Content of the calcium and phosphorus in the meat of Prussian carp Carassius auratus gibelio BLOCH, 1783 from the Lake Goplo PolandReportar como inadecuado




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Journal of Central European Agriculture, Vol.14 No.1 March 2013. -

The aim of this work was to compare the concentration of calcium and phosphorus and Ca-P ratio in the meat of Prussian carp Carassius auratus gibelio caught from the Lake Goplo. The study involved 14 individuals of fish caught in autumn October, 26 2010. The muscles samples for analyses were taken from the whole body without the head and with the bones. Calcium concentration was determined by atomic absorption spectrophotometer Solar 969, Unicam. Phosphorus concentration was analysed using colorimetric method, by spectrophotometer Lambda 25, Perkin- Elmer. Measurements were performed at the analytical wavelength 430 nm. Analyses indicated that calcium concentration in the meat of Prussian carp was 5.63 g·kg-1. The mean content of P in the meat was 2.38 g·kg-1. Ratio of calcium to phosphorus in the meat of Prussian carp was 2.37:1. As analysis of correlation indicated there was a negative and statistical significant correlation between calcium and phosphorus concentration in the meat and the body length and the body mass of analysed fish collected from the Lake Goplo.

calcium; meat; phosphorus; prussian carp; carassius auratus gibelio



Autor: Magdalena STANEK - Ewa Peter - Bogdan JANICKI -

Fuente: http://hrcak.srce.hr/



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