Studies on lipids in fresh water fishes 8. comparison of lipid components among wild and cultured carp cyprinus carpio and israeli carp cyprinus carpio nudus

Choi, J.H.; Rhim, C.H.; Bae, T.J.; Lee, K.H.; Yoon, T.H.

Journal of the Korean Fisheries Society 18(5): 447-454

1985


Accession: 006509084

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Abstract
As a part of serial study for comparing lipid components in freshwater fishes, this work was undertaken to compare the lipid components among wild and cultured carp, Cyprinus carpio, and Israeli carp, Cyprinus carpio nudus. The lipid components of cultured carp were analyzed and compared with those of wild and Israeli carp. In the content of total lipid, the lipid content in cultured carp was slightly lower than that in wild one, but similar to that in Israeli carp. The lipid contents in viscera of wild and cultured carp were 2 times higher than those in edible portion, but the lipid content in viscera of Israeli carp showed a similar trend to that in edible portion. In the fatty acid composition of netural lipid in edible portion, percentages of C18:1, C18:2, C18:3, C22:5 and C122:6 in cultured carp were higher than those in wild one, while percentages of C16:0, C18:0, C16:1, C20:4 and C20:5 lower, and percentage of C18:2 in Israeli carp was noticeably higher than that in wild and cultured carp. In the case of phospholipid in edible portion, percentages of C18:0, C18:1, C18:2, C18:3 and C22:6 in cultured carp were higher than those in wild one, while percentages of C16:0, C16:1, C20:4, C20:5 and C22:5 lower. The unsaturation (TUFA/TSFA) of neutral lipid in cultured carp was slightly higher than that in wild one, but slightly lower than that in Israeli carp. In the case of phospholipid, the unsaturation showed a similar trend to that of neutral lipid. The essential fatty acid content(TEFA) of neutral lipid in edible portion of cultured carp was higher than that of wild one, but that in viscera lower. In the case of phospholipid in edible portion, the essential fatty acid content in Israeli carp was slightly higher than that in wild and cultured carp, and that in wild one was higher than that in cultured one. The .omega.3 highly unsaturated fatty acid contents(.omega.3 HUFA) of neutral lipid almost showed a similar trend to the essential fatty acids contents in wild and cultured carp, and Israeli carp. In the case of phospholipid, the .omega.3 HUFA in Israeli carp was considerably higher than those in cultured and wild carp. In the ratio (A/C) of fatty acid content(A) in cultured carp to that(C) in diet, the A/C ratios of C20:5.omega.3(0.12), C22:5.omega.6(0.53), C22:5.omega.3(0.68) and C22:6.omega.3(0.26) were much lower and in the ratio (B/C) of fatty acid content (B) in Israeli carp, the B/C ratios of C18:3.omega.3(0.61), C20:5.omega.3(0.11), C22:4.omega.6 (0.16), C22:5 .omega.6(0.07) and C22:6 .omega.3(0.79) were also lower than the other fatty acid. Consequently, it is considered that the ratios of .omega.3 HUFA is related to the biosynthesis of polyenoic acid and growth rates of cultured and Israeli carp.