Influence of nutrition on the lipid quality of pond fish: common carp (Cyprinus carpio) and tench (Tinca tinca)

Abstract

Like marine fish freshwater fish are an important source of essential fatty acids for human nutrition. However, the fatty acid composition of pond fish can vary considerably and strongly depends on that of the ingested food. Investigations on the fatty acid composition of common carp (Cyprinus carpio) and tench (Tinca tinca) have shown that different methods of rearing and feeding cause substantial variations in the proportions of the n-6 and n-3 polyunsaturated fatty acids of these fish species. Carp reared on the basis of natural food in ponds exhibit high contents of n-6 as well as n-3 fatty acids in their muscle triacylglycerols. On the other hand carp fed supplementary wheat in ponds resulted in somewhat lower levels of these essential fatty acids. High amounts of n-3 fatty acids can be found in carp fed highenergy diets containing high levels of fish oil. Analogous results were obtained in experiments with tench reared under different nutritional conditions. While rearing on the basis of only natural food in ponds as well as feeding supplementary wheat yielded in similar levels of n-3 and n-6 polyunsaturated fatty acids, higher contents of n-3 fatty acids were recorded in tench fed pellets. High levels of n-3 polyunsaturated fatty acids in foodstuffs have positive effects on human health. Experiments with different cultured fish species proved that the fatty acid composition of the edible parts can be influenced by the diet. Therefore, a finishing diet with a suitable fatty acid profile can be used to improve the nutritional quality of fish products of farmed origin.

Fat quality of marketable fresh water fish species in the Republic of Serbia

“…That could be the explanation for the variations in cholesterol content because the examined fishes came from different ponds and the fed with different diet. The obtained results regarding to the fatty acid composition are in agreement with previous reported results referred to studied fish species (Jankowska et al 2004;Çelik et al 2005;Steffens & Wirth 2007;Ćirković et al 2012). The chemical composition including the fatty acid profiles varies widely among different fish species as previously noted by Ćirković et al (2012).…”

“…The chemical composition of fish varies greatly from one species to another and from one individual to another depending on the diet, age, sex, environment and season (Celik et al 2005;Steffens & Wirth 2007;Guler et al 2008;Buchtová et al 2010). Fatty acid composition also varies largely depending on the fish species, on their being wild fish or farm-raised, on the age of fish and on the origin of diets and its composition Yeganeh et al 2012;Ljubojević et al 2013).…”

Productivity and Meat Nutrient in Fish The Diet Effect

“…The present results confirms that proximate composition of common carp highly depends of diet 22 . The fat content in fish meat contributes to its juiciness, tastefulness and texture, as well as organoleptic properties.…”

Content of Macro- And Microelements, and Fatty Acids in Muscles of Salmon (Salmo Salar L.), Rainbow Trout (Oncorhynchus Mykiss Walb.), and Carp (Cyprinus Carpio L.)

“…[16] udział n-6 i n-3 polienowych kwasów tłuszczowych w tkance karpia zależy od wzrostu jego udziału w profilu wyższych kwasów tłuszczowych zooplanktonu. Steffens i Wirth [27] stwierdzili, że udział kwasów z grupy n-3 i n-6 był związany z paszą, którą karmione były karpie. Znaczne różnice międzygatunkowe dotyczące udziału tych grup kwasów (p≤0,05) zaobserwowali Grela i Dudek [9].…”