TY  - JOUR
AU  - Živić, Ivana
AU  - Trbović, Dejana
AU  - Živić, M.
AU  - Bjelanović, Katarina
AU  - Marković, Z.S.
AU  - Stanković, Marko
AU  - Marković, Zoran
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3124
AB  - 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 ω-3 fatty acids and higher ω-3 to ω-6 fatty acids ratio (ω-3/ω-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 ω-3 fatty acid content and ω-3/ω-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 ω-3 fatty acid content (8.22±0.89%), and therefore higher ω-3/ω-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.
PB  - Srpsko biološko društvo, Beograd, i dr.
T2  - Archives of Biological Sciences
T1  - The influence of supplement feed preparation on the fatty acid composition of carp and Chironomidae larvae in a semi-intensive production system
EP  - 1396
IS  - 4
SP  - 1387
VL  - 65
DO  - 10.2298/ABS1304387Z
ER  - 

@article{
author = "Živić, Ivana and Trbović, Dejana and Živić, M. and Bjelanović, Katarina and Marković, Z.S. and Stanković, Marko and Marković, Zoran",
year = "2013",
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 ω-3 fatty acids and higher ω-3 to ω-6 fatty acids ratio (ω-3/ω-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 ω-3 fatty acid content and ω-3/ω-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 ω-3 fatty acid content (8.22±0.89%), and therefore higher ω-3/ω-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.",
publisher = "Srpsko biološko društvo, Beograd, i dr.",
journal = "Archives of Biological Sciences",
title = "The influence of supplement feed preparation on the fatty acid composition of carp and Chironomidae larvae in a semi-intensive production system",
pages = "1396-1387",
number = "4",
volume = "65",
doi = "10.2298/ABS1304387Z"
}

Živić, I., Trbović, D., Živić, M., Bjelanović, K., Marković, Z.S., Stanković, M.,& Marković, Z.. (2013). The influence of supplement feed preparation on the fatty acid composition of carp and Chironomidae larvae in a semi-intensive production system. in Archives of Biological Sciences
Srpsko biološko društvo, Beograd, i dr.., 65(4), 1387-1396.
https://doi.org/10.2298/ABS1304387Z

Živić I, Trbović D, Živić M, Bjelanović K, Marković Z, Stanković M, Marković Z. The influence of supplement feed preparation on the fatty acid composition of carp and Chironomidae larvae in a semi-intensive production system. in Archives of Biological Sciences. 2013;65(4):1387-1396.
doi:10.2298/ABS1304387Z .

Živić, Ivana, Trbović, Dejana, Živić, M., Bjelanović, Katarina, Marković, Z.S., Stanković, Marko, Marković, Zoran, "The influence of supplement feed preparation on the fatty acid composition of carp and Chironomidae larvae in a semi-intensive production system" in Archives of Biological Sciences, 65, no. 4 (2013):1387-1396,
https://doi.org/10.2298/ABS1304387Z . .