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Nutritional value of the protein of consumer carp Cyprinus carpio L

Author

Listed:
  • Krystyna A. SKIBNIEWSKA
  • Janusz ZAKRZEWSKI
  • Jan KŁOBUKOWSKI
  • Henryk BIAŁOWIĄS

    (Institute of Ichthyobiology and Aquaculture, Gołysz, Poland,)

  • Barbara MICKOWSKA

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

  • Janusz GUZIUR
  • Zbigniew WALCZAK

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

  • 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, 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.

Suggested Citation

  • Krystyna A. SKIBNIEWSKA & Janusz ZAKRZEWSKI & Jan KŁOBUKOWSKI & Henryk BIAŁOWIĄS & Barbara MICKOWSKA & Janusz GUZIUR & Zbigniew WALCZAK & Józef SZAREK, 2013. "Nutritional value of the protein of consumer carp Cyprinus carpio L," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 313-317.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:4:id:337-2012-cjfs
    DOI: 10.17221/337/2012-CJFS
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    Cited by:

    1. Małgorzata Darewicz & Justyna Borawska & Monika Pliszka, 2016. "Carp proteins as a source of bioactive peptides - an in silico approach," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(2), pages 111-117.

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