Influence of supplemental cereal feeding on the content and structure of fatty acids during long-lasting storage of common carp (Cyprinus carpio L.)

Abstract

Supplemental cereal feeding (maize, wheat and triticale compared with a control group with natural food only) and its effect on fatty acid (FA) expression in the flesh during long-lasting storage of common carp (Cyprinus carpio) was investigated. The fish were cultured in earthen ponds in the Trebon region (Czech Republic). The content of fatty acid was investigated in the flesh of carp during 8 months oflong-lasting storage without additional feeding. Sixty common carp in their third year of life were used for the analyses. The weight of the fish (marketable fish) ranged from 1,358 g to 2,221 g. Polyunsaturated fatty acid (PUFA, n-3) content and composition in fish flesh were determined by gas chromatography (VARIAN 3300). Supplemental cereals caused lower levels of PUFAs and n-3 PUFAs in fish fat. The content of these fatty acids did not decrease, even during 8 months of fish storage. The average percentage of PUFAs in total fat from edible parts was: for maize 13.7% ± 1.58%, for wheat 11.6% ± 1.17% and for triticale 10.7% ± 1.00%. The percentage of n-3 PUFA for maize was 2.5% ± 0.36%, for wheat 3.38% ± 0.44% and for triticale 3.1% ± 0.39%.

Interactive effects of dietary protein level and oil source on proximate composition and fatty acid composition in common carp (Cyprinus carpio L.)

“…Namely, increased level of carbohydrates resulted in increasing deposition of fat, both around visceral organs and in muscle tissue. Similar findings were noticed after the inclusion of carbohydraterich grains in the feed of common carp in a semi-intensive system (Vasha et al, 2007;Ljubojević et al, 2013b;Trbović et al, 2013). A negative correlation between the fat and water contents in the flesh of the carp was also previously shown (Ljubojević et al, 2013c,d).…”

Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture

“…Double compression used in the instrumental procedure enables performing TPA as a plot of force-time curves (Rahman 2006). Other terms describing texture are firmness, stiffness and the yield point (Vácha et al 2007). Many attempts have been made to correlate physical measurements with sensory evaluation of texture (Johansen et al 1991;Chamberlain et al 1993).…”

Evaluation of direct analysis in real time ionization–mass spectrometry (DART–MS) in fish metabolomics aimed to assess the response to dietary supplementation

“…However, the relative intensity of this TAG was higher in the group of fish fed with the supplemental feeding. Further, lower intensities of TAGs [16], who reported higher % of fat consisting from saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) in common carp fed with supplementary cereals (triticale, wheat, corn) and lover levels of PUFAs. Worth to notice that in this study Soxhlet extraction followed by derivatization of fatty acids released from particular TAGs with subsequent GC separation with flame-ionization detection (FID) was employed.…”

“…For this purpose high-performance liquid chromatography with ultra-violet detection (HPLC-UV), gas chromatography with a flame-ionization detector (GC-FID), and head-space gas chromatography-mass spectrometry (HS-GC-MS) can be employed. It should be noted that these analytical strategies were focused mainly on the analysis of a limited number of analytes mentioned above with similar physico-chemical properties [7][8][9][10][11][12][13][14][15][16].…”