Effects of Lupin Oil on Carp Lipids during Chilling 2. Changes in Fatty Acid Composition

Abstract

B y H . A . K a r a r a , E . K . M o u s t a f a andA. Y A b d e l R a h m a n + + Federal Center for Lipid Research, Miinster, and Alexandriu Unwenity, AlexandkRearingcarp for 6 weeks ondietscontaining5%lupinoil slightlyaffected the compositionof the component fatty acids invariouslipidclassesofthefil-1ets.On theotherhand,theincorporationoflupinoilin thedietdidnotaffect the trend in the changes occumng in the component fatty acids of the different lipid classes during chilling storage of the carp fillets. Thus, the percentageofsaturatedand monounsaturated fatty acids increased whereas the percentages of polyunsaturated fatty acids decreased during storage.