Title:Nutritional Traits of Fatty Acid Composition of Common Carp Fed with
Oil Sources
Volume: 21
Issue: 4
Author(s): Razieh Delavarian, Ali Aberoumand*, Saeed Ziaei-Nejad and Mehran Javaheri-baboli
Affiliation:
- Department of Fisheries, Behbahan Khatam Alanbia University of Technology, Behbahan, Iran
Keywords:
Cyprinus carpio, Fish oil, Palm oil, Soybean oil, Fatty acids profiles, VO.
Abstract:
Background: Cyprinus carpio, as a commercial fish in Iran, has an important effect on
human health and nutrition.
Aim: The aim of this study was to investigate the effects of oil sources in the diet on the nutritional
value and fatty acid composition of C. carpio fish.
Methods: Soybean oil (SO), palm oil (PO), fish oil (FO), and oil (soybean and palm) (SPO) contained
in the carp diet were fed.
Results: The quality of fatty acids in the fish fillet from SO and PO was significantly better than
the FO diet. Total SFA (saturated fatty acids) in carp fillet fat fed with PO was significantly higher
than others (p<0.05). In carp fillets fed with experimental diets, there was a significant difference
between monounsaturated fatty acids, polyunsaturated fatty acids, high unsaturated fatty
acids, and n-3/n-6 fatty acids (p>0.05). The highest amounts of alpha-linolenic acid, linoleic acid,
and oleic acid were observed in fish fillets with FO and SO, respectively. Although the percentage
of eicosapentaenoic acid in fillets fed with FO and SPO diets was higher than in other treatments,
no significant difference in docosahexaenoic acid concentration was observed between all treatments
(p<0.05).
Conclusion: The present study showed that oil sources (SO, PO, SPO) fed by C. carpio for 56
days are suitable in terms of productivity and efficiency.