The study looked at different types of carp in Poland to see how much fat, cholesterol, and different types of fatty acids they had in their muscle tissue. They found that one type of carp had the highest fat and cholesterol levels, while another type had the highest percentage of a certain type of fatty acid. Some carp had traits that stayed the same throughout the year, while others did not. The results suggest that carp with high cholesterol and low polyunsaturated fatty acids can be excluded from breeding. It was also found that the cholesterol in carp muscles did not correlate with cholesterol levels in their blood.