Fatty acids in lipids of carp (Cyprinus carpio) tissues

Abstract

The content of fat in carp (Cyprinus carpio) tissue was evaluated throughout one year. The following tissues were evaluated: skeletal muscle, soft roe, hard roe, fat tissue, and hepatopancreas. Respective fatty acids were determined using gas liquid chromatography (GLC). The highest content of valuable polyunsaturated acids, like eicosahexaenoic acid, was found in soft roe and in skeletal muscle during summer, in hepatopancreas during spring, in hard roe during fall. The content of eicosahexaenoic acid in hard roe remains high in all seasons except summer. Saturated fatty acids like palmitic acid and stearic acid do not fluctuate very much throughout the year. The maximum concentration of oleic acid was found in summer. Differences in fatty acid concentration among different carp tissues depended on the living style, but their variation in the same tissue within the year depended on the main fodder of fish.

Comparison of farmed and wild common carp (Cyprinus carpio): Seasonal variations in chemical composition and fatty acid profile

“…Guler et al (2008) found oleic acid and palmitoleic to be a primary and secondary MUFA in the carp in all seasons (15.1-20.3 and 5.1-13.2%, respectively). The previous research showed similar results in carp muscle during the four seasons (Kmínková et al 2001). Oleic acid was significantly higher in the farmed carp than in the wild one.…”

“…MUFA contents of carp fillets were higher than those of SFA in spring, autumn, and winter, 35.7, 37.3, and 41.1%, respectively. According to the results of Kmínková et al (2001), MUFA contents of carp fillets were higher than those of SFA and PUFA in all seasons, while PUFA contents were lower than those of SFA. Our data showed that a high level of oleic acid increased MUFA content in all seasons.…”

“…The consumption of fish and fish lipids can provide PUFAs especially ω-3 PUFAs (Kmínková et al 2001), moreover, proteins, unsaturated essential fatty acids, minerals, and vitamins can also be provided by them (Ackman 2000). Polyunsaturated fatty acids are known to diminish the level of the blood cholesterol, therefore, they can prevent cardiovascular diseases (Kmínková et al 2001).…”

“…Polyunsaturated fatty acids are known to diminish the level of the blood cholesterol, therefore, they can prevent cardiovascular diseases (Kmínková et al 2001). Long chain ω-3 PUFA cannot be synthesised by humans and must be obtained from the diet (Alasalvar et al 2002).…”

“…A review of the literature has revealed some information on the proximate composition of common carp in the Czech Republic (Kmínková et al 2001) and in Turkey (Guler et al 2008).…”