The influence of diet on lipid content and fatty acid composition of carp meat (Cyprinus carpio L., 1758) in the semi-intensive rearing system

Rezime: Istraživanja koja su realizovana u okviru ove doktorske disertacije imala su za cilj da daju doprinos proučavanju promena hemijskog i masnokiselinskog sastava šarana (Cyprinus carpio) gajenog u dva ribnjaka sa poluintenzivnim uzgojem, u zavisnosti od vrste dodatne hrane (ekstrudirana hrana i kukuruz), u završnoj fazi uzgoja dvogodišnje ribe za konzum. Rast i povećanje mase ribe povezano je sa povećanjem sadržaja proteina, lipida, vlage, mineralnih materija, itd. Količine hranljivih materija koje su se deponovale u mesu šarana u toku uzgoja i prihranjivanja sa dve vrste dodatne hrane analizirane su alometrijskom i izometrijskom linearnom regresijom. Uticaj dodatne hrane procenjen je poređenjem izometrijskih koeficijenata b pomoću t testa. Rezultati su pokazali da se prihranjivanjem šarana ekstrudiranom hranom tokom uzgoja deponovala veća količina proteina u mesu ribe, dok se prihranjivanjem šarana kukuruzom deponovala veća količina lipida. Višestrukom linearnom regresijom (MLR) utvrđen je odnos između sadržaja proteina, lipida i vlage u mesu šarana, kao i doprinos koji su proteini i lipidi imali u povećanju mase šarana. Dobijeni rezultati su značajni za bolje razumevanje biohemijskih procesa koji se odigravaju u toku rasta šarana. U cilju definisanja razlika u hemijskom sastavu i sastavu masnih kiselina između, ukupno, 62 uzorka šarana, prema vrsti dodatne hrane, korišćene su analiza varijansi i multivarijantna analiza glavnih komponenti (PCA). Rezultati su pokazali da je sadržaj proteina (P < 0,01) i vlage (P < 0,001) bio značajno veći kod šarana prihranjivanih ekstrudiranom hranom, dok je sadržaj lipida bio značajno veći (P < 0,001) kod šarana prihranjivanih kukuruzom. Šarani se nisu značajno razlikovali u sadržaju pepela. Prema vrsti prihrane, šarani se nisu razlikovali u sadržaju zasićenih masnih kiselina. Mononezasićene masne kiseline su bile značajno veće kod šarana prihranjivanih kukuruzom (P < 0,0001), u svim mesecima izlova, u odnosu na šarane prihranjivanih ekstrudiranom hranom...Abstract: The studies that have been carried out in the framework of the present doctoral thesis were aimed to contribute to the study of changes in the chemical and fatty acid composition of common carp (Cyprinus carpio) farmed in two fish farms with semi-intensive farming, depending on the type of supplementary feed (extruded feed and corn), in the final stage of farming of two-year fish for consumption. The growth and increase in body weight of the fish are associated with the increase in the content of proteins, lipids, moisture, mineral substances, etc. The amount of nutrients that had been deposited in the flesh of common carp during the farming and additional nutrition with two supplemental types of feed was analysed using the allometric and isometric linear regression. The effect of the supplemental feed was evaluated by comparing isometric coefficients b by the use of t test. The results showed that the use of extruded feed in carp farming resulted in deposition of greater amounts of proteins in the fish meat, while the use of corn in nutrition of carp influenced deposition of greater amounts of lipids. Multiple linear regression (MLR) was used to determine the relationship between the contents of proteins, lipids and moisture in the meat, as well as the contribution of proteins and lipids in the increase of the body mass of carp. The results obtained are important for a better understanding of the biochemical processes that take place during the growth of carp. In order to establish differences in the chemical composition and the fatty acid profiles among a total of 62 samples of carp, according to the type of supplementary feed, analysis of variance and multivariate principal components analysis (PCA) were used. The results showed that the protein (P < 0.01) and moisture content (P < 0.001) were significantly higher in carp supplementary fed extruded feed, while the content of lipids was significantly higher (P < 0.001) in carp supplementary fed corn. Carp were not significantly different in ash content. According to the type of supplementary feed, carp did not differ in the content of saturated fatty acids..

