Review on the fatty acid profile and free fatty acid of common carp (Cyprinus carpio)

Maghfira, Lativa Lisya
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Kötet címe (évfolyam száma)
Carp or called ponty in Hungarian, is considered commercial freshwater fish, which is adaptable species in both wild and cultured conditions. Carp has high nutritional value content, favorable taste, rich in protein, and low in saturated fat. The nutritional content in fish is composed of many chemical constituents and influenced by many factors. One of the components that its content may be different due to internal and external factors is fatty acids. Its content may vary depending on endogenous and exogenous factor. The endogenous or internal factors including the genetic, size, sexual maturity, and life cycle phase. While microclimate, water quality, quality of food or diet habit, and amount of available food or starvation are considered as exogenous or environmental factors.
Common Carp, Fatty Acid Profile, Free Fatty Acid