Differences between lipid content and composition of different parts of fillets from crossbred farmed carp (Cyprinus carpio)

Mráz, Jan; Picková, Jana

doi:10.1007/s10695-008-9291-5

Cited by 55 publications

(38 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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.…”

Section: Resultsmentioning

confidence: 93%

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

Pietsch

Schulz

Rovira

et al. 2014

Toxins

View full text Add to dashboard Cite

Deoxynivalenol (DON) frequently contaminates animal feed, including fish feed used in aquaculture. This study intends to further investigate the effects of DON on carp (Cyprinus carpio L.) at concentrations representative for commercial fish feeds. Experimental feeding with 352, 619 or 953 μg DON kg−1 feed resulted in unaltered growth performance of fish during six weeks of experimentation, but increased lipid peroxidation was observed in liver, head kidney and spleen after feeding of fish with the highest DON concentration. These effects of DON were mostly reversible by two weeks of feeding the uncontaminated control diet. Histopathological scoring revealed increased liver damage in DON-treated fish, which persisted even after the recovery phase. At the highest DON concentration, significantly more fat, and consequently, increased energy content, was found in whole fish body homogenates. This suggests that DON affects nutrient metabolism in carp. Changes of lactate dehydrogenase (LDH) activity in kidneys and muscle and high lactate levels in serum indicate an effect of DON on anaerobic metabolism. Serum albumin was reduced by feeding the medium and a high dosage of DON, probably due to the ribotoxic action of DON. Thus, the present study provides evidence of the effects of DON on liver function and metabolism.

show abstract

Section: Resultsmentioning

confidence: 93%

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

Pietsch

Schulz

Rovira

et al. 2014

Toxins

View full text Add to dashboard Cite

show abstract

“…C18:3n-6, as well as DHA and EPA, respectively. According to Mráz & Pickova [2009], the percentage of n-3 PUFA in fi llets from the common carp is affected by the lipid content of the fi sh (R 2 =0.90), and different fatty acid metabolism. Also, plankton was the additional source of highly unsaturated fatty acids (EPA and DHA) in the carp muscle.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

Skałęcki¹,

Florek²,

Pyć³

et al. 2016

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Based on the analysis of the proximate composition, mineral contents and fatty acid profi les, the objective of this study was to evaluate the nutritional value of the traditional product Carp Ham produced from common carp raw fi llets. Signifi cant differences were found in the proximate composition and mineral contents between the raw fi llets and the fi nal product. The contents of protein, fat and ash in 100 g of the traditional product Among the fatty acids, the only signifi cant differences were stated for C20:1n-9 (2.22 vs. 1.76%) and C22:6n-3 (1.34 vs. 0.83%), with the higher values determined for fi llets. The traditional product, Carp Ham, preserved positive nutritional features, which were better highlighted by the fatty acid composition, health-related indices and oxidative stability. The study indicated that the traditional manufacturing method retains the most part of the nutritional constituents present in the carp fi llets.

show abstract

“…The white muscle was studied to recognize possible changes in this tissue. The reason for this is its low and relatively stable lipid content due to the higher proportion of PL compared with the whole fillet with red muscle and belly flap respectively (Mráz & Pickova ). In addition, similar studies have been performed on white muscle (Trattner, Kamal‐Eldin et al .…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the effect of dietary sesamin on white muscle lipid composition of common carp (Cyprinus carpioL.) juveniles

2015

View full text Add to dashboard Cite

This study was focused on the clarification of the effect of dietary sesamin on fatty acids and the composition of different lipid fractions [phospholipids (PLs), cholesterol and triacylglycerols] in the white muscle of common carp (Cyprinus carpio L.) juveniles. Two different basic diets with defatted fishmeal as a protein source and either only linseed oil or a mixture of linseed and sunflower oil as a lipid source designed to have two different n‐3/n‐6 ratios (1.21 – CL group; 0.32 – CM group) were produced. Each diet was then used with or without added sesamin (0.58 g 100g−1). One hundred and forty‐four individuals were fed in triplicated groups for 63 days until their weight had doubled. No influence of dietary sesamin on growth, mortality or on the white muscle lipid content of the fish was found. Added sesamin significantly decreased the content of PLs and increased the cholesterol content in the CM group. No effect was found in the total lipid fatty acid composition but there was found a significantly lower content of saturated fatty acids and 20:5n‐3 in PLs and of 22:6n‐3 in triacylglycerols in the sesamin supplemented CL group. These and other differences show either a tendency of lower long chain n‐3 fatty acids biosynthesis or their higher use in β‐oxidation in sesamin‐supplemented groups. We conclude that sesamin in this experiment had no substantial positive impact on the lipid metabolism of juvenile carp.

show abstract

Differences between lipid content and composition of different parts of fillets from crossbred farmed carp (Cyprinus carpio)

Cited by 55 publications

References 20 publications

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

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

Comparison of Physicochemical Properties, Fatty Acid Composition and Mineral Contents in Common Carp (Cyprinus carpio L.) Fillet and the Native Traditional Product Carp Ham

Evaluation of the effect of dietary sesamin on white muscle lipid composition of common carp (Cyprinus carpioL.) juveniles

Contact Info

Product

Resources

About