TY  - JOUR
AU  - Trbović, Dejana
AU  - Djordjević, Vesna
AU  - Špirić, Aurelija
AU  - Petronijević, Radivoj
AU  - Teodorović, Vlado
AU  - Parunović, Nenad
AU  - Marković, Zoran
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4886
AB  - The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.
PB  - Institute of meat hygiene and technology
T2  - Meat Technology
T1  - Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)
EP  - 37
IS  - 1
SP  - 28
VL  - 59
DO  - 10.18485/meattech.2018.59.1.4
ER  - 

@article{
author = "Trbović, Dejana and Djordjević, Vesna and Špirić, Aurelija and Petronijević, Radivoj and Teodorović, Vlado and Parunović, Nenad and Marković, Zoran",
year = "2018",
abstract = "The objective of this study was to evaluate the influence of three supplementary diets on the nutritional quality of marketable common carp. Supplementary diets (Carp1-maize, Carp2-extruded and Carp3-pelleted feed) exhibited significantly different (p≤0.05) influences on the protein, lipids, moisture and ash content in market-sized carp. The most abundant saturated FA (SFA) was palmitic acid (C16:0), the most predominant monounsaturated FA (MUFA) was oleic acid (C18:1n-9), and the most abundant polyunsaturated FA (PUFA) was linoleic acid (C18:2n-6). The highest content of SFAs was established in Carp1 (24.57% and 1888.72 mg/100 g wet fillet). MUFAs were presented in the highest quantities (61.77%, I.e. 4854.91 mg/100 g wet fillet) in Carp1, and PUFA accounted the highest quantities (33.48%, I.e. 1763.01 mg/100 g wet fillet) in Carp3. The most nutritionally beneficial n-6/n-3 ratio was obtained in Carp2 (5.83). The results obtained in this study indicate that introducing supplementary diets containing extruded or pelleted feed instead of maize improved carp nutritional quality. PCA (principal component analysis) and LDA (linear discriminant analysis) of the FAs demonstrated that carp could be reliably classified based on their supplementary feed.",
publisher = "Institute of meat hygiene and technology",
journal = "Meat Technology",
title = "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)",
pages = "37-28",
number = "1",
volume = "59",
doi = "10.18485/meattech.2018.59.1.4"
}

Trbović, D., Djordjević, V., Špirić, A., Petronijević, R., Teodorović, V., Parunović, N.,& Marković, Z.. (2018). Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology
Institute of meat hygiene and technology., 59(1), 28-37.
https://doi.org/10.18485/meattech.2018.59.1.4

Trbović D, Djordjević V, Špirić A, Petronijević R, Teodorović V, Parunović N, Marković Z. Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L). in Meat Technology. 2018;59(1):28-37.
doi:10.18485/meattech.2018.59.1.4 .

Trbović, Dejana, Djordjević, Vesna, Špirić, Aurelija, Petronijević, Radivoj, Teodorović, Vlado, Parunović, Nenad, Marković, Zoran, "Evaluation of the diet supplementation strategy on the flesh quality and fatty acid profiles in common carp (Cyprinus carpio L)" in Meat Technology, 59, no. 1 (2018):28-37,
https://doi.org/10.18485/meattech.2018.59.1.4 . .