ArticleSaudi journal of biological sciences2021
Comparison of nutritional quality and volatile flavor compounds among bighead carp from three aquaculture systems.
Article in Saudi journal of biological sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 41 citations in OpenAlex.
- Effects of Two Culture Modes on Muscular Nutrition Content and Volatile Flavor in Chinese Longsnout Catfish (Biology · 2025Article
- Effects of Temporary Rearing on the Muscle Flavor Quality ofFood science & nutrition · 2025Article
- Comparative Analysis of Meat Quality and Hindgut Microbiota of Cultured and Wild Bighead Carp (Microorganisms · 2024Article
- Comparative Analysis of Nutritional Quality, Serum Biochemical Indices, and Visceral Peritoneum of Grass Carp (Foods (Basel, Switzerland) · 2024Article
- The impact of culture systems on the gut microbiota and gut metabolome of bighead carp (Hypophthalmichthys nobilis).Animal microbiome · 2023Article
- Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market.Foods (Basel, Switzerland) · 2022Article
- Effects of Submerged Macrophytes on the Growth, Morphology, Nutritional Value, and Flavor of Cultured Largemouth Bass (Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To explore the differences in the nutritional quality of the muscles of bighead carp from different environments and aquaculture systems, we investigated three types of water bodies typically used for aquaculture: A common culture pond (NC), a natural lake (PY), and a cold water reservoir (XHK). Parameters affecting quality were evaluated, including muscle microstructure, fatty acid profiles, amino acid profiles, and volatile compounds. Fish from the XHK reservoir had the smallest muscle fiber diameter and the highest muscle fiber density (25.3 fibers/0.01 mm
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