The researchers compared the fat composition of wild carp, cultured carp, and Israeli carp. They found that the fat content in cultured carp was similar to Israeli carp and slightly lower than in wild carp. Wild and cultured carp had more fat in their internal organs compared to their meat, while Israeli carp had similar fat levels in both. When looking at different types of fats, fatty acids in cultured carp's meat were higher than in wild carp, while Israeli carp had the highest. Israeli carp also had more important fatty acids in their meat compared to wild and cultured carp. Overall, the fatty acid composition differed slightly between the three types of carp, with Israeli carp showing distinct characteristics.