Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets

Czech J. Anim. Sci., 48, 2003 (2): 85–92 Original Paper
Effect of sex, growth intensity and heat treatment
on fatty acid composition of common carp
(Cyprinus carpio) fillets
E. FAJMONOVÁ, J. ZELENKA, T. KOMPRDA, D. KLADROBA, I. ŠARMANOVÁ
Faculty of Agronomy, Mendel University of Agriculture and Forestry, Brno, Czech Republic
ABSTRACT: Forty-eight individuals of common carp were selected in the third year of life among fish reared in
an earthen pond and supplementarily fed wheat grain. Live weight of the fish ranged from 1 172 to 3 196 grams.
Fatty acid (FA) content in fish fillets without skin was determined by gas chromatography after the extraction of total
lipids with a hexane/2-propanol mixture. Sexual dimorphism in chemical composition of marketable carp meat was
insignificant (P > 0.05) at the time of autumn harvest. Dry matter and intramuscular fat content in fil ets increased
linearly with the increasing growth rate while protein content decreased (P < 0.05). ?e percentage of saturated and
monounsaturated FA did not change (P > 0.05) and increased (P < 0.001), respectively. ?at of polyunsaturated FA
(PUFA) decreased (P < 0.01), a decrease in n-3 PUFA being faster in comparison with n-6 PUFA. Stewing decreased
(P < 0.05) C16 : 0, C22 : 5 n-3 and C22 : 5 n-6 content and increased the content of C20 : 1 (P < 0.01).
Keywords: Cyprinus carpio; fatty acids; growth; heat treatment of meat; sexual dimorphism
Fatty acid composition of fish reflects that of On the other hand, the effect of sex on the FA con-
the diet to a large extent. Marketable carp from tent is not described in the available literature.
natural waters exhibited high concentrations of
?e effect of heat treatment of fish tissue on the FA
linoleic acid, eicosapentaenoic acid (EPA) and do-
content was studied by many authors. Quaglia et al.
cosahexaenoic acid (DHA) while carp fed diets rich (1974) found significant changes in the spectrum of
in carbohydrates showed a high level of oleic acid FA after either baking or boiling in several fish spe-
(OA, C18 : 1 n-9) in muscles (Farkas et al., 1978; cies. Myers and Harris (1975) found no effect of heat
Csengeri et al., 1978; Watanabe et al., 1981; Runge treatment (electronic and conventional heating) on
et al., 1987; Schwarz et al., 1988).
the FA composition of meats. Gal et al. (1983) con-
PUFA content in carp meat was reported to be cluded that the FA composition of fish fil ets is not
in a very wide range: 11.6–15.7% of total fatty ac-
significantly changed by baking, broiling, or micro-
ids (depending on the culture line and pond type; wave cooking. Maeda et al. (1985) found no changes
Bieniarz et al., 2000) to 32.3–34.5% (Geri et al., in FA composition in total lipids of sardines after
1995b). ?e same is true regarding the ratio of n-3 gril ing or broiling. Tothmarkus and Sasskiss (1993)
to n-6 PUFA: 1.12 (Vácha and Tvrzická, 1995) to mentioned no significant difference in the fatty acid
3.02 (Sýkora and Valenta, 1978). Muscles of com-
composition of raw and boiled fish, contents of
mon carp reared in warm water showed a higher PUFA, EPA and DHA were surprisingly stable.
n-3 to n-6 PUFA ratio (1.52) in comparison with
?e objective of the present experiment was to as-
carp of the same age reared in water of natural sess the effect of growth rate, sex, and heat treatment
temperature (0.47; Geri et al., 1995b).
on the content of fatty acids, total lipids and crude
Percentage of particular fatty acids can be influ-
protein in fil ets of common carp (Cyprinus carpio)
enced by changes in live weight (Geri et al., 1995a). from the autumn harvest.
Supported by the Grant Agency of the Czech Republic (Project No. 525/01/P078) and Ministry of Education,
Youth and Sports of the Czech Republic (Project No. MSM 432100001).
