Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)

Hui Hong, Hongbing Fan, Hang Wang, Han Lu, Yongkang Luo, Huixing Shen

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

Bighead carp (Aristichthys nobilis) is one of the major farmed species of freshwater fish in China. Byproduct volume of bighead carp is significant at up to 60 % of whole fish weight. A better understanding of the nutritional composition is needed to optimize the use of these raw materials. The objective of this research was to characterize seasonal variations of fatty acid profile in different tissues (heads, bones, skin, scales, viscera, muscle and fins) of farmed bighead carp. The fatty acid composition of farmed bighead carp varied significantly with seasons and tissues. The highest lipid content was determined in viscera while the highest EPA and DHA composition were observed in muscle compared to the other tissues. Significantly higher ΣEPA+DHA (%) was recorded in all tissues in summer (June) when compared with those of the other three seasons (p < 0.05). The n-3/n-6 fatty acid ratios in summer ranged from 3.38 to 3.69, nearly three times the ratios of the other three seasons. The results indicated that farmed bighead carp caught in summer could better balance the n-3 PUFA needs of consumers. The byproducts of bighead carp can be utilized for the production of fish oil.

Original languageEnglish
Pages (from-to)903-911
Number of pages9
JournalJournal of Food Science and Technology
Volume52
Issue number2
DOIs
StatePublished - Feb 2013

Bibliographical note

Publisher Copyright:
© 2013, Association of Food Scientists & Technologists (India).

Keywords

  • DHA
  • EPA
  • Gas chromatography
  • n-3/n-6 fatty acid ratio
  • Polyunsaturated fatty acids (PUFA)

ASJC Scopus subject areas

  • Food Science

Fingerprint

Dive into the research topics of 'Seasonal variations of fatty acid profile in different tissues of farmed bighead carp (Aristichthys nobilis)'. Together they form a unique fingerprint.

Cite this