Influence of Different Fats with Varying Additions of α-Tocopheryl Acetate on the Fatty Acid Composition of Carp (Cyprinus carpio L.)

A two‐factorial study in which different types of fat (beef tallow, fish oil, corn oil, linseed oil) at an equal proportion of 12% but with varied α‐tocopheryl acetate additions (A: 80 mg/B: 500 mg/kg diet) were fed, was carried out with 200 carp (Cyprinus carpio L.). The carp in the control groups received a 12% greater hydratable cornstarch proportion instead of the fat addition. A total of 26 fatty acids were determined, of which the decanoic, docosanoic and cis‐11‐octadecenoic acid were demonstrated for the first time in carp. The different fat or carbohydrate additions influenced the fatty acid composition of the edible portion (muscle and skin) significantly. Analogous to the fat in the feed the greatest quantity of long‐chain, polyunsaturated fatty acids was found in the fish oil groups; feed groups with corn oil contained approximately 35% linoleic acid and feed groups with linseed oil approximately 32% linolenic acid (ω3). In contrast the groups with hydratable cornstarch and beef tallow were characterized by the high portion of oleic acid. The influence of the varied α‐tocopheryl acetate additions was small overall. By means of the two‐factorial variation of analysis, effects of the treatment was only shown for a few fatty acids (14: 0,18: 1ω7,20: 1ω9). On the basis of the resulting interactions between fat type and α‐tocopheryl acetate addition, ist was indicated that predominantly for the more highly unsaturated fatty acids of the ω3 and ω6 series, the fatty acid pattern was not totally independent of the α‐tocopheryl acetate content of the feed. Einfluß verschiedener Fettarten bei unterschiedlichen α‐Tocopheryl‐acetatzulagen der Rationen auf die Fettsäurezusammensetzung von Karpfen (Cyprinus carpio L.) Ein zweifaktorieller Versuch mit 200 Spiegelkarpfen (Cyprinus carpio L.) wurde mit Variation des Futters in den Fettarten (Rindertalg, Fischöl, Maiskeimöl, Leinél) bei gleichem Fettanteil von 12% aber unterschiedlichen α‐Tocopherylacetatzulagen (A: 80 mg, B: 500 mg/kg Ration) durchgeführt. Die Karpfen weiterer Vergleichsgruppen erhielten statt der Fettzulage einen um 12% höheren Maisquellstärkeanteil. Insgesamt wurden 26 Fettsäuren bestimmt, wobei die Decan‐, Docosan‐ und cis‐11‐Octadecensäure erstmals bei Karpfen nachgewiesen wurden. Die unterschiedlichen Fett‐ bzw. Kohlenhydratzulagen beeinflußten die Fettsäurezusammensetzung im eßbaren Anteil (Muskulatur und Haut) der Karpfen signifikant. Analog zum Rationsfett fanden sich in den Gruppen Fisc