About: Fatty acid composition in different parts of farmed common carp (Cyprinus carpio) muscle     Goto   Sponge   NotDistinct   Permalink

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Description
  • Cílem této studie bylo porovnat kompozici lipidových tříd a mastných kyselin v bílé svalovině, červené svalovině a tukové tkáni v abdominální části u kapra obecného chovaného na bázi přirozené potravy s přikrmováním pšenicí. Nejdůležitější faktor ovlivňující kompozici mastných kyselin byl obsah tuku ve vzorcích, protože ovlivnil poměr dvou hlavních lipidových tříd ? fosfolipidu a triacylglycerolu. V bílé svalovině, která má nejmenší obsah tuku, je signifikantně největší proporce vysoce nenasycených n-3 mastných kyselin tím že v těchto vzorcích je největší podíl fosfolipidu. (cs)
  • The aim of this study was to evaluate the composition of lipid classes and fatty acids in white muscle, red muscle and adipose tissue in abdominal wall in common carp farmed on the basis of natural food and supplemental cereal feeding, wheat. The most important factor influencing the fatty acid composition was fat content of samples, because it influenced ratio of the two main fractions ? phospholipids and triacylglycerols. In the white muscle being the leanest there is the significantly highest proportion of highly unsaturated n-3 fatty acids as the contribution of phospholipids is the highest.
  • The aim of this study was to evaluate the composition of lipid classes and fatty acids in white muscle, red muscle and adipose tissue in abdominal wall in common carp farmed on the basis of natural food and supplemental cereal feeding, wheat. The most important factor influencing the fatty acid composition was fat content of samples, because it influenced ratio of the two main fractions ? phospholipids and triacylglycerols. In the white muscle being the leanest there is the significantly highest proportion of highly unsaturated n-3 fatty acids as the contribution of phospholipids is the highest. (en)
Title
  • Fatty acid composition in different parts of farmed common carp (Cyprinus carpio) muscle
  • Fatty acid composition in different parts of farmed common carp (Cyprinus carpio) muscle (en)
  • Kompozice mastných kyselin v různých částech svalu chovaného kapra obecného (Cyprinus carpio) (cs)
skos:prefLabel
  • Fatty acid composition in different parts of farmed common carp (Cyprinus carpio) muscle
  • Fatty acid composition in different parts of farmed common carp (Cyprinus carpio) muscle (en)
  • Kompozice mastných kyselin v různých částech svalu chovaného kapra obecného (Cyprinus carpio) (cs)
skos:notation
  • RIV/60076658:12610/08:00008938!RIV09-MSM-12610___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6007665809)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 367736
http://linked.open...ai/riv/idVysledku
  • RIV/60076658:12610/08:00008938
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • n-3 fatty acids; carp; lipids; fosfolipids; triacylglycerols (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [3E3953A47049]
http://linked.open...v/mistoKonaniAkce
  • Krakow, Polsko
http://linked.open...i/riv/mistoVydani
  • Krakow, Polsko
http://linked.open...i/riv/nazevZdroje
  • Resource Management. Natural, human and material resources for the sustainable development of aquaculture
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Mráz, Jan
  • Picková, Jana
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • European Aquaculture Society
https://schema.org/isbn
  • 978-83-60111-30-7
http://localhost/t...ganizacniJednotka
  • 12610
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