Acta Vet. Brno 2010, 79: 551-557

Chemical Composition of Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio L.)

Hana Buchtová1, Zdeňka Svobodová1, Martin Kocour2, Josef Velíšek2

1Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Czech Republic
2Research Institute of Fish Culture and Hydrobiology in Vodňany, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, Czech Republic

This paper presents the results of a study dealing with chemical composition of fillets and fatty acid composition (saturated fatty acid: SFA, monounsaturated fatty acid: MUFA, polyunsaturated fatty acid: PUFA) of lipids. Three groups of the mirror hybrid carp in age of three years: M2 × L15 – the Hungarian Szarvas mirror carp (M2) and the Hungarian hybrid mirror strain (L15), M2 × DOR 70 (the Israeli breed - DOR70), M2 × M72 (Northern mirror carp - M72) were compared with: the pure breed M2 and scaly hybrid ROP × TAT – the Ropsha (ROP) and the Tata (TAT) carp. ROP × TAT hybrid fillets contained (in g·kg-1) more (P < 0.01) dry matter (283.1 ± 23.87) and lipids (99.3 ± 30.60). Fat in all of the monitored carp groups was made up of more than 50% of MUFA (from 51 to 64%), 25 - 29% of SFA and 10 - 22% of PUFA. Fillets of mirror hybrids M2 × DOR70, M2 × M72 and breed M2 contained less lipids (P < 0.01), less MUFAsum (P < 0.01), particularly less oleic acid (C18:1n-9), and more PUFAn-3 (P < 0.01), more eicosapentaenoic acid (C20:5n-3) and docosahexaenic acid (C22:6n-3). The differences in fatty acid profile can be related to the different genetic effects of different groups of common carp.


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