Nutritional value of the protein of consumer carp Cyprinus carpio L

Krystyna A. Skibniewska , Janusz Zakrzewski , Jan Kłobukowski , Henryk Białowiąs , Barbara Mickowska , Janusz Guziur , Zbigniew Walczak , Józef Szarek

Abstract

The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content was from 16.9% to 18.6% and did not diverge from the content of this nutrient in other fish species. The protein of the studied carps was characterised by a high content of exogenous amino acids, considerably exceeding their amount compared to the standard protein, irrespective of the area of breeding or the production intensity level. The dominant amino acids were histidine, me -thionine, and cysteine, phenylalanine and tyrosine, lysine and threonine. The amino acid limiting the nutritional value of protein was valine, yet the values of calculated limiting amino acid indices were high. Carp meat should be treated as a source of full-value protein.
Author Krystyna A. Skibniewska
Krystyna A. Skibniewska,,
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, Janusz Zakrzewski
Janusz Zakrzewski,,
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, Jan Kłobukowski
Jan Kłobukowski,,
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, Henryk Białowiąs
Henryk Białowiąs,,
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, Barbara Mickowska (FoFT / DoToCaC / MCoFM)
Barbara Mickowska,,
- Małopolska Center of Food Monitoring
, Janusz Guziur
Janusz Guziur,,
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, Zbigniew Walczak
Zbigniew Walczak,,
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, Józef Szarek
Józef Szarek,,
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Journal seriesCzech Journal of Food Sciences, ISSN 1212-1800, (A 20 pkt)
Issue year2013
Vol31
No4
Pages313-317
Publication size in sheets0.5
Keywords in Englishamino acid profile, fish, food of standard value
URL http://www.agriculturejournals.cz/publicFiles/97012.pdf
Internal identifierWTŻ/2013/109
Languageen angielski
Score (nominal)20
ScoreMinisterial score = 20.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 20.0, 26-07-2017, ArticleFromJournal
Citation count*
Additional fields
FinansowanieSupported by the EU funds, Grant Sectoral Operational Programme “Fishing and Fish Processing 2004–2006”.
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