TY - JOUR AU - Blazhekovikj - Dimovska, Dijana AU - Ahmed, Sibel PY - 2021/10/01 Y2 - 2024/03/29 TI - SEASONAL VARIATIONS OF FATTY ACID COMPOSITION OF COMMON CARP (CYPRINUS CARPIO, L. 1758) FROM AQUACULTURE AND OPEN WATERS IN MACEDONIA JF - Journal of microbiology, biotechnology and food sciences JA - J microb biotech food sci VL - 11 IS - 2 SE - Food Sciences DO - 10.15414/jmbfs.3213 UR - https://office2.jmbfs.org/index.php/JMBFS/article/view/3213 SP - e3213 AB - <p>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).</p><p>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.</p> ER -