The influence of diet on lipid content and fatty acid composition of carp meat (Cyprinus carpio L., 1758) in the semi-intensive rearing system

Rezime: Istraživanja koja su realizovana u okviru ove doktorske disertacije imala su za cilj da daju doprinos proučavanju promena hemijskog i masnokiselinskog sastava šarana (Cyprinus carpio) gajenog u dva ribnjaka sa poluintenzivnim uzgojem, u zavisnosti od vrste dodatne hrane (ekstrudirana hrana i kukuruz), u završnoj fazi uzgoja dvogodišnje ribe za konzum. Rast i povećanje mase ribe povezano je sa povećanjem sadržaja proteina, lipida, vlage, mineralnih materija, itd. Količine hranljivih materija koje su se deponovale u mesu šarana u toku uzgoja i prihranjivanja sa dve vrste dodatne hrane analizirane su alometrijskom i izometrijskom linearnom regresijom. Uticaj dodatne hrane procenjen je poređenjem izometrijskih koeficijenata b pomoću t testa. Rezultati su pokazali da se prihranjivanjem šarana ekstrudiranom hranom tokom uzgoja deponovala veća količina proteina u mesu ribe, dok se prihranjivanjem šarana kukuruzom deponovala veća količina lipida. Višestrukom linearnom regresijom (MLR) utvrđen je odnos između sadržaja proteina, lipida i vlage u mesu šarana, kao i doprinos koji su proteini i lipidi imali u povećanju mase šarana. Dobijeni rezultati su značajni za bolje razumevanje biohemijskih procesa koji se odigravaju u toku rasta šarana. U cilju definisanja razlika u hemijskom sastavu i sastavu masnih kiselina između, ukupno, 62 uzorka šarana, prema vrsti dodatne hrane, korišćene su analiza varijansi i multivarijantna analiza glavnih komponenti (PCA). Rezultati su pokazali da je sadržaj proteina (P < 0,01) i vlage (P < 0,001) bio značajno veći kod šarana prihranjivanih ekstrudiranom hranom, dok je sadržaj lipida bio značajno veći (P < 0,001) kod šarana prihranjivanih kukuruzom. Šarani se nisu značajno razlikovali u sadržaju pepela. Prema vrsti prihrane, šarani se nisu razlikovali u sadržaju zasićenih masnih kiselina. Mononezasićene masne kiseline su bile značajno veće kod šarana prihranjivanih kukuruzom (P < 0,0001), u svim mesecima izlova, u odnosu na šarane prihranjivanih ekstrudiranom hranom...Abstract: The studies that have been carried out in the framework of the present doctoral thesis were aimed to contribute to the study of changes in the chemical and fatty acid composition of common carp (Cyprinus carpio) farmed in two fish farms with semi-intensive farming, depending on the type of supplementary feed (extruded feed and corn), in the final stage of farming of two-year fish for consumption. The growth and increase in body weight of the fish are associated with the increase in the content of proteins, lipids, moisture, mineral substances, etc. The amount of nutrients that had been deposited in the flesh of common carp during the farming and additional nutrition with two supplemental types of feed was analysed using the allometric and isometric linear regression. The effect of the supplemental feed was evaluated by comparing isometric coefficients b by the use of t test. The results showed that the use of extruded feed in carp farming resulted in deposition of greater amounts of proteins in the fish meat, while the use of corn in nutrition of carp influenced deposition of greater amounts of lipids. Multiple linear regression (MLR) was used to determine the relationship between the contents of proteins, lipids and moisture in the meat, as well as the contribution of proteins and lipids in the increase of the body mass of carp. The results obtained are important for a better understanding of the biochemical processes that take place during the growth of carp. In order to establish differences in the chemical composition and the fatty acid profiles among a total of 62 samples of carp, according to the type of supplementary feed, analysis of variance and multivariate principal components analysis (PCA) were used. The results showed that the protein (P < 0.01) and moisture content (P < 0.001) were significantly higher in carp supplementary fed extruded feed, while the content of lipids was significantly higher (P < 0.001) in carp supplementary fed corn. Carp were not significantly different in ash content. According to the type of supplementary feed, carp did not differ in the content of saturated fatty acids..

Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products

The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 production batches of finely grinded cooked sausage with food colorants added was manufactured in industrial conditions as follows: one control batch and 9 products with various quantities of added food colorants: E120 (3.4, 7.5 and 12.5 mg/kg), E 124 (5.0, 15.0, 25.0 mg/kg) and E 129 (5.0, 15.0, 25.0 mg/kg). The estimation of the added food colorants was assessed by measuring L*, a*, b* parameters of cross-section. The quantification of food colorants was achieved by HPLC-PDA. Food colorants were extracted from meat products using Accelerated Solvent Extraction (ASE). Quantification of food colorants was achieved in the range from 1 to 100 mg / kg, and recovery values were from 76.15% to 107.04%, for E 120, from 97.61% to 101.03%, for E 124 and from 99.91% to 101.67%, for E 129. Correlation of the results obtained using HPLC and colorimetric measuring data was assessed by Multiple Linear Regression (MLR). The results from colorimetric and chromatographic determinations in four experimental batches (three batches with different quantities of food colorants and one control batch) were used for calibration. Coefficients of determination (R2) for linear models in experimental batches were 0.954, for E 124, 0.987, for E 120 and 0.993, for E 129. Correlation functions of food colorant quantities and corresponding L*a*b* values were established. The obtained mathematical models were tested for the estimation of the content of dyes in 21 samples of finely grinded cooked sausages purchased in retail stores. Food colorants were confirmed in 20 samples (95.24 %), and one sample (4.76 %) did not contain any of these compounds. Out of the positive samples, sixteen samples (80.00 %) contained E 120, while four samples (20.00 %) contained E 129. Food colorant E124 was not established in any of the analyzed samples. Colorimetric CIE L*a*b* method might be used during sensory evaluation of meat products for the assessment of the added food colorants

Hemometrijski pristup razvoju kolorimetrijske metode za procenu količine prehrambenih boja u proizvodima od mesa

The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 production batches of finely grinded cooked sausage with food colorants added was manufactured in industrial conditions as follows: one control batch and 9 products with various quantities of added food colorants: E120 (3.4, 7.5 and 12.5 mg/kg), E 124 (5.0, 15.0, 25.0 mg/kg) and E 129 (5.0, 15.0, 25.0 mg/kg). The estimation of the added food colorants was assessed by measuring L*, a*, b* parameters of cross-section. The quantification of food colorants was achieved by HPLC-PDA. Food colorants were extracted from meat products using Accelerated Solvent Extraction (ASE). Quantification of food colorants was achieved in the range from 1 to 100 mg / kg, and recovery values were from 76.15% to 107.04%, for E 120, from 97.61% to 101.03%, for E 124 and from 99.91% to 101.67%, for E 129. Correlation of the results obtained using HPLC and colorimetric measuring data was assessed by Multiple Linear Regression (MLR). The results from colorimetric and chromatographic determinations in four experimental batches (three batches with different quantities of food colorants and one control batch) were used for calibration. Coefficients of determination (R2) for linear models in experimental batches were 0.954, for E 124, 0.987, for E 120 and 0.993, for E 129. Correlation functions of food colorant quantities and corresponding L*a*b* values were established. The obtained mathematical models were tested for the estimation of the content of dyes in 21 samples of finely grinded cooked sausages purchased in retail stores. Food colorants were confirmed in 20 samples (95.24 %), and one sample (4.76 %) did not contain any of these compounds. Out of the positive samples, sixteen samples (80.00 %) contained E 120, while four samples (20.00 %) contained E 129. Food colorant E124 was not established in any of the analyzed samples. Colorimetric CIE L*a*b* method might be used during sensory evaluation of meat products for the assessment of the added food colorants.Cilj ovog rada je bio da se, merenjem vrednosti parametara boje preseka proizvoda od mesa u CIE (Commission Internationale de l'Eclairage, Međunarodna komisija za osvetljenje) L*a*b* prostoru (L* – svetloća, a* – udeo crvene boje i b* – udeo žute boje) ispita mogućnost procene sadržaja dodate prehrambene boje u proizvodima od mesa. Količina prehrambene boje u uzorcima od mesa određena je metodom visokoefikasne tečne hromatografije sa detekcijom na fotodiodnom sloju (HPLC-PDA), a međusobna zavisnost dobijenih vrednosti i kolorimetrijskih parametara ispitana je višestrukom linearnom regresijom (MLR). Kalibracioni set od 10 proizvodnih partija fino usitnjene barene kobasice, sa tri dodate boje, izrađen je u industrijskim uslovima, i to: kontrolni proizvod bez boje i 9 proizvoda sa različitim količinama dodatih boja E 120 (3,4; 7,5 i 12,5 mg/kg), E 124 (5, 15 i 25 mg/kg) i E 129 (5, 15 i 25 mg/kg). Postavljene su jednačine funkcije zavisnosti količine boje od L*, a* i b* vrednosti. Dobijeni matematički modeli su provereni i primenjeni za procenjivanje sadržaja boje u 21 uzorku fino usitnjenih barenih kobasica sa tržišta. Utvrđeno je da se kolorimetrijskom CIE L*a*b* metodom mogu, u toku senzorskog ocenjivanja boje proizvoda, proceniti količine dodatih boja u proizvodima od mesa i da se ova metoda može primeniti kao komplementarna HPLC-PDA