<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of the study was to determine the effects of prebiotic GOS on muscle histomorphometry and the total lipid, total cholesterol content and fatty acids profile in the meat of common carp. The 60-day-long experiment was performed on one-year-old fish. Three diets were used in the experiment: control diet 1 (C) with no microbiota affecting feed additives, diet 2 (B1) with 1% of GOS, and diet 3 (B2) with 2% of GOS. At the end of the trial, 16 individuals from each treatment group were used for the analyses. Fish meat from the B1 group had significantly higher lipid content compared to B2, but neither B1 nor B2 groups were different from the control group. The percentages of SFA, MUFA, PUFA, indexes n-3/n-6, PUFA /SFA, AI and TI, and total cholesterol content were not affected, in contrast to C14:0, C16:1 n-7, C18:0, C18:2 n-6, C20:4 n-6, and total n-6 FA. GOS significantly increased the percentage of normal fibres, while the lower amount of fibre atrophy and splitting was observed. The results confirm that diet supplemented with 2% GOS may be recommended as feed additive in carp nutrition due to positive effects on some fatty acids profiles and muscle microstructure.</p></abstract>

The aim of the study was to determine the effects of prebiotic GOS on muscle histomorphometry and the total lipid, total cholesterol content and fatty acids profile in the meat of common carp. The 60-day-long experiment was performed on one-year-old fish. Three diets were used in the experiment: control diet 1 (C) with no microbiota affecting feed additives, diet 2 (B1) with 1% of GOS, and diet 3 (B2) with 2% of GOS. At the end of the trial, 16 individuals from each treatment group were used for the analyses. Fish meat from the B1 group had significantly higher lipid content compared to B2, but neither B1 nor B2 groups were different from the control group. The percentages of SFA, MUFA, PUFA, indexes n-3/n-6, PUFA /SFA, AI and TI, and total cholesterol content were not affected, in contrast to C14:0, C16:1 n-7, C18:0, C18:2 n-6, C20:4 n-6, and total n-6 FA. GOS significantly increased the percentage of normal fibres, while the lower amount of fibre atrophy and splitting was observed. The results confirm that diet supplemented with 2% GOS may be recommended as feed additive in carp nutrition due to positive effects on some fatty acids profiles and muscle microstructure.

The First Insights on Trans-Galactooligosaccharide Effects on Fatty Acids Profile and Microstructure of Muscle in Common Carp

Department of Animal Physiology, Physiotherapy and Nutrition, Faculty of Animal Breeding and Biology

Bydgoszcz University of Science and Technology

Department of Agricultural, Environmental and Food Sciences

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

The aim of the study was to determine the effects of prebiotic GOS on muscle histomorphometry and the total lipid, total cholesterol content and fatty acids...

The First Insights on Trans-Galactooligosaccharide Effects on Fatty Acids Profile and Microstructure of Muscle in Common Carp

Data publikacji: 04 lut 2022

Zakres stron: 305 - 324

Otrzymano: 04 lut 2021

Przyjęty: 22 kwi 2021

DOI: https://doi.org/10.2478/aoas-2021-0030

Słowa kluczowe
cholesterol, fatty acids, meat quality, prebiotics, fish

© 2022 Ewa Ziółkowska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

The First Insights on Trans-Galactooligosaccharide Effects on Fatty Acids Profile and Microstructure of Muscle in Common Carp

Data publikacji: 04 lut 2022

Zakres stron: 305 - 324

Otrzymano: 04 lut 2021

Przyjęty: 22 kwi 2021

DOI: https://doi.org/10.2478/aoas-2021-0030

Słowa kluczowecholesterol, fatty acids, meat quality, prebiotics, fish

© 2022 Ewa Ziółkowska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Słowa kluczowe
cholesterol, fatty acids, meat quality, prebiotics, fish