Influence of Different Fats with Varying Additions of α-Tocopheryl Acetate on the Fatty Acid Composition of Carp (Cyprinus carpio L.)
✍ Scribed by Runge, Gisela ;Steinhart, H. ;Schwarz, E. J. ;Kirchgeßner, M.
- Publisher
- John Wiley and Sons
- Year
- 1987
- Weight
- 550 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0931-5985
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✦ Synopsis
A two-factorial study in which different types of fat (beef tallow, fish oil, corn oil, linseed oil) at an equal proportion of 12Yo but with varied a-tocopheryl acetate additions (A: 80 mg, B: 500 mg/kg diet) were fed, was carried out with 200 carp (Cyprinus carpi0 L.). The carp in the control groups received a 12 "10 greater hydratable cornstarch proportion instead of the fat addition. A total of 26 fatty acids were determined, of which the decanoic, docosanoic and cis-1 I-octadecenoic acid were demonstrated for the first time in carp. The different fat or carbohydrate additions influenced the fatty acid composition of the edible portion (muscle and skin) significantly. Analogous to the fat in the feed the greatest quantity of long-chain, polyunsaturated fatty acids was found in the fish oil groups; feed groups with corn oil contained approximately35 O/o linoleic acidandfeedgroupswithlinseed oilapproximately 32Vo linolenic acid (03). In contrast the groups with hydratable cornstarch and beef tallow were characterized by the high portion of oleic acid. The influence of the varied a-tocopheryl acetate additions was small overall. By means of the two-factorial variation of analysis, effects of the treatment was only shown for afew fatty acids (14 : 0,18 : 107,20 : 1 09). On the basis oftheresultinginteractionsbetweenfattypeand a-tocopherylacetate addition, ist was indicated that predominantly for the more highly unsaturated fatty acids of the 03 and 06 series, the fatty acid pattern was not totally independent of the a-tocopheryl acetate content of the feed.