The comparison study of Chemical Composition and Nutritional Value in Common carp Cyprinus carpio L. from Shatt Al-Arab and earthen ponds

Jalal Al-Noor; Salah  Najim

Authors

Jalal Al-Noor Unit of Aquaculture, College of Agriculture, University of Basrah https://orcid.org/0000-0002-5148-4186
Salah Najim Unit of Aquaculture, College of Agriculture, University of Basrah https://orcid.org/0000-0003-4558-2211

Keywords:

Cyprinus carpio L., proximate composition, Amino acid, fatty acid.

Abstract

The present investigation aimed to compare the chemical composition, amino acid profile and fatty acid composition in common carp (Cyprinus carpio L.) collected from different sources from Basrah Governorate, southern Iraq. Wild specimens were obtained from the natural waters of the Shatt al-Arab River at Karmat Ali, while other samples were collected from the earthen ponds of the Fish Farming Unit, College of Agriculture, University of Basrah, as well as from floating cages in Al-Nashwa, Qurna District. Sampling was carried out during November 2024. Amino acids were analyzed using ion-exchange chromatography followed by post-column ninhydrin derivatization, employing an automatic analyzer (Shimadzu Spd–6 Av UV–Visible detector) with High-Performance Liquid Chromatography (HPLC). Fatty acid composition, including saturated and unsaturated fractions, was determined using Gas Chromatography–Mass Spectrometry (GC–MS). Results revealed significant variations (p<0.05) in the chemical composition among fish from the different resources. Wild fish from the Shatt al-Arab exhibited the highest protein content (19.37%) and the lowest lipid content (2.97%). A total of 18 amino acids were identified, comprising both essential and non-essential types, with the highest concentration of essential amino acids (24.35 μg/100 μg protein) recorded in fish from floating cages. Fatty acid analysis demonstrated notable differences, with the lowest saturated fatty acid (SFA) content (28.24 μmol/100 ml oil), the highest monounsaturated (MUFA) and polyunsaturated fatty acid (PUFA) contents (39.87 and 39.83 μmol/100 ml oil, respectively) were observed in Shatt al-Arab specimens in compared with cultured fish.

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