The study looked at how the nutritional content and fatty acid composition of carp from the Indus River in Pakistan change throughout the seasons. They found that the lipid content of the fish was highest in spring, followed by winter, autumn, and summer. The protein content was highest in spring and lowest in summer. The most abundant fatty acids in the fish oil were palmitic acid, oleic acid, EPA, and DHA. The levels of DHA were highest in spring and lowest in summer. Overall, the fish had higher levels of n-3 fatty acids compared to n-6 fatty acids, with the highest ratio in winter.