Comparative evaluation of nutritional value and flavor quality of muscle in triploid and diploid common carp: Application of genetic improvement in fish quality
Autor: | Zhipeng Ao, Kangsen Mai, Tao Tang, Shaojun Liu, Fuzhong Yang, Fangle Tong, Zehong Wei, Yuqing Shu, Li Cai |
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Rok vydání: | 2021 |
Předmět: |
chemistry.chemical_classification
0303 health sciences fungi food and beverages 04 agricultural and veterinary sciences Aquatic Science Biology biology.organism_classification Eicosapentaenoic acid Cyprinus 03 medical and health sciences chemistry.chemical_compound Common carp chemistry Docosahexaenoic acid 040102 fisheries 0401 agriculture forestry and fisheries Butylated hydroxytoluene sense organs Food science Ploidy Flavor 030304 developmental biology Polyunsaturated fatty acid |
Zdroj: | Aquaculture. 541:736780 |
ISSN: | 0044-8486 |
DOI: | 10.1016/j.aquaculture.2021.736780 |
Popis: | Hybridization can combine the advantages of different strains to produce new varieties, which may also improve the quality of fish. Triploid common carp (3n = 150) were derived from the female diploid common carp (Cyprinus carpio L.) (2n = 100) crossing with the male allotetraploid (4n = 200). Nutritional value and flavor quality were investigated in triploid and diploid common carps fed with the same diet for 13 weeks. Results indicated that the triploid common carp exhibited significantly higher levels of crude protein, essential and total amino acids, eicosapentaenoic acid (EPA, 20:5 n-3), docosahexaenoic acid (DHA, 22:6 n-3), total polyunsaturated fatty acids (PUFAs) and the ratio of n-3 to n-6 PUFAs in muscle than the diploid common carps (P 0.05). Furthermore, the characteristic volatile compounds which including styrene, ethylbenzene, butylated hydroxytoluene, 1-octen-3-ol and (Z)-β-ocimene were screened in the muscle of diploid and triploid common carps, of which styrene and 1-octen-3-ol were the odor-active compounds. Triploid common carp had significantly higher concentration of styrene and 1-octen-3-ol than diploid (P |
Databáze: | OpenAIRE |
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