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To analyze proximate composition, lipid classes, and fatty acid profiles in different body parts of cultivated common carp.

May 6, 2026FishesOpen Access

Comparative Analysis of Proximate Composition, Lipid Classes, and Fatty Acid Profile of Different Body Parts of Cultivated Common Carp (Cyprinus carpio)

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Analysis finds muscle tissue has higher protein and PUFA/SFA ratios than liver in common carp, indicating nutritional potential.

To analyze proximate composition, lipid classes, and fatty acid profiles in different body parts of cultivated common carp.
Comparative analysis of lipid classes and fatty acid profiles among muscle and liver tissues of Cyprinus carpio cultivated in Madagascar.
Muscle tissue had significantly higher protein values compared to liver, with ranges from 163.3 to 200.1 g·kg−1.
Epaxial muscle showed the highest levels of phospholipids and sterols.
Liver had the highest concentration of free fatty acids and tocopherols, particularly α-tocopherol.
Muscle tissue contained a higher PUFA/SFA ratio than liver, indicating better fatty acid profiles.

Aubourg et al. (2026) studied this question.

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