Comparison of fillet quality and fatty acids profile of giant gourami (Osphronemus goramy) and common carp (Cyprinus carpio) reared in concrete ponds

To determine the nutritional value of giant gourami as a new edible species and compare it with common carp as a common species, fishes were purchased in the same weight range (5±0.27 and 5.02±0.26 g, respectively) and presented to concrete ponds in a monoculture system, two treatments with 3 replicates. Fish were fed with common carp commercial diet of for one year. At the end of experiment, protein and carcass moisture content were significantly higher in common carp, as well as ash and total lipid in giant gourami. Total omega-6 fatty acids were registered higher in common carp than giant gourami fish, significantly. There were no significant difference in total omega-3 fatty acids, levels of high unsaturated fatty acids and EPA and DHA content at two species. ω-3/ω-6 ratio was significantly higher in giant gourami than common carp. In contrast, the ratio of polyunsaturated fatty acids to the saturated fatty acids of common carp was more favorable than giant gourami, and the difference was statistically significant. In conclusion, according to the EPA and DHA content in the two tested species, and also the promotion of the ratio ω-3/ω-6 in giant gourami, due to the qualitative features and nutritional value of giant gourami, it can be considered as a valuable farmed fish.