85

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Original Paper Czech J. Anim. Sci., 48, 2003 (2): 85–92
Czech J. Anim. Sci., 48, 2003 (2): 85–92 Original Paper
MATERIAL AND METHODS
nol (p.a., 99.7%, Dorapis, Prague, Czech Republic)
3 : 2, v/v (HIP1) and 7 : 2, v/v (HIP2), respec-
On 29 March 2001, six hundred 2-year-old tively. 35 g of meat was homogenized with 180 ml
carps with the mean live weight of 558 ± 4.6 g HIP1 for 1 minute in a Diax 900 disintegrator
(mean ± standard error of the mean) were released (Heidolph, Germany) at 10 000 rpm and filtered
into an earthen pond with an area of 1.17 hec- through the Büchner funnel. ?e disintegrator,
tares. ?e fish received supplementary feed based funnel, and the sample residue were washed three
on wheat grain. ?e harvest was carried out on times with 15-ml portions of HIP1, the residue be-
9 October 2001, i. e. immediately after the end ing resuspended each time. 120 ml of 0.4694 mol/l
of the feeding period. Altogether 120 individu- aqueous Na2SO4 was added. After shaking in the
als with live body weight ranging from 1 172 to separating funnel and separation of the layers, the
3 196 g were selected. Animals were individually water layer was re-extracted with 50 ml of HIP2.
weighed, killed and sexed. After the determina- ?e separated hexane layer was passed through an-
tion of their sex two groups of 24 males and 24 hydrous Na2SO4 to a 250 ml volumetric flask and
females were selected with the objective to obtain fil ed up to the mark with hexane. A 30ml aliquot
the maximum variance in body weight (fish of was taken for gas chromatographic (GC) analysis.
the same age but with very different growth rates ?e rest of the solution was evaporated on a ro-
were used). Selected animals were filleted, both tary vacuum evaporator RVO 200A model (Ingos,
fillets were flayed, weighed and frozen for further Prague, Czech Republic) at 40°C. Evaporation was
analyses. ?ereafter one fillet was ground in a finished under nitrogen. Total lipids were deter-
Moulinex blender and used for chemical analyses. mined gravimetrical y.
?e second fillet of 12 males and 12 females was
rolled and placed into a stewing glass bottle. A
digital thermometer was placed in the middle of Fatty acid determination
each roll. Bottles were placed into a thermostat set
up to 200°C. Stewing was finished when the inner
?e method of Komprda et al. (1999) was used
temperature of the sample reached 80°C. Samples for FA determination.
were left at room temperature for 30 minutes.
An aliquot (40–60 mg; exactly measured) of the
During this time interval, the temperature in- cleaned HIP extract was evaporated to dryness
side the glass remained practically unchanged. under nitrogen. ?e solid residue was weighed in
?ereafter the samples were quickly cooled, the reaction flask and 2 ml of isooctane (99.5%,
ground and used for analyses.
p.a. ACS, Merck, Darmstadt, Germany) with the
internal standard (2.5 mg/ml pentadecanoic acid
in isooctane, 99.0% C15 : 0, Sigma-Aldrich, St.
Chemical analyses
Louis, USA). 2 ml of 0.5 mol/l methanolic solution
of CH3ONa (11.5 g/l Na in CH3OH) was added
Total nitrogen (N) was determined according after ultrasonication and the mixture was boiled
to Czech Standard CSN 57 0185 using Kjeltec for 5 minutes under Dimroth reflux. 2 ml of 14%
2300 (Tecator, Sweden). Crude protein content solution of BF3 in CH3OH was added through
was calculated using the factor pertinent to meat: the condenser and the mixture was refluxed for
N × 6.0. Total lipids were determined gravimetri- another 5 minutes. ?e heating was removed, 2 ml
cally after extraction by the modified method of of isooctane were added, the mixture was shaken
Hara and Radin (1978) using a hexane/2-propanol and left to stand for 1 minute. 5 ml of saturated
(HIP) mixture. HIP extract was used for fatty acid aqueous solution of NaCl was added and the mix-
determinations.
ture was shaken vigorously for 15 seconds while
tepid. ?e organic layer was transferred into the test
vial and 1 µl was injected by split injector (Agilent
Extraction of total lipids from meat by means Technologies, Folsom, California, USA) into the
of HIP
gas chromatographic column.
