Chemical composition, cholesterol content and fatty acid profiles of common carp (Cyprinus carpio) from free-catch, semi-intensive and cage system

Ljubojević, Dragana; Ćirković, Miroslav; Đorđević, Vesna; Trbović, Dejana; Vranić, Danijela; Novakov, Nikolina; Mašić, Zoran

doi:10.5937/tehmesa1301048L

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Tehnologija mesa

2013, vol. 54, br. 1, str. 48-56

Hemijski sastav, sadržaj holesterola i sastav masnih kiselina šarana (Cyprinus carpio) iz slobodnog izlova, poluintenzivnog i kaveznog sistema gajenja

Ljubojević Dragana^a

, Ćirković Miroslav^a, Đorđević Vesna^b, Trbović Dejana^b

, Vranić Danijela^b, Novakov Nikolina^c, Mašić Zoran^a

^aNaučni institut za veterinarstvo 'Novi Sad', Novi Sad, Srbija
^bInstitut za higijenu i tehnologiju mesa, Beograd, Srbija
^cUniverzitet u Novom Sadu, Poljoprivredni fakultet, Srbija

e-adresa: ljubojevic.ljubojevicd.dragana@gmail.com

Projekat:

Uticaj kvaliteta komponenata u ishrani ciprinida na kvalitet mesa, gubitke i ekonomičnost proizvodnje (MPNTR - 31011)

Ključne reči: šaran; slobodan izlov; poluintenzivni sistem; kavezni sistem gajenja; hemijski sastav; holesterol; masne kiseline

Sažetak

Poznavanje hemijskog sastava mesa riba je važno, pošto je njegova potrošnja u porastu, na osnovu preporuka da ova vrsta mesa treba da bude bitna komponenta zdrave ishrane. Osnovni cilj istraživanja je bio ispitivanje i poređenje rezultata analiza mesa šarana iz slobodnog izlova (Dunav), poluintenzivnog sistema (RG 'Ečka') i kaveznog sistema gajenja (kavezni sistem Vrbas). Rezultati ispitivanja su pokazali da je postojala statistički značajna razlika (P < 0,05) u sadržaju vode (73,58; 78,31 i 70,32%, respektivno) i masti (6,95; 3,14; 9,79%, repektivno) u ispitanim uzorcima šarana prema načinu gajenja. Meso šarana sa RG 'Ečka' sadržalo je manje masti u poređenju sa mesom šarana koji je izlovljen iz Dunava. Sadržaj proteina se nije značajno razlikovao između ispitanih uzoraka šarana. Sadržaj holesterola je bio značajno veći u uzorcima mesa riba iz Dunava (45,49 mg/100g) i ribnjaka Ečka (49,64 mg/100g), u odnosu na uzorke mesa šarana iz kaveznog sistema (26,53 mg/100g). Palmitinska kiselina je bila najzastupljenija zasićena masna kiselina (polysaturated fatty acids) u mesu sve tri grupe šarana i postojala je statistički značajna razlika (P < 0,05), između grupa, pri čemu je najviši sadržaj izmeren kod šarana iz Dunava. Ukupan zbir je bio najveći u šaranima iz Dunava, zatim slede Ečka i Vrbas (27,59; 25,44 i 17,18% respektivno). Sadržaj mononezasićenih masnih kiselina (monosaturated fatty acids), je bio najveći u uzorcima fileta šarana iz Dunava (52,94%), a najmanji u uzorcima mesa ribe iz kaveznog sistema gajenja (37,25%). Sadržaj najdominantnije, oleinske kiseline, bio je približno isti u sve tri grupe šarana. Ukupan sadržaj polinezasićenih masnih kiselina (polyunsaturated fatty acids) je bio najveći u uzorcima šarana iz kaveznog sistema gajenja (45,46%), a najmanji u mesu šarana iz Dunava (19,60%). Razlog za to je visoki sadržaj linolne kiseline u uzorcima šarana iz kaveznog sistema, koji je bio dva puta veći u odnosu na šarana iz Ečke, a gotovo 5 puta veći u odnosu na šarana iz Dunava. Najpovoljniji ω-3/ω-6 odnos je ustanovljen u filetima dunavskog šarana (0,44%), a najnepovoljniji kod šarana iz kaveznog sistema gajenja (0,10%). U filetima šarana iz ribnjaka AD 'Ečka' ustanovljen je ω-3/ω-6 odnos od 0,29. Rezultati ovog istraživanja doprinose boljem poznavanju nutritivnog kvaliteta mesa šarana iz slobodnog izlova i šarana iz akvakulture i mogu biti od značaja prilikom formulisanja kompletnih smeša za ishranu šarana, u cilju postizanja optimalnijih proizvodnih rezultata, poželjnog kvaliteta mesa, a ujedno i ekonomski isplativije proizvodnje.

Abstract

Knowledge of the chemical composition of fish meat is important, as its consumption is increasing based on the recommendations that fish meat should be an essential component in a healthy diet. The main goal of this investigation was the determination and the comparison of the results obtained in the analysis of meat of common carp from free catch (the Danube), from the semiintensive system of rearing (fish farm 'Ečka') and from the cage system of rearing (cage system 'Vrbas'). The results obtained showed that there was statistically significant difference (P<0.05) in the content of fat (6.95; 3.14 and 9.79% respectively) and water (73.58, 78.31 and 70.32% respectively) in the examined groups of carp. It is important to stress that carp from the fish farm 'Ečka' contained less fat compared to carp caught in the Danube. There was no statistically significant difference regarding the protein content between tested groups. The amount of cholesterol in fish fillets was significantly higher in the samples of carp from Danube (45.49 mg/100 g) and 'Ečka' (49.64 mg/100 g) in comparison with the carp from cage system of rearing (26.53 mg/100 g), despite the significantly higher content of fat in the last mentioned group. Palmitic acid was the dominant saturated fatty acid (SFA) in all the groups, and there was statistically significant difference (P<0.05) regarding its content between the examined groups. The highest content was established in fillets of common carp from the Danube, which reflected on the total sum of SFA (Danube-27.59; Ečka-25.44 and Vrbas-17.18%), which was the highest in this group. The total amount of monounsaturated fatty acids (MUFA) was the highest in samples from the Danube (52.94%), and the lowest in carp samples from cage system (37.25%), although the content of predominant MUFA, oleic acid, was almost the same in all three groups. Total amount of polyunsaturated fatty acids (PUFA) was the highest in samples obtained from cage system of rearing( 45.46%), and the lowest was measured in samples from the Danube (19.60%), mostly because of high level of linoleic acid in the samples from cage system which was twice as high in comparison with the carp from 'Ečka', and almost five times in comparison with the carp from the Danube. The best ω-3/ ω-6 ratio was obtained for carps from free catch (the Danube), (0.44), and the worst for carps from cage system 'Vrbas' (0.10). This study contributes to a better understanding of the nutritional quality of carp from free catch (wild carp) and carp from aquaculture (cultured carp), and can help in the formulation of industrial feed mixtures for carp in order to achieve the optimum production results, a desirable quality of meat, and also the cost effective production.

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jezik rada: srpski
vrsta rada: izvorni naučni članak
DOI: 10.5937/tehmesa1301048L
objavljen u SCIndeksu: 07.11.2013.

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