blue-green algae depend on the degree of the water bloom population digestibility (Mareš et al 2009), which is the lowest in the period of the exponential growth of green-blue algae (Domaizon et al 2000). It is only when the vegetable matter is scarce, i.e.…”

Chemical Composition of Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio L.)

“…The fatty acid composition in the muscle of carps can be significantly influenced by the feeding period and the season of the year (Guler et al 2008). According to Mareš et al (2009), the presence of cyanobacterial water bloom had a significant effect on the content of individual fatty acids analysed in muscles of the farmed carps. Significant (P < 0.05) differences were found in the ratio of PUFA n-3/n-6 .…”