Assessment of seasonal variation of chemical composition and fatty acid profile of fillet in cultured common carp (Cyprinus carpio)

In this research, seasonal variation of chemical composition and fatty acid profile of fillet from cultured common carp were assessed. 40 cultured fish samples were examined (10 samples per season) during 4 seasons. Protein, lipid, fatty acid profile and moisture content were determined during sampling period. Lipid and protein content of cultured fish fillet decreased from summer to spring, moisture content of fillet increased from summer to spring. Saturated fatty acids (14:0 and 16:0) dont fluctuate very much throughout the year. The maximum concentration of eicosapentaenoic acid and docosahexanoic acid were found in autumn and winter respectively. The major fatty acids identified in the carp fillet were oleic, palmitic, linoleic, stearic, palmitoleic, arachidonic, (AA), docosahexanoic acid (DHA), linolenic and eicosapentaenoic acid (EPA), respectively, in all seasons. Poly- unsaturated fatty acids increased in cold seasons.