Agricultural and Biological Sciences
8 years ago

Triploid Carp Muscles Offer Healthier Lipid Profiles for Consumers

Korean Journal of Fisheries and Aquatic Sciences
Studies on the Food Components of Triploid Carp Muscle 2. Lipid Components of Triploid Carp Muscle
Eung-Ho Lee, Chung Bu-Gil, Jin‐Soo Kim, Ahn Chang-Bum, Dong-Sik Joo, Kwang-Soo Oh

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The researchers studied the fat content and fatty acid composition in muscles of normal and genetically modified carps. They found that triploid carps had higher monounsaturated fats but lower polyunsaturated fats compared to normal carps. The main fatty acids in the muscles were 18:1, 16:9, 18:2, 18:3, and 16:1. The fat composition varied slightly between the belly and dorsal muscles in all carps.