Acta Univ. Agric. Silvic. Mendelianae Brun. 2009, 57, 183-192

https://doi.org/10.11118/actaun200957050183
Published online 2014-10-10

The influence of linseed oil and fish oil supplements to the fatty acid spectrum of common carp (Cyrinus carpio L.) muscle

Vladimír Kukačka1, Lucie Chaloupková2, Milada Fialová3, Radovan Kopp1, Jan Mareš1

1Ústav zoologie, rybářství, hydrobiologie a včelařství, Mendelova zemědělská a lesnická univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republika
2Ústav botaniky a zoologie, Masarykova univerzita, Kotlářská 2, 611 37 Brno, Česká republika
3Bendlova 17, 613 00 Brno, Česká republika

Effect of addition 6% of linseed oil (designated L06), 6% and 10% of fish oil (R06 and R10) to feed on the fatty acid spectrum of common carp (Cyprinus carpio L.) was investigated. The basic feedmixture which was used as a control variant (K – 34% protein; 9% fat) and the three with oil addition (L06, R06 and R10) were fed to carp fingerling (43.25 g average weight) for 60 days – from 23rd April to 20th June. Before that the fish were fed for 2 month by whey grain and commercial feed for carp fingerling in pond fish-culture (KP feed mixture – 33% protein; 5% fat) at daily feeding rate 1.5% of actually fish mass. This procedure was intended to create feeding conditions closest to those witnessed in market fish farmed in ponds during the vegetation season nevertheless the spectrum of fatty acids present in the fish muscle at the experiment’s beginning did not fully correspond to what was observed in carps living in ponds and fed by cereals.
An addition of 6% of linseed oil to the feed lowers the content of the oleic acid and MUFA and, at the same time, it boosts the contents of the α-linoleic acid, n-3 PUFA and the general PUFA in the meat of carp fed on mixtures thus enriched. Additions of 6% and 10% of fish oil to the feed for common carp increases the content of the eicosapentaenoic acid. The 10% addition proved beneficial for also the ratio of n-3/n-6 PUFA. The high content of the docosapentaenoic acid and the general PUFA in the meat of fish as early as the beginning of the experiment resulted in a smaller number of significant changes in the spectrum of fatty acids (particularly the docosahexaenoic acid, PUFA and n-3/n-6 PUFA) found in the fish meat of the L06, R06 and R10 experimental variants.

References

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