. . . "605196" . . "RIV/62156489:_____/03:23200001!RIV/2004/GA0/430004/N" . "5"^^ . . "RIV/62156489:_____/03:23200001" . "5"^^ . "Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets"@en . . . . "Komprda, Tom\u00E1\u0161" . "85;92" . . . "CZ - \u010Cesk\u00E1 republika" . "Kladroba, David" . "Fajmonov\u00E1, Eva" . . . "\u0160armanov\u00E1, Iveta" . . . "8"^^ . . "[1946C85F8C0E]" . "Cyprinus carpio; fatty acids; growth; heat treatment of meat; sexual dimorphism"@en . "Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets" . "Zelenka, Ji\u0159\u00ED" . "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)." . . . "Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets" . "P(GP525/01/P078), Z(MSM 432100001)" . . "Czech Journal of Animal Science" . . . "0"^^ . "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 . "2" . "1212-1819" . "0"^^ . . . . "Effect of sex, growth intensity and heat treatment on fatty acid composition of common carp (Cyprinus carpio) fillets"@en . "48" .