Forecast of the nutritional value of catfish (Clarias gariepinus) in the spawning period

• Published in: IOP Conference Series: Earth and Environmental Science
• Main Authors: Shadyeva, L, Romanova, E, Romanov, V, Spirina, E, Lyubomirova, V, Shlenkina, T, Fatkudinova, Y
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: IOP Publishing 2019
• Subjects: Pink salmon
• Online Access: http://dx.doi.org/10.1088/1755-1315/403/1/012218; https://iopscience.iop.org/article/10.1088/1755-1315/403/1/012218/pdf; https://iopscience.iop.org/article/10.1088/1755-1315/403/1/012218

Abstract In different periods of the life cycle, the chemical composition of fish muscle tissue is subject to significant fluctuations. These changes are most pronounced during the spawning period, when there is a switch to generative exchange. The studies of the nutritional value of the meat of African catfish (Clarias gariepinus) in the spawning period showed that the protein content of this species of fish falls into the category of protein products containing a full range of essential amino acids; by the fat content in muscle tissue, it can be attributed to the varieties of fatty fish. According to the research, the muscle mass of this fish species contains high levels of mono - and polyunsaturated fatty acids and is characterized by high levels of linoleic acid, which is an essential fatty acid. The content of linoleic acid in the muscles of African catfish is much higher than in the muscles of pink salmon. The content of linoleic acid in the caviar of African catfish is seven times higher than in the caviar of pink salmon. African catfish caviar also contains a large amount of oleic acid, which plays an important role in the prevention of cardiovascular diseases. The results showed that during the spawning period, the nutritional value of the muscle tissue of the African catfish remains high. The results of the study are important for the development of African catfish caviar production and give a positive answer to the question whether it is possible to obtain edible caviar from catfish without compromising the production of commercial fish of high nutritional value.