SEASONAL VARIATIONS OF FATTY ACID COMPOSITION OF COMMON CARP (CYPRINUS CARPIO, L. 1758) FROM AQUACULTURE AND OPEN WATERS IN MACEDONIA

Authors

  • Dijana Blazhekovikj - Dimovska University "St. Kliment Ohridski", Faculty of Biotechnical Sciences, Bitola
  • Sibel Ahmed

DOI:

https://doi.org/10.15414/jmbfs.3213

Keywords:

common carp, aquaculture, open waters, fatty acid composition

Abstract

Seasonal variations (spring and autumn) of the fatty acid composition of common carp from aquaculture (cyprinid - warm water fish farm) and open waters (Prespa Lake) from Macedonia were examined. Aquaculture carp contain almost similar saturated fatty acid (SFA) content (25.95% - spring and 30.77% - autumn) compared to open water carp (25.84% - spring and 31.91% - autumn). Palmitic acid was the major SFA in both aquaculture and open water carp. Regarding monounsaturated fatty acid (MUFA) content, it is significantly higher in both seasons in aquaculture (63.27% - spring; 59.85% - autumn) compared to open water carp (48.11% - spring; 54.12% - autumn). Oleic acid was identified as the major MUFA. In both seasons, the value of polyunsaturated fatty acid (PUFA) is significantly higher in open water (26.17% - spring; 13.97% - autumn) compared to aquaculture carp (10.90% - spring; 9.39% - autumn).

The most optimal results in terms of nutritional value of fish meat were found in open water carp, in the spring, due to high PUFA content, especially linoleic (n-6), as well as EPA and DHA (n-3) fatty acids. This is the result of diet, because carp consumes phyto and zooplankton from the lake's benthos, which are especially rich in essential fatty acids.

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Published

2021-04-23

How to Cite

Blazhekovikj - Dimovska, D., & Ahmed, S. . (2021). SEASONAL VARIATIONS OF FATTY ACID COMPOSITION OF COMMON CARP (CYPRINUS CARPIO, L. 1758) FROM AQUACULTURE AND OPEN WATERS IN MACEDONIA. Journal of Microbiology, Biotechnology and Food Sciences, e3213. https://doi.org/10.15414/jmbfs.3213

Issue

Section

Food Sciences
Received 2020-06-02
Accepted 2021-04-16
Online Published 2021-04-23