Chemical Composition of Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio L.)

Abstract

This paper presents the results of a study dealing with chemical composition of fillets and fatty acid composition (saturated fatty acid: SFA, monounsaturated fatty acid: MUFA, polyunsaturated fatty acid: PUFA) of lipids. Three groups of the mirror hybrid carp in age of three years: M2 × L15 – the Hungarian Szarvas mirror carp (M2) and the Hungarian hybrid mirror strain (L15), M2 × DOR 70 (the Israeli breed - DOR70), M2 × M72 (Northern mirror carp - M72) were compared with: the pure breed M2 and scaly hybrid ROP × TAT – the Ropsha (ROP) and the Tata (TAT) carp. ROP × TAT hybrid fillets contained (in g·kg-1) more (P< 0.01) dry matter (283.1 ± 23.87) and lipids (99.3 ± 30.60). Fat in all of the monitored carp groups was made up of more than 50% of MUFA (from 51 to 64%), 25 - 29% of SFA and 10 - 22% of PUFA. Fillets of mirror hybrids M2 × DOR70, M2 × M72 and breed M2 contained less lipids (P< 0.01), less MUFAsum(P< 0.01), particularly less oleic acid (C18:1n-9), and more PUFAn-3(P< 0.01), more eicosapentaenoic acid (C20:5n-3) and docosahexaenic acid (C22:6n-3). The differences in fatty acid profile can be related to the different genetic effects of different groups of common carp.