Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids

Stancheva, Mona; Merdzhanova, Albena; Dobreva, Diana A.; Makedonski, Lyubomir

doi:10.17221/31/2013-cjfs

Cited by 26 publications

(26 citation statements)

References 24 publications

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“…Carps are farming in semi-intensive conditions eating natural feed and cereal feed. This method of farming significantly impacts the increase of fat in the muscles up to 7.62% vs. 4.09% (extensive farming) [37]. Similar results also published [38,39].…”

Section: Influence Of the Feedingsupporting

confidence: 72%

Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish: A Review

Všetičková

Suchý

Straková

2020

AJFAR

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Fish farming has a long tradition in Central Europe. Aquaculture is highly developed here and even so, freshwater fish meat consumption is still very low. Freshwater fish meat is an important source of n–3 long-chain polyunsaturated fatty acids (PUFA), principally eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) which have an indisputable effect on human health and prevent the genesis of human coronary disease. Previous researches revealed many aspects affecting the PUFA quantity. In general, the fatty acid composition of fish lipids affects age, seasonal change, nutrition, sex, reproductive cycle, geographical location, etc. This review represents a step towards the characterization of the fatty acid composition of economically important freshwater fish species from different points of view, including the above-mentioned factors and taking into consideration the way of stunning and differences of lipid composition in individual fish body sections.

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Section: Influence Of the Feedingsupporting

confidence: 72%

Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish: A Review

Všetičková

Suchý

Straková

2020

AJFAR

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“…These data denoted that the three fat-soluble vitamins (retinol, cholecalciferol, and α-tocopherol) were found in lower amounts in African catfish oil compared with common carp oil, these results run with published by [34,42,43]; who confirmed a similar relationship between the amounts of those vitamins in the two types of fish.…”

Section: Fat-soluble Vitamins Composition Of Common Carp and African supporting

confidence: 85%

Effect of Common Carp and African Catfish Oils on Rats Fed on High-Fat Diet

Abozid

Zein

El-halem³

2018

Int J Pharm Pharm Sci

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Objective: The present study was designed to study the effect of common carp and African catfish oils on the lipid profiles and liver functions in rats fed on high-fat diets, also fatty acids were assessed in both oils by gas-liquid chromatography (GLC). Methods:A biological experiment on rats was designed to raise fat in the diet and to study the effect of treatment with common carp and African catfish oils for 6 w (by the stomach tube) and then evaluate their impact on blood lipid profile and liver functions (Alanine transaminase [ALT], aspartate transaminase [AST] total protein and albumin).Results: GLC analysis of fatty acids (FAs) revealed the presence of oleic, palmitic, palmitolic, and linoleic acids more than 70% from total fatty acids in two oils. High-fat diet resulted in a significant increase in plasma lipid profile as well as liver functions. The treatment of rats fed high fat diets with common carp and African catfish oils resulted in a significant decrease in levels of triglycerides (TGs), total cholesterol (TC), low-denisty lipioprotein cholesterol (LDL-c), total cholesterol (TC)/high-denisty lipoprotein cholesterol (HDL-c) and TGs/HDL-c ratios compared with positive control group, while the same treatment with these oils resulted in a significant increase in HDL-c levels compared with positive control group. The intake of common carp and African catfish oils also significantly reduced ALT and AST activities compared with positive control group. Common carp and African catfish oils showed an anti-hyperlipidemic effect in rats feeding on hypercholesterolemic diets. Conclusion:It could be concluded that these fish oils have a promising role in reducing the harmful effects of high-fat diets.

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“…AI and TI indexes should be low to prevent cardiovascular diseases related with lipid intake [22] and the high value of H/H ratio represents high quality lipids. Ouraji et al [35] and Stancheva et al [36] reported that higher values of AI and TI (>1.0) are detrimental to human health. In this study, AI and TI indexes were measured to be lower than 1.0 but high in <h/H in whiting meat and roe.…”

Section: Fatty Acid Composition Of Whiting Meat and Roesmentioning

confidence: 99%

Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (MerlangiusmerlanguseuxinusNordman, 1840) meat and roe during fishing season in Black Sea

Kocatepe¹,

Altan²,

Turan³

2019

Ukr. food j.

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Introduction. The aim of research is to determine the fatty acid and amino acid composition of the whiting meat and roe caught in different months in Black Sea. Materials and methods. The whiting (Merlangius merlangus euxinus Nordman, 1840) caught from the Sinop region of the Middle Black Sea Region. Sampling were carried out twice a month. And the whiting meat and roe were compared in view of its fatty acid (FA) and amino acid (AA) composition during fishing season in Black Sea. Results and discussion. During the six months, the length and weight of whiting used in the study varied between 14.15-16.60 cm and 24.49-29.68 g, respectively. Minimum length and weight were determined in March. Maximum crude protein values of fish meat and roes was determined in May (18.61g/100g) and in April (16.30g/100g), respectively. SFA's (saturated fatty acids), MUFA's (monounsaturated fatty acids) and PUFA's (polyunsaturated fatty acids) of fish meat and roes had been varied during the season. The minimum and maximum EPA, DHA contents were found as 7.42-10.72, 3.39-22.67g/100g in meat and 0.03-0.37, 3.79-4.76 g/100g in roe, respectively. The maximum and minimum n3/n6 values were found to be 14.01 in April and 4.47 in March in the fish meat, respectively. Lysine was the highest EA (essential amino acids) in both meat and roe in whole months' write values. The amounts of lysine and glutamic acid in fish meat were higher than in roe write values. The content of glutamic acid in fish meat was found higher than in fish roe during the study write values. The ratio of EA/non-EA were found to be max. 0.9 at March in meat. The fish roe's EA/nonEA ratio were found between 0.7-0.9 in fishing season. It has been found that whiting meat and roe contains high amounts of essential FA and AA. Conclusion. The nutritional quality of fish meat and roe varies seasonally. Otherwise, the umami source aromatic AAs content of fish meat higher than roe.

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Common carp (Cyprinus caprio) and European catfish (Sillurus glanis) from the Danube River as sources of fat soluble vitamins and fatty acids

Cited by 26 publications

References 24 publications

Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish: A Review

Factors Influencing the Lipid Content and Fatty Acids Composition of Freshwater Fish: A Review

Effect of Common Carp and African Catfish Oils on Rats Fed on High-Fat Diet

Comparison of fatty acids, lipid quality index and amino acid profiles of whiting (MerlangiusmerlanguseuxinusNordman, 1840) meat and roe during fishing season in Black Sea

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