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

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Fourty-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 1172 to 3196 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 the autumn harvest. Dry matter and intramuscular fat content in fillets increased linearly with the increasing growth rate while protein content decreased (P<0.05). The percentage of saturated and monounsaturated FA did not changed (P>0.05) and increased (P<0.001), respectively. That of polyunsaturated FA (PUFA) decreased (P<0.01), the decrease of 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 content of C20:1 (P<0.01). Fourty-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 1172 to 3196 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 the autumn harvest. Dry matter and intramuscular fat content in fillets increased linearly with the increasing growth rate while protein content decreased (P<0.05). The percentage of saturated and monounsaturated FA did not changed (P>0.05) and increased (P<0.001), respectively. That of polyunsaturated FA (PUFA) decreased (P<0.01), the decrease of 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 content of C20:1 (P<0.01). (en)
Title	Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets (en)
skos:prefLabel	Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets (en)
skos:notation	RIV/62156489:_____/03:23200001!RIV/2004/GA0/430004/N
http://linked.open.../vavai/riv/strany	85;92
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GP525/01/P078), Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Šarmanová, Iveta Komprda, Tomáš Zelenka, Jiří Mrkvicová, Eva Kladroba, David
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / (nerozlišená součást)
http://linked.open...dnocenehoVysledku	605196
http://linked.open...ai/riv/idVysledku	RIV/62156489:_____/03:23200001
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Cyprinus carpio; fatty acids; growth; heat treatment of meat; sexual dimorphism (en)
http://linked.open.../riv/klicoveSlovo	sexual dimorphism Cyprinus carpio fatty acids growth heat treatment of meat
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[1946C85F8C0E]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Animal Science
http://linked.open...in/vavai/riv/obor	GH
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	Effect of sex, growth intensity, nutrient ratio in the diet and heat treatment on cholesterol, fatty acids, crude fat and crude protein contents in fish meat
http://linked.open...UplatneniVysledku	2003
http://linked.open...v/svazekPeriodika	48
http://linked.open...iv/tvurceVysledku	Zelenka, Jiří Komprda, Tomáš Fajmonová, Eva Kladroba, David Šarmanová, Iveta
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	1212-1819
number of pages	8 (xsd:int)

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