SDRP Journal of Food Science & Technology

The seasonal fatty acids composition of different tissues of farmed common carp (Cyprinus carpio)

Citation

Yongkang Luo, The seasonal fatty acids composition of different tissues of farmed common carp (Cyprinus carpio)(2016)SDRP Journal of Food Science & Technology 1(1)

Abstract

The seasonal fatty acid composition of farmed common carp (Cyprinus carpio) viscera, muscle, bones, and skin were determined in spring (March), summer (June), autumn (September), and winter (December) (% of total fatty acids). Palmitic acid (C16:0) and oleic acid (C18:1n-9) were the most abundant saturated fatty acid (SFA) and monounsaturated fatty acids (MUFA), respectively. Linoleic acid (C18:2n-6), arachidonic acid (C20:4n-6), docosahexaenoic acid (DHA), and linolenic acid (C18:3n-3) were the most abundant polyunsaturated fatty acids (PUFA). All tissues had a lower percentage of MUFA but higher PUFA in the summer in comparison to the other seasons. The results of principle components analysis (PCA) and cluster analysis (CA) suggested that summer common carp could be distinguished from other seasons, but the tissue source of the oil could not be determined.

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