Comparison of Protein Concentration in Red and White Muscles in Two Species of Bony Fish

Noor Makki Abd-Alsahb,Akeil Jameil Mansour,Sarmad Awad Mozan Al-Asadi

doi:10.21123/bsj.2022.19.2.0233

Abstract

The current study deals with estimating the protein concentration and the effect of fish weight on protein concentration values in red and white muscles in two different regions ( R1 : Anterior region lies 2 cm behind the head and R2: posterior region lies 2cm from caudal fin (in two types of bony fish, namely common carp (Cyprinus carpio) and Nile tilapia (Oreochromis niloticus). Samples were collected from Karmat Ali river- north of Basrah between October 2019 and February 2020. The protein was extracted using protein extraction buffer, the current study show that the average of protein concentration in red muscles of Nile tilapia ranged between 7.74-7.4 mg / ml and ( 6.8-8.85 mg / ml) in R1 and R2 region respectively, while it ranged between 173-334 mg / ml and 127-253 mg / ml in R1and R2 region in white muscles, respectively. In Carp, protein concentration for red muscles was 7.19-9.10 mg / ml and 6.87-8.41 mg / ml in R1 and R2 regions, respectively. On the other hand, protein concentration in white muscles ranged between 98.7-250.2 mg / ml and 61.5-214.1 mg / ml in both R1 and R2 regions respectively. The statistical analysis results of the protein concentration in the red and white muscles in the body regions indicated that there was a significant difference(P<0.05) and non- significant difference (P>0.05) between the protein concentration in red and white muscles in the studied species ,The current study concluded that white muscles contain a higher protein concentration than red muscles and that weight gain has a significant effect on protein concentration in white muscles.

Highlights

Fish is considered as a vital source to provide animal protein especially in the poor countries
The protein concentration values in the red muscles of C.carpio ranged between 7.19-10.43 mg/ml and 6.87-10.14 mg/ml in R1 and R2 regions respectively,whereas the protein concentration values in the white muscles ranged between 98.7250.2 mg/ml and 61.5-214.1 mg/ml for R1and R2 regions respectively (Table 1)
Results of analysis showed statistically for the protein concentration rates in C. carpio fish in the R1 region showed a significant increase in the protein content of the white muscles, as the protein concentration rates increased with the increase in fish weight, while in the red muscles, significant differences were found at 100 and 200 grams weight only while the weight gain to 300 grams was non significant difference, while in the R2 region, the results showed a significant increase in the protein content in white muscles with an increase in fish weight, whereas in red muscles, significant differences were found when increasing the weight from 100 grams to 200 grams in protein content

Summary

Introduction

Fish is considered as a vital source to provide animal protein especially in the poor countries. Fish meat type is considered as an important food source because it contains a high percentage of protein and important mineral elements such as Calcium, Iodine and Phosphorus in addition to having a high percentage of Lipids and Vitamins 2. This study dealt with two common species of important and economically fish in Iraq, namely common carp fish,( Cyprinus carpio L)., which belongs to the Cyprindae It is a widespread fish in the environment characterized by its high nutritional value and ability to with stand environmental conditions as it has a wide temperature and a high salt tolerance 3. Nile tilapia fish ,( Oreochromis niloticus L.) is one of the endemic fish in Africa, but it was introduced to other countries for fish farming These types of fish were introduced to the ponds located on Tigris river near Baghdad city. The current study aims to estimate the protein concentration using the BCA assay (named after the presence of Bicinchoninic acid) and the effect of fish weight on protein concentration rates in the two muscle types in addition to studying the correlation coefficient of fish length with the amount of protein concentration in two different regions of two species of bony fish

Materials and Methods

Results

Discussion

Conclusion