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Evaluation of a new select‐breeding carp variety with high fillet quality
Author(s) -
Li Chitao,
Shang Mei,
Hu Xuesong,
Ge Yanlong,
Jia Zhiying,
Wang Shihu,
Shi Lianyu
Publication year - 2018
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.13723
Subject(s) - biology , intramuscular fat , population , cyprinus , carp , food science , fillet (mechanics) , oleic acid , fish fillet , linoleic acid , microbiology and biotechnology , zoology , fatty acid , fishery , botany , biochemistry , fish <actinopterygii> , materials science , demography , sociology , composite material
The morphological characters, fillet texture, and nutrient contents of the F3 generation of Barbless carp ( Cyprinus pellegrini, BC ) female × Heilongjiang carp ( Cyprinus carpio, HLC , geographical population of common carp) male hybrid, which were named as High‐quality carp F3 ( HQC F3), were studied. The main morphological characteristics of HQC F3 were between BC and HLC , but closer to the BC . The fillet amino acids and crude protein showed significant differences between HQC F3 and BC . But, only fillet crude fat showed significant differences between HQC F3 and HLC . HQC F3's fillet had significantly different with BC 's on the contents of myristic acid, linolenic acid, and stearic acid, and with HLC 's on the contents of linoleic acid, linolenic acid, EPA , palm oleic acid, and 20 carbon‐dilute acid. HQC F3 broodstocks were selected with high intramuscular fat and effective population size. HQC F4 were bred and showed improved intramuscular fat content compared to F3. The intramuscular fat of 2‐year‐old HLC F4 was significantly ( p < 0.05) correlated with body weight/standard length. Intramuscular fat is a stable trait that can be continuously passed on to the next generation. This study will lay a foundation for further carp selective breeding study to improve fillet quality.