Fatty acid methyl esters were separated using gas
?e fol owing solvents were used: hexane (p.a. chromatograph HP 6890 A (Hewlett – Packard,
99.0%, ACS, Merck, Darmstadt, Germany), 2-propa- Palo Alto, CA, USA) equipped with flame ionisa-
86
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Original Paper Czech J. Anim. Sci., 48, 2003 (2): 85–92
Czech J. Anim. Sci., 48, 2003 (2): 85–92 Original Paper
tion detector (FID) and capil ary column Inowax 66.9 g. Females tended (P > 0.05) to be heavier than
19091N-233 (30 m × 0.25 mm × 0.5 µm, Agilent males (2 164 ± 96.9 and 1 923 ± 87.3 g, resp.).
Technologies, Folsom, California, USA) with the
temperature programme 205°C held for 9 min,
ramp 5°C/min up to 240°C, held at 240°C for Chemical analyses
19 min, ramp 10°C/min up to 250°C and held at
250°C for 13 min. ?e injector temperature was
?e use of HIP fol owed by a wash of the extract
280°C and the detector temperature 300°C. ?e with aqueous sodium sulfate to remove nonlipid
flow rate of the carrier gas (N
contaminants has a number of advantages over
2, Siad, 99.999%) was
1.0 ml/minute.
the common usage of chloroform : methanol. ?e
?e fol owing fatty acids were determined in fish solvents are less toxic and cheaper, interference in
meat: C14 : 0, C16 : 0, C18 : 0, C16 : 1, C18 : 1, processing by proteolipid protein contamination is
C18 : 2 n-6, C18 : 3 n-6, C20 : 1, C20 : 4 n-6, C22 avoided, the two phases separate rapidly during the
: 4 n-6, C22 : 5 n-6, C18 : 3 n-3, C20 : 5 n-3, C22 washing step, etc. (Hara and Radin, 1978).
: 5 n-3 and C22 : 6 n-3. A mixture of 37 methyl
ester standards of fatty acids Supelco 37 Component Effect of sex on fillet composition
FAME mix (Supelco, Sigma-Aldrich, St. Louis, MO,
USA) was used for qualitative evaluation. ?e con-
Sex differences in dry matter, crude protein and
tent of the particular fatty acids was expressed as a total lipid content (Table 1), and fatty acid content
per cent of the sum of al analysed fatty acids.
(Table 2) were insignificant (P > 0.05) at the time
?e statistical analyses were performed according of autumn harvest.
to Snedecor and Cochran (1967).
Considering both sexes as a one set, the mean
value of dry matter, crude protein and HIP extract
was 264.3 ± 2.30, 157.4 ± 0.88 and 80.1 ± 2.63 g
RESULTS AND DISCUSSION
per kg, respectively.
Growth markers
Effect of growth intensity
Losses of fish were 3.7%, the average weight gain
was 1 342 g and the feed consumption per unit
?e growth rate significantly influenced meat
gain was 2.45. ?e live weight of fish was 2 044 ± composition. Dry matter content in the meat of fish
Table 1. Dependence of meat composition on live weight of carp
Mean ± stand-
Y = a + b X 1)
Females3)
Males3)
Component – Y
ard error of
the mean 1)
a
b
r
P2)
mean ± standard error
of the mean
Dry matter (g/kg)
264.3 ± 2.30 242.2
0.0108
0.315 <0.05 264.9 ± 3.69
263.7 ± 2.82
Crude protein (N × 6) 157.4 ± 0.88 167.0
–0.0047
0.359 <0.05 157.2 ± 1.42 157.5 ± 1.05
(g/kg)
HIP extract (g/kg)
80.1 ± 2.63
49.9
0.0148
0.374 <0.01
80.5 ± 4.23
79.7 ± 3.24
Fil et out of live
37.93 ± 0.267
36.86
0.00052 0.131 >0.05 38.24 ± 0.293 37.62 ± 0.445
weight (%)
Live weight (g)
2 044 ± 66.9
2 164 ± 96.9 1 923 ± 87.3
HIP = hexane/2-propanol
1)n = 48
X = live weight of carp in g (1 172 ? X ? 3 196)
2)significance of regression coefficient b
a, b = parameters of equation
3)n = 24
r = correlation coefficients
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Original Paper Czech J. Anim. Sci., 48, 2003 (2): 85–92
Czech J. Anim. Sci., 48, 2003 (2): 85–92 Original Paper
of the same age increased significantly (P < 0.05) Fatty acid content
by 10.8 mg/kg with each gram of live weight. ?e
value of HIP extract increased by 14.8 mg/kg (P <
?e pattern of fatty acids and its dependence
0.01) while the content of crude protein decreased on the live weight of carp is presented in Table 2.
