Effects of water salinity on proximate composition and fatty acid profiles of freshwater food fish, Cyprinus carpio (Linn.)
KrishiKosh
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Title |
Effects of water salinity on proximate composition and fatty acid profiles of freshwater food fish, Cyprinus carpio (Linn.)
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Creator |
Kaur, Harjot
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Contributor |
Hundal, S.S.
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Subject |
acidity, irrigation, water, biological phenomena, fatty acids, biological development, saturated fatty acids, unsaturated fatty acids, animal developmental stages, research methods
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Description |
The present study was planned to investigate the effects of water salinity on the proximate composition and fatty acid profiles of flesh of common carp, Cyprinus carpio (Linn.). The experiments were conducted for 60 days each, under saline concentrations (0, 1.5, 3, 6 and 12 ppt) at high (May-July, 31.00C-37.50C), mild (September-November, 23.00 -31.00C) and low (November-February, 13.50C-19.00C) air temperature ranges. The findings reveal that common carp can tolerate, survive and grow in a low brackish water environment ranging between 1.5-6 ppt salinities without any signs of stress. At low temperature, in 12 ppt salinity, survival was 50% while high and mild temperatures reduced survival of the fingerlings in waters having concentration above 6 ppt. The best growth rate was recorded in 0 ppt (T1) while among graded levels, the most adaptable salinity was 1.5 ppt at all the temperatures. In low salinity water (1.5-6 ppt), fingerlings exhibited a better body composition than higher salinity (12 ppt). Three major groups of fatty acids viz. polyunsaturated fatty acids (PUFAs), monounsaturated fatty acids (MUFAs) and saturated fatty acids (SFAs) have been identified in flesh of fingerlings exposed to different levels of salinity at all temperatures. The optimum water salinity level for higher n-3/n-6 fatty acids ratio was 6 ppt (T4) at high and mild temperatures with maximum n-3/n-6 ratio at mild temperature (0.55%) and during low temperature in 12 ppt (T5) which was 0.59%. It may be inferred that the best long chain n-3 polyunsaturated fatty acids (LC n-3 PUFAs) were observed in 6 ppt saline water at high and mild temperatures and in 12 ppt during low temperature with maximum health benefitted EPA and DHA. Both freshwater and saline waters were good sources of n-3 PUFAs but the quality of n-3 fatty acids (EPA and DHA) could be enhanced in saline water.
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Date |
2016-04-18T14:42:36Z
2016-04-18T14:42:36Z 2015 |
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Type |
Thesis
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Identifier |
http://krishikosh.egranth.ac.in/handle/1/65476
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Language |
en
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Format |
application/pdf
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Publisher |
PAU
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