Agricultural and Biological Sciences
8 years ago

Carp Strains Reveal Nutritional Differences, Potential Dietary Impacts

Journal of Aquaculture
Comparison of Amino Acid Profiles and Lipids of Two Strains of Common Carp, Cyprinus carpio
Seok-Joong Kang, Choi Byeong-Dae, Woo-Geon Jeong

Paper Summary

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The study compared the nutritional components of two strains of common carp. The local carp had more fat in their muscles, while the Israeli carp had more fat in their viscera. Both strains had similar amino acid profiles, with key amino acids being aspartic acid, glutamic acid, leucine, and lysine. Taurine and histidine were important free amino acids. Both strains had high levels of eicosapentaenoic acid and docosahexaenoic acid in their polar lipids.