Effect of nutritionally complete feed with different fatty acid profile on the fatty acid composition of common carp fillet

被引:0
作者
Fodor, F. [1 ]
Katics, M. [2 ]
Lefler, K. K. [1 ]
Kovacs, E.
Balogh, K. [3 ]
Lugasi, A. [4 ]
Urbanyi, B. [1 ]
Hegyi, A. [1 ]
机构
[1] Hungarian Univ Agr & Life Sci, Inst Aquaculture & Environm Safety, Dept Aquaculture, Szent Istvan Campus,Pater K Ut 1, H-2100 Godollo, Hungary
[2] Czikkhalas Halastava Ltd, Kossuth U 1, H-7067 Varsad, Hungary
[3] Hungarian Univ Agr & Life Sci, Inst Physiol & Nutr, Dept Feed Safety, Szent Istvan Campus,Pater K Ut 1, H-2100 Godollo, Hungary
[4] Budapest Business Sch, Fac Commerce Hospitality & Tourism, Dept Hospitality, Alkotmany Ut 9-11, H-1054 Budapest, Hungary
关键词
common carp; pond feeding; fatty acid profile; lipid peroxidation processes; PROXIMATE COMPOSITION; GROWTH; DIET; FISH;
D O I
10.1556/066.2022.00160
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Hungarian pond fish production is based on grains, but in the last few years, new ideas and efforts have appeared to intensify carp production technology. The basic objective was to change grain-based feeding to nutritionally complete feeds, which ensure rapid growth and more efficient feed conversion rates. This study aimed to utilise empty ponds during the summer period for carp production. Thus, there is no need for fish producers to catch fish in large ponds at the operating water level to satisfy smaller market demands appearing during the summer. The other aim was to compare the meat quality of fish raised on traditional and nutritionally complete feed until market size in the last year of production. Fatty acid profile and the levels of saturated, monounsaturated, and polyunsaturated fatty acids in fish fillets were specified, and their ratios were analysed. The result showed that nutritionally complete feed with different fatty acid composition affects the fatty acid composition of carp fillet during the rearing period. Quality of the fillet of carp fed with higher unsaturated fatty acid content became more favourable to the consumers due to health promoting effect of poly-unsaturated fatty acids.
引用
收藏
页码:562 / 570
页数:9
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