Evaluation of fatty acids and the muscle quality in common carp (Cyprinus carpio) fingerlings under aquaponics culture system

To evaluate the flesh quality of fingerling common carp reared in aquaponics culture system, fish with cucumber and lettuce was reared under the aquaponics system for 60 days with three treatments including cultivation of common carp without plants (T0), an aquaponics system for culturing common carp with lettuce (TL), and cucumber (TC) each with three replications. For the meat quality evaluation of reared fish, at the final rearing period after harvesting fish, chemical composition, fatty acid profile, color, texture profile analysis, and sensory assessment were determined. The result showed that protein and lipid content in T0 and TC were significantly higher than in TL (P<0.05). Most of the sum monounsaturated fatty acids (∑MUFA) and polyunsaturated fatty acids (∑PUFA) were recorded in TC and T0, respectively. Lipid quality base on the atherogenic (AI) and thrombogenic (TI) indices in TL was higher than in TC. According to color indices, fish skin in T0 and TL exhibited similar lightness and transparency, higher than in Tc. The color of fish muscle in TC displayed redness higher than in the other treatments. In case of texture profile analysis, springiness in TC was significantly higher compare to the other treatments. In case of sensory assessment, the score of odor attribute in TC was significantly lower compare to the other treatments. In conclusion, the muscle quality in the fish reared under aquaponics culture system was more acceptable in comparison with that in T0 (common carp reared without the plants) and in case of fish reared under aquaponics system, those reared with cucumber revealed better quality than the lettuce.