by 4.7 mg/kg (P < 0.05; Table 1). ?is means that Carp fil ets contained much less n-3 PUFA and n-6
meat of fish with a higher growth rate had a higher PUFA, substantial y more MUFA, and the n-3 to
content of dry matter and fat and a lower content n-6 PUFA ratio was much lower than the values
of protein. Corraze et al. (1993) reported similar published for carp by Kinsel a et al. (1978), Sýkora
data regarding trout.
and Valenta (1978), Kim and Lee (1986) and Vácha
Table 2. Fatty acid pattern and its dependence on live weight of carp
Mean ± stand-
Y = a + b X 1)
Females3)
Males3)
Fatty acids
ard error
of the mean 1)
a
b
r
P 2)
mean ± standard error
of the mean
C14 : 0
1.40 ± 0.021
1.60
–0.000100 0.316 <0.05
1.37 ± 0.023
1.42 ± 0.035
C16 : 0
21.44 ± 0.113 21.94
–0.000246 0.145 >0.05
21.36 ± 0.170
21.51 ± 0.152
C16 : 1
10.73 ± 0.120 10.42
0.000152 0.085 >0.05
10.94 ± 0.164
10.52 ± 0.167
C18 : 0
5.86 ± 0.065
5.66
0.000100 0.102 >0.05
5.85 ± 0.076
5.88 ± 0.108
C18 : 1 n-9
45.97 ± 0.257 43.04
0.001432 0.372 <0.01
46.20 ± 0.310
45.73 ± 0.412
C18 : 2 n-6
6.91 ± 0.108
7.96
–0.000513 0.319 <0.05
6.74 ± 0.141
7.08 ± 0.158
C18 : 3 n-6
0.24 ± 0.007
0.31
–0.000033 0.333 <0.05
0.24 ± 0.010
0.24 ± 0.009
C18 : 3 n-3
1.63 ± 0.049
2.22
–0.000288 0.396 <0.01
1.61 ± 0.059
1.66 ± 0.079
C20 : 1 n-9
2.28 ± 0.047
1.78
0.000241 0.346 <0.05
2.23 ± 0.042
2.33 ± 0.083
C20 : 4 n-6
0.97 ± 0.023
1.24
–0.000132 0.379 <0.01
0.93 ± 0.030
1.01 ± 0.035
C20 : 5 n-3
1.05 ± 0.040
1.56
–0.000253 0.420 <0.01
1.03 ± 0.047
1.07 ± 0.066
C22 : 4 n-6
0.08 ± 0.003
0.10
–0.000011 0.254 >0.05
0.08 ± 0.004
0.09 ± 0.004
C22 : 5 n-3
0.36 ± 0.012
0.53
–0.000082 0.467 <0.001
0.35 ± 0.013
0.38 ± 0.019
C22 : 5 n-6
0.01 ± 0.001
0.01
0.000001 0.030 >0.05
0.01 ± 0.002
0.01 ± 0.002
C22 : 6 n-3
1.07 ± 0.039
1.62
–0.000269 0.457 <0.01
1.06 ± 0.052
1.08 ± 0.060
? SFA
28.69 ± 0.135 29.20
–0.000246 0.122 >0.05
28.58 ± 0.189
28.81 ± 0.194
? MUFA
58.97 ± 0.254 55.24
0.001826 0.481 <0.001
59.37± 0.321
58.58 ± 0.382
? PUFA
12.33 ± 0.230 15.56
–0.001579 0.459 <0.01
12.05 ± 0.283
12.61 ± 0.360
? (n-6)
8.21 ± 0.126
9.62
–0.000688 0.366 <0.05
8.00 ± 0.160
8.42 ± 0.188
? (n-3)
4.12 ± 0.131
5.94
–0.000891 0.455 <0.01
4.05 ± 0.155
4.19 ± 0.214
? (n-3)/? (n-6) 0.500 ± 0.0124 0.632 –0.0000644 0.347 <0.05
0.505 ± 0.0154 0.495 ± 0.0197
SFA = saturated fatty acids
3)n = 24
MUFA = monounsaturated fatty acids
Y = % out of total determined fatty acids
PUFA = polyunsaturated fatty acids
X = live weight of carp in g (1 172 ? X ? 3 196)
1)n = 48
a, b = parameters of equation
2)significance of regression coefficient b
r = correlation coefficient
