Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F13%3A43885197" target="_blank" >RIV/60076658:12520/13:43885197 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.sciencedirect.com/science/article/pii/S0044848613001130" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0044848613001130</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.aquaculture.2013.03.004" target="_blank" >10.1016/j.aquaculture.2013.03.004</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile

Popis výsledku v původním jazyce

Purging is a very important part of the rearing process for common carp (Cyprinus carpio L.) in Central Europe and is commonly conducted between October and December. Fish are kept in clear water without feeding in order to empty the gut, decrease the entrail proportion and eliminate possible tainted flavour. This leads to weight loss and stored fat mobilisation. This study investigated the effect of a purging period of up to 70 days on lipid content and quality of common carp flesh. Four-year-old, market-size carp (weight 1700-2600 g) from three different production systems (C: cereal supplemented; P: linseed/rapeseed pellet supplemented; N: natural feed) were sampled every 14 days for weight, fillet yield and lipid analysis. Fillet yield was highestafter 14 days and decreased thereafter. Throughout the experiment, fillet fat content decreased continuously in groups C and P, but remained stable in group N. Initially, carp from groups C and P mainly metabolised monounsaturated fatty a

Název v anglickém jazyce

Fillet quality changes as a result of purging of common carp (Cyprinus carpio L.) with special regard to weight loss and lipid profile

Popis výsledku anglicky

Purging is a very important part of the rearing process for common carp (Cyprinus carpio L.) in Central Europe and is commonly conducted between October and December. Fish are kept in clear water without feeding in order to empty the gut, decrease the entrail proportion and eliminate possible tainted flavour. This leads to weight loss and stored fat mobilisation. This study investigated the effect of a purging period of up to 70 days on lipid content and quality of common carp flesh. Four-year-old, market-size carp (weight 1700-2600 g) from three different production systems (C: cereal supplemented; P: linseed/rapeseed pellet supplemented; N: natural feed) were sampled every 14 days for weight, fillet yield and lipid analysis. Fillet yield was highestafter 14 days and decreased thereafter. Throughout the experiment, fillet fat content decreased continuously in groups C and P, but remained stable in group N. Initially, carp from groups C and P mainly metabolised monounsaturated fatty a

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GL - Rybářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Aquaculture

ISSN

0044-8486

e-ISSN

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Svazek periodika

400

Číslo periodika v rámci svazku

Neuveden

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

111-119

Kód UT WoS článku

000318554600015

EID výsledku v databázi Scopus

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