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The influence of seasonal variations on the chemical composition and composition of fatty acids in five commercially important freshwater fish species from the Danube: white bream, bream, vimba, zope, and Prussian carp, during May, July and September was determined. Changes in the chemical composition of meat of all examined species had the same tendencies. Water and protein content in the meat decreased, while fat content increased. The most frequent fatty acids in the meat of all the examined fish were the following: 18:1 n-9 (oleic), 16:0 (palmitic), 16:1 (palmitoleic), 18:2 n-6 (linoleic), 20:1 (eicosenoic), 20:5 n-3 eicosapentaenoic acid (EPA), 20:4 n-6 arachidonic acid and 22:6 n-3 docosahexaeonic acid (DHA). The content of saturated fatty acids (SFA) ranged from 25.03% to 32.43% and displayed a tendency to increase during the observed period. The total content of the n-6 group in the meat of Prussian carp was higher than in other species, which was probably a consequence of specific diet. The total content of n-3 fatty acids in the meat of white bream, bream, vimba and zope was the highest in May, and it declined during July-September. We can conclude that the meat of white bream and vimba contains high nutritional values in terms of EPA and DHA content. The n-3/n-6 ratio was also very favourable: 0.9 to 2.0 in the meat of white bream, bream, vimba and zope, with a clear downward tendency in the observed period.

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Acta Veterinaria Hungarica
Authors:
Gábor Cech
,
Diána Sándor
,
Kálmán Molnár
,
Petra Paulus
,
Melitta Papp
,
Bálint Preiszner
,
Zoltán Vitál
,
Ádám Varga
, and
Csaba Székely

from the River Danube at Szentendre and a single specimen from the River Ipoly at Ipolytölgyes was examined ( Table 2 ). Besides 142 pumpkinseeds, 16 specimens of roach ( Rutilus rutilus ) and 11 white breams ( Blicca bjoerkna ) were collected from Lake

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. and Eszterbauer , E. ( 2014 ): Two new Myxobolus spp. (Myxozoa: Myxobolidae) from white bream, Blicca bjoerkna (Linneaus, 1758) developing in basifilamental location of gills . Acta

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