Abstract
In order to examine how extruded and pelleted feed affects the fatty acid composition of carp meat and Chironomidae larvae, two-month-old carp specimens were set in two fishponds (L1 and L2). The fatty acid composition of extruded and pelleted feed is characterized by a significantly higher content of ?-3 fatty acids and higher ?-3 to ?-6 fatty acids ratio (?-3/?-6) in extruded (11.34?0.12% and 0.315?0.005, respectively) compared to pelleted feed (7.72?0.08%, 0.180?0.001, respectively). The fatty acid composition of carp meat is characterized by higher ?-3 fatty acid content and ?-3/?-6 in carp fed with extruded feed (L1, 6.98?0.53% and 0.295?0.022, respectively) compared to carp fed with extruded feed (L2, 5.46?0.07% and 0.232?0.009, respectively). Chironomidae larvae from the fishpond L2 had significantly higher ?-3 fatty acid content (8.22?0.89%), and therefore higher ?-3/?-6 (0.81?0.09) in comparison to Chironomidae from the L1 fishpond where these parameters were 4.48?0.06% and 0.21?0.01, respectively.
Highlights
Carp is one of the most cultivated fish species in the world and the most important species in Serbian aquaculture (Marković, 2010))
These differences are a consequence of saturated fatty acid (SFA) dominance in Chironomidae, monounsaturated fatty acid (MUFA) dominance in carp and polyunsaturated fatty acid (PUFA) dominance in feed (Fig. 1)
Omega 3 fatty acids were more prevalent (P=0.030) in carp fed with extruded feed (6.98±0.53%) compared to those fed with pelleted feed (5.46±0.07%)
Summary
Carp is one of the most cultivated fish species in the world and the most important species in Serbian aquaculture (Marković, 2010)). In order to increase production per fishpond unit area, and to improve the quality of the carp meat, in recent years fish are provided with concentrated feed (pelleted and extruded feed). This way of carp feeding is spreading from Serbia to other neighboring countries: Bulgaria, Romania, Bosnia and Herzegovina (Vandeputte et al, 2008, Marković et al, 2009; Marković, 2010).
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