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Czech J. Anim. Sci., 48, 2003 (2): 85–92 Original Paper
Table 3. Changes of nutrient content in meat after heat treatment
Component
Raw meat Stewed meat
Difference1)
P
Dry matter (g/kg)
262.2
280.8
–18.60 ± 1.862
<0.001
Crude protein (N × 6) in DM (g/kg)
587.9
583.9
3.99 ± 4.577
>0.05
HIP extract in DM (g/kg)
304.1
312.8
–8.75 ± 5.508
>0.05
DM = dry matter
P = significance of mean difference
HIP = hexane/2-propanol
n = 24

1)mean difference ± standard error of mean difference
Table 4. Changes in fatty acid pattern in meat after heat treatment
Fatty acids1)
Raw meat
Stewed meat
Difference2)
P
C14 : 0
1.389
1.371
0.018 ± 0.0096
>0.05
C16 : 0
21.437
21.405
0.032 ± 0.0142
<0.05
C16 : 1
10.486
10.423
0.064 ± 0.0399
>0.05
C18 : 0
5.975
6.044
–0.069 ± 0.0351
>0.05
C18 : 1 n-9
46.210
46.286
–0.076 ± 0.0532
>0.05
C18 : 2 n-6
6.968
6.929
0.039 ± 0.0196
>0.05
C18 : 3 n-6
0.222
0.227
–0.004 ± 0.0041
>0.05
C18 : 3 n-3
1.574
1.552
0.022 ± 0.0133
>0.05
C20 : 1 n-9
2.325
2.387
–0.062 ± 0.0168
<0.01
C20 : 4 n-6
0.974
0.970
0.004 ± 0.0098
>0.05
C20 : 5 n-3
0.997
0.989
0.008 ± 0.0113
>0.05
C22 : 4 n-6
0.088
0.088
0.000 ± 0.0012
>0.05
C22 : 5 n-3
0.351
0.342
0.008 ± 0.0034
<0.05
C22 : 5 n-6
0.020
0.018
0.002 ± 0.0009
<0.05
C22 : 6 n-3
0.983
0.969
0.015 ± 0.0129
>0.05
? SFA
28.801
28.820
–0.019 ± 0.0236
>0.05
? MUFA
59.021
59.096
–0.075 ± 0.0351
<0.05
? PUFA
12.178
12.084
0.094 ± 0.0496
>0.05
? (n-6)
8.273
8.232
0.041 ± 0.0251
>0.05
? (n-3)
3.905
3.852
0.052 ± 0.0269
>0.05
? (n-3)/ ? (n-6)
0.471
0.468
0.004 ± 0.0018
>0.05
SFA = saturated fatty acids
1)% out of total determined fatty acids
MUFA = monounsaturated fatty acids
2)mean difference ± standard error of mean difference
PUFA = polyunsaturated fatty acids
n = 24
P = significance of mean difference
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Original Paper Czech J. Anim. Sci., 48, 2003 (2): 85–92
Czech J. Anim. Sci., 48, 2003 (2): 85–92 Original Paper
and Tvrzická (1995). Also Viola et al. (1988) and n-6 in heat-treated fillets was significantly lower
Geri et al. (1995b) observed higher PUFA values as (P < 0.05) in comparison with the raw meat in
compared to our data. On the other hand, the n-3 the present experiment. On the other hand, the
to n-6 PUFA ratio found in the present experiment percentage of C20 : 1 n-9 increased significantly
was similar to that reported by Geri et al. (1995b) (P < 0.01) due to the heat treatment (Table 4).
in carp reared in water of natural temperature, Despite of the above-mentioned significant effect
and ranged within the limits observed for carp by of stewing on the percentage of some fatty acids in
Bieniarz et al. (2000).
