Fatty acids, fat and cholesterol in some lines of carp [Cyprinus carpio L.] in Poland

• Autorzy: Bieniarz K , Koldras M. , Kaminski J. , Mejza T.
• Języki publikacji: EN

Abstrakty

EN

Studies were conducted on the percent content of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA),total cholesterol (Tch) and total fat content of muscle tissue with skin in five lines of carp cultured in the Experimental Fisheries Station in Zator during three seasons of the production cycle in grow-out ponds, storage ponds and wintering ponds. Of the five carp lines studied, the Starzawski line was characterized by the highest contents of total fat and cholesterol and the lowest percentage of PUFA in comparison to the fish of the other lines. Carp of the Hungarian line displayed a high percentage of SFA, the highest percentage of PUFA in grow-out ponds and storage ponds as well as the lowest percentage of MUFA during three seasons of the production cycle.Of the remaining lines,none were found to possess at least one trait that repeated in all three studied periods which, in turn, would allow them to be distinguished from the others. The results suggest that some individuals which display the same undesired traits (profile of fatty acids and cholesterol content) can be excluded from further breeding. In consideration of human nutrition, carp can be selected for their low cholesterol content and high percentage of polyunsaturated fatty acids. The accompanying studies of total cholesterol, high density lipoproteins (HDL), low density lipoproteins (LDL) and triglycerides (TG) in blood serum showed no correlation between these parameters and the cholesterol content of muscles.

PL

Badano procentową zawartość nasyconych kwasów tłuszczowych (SFA), jednonienasyconych kwasów tłuszczowych (MUFA), wielonienasyconych kwasów tłuszczowych (PUFA) oraz zawartość cholesterolu (Ch) i tłuszczu ogólnego w mięśniach ze skórą u karpi z 5 linii chowanych w Rybackim Zakładzie Doświadczalnym w Zatorze, w 3 sezonach cyklu produkcyjnego: w stawach odrostowych, magazynach i zimochowach. Z badanych linii, karpie linii starzawskiej charakteryzowały się najwyższą zawartością tłuszczu ogólnego i cholesterolu oraz najniższym procentem PUFA w porównaniu z karpiami z pozostałych linii. Karpie linii węgierskiej charakteryzowały się najwyższym procentem PUFA w stawach odrostowych i magazynach, jak również najniższym procentem MUFA w 3 sezonach cyklu produkcyjnego. Wśród pozostałych linii nie znaleziono takiej, która posiadałaby choć jedną cechę powtarzającą się w trzech badanych okresach, a która pozwoliłaby na jej odróżnienie od innych. Otrzymane wyniki sugerują, że wśród populacji karpi można wykluczyć z dalszej hodowli te, które charakteryzują się niekorzystnymi cechami (profil kwasów tłuszczowych i zawartość cholesterolu) z punktu widzenia diety człowieka, oraz że można prowadzić selekcję karpia w kierunku małej zawartości cholesterolu i dużej procentowej zawartości wielonienasyconych kwasów tłuszczowych. Wykonane przy okazji badania cholesterolu ogólnego (TCh), cholesterolu-HDL, cholesterolu-LDL i trójgliceroli w surowicy krwi wykazały brak zależności pomiędzy tymi cechami a zawartością cholesterolu w mięśniach.

Słowa kluczowe

EN

fish; carp; fat; Cyprinus carpio; polyunsaturated fatty acid; Poland; human nutrition; total fat; fatty acid; cholesterol

• Wydawca: -
• Czasopismo: Archives of Polish Fisheries
• Rocznik: 2001
• Tom: 09
• Numer: 1
• Opis fizyczny: p.5-24

Twórcy

autor

Bieniarz K

• Agricultural University, Krakow, Poland

autor

Koldras M.

autor

Kaminski J.

autor

Mejza T.

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