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Seasonal variations of fatty acid composition of common carp (Cyprinus carpio, l. 1758) from aquaculture and open waters in Macedoni
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The most optimal results in terms of nutritional value of fish meat were found in open water carp, in the spring, due to high PUFA content, especially linoleic (n-6), as well as EPA and DHA (n-3) fatty acids. This is the result of diet, because carp consumes phyto and zooplankton from the lake's benthos, which are especially rich in essential fatty acids.
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