The effect of carp feeding with n-3 PUFA-enriched feed (Schizochytrium sp. meal or salmon oil) on nutritional quality indicators (proximal composition, fatty acid profile of fat) and culinary quality (color parameters, texture, sensory properties) was evaluated. Highly significant effects of carp nutrition on chemical composition and fat characteristics, L* and a* color parameters, muscle fiber size, endomysium thickness, moisture and taste of fillets were determined. Fillets obtained from carps fed with the experimental feed contained less protein and more crude fat and had larger muscle fibers, but scored more highly in the sensory evaluation of moisture and fishy taste. In the fat of carp fed the enriched feed, a greater share of total PUFA, n-3 PUFA, total EPA and DHA, n-3/n-6 ratio, and a smaller share of total MUFA were observed compared with control fish. However, no effect of nutrition on the texture of carp fillets, assessed either instrumentally or using sensory methods, was found. The use of Schizochytrium sp. meal as a source of EPA and DHA gave much better results than salmon oil, as it allowed a higher content of these valuable fatty acids to be achieved, without compromising quality.

中文翻译：

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n-3 PUFA强化的鲤鱼肉的品质改善。

评估了鲤鱼饲喂富含n-3 PUFA的饲料（Schizochytrium sp。粕或鲑鱼油）对营养质量指标（近端成分，脂肪的脂肪酸谱）和烹饪质量（颜色参数，质地，感官特性）的影响。确定了鲤鱼营养对化学成分和脂肪特性，L *和a *颜色参数，肌纤维大小，内胚层厚度，水分和鱼片口味的显着影响。从饲喂实验饲料的鲤鱼获得的鱼片含有较少的蛋白质和更多的粗脂肪，并且具有较大的肌肉纤维，但在水分和鱼腥味的感官评价中得分更高。在富含饲料的鲤鱼脂肪中，PUFA，n-3 PUFA，EPA和DHA，n-3 / n-6比例，与对照鱼相比，观察到的总MUFA份额较小。然而，未发现通过仪器或使用感官方法评估的营养对鲤鱼片质地的影响。使用裂殖壶菌属。粗粉作为EPA和DHA的来源比鲑鱼油具有更好的效果，因为它可以在不影响质量的前提下实现更高含量的这些有价值的脂肪酸。