CONTENT OF MACROMINERALS AND TRACE ELEMENTS IN THE MEAT OF CARP GROWN IN DIFFERENT PRODUCTION SYSTEMS

G. Mihailova, A. Ivanova, L. Hadzhinikolova

Abstract: The purpose of the present study was to investigate the content of macrominerals and trace elements in the meat of carp, reared in different production systems. The experiments for fatty acids content of lipids were carried out in 2012-2013 in common carp (Cyprinus carpio L.) for human consumption reared in production systems with various level of intensification (semi-intensive, intensive, super-intensive) and farming techniques (earth ponds, dam lakes, net cages). The content of the primary macrominerals and trace elements in carp meat and its specificity related to the used production system has been established. It was demonstrated that the prevailing macrominerals were the potassium (2713.86 – 3552.22 mg.kg–1) and the phosphorus (2261.18 – 2417.86 mg.kg–1). Out of the studied trace elements, carp meat had a higher content of iron (4.43 – 7.14
mg.kg–1) and zinc (2.22 – 8.88 mg.kg–1). The results from this study could be used as objective information for evaluation of the nutritional value of carp meat with regard to the content of macrominerals and trace elements.

Keywords: carp; Cyprinus carpio L.; macro elements; meat; mineral composition; trace elements

Date published: 2017-09-29