Seasonal variations of fatty acids composition in raised carp meat

with special reference to docosahexaenoic acid

Abstract

Fatty acids compositions of triglycerides (TG) and phospholipids (PL) in raised carp dorsal and ventral white muscles, and hepatopancreas were analyzed in summer and winter. TG level did not differ in the tissues between the seasons. PL level was higher in winter muscles, but did not differ in hepatopancreas between the seasons. Docosahexaenoic acid (DHA) was the major polyunsaturated fatty acid in TG and PL of the tissues. There were no seasonal differences in DHA, total saturated, monounsaturated and polyunsaturated fatty acids of TG and PL of the tissues analyzed. The results indicated that nutritional value of carp muscles as supplying source of DHA as well as polyunsaturated fatty acids does not differ between winter and summer.