the present experiment, the absolute differences in
?e content of MUFA increased significantly the fatty acid pattern in natural and cooked meat
(P < 0.001) with the increasing weight of fish of were substantial y lower in comparison with data of
the same age in the present experiment while that Quaglia et al. (1974). ?e ratio of n-3/n-6 PUFA
of PUFA decreased (P < 0.01). ?e ratio of n-3 to in the meat was not changed by the heat treatment
n-6 PUFA decreased significantly (P < 0.05) with in the present experiment (P > 0.05).
increasing growth rate. However, the decrease in
n-3 PUFA was more pronounced (P < 0.01) than
that of n-6 PUFA (P < 0.05). Intramuscular lipid CONCLUSIONS
content influenced the FA composition of muscles;
with the increasing content of lipids, the percentage
Common carp of the same age with body weight
of MUFA increased (P < 0.001) while that of PUFA ranging from about 1 200 to 3 200 g at the moment
decreased (P < 0.01). Geri et al. (1995a) similarly of autumn harvest did not show sexual dimorphism
observed a linear decrease in the content of C20 : 4 in the fatty acid pattern of meat. Higher content
and C22 : 6 and an increase in the level of MUFA of dry matter and fat and lower content of protein
with increasing body weight of fish, however in a was observed in meat of fish with higher growth
methodological y different experiment where fish of rate. ?e proportion of SFA in the total content
different age were evaluated.
of FA was stable, but the percentage of MUFA was
Fish showing a higher growth rate, covering significantly higher, while that of PUFA was signifi-
probably a greater part of food intake by wheat, cantly lower in fish growing with higher intensity.
accumulated more oleic acid in the meat (P < ?e ratio of n-3 to n-6 PUFA in fil ets of heavier
0.01). Similar results were also reported by Farkas fish of the same age was less favourable (i.e. lower)
et al. (1978), Csengeri et al. (1978), Watanabe et for consumers. Stewing changed the fatty acid pat-
al. (1981), Runge et al. (1987) and Schwarz et al. tern of fish fil ets only very slightly.
(1988). Probably desaturation of SFA synthetized
from a starchy diet with low content of linoleic
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Czech J. Anim. Sci., 48, 2003 (2): 85–92 Original Paper
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ABSTRAKT
Vliv pohlaví, intenzity r?stu a tepelné úpravy na zastoupení mastných kyselin v mase kapra (Cyp-
rinus carpio)
Z kapr? chovaných v pokusném rybníce a p?ikrmovaných pšenicí bylo ve t?etím roce života vybráno 48 jedinc?.
Živá hmotnost ryb se pohybovala v rozp?tí 1 172 až 3 196 g. Kap?i byli nafiletováni a ve filé bez k?že byl stanoven
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Original Paper Czech J. Anim. Sci., 48, 2003 (2): 85–92
obsah mastných kyselin metodou plynové chromatografie po extrakci celkových lipid? sm?sí hexan/2-propanol.
Pohlavní dimorfismus v chemickém složení masa kapr? z podzimního výlovu byl nepr?kazný (P > 0,05). Se zvyšo-
váním rychlosti r?stu se obsah sušiny a tuku ve svalovin? lineárn? zvyšoval, zatímco obsah bílkovin klesal (P < 0,05).
Procentický podíl nasycených mastných kyselin se prakticky nem?nil (P > 0,05), zastoupení mononenasycených
mastných kyselin se zvyšovalo (P < 0,001) a podíl polynenasycených mastných kyselin (PUFA) klesal (P < 0,01).
Pokles n-3 PUFA byl rychlejší než pokles n-6 PUFA. Pom?r n-3/n-6 PUFA byl u v?tších ryb stejného v?ku mén?
výhodný pro spot?ebitele. Vliv tepelné úpravy dušením na podíl mastných kyselin byl velmi malý. Pokles C16 : 0,
C22 : 5 n-3 a C22 : 5 n-6 však byl p?esto pr?kazný (P < 0,05) a vzestup C20 : 1 dokonce vysoce pr?kazný (P <
0,01).
Klí?ová slova: Cyprinus carpio; mastné kyseliny; r?st; tepelná úprava masa; pohlavní dimorfismus
Corresponding Author
Mgr. Ing. Eva Fajmonová, PhD., Mendelova zem?d?lská a lesnická univerzita v Brn?, Zem?d?lská 1,
613 00 Brno, ?eská republika
Tel. +420 545 133 174, fax +420 545 133 199, e-mail: fajmon@mendelu.cz
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