Czech J. Food Sci., 2013, 31(4):313-317 | DOI: 10.17221/337/2012-CJFS

Nutritional value of the protein of consumer carp Cyprinus carpio L.Original Paper

Krystyna A. SKIBNIEWSKA¹, Janusz ZAKRZEWSKI¹, Jan KŁOBUKOWSKI², Henryk BIAŁOWIĄS³, Barbara MICKOWSKA⁴, Janusz GUZIUR¹, Zbigniew WALCZAK⁵, Józef SZAREK 6

¹ Chair of Foundations of Safety, 2Chair of Human Nutrition and 6Chair of Pathophysiology, Forensic Veterinary Medicine &

Administration, University of Warmia &

Mazury in Olsztyn, Olsztyn, Poland

³ Institute of Ichthyobiology and Aquaculture, Gołysz, Poland,

⁴ Małopolska Centre of Food Monitoring, Agricultural University in Kraków, Krakow, Poland,

⁵ Chair of Food Technology and Nutrition, Technical University in Koszalin, Koszalin, Poland

5

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, methionine, 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.

Keywords: amino acid profile; fish; food of standard value

Published: August 31, 2013  Show citation