Evaluation of Nutritional Quality of Common Carp (Cyprinus carpio L.) Lipids through Fatty Acid Ratios and Lipid Indices

A. IVANOVA and L. HADZHINIKOLOVA
Institute of Fishery and Aquaculture, BG – 4000 Plovdiv, Bulgaria

Abstract

IVANOVA, A. and L. HADZHINIKOLOVA, 2015. Evaluation of nutritional quality of common carp (Cyprinus carpio L.) lipids through fatty acid ratios and lipid indices. Bulg. J. Agric. Sci., Supplement 1, 21: 180–185

The purpose of the present study was to determine the nutritional quality of carp lipids on the basis of fatty acid ratios and lipid indices. The experiments for fatty acids content of lipids were carried out in 2012–2013 in common carp (Cyprinus carpio L.) for human consumption reared in production systems with various level of intensification (semi-intensive, intensive, super-intensive) and farming techniques (earth ponds, dam lakes, net cages). In this study, the biologically important ω-6: ω-3 fatty acid ratio in carp meat lipids was established. It was shown that in 7 out of the 9 studied production systems, ratios were within the optimum range according to modern concepts of healthy human nutrition (< 5.0). The determined ratios of polyunsaturated to saturated fatty acids in carp lipids were between 0.53–1.64. The lipids of the studied groups of carps from production systems with various level of intensity possessed very good anti-atherogenic and anti-thrombogenic properties, as the values of respective lipid indices were lower than 1.0 (index of atherogenicity from 0.24 to 0.51 and index of thrombogenicity from 0.39 to 0.61). The higher (< 1.0) cholesterolemic indices (2.03–4.62) determine the good hypocholesterolemic potential of meat lipids in studied carp production systems. This is a parameter of the relatively high functional and biological activity of meat lipids and their beneficial effect on human health.

key words: carp, Cyprinus carpio L., fatty acid ratios, lipid indices, index of atherogenicity, index of thrombogenicity, cholesterolemic index

See the article as a PDF.