| Attributes | Values |
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| rdf:type
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| Description
| - The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6-topographically distinct parts (cranial, medial and caudal dorsal/ventral part above/below the lateral line) of the fillets of the silver carp (Hypophthalmichthys molitrix, Val.) in two weight categories, i.e. lightweight (LW) fish of 3.50 kg live weight, and heavyweight (HW) fish of 4.50 kg live weight. Another aim was to evaluate the lipid profile of the muscle tissue and internal fat (separated from the internal organs). The study demonstrated differences (P { 0.05) in the chemical composition (with the exception of saccharides) and energy values between the relativem lean dorsal sections of silver carp fillets, which rank the silver carp among medium to low-fat fish (fillet fat content: LW: 46.06 +- 5.54 g.kg -1 resp. HW: 50.62 +- 5.51 g.kg -1), and the fatter ventral sections which, in contrast, rank the silver carp among high-fat fish (fillet fat content: LW: 158.14 +- 11.28 g.kg -1 resp. HW: 157.42 +- 9.65 g.kg -1). The study showed that the internal fat lipids are an interesting alternative source of ?PUFAn3 and, in particular, of alfa-linolenic acid: C18:3n3 (LW: 4.79 +- 0.25, HW: 5.28 +- 0.33), EPA: C20:5n3 (LW: 2.70 +- 0.17, HW: 3.04 +- 0.15), and DHA: C22:6n3 (LW: 3.08 +- 0.20, HW: 3.41 +- 0.18).
- The principal aim was to analyse the chemical composition (dry matter, protein, fat, saccharides, ash) and to calculate the energy value of 6-topographically distinct parts (cranial, medial and caudal dorsal/ventral part above/below the lateral line) of the fillets of the silver carp (Hypophthalmichthys molitrix, Val.) in two weight categories, i.e. lightweight (LW) fish of 3.50 kg live weight, and heavyweight (HW) fish of 4.50 kg live weight. Another aim was to evaluate the lipid profile of the muscle tissue and internal fat (separated from the internal organs). The study demonstrated differences (P { 0.05) in the chemical composition (with the exception of saccharides) and energy values between the relativem lean dorsal sections of silver carp fillets, which rank the silver carp among medium to low-fat fish (fillet fat content: LW: 46.06 +- 5.54 g.kg -1 resp. HW: 50.62 +- 5.51 g.kg -1), and the fatter ventral sections which, in contrast, rank the silver carp among high-fat fish (fillet fat content: LW: 158.14 +- 11.28 g.kg -1 resp. HW: 157.42 +- 9.65 g.kg -1). The study showed that the internal fat lipids are an interesting alternative source of ?PUFAn3 and, in particular, of alfa-linolenic acid: C18:3n3 (LW: 4.79 +- 0.25, HW: 5.28 +- 0.33), EPA: C20:5n3 (LW: 2.70 +- 0.17, HW: 3.04 +- 0.15), and DHA: C22:6n3 (LW: 3.08 +- 0.20, HW: 3.41 +- 0.18). (en)
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| Title
| - A New Look at the Assessment of the Silver Carp (Hypophthalmichthys molitrix Val.) as a Food Fish
- A New Look at the Assessment of the Silver Carp (Hypophthalmichthys molitrix Val.) as a Food Fish (en)
|
| skos:prefLabel
| - A New Look at the Assessment of the Silver Carp (Hypophthalmichthys molitrix Val.) as a Food Fish
- A New Look at the Assessment of the Silver Carp (Hypophthalmichthys molitrix Val.) as a Food Fish (en)
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| skos:notation
| - RIV/62157124:16270/11:43870330!RIV12-MSM-16270___
|
| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/11:43870330
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - fatty acid; carp; nutritional value; composition; fish meat (en)
|
| http://linked.open.../riv/klicoveSlovo
| |
| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Buchtová, Hana
- Ježek, František
|
| http://linked.open...ain/vavai/riv/wos
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| http://linked.open...n/vavai/riv/zamer
| |
| issn
| |
| number of pages
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| http://localhost/t...ganizacniJednotka
| |
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