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Statements

Subject Item
n2:RIV%2F62156489%3A_____%2F03%3A23200001%21RIV%2F2004%2FGA0%2F430004%2FN
rdf:type
n5:Vysledek skos:Concept
dcterms: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).
dcterms: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
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
skos:notation
RIV/62156489:_____/03:23200001!RIV/2004/GA0/430004/N
n3:strany
85;92
n3:aktivita
n4:P n4:Z
n3:aktivity
P(GP525/01/P078), Z(MSM 432100001)
n3:cisloPeriodika
2
n3:dodaniDat
n12:2004
n3:domaciTvurceVysledku
n10:5881048 n10:8803447 n10:3568814 n10:8976228 n10:5655463
n3:druhVysledku
n18:J
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n8:predkladatel
n3:idSjednocenehoVysledku
605196
n3:idVysledku
RIV/62156489:_____/03:23200001
n3:jazykVysledku
n11:eng
n3:klicovaSlova
Cyprinus carpio; fatty acids; growth; heat treatment of meat; sexual dimorphism
n3:klicoveSlovo
n6:heat%20treatment%20of%20meat n6:growth n6:Cyprinus%20carpio n6:fatty%20acids n6:sexual%20dimorphism
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[1946C85F8C0E]
n3:nazevZdroje
Czech Journal of Animal Science
n3:obor
n13:GH
n3:pocetDomacichTvurcuVysledku
5
n3:pocetTvurcuVysledku
5
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:projekt
n17:GP525%2F01%2FP078
n3:rokUplatneniVysledku
n12:2003
n3:svazekPeriodika
48
n3:tvurceVysledku
Komprda, Tomáš Kladroba, David Fajmonová, Eva Šarmanová, Iveta Zelenka, Jiří
n3:zamer
n16:MSM%20432100001
s:issn
1212-1819
s:numberOfPages
8