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2000
Volume 21, Issue 4
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Background

as a commercial fish in Iran, has an important effect on human health and nutrition.

Aim

The aim of this study was to investigate the effects of oil sources in the diet on the nutritional value and fatty acid composition of fish.

Methods

Soybean oil (SO), palm oil (PO), fish oil (FO), and oil (soybean and palm) (SPO) contained in the carp diet were fed.

Results

The quality of fatty acids in the fish fillet from SO and PO was significantly better than the FO diet. Total SFA (saturated fatty acids) in carp fillet fat fed with PO was significantly higher than others (0.05). In carp fillets fed with experimental diets, there was a significant difference between monounsaturated fatty acids, polyunsaturated fatty acids, high unsaturated fatty acids, and n-3/n-6 fatty acids (>0.05). The highest amounts of alpha-linolenic acid, linoleic acid, and oleic acid were observed in fish fillets with FO and SO, respectively. Although the percentage of eicosapentaenoic acid in fillets fed with FO and SPO diets was higher than in other treatments, no significant difference in docosahexaenoic acid concentration was observed between all treatments (0.05).

Conclusion

The present study showed that oil sources (SO, PO, SPO) fed by for 56 days are suitable in terms of productivity and efficiency.

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2025-09-01

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Nutritional Traits of Fatty Acid Composition of Common Carp Fed with Oil Sources
Curr. Nutr. Food Sci. 21, 494 (2025); https://doi.org/10.2174/0115734013315167240916095505
/content/journals/cnf/10.2174/0115734013315167240916095505
/content/journals/cnf/10.2174/0115734013315167240916095505
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  • Article Type:     Research Article
Keyword(s): Cyprinus carpio; Fatty acids profiles; Fish oil; Palm oil; Soybean oil; VO

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