Evaluation of fatty acids and the muscle quality in common carp (Cyprinus carpio) fingerlings under aquaponics culture system

To evaluate the flesh quality of fingerling common carp reared in aquaponics culture system, fish with cucumber and lettuce was reared under the aquaponics system for 60 days with three treatments including cultivation of common carp without plants (T0), an aquaponics system for culturing common carp with lettuce (TL), and cucumber (TC) each with three replications. For the meat quality evaluation of reared fish, at the final rearing period after harvesting fish, chemical composition, fatty acid profile, color, texture profile analysis, and sensory assessment were determined. The result showed that protein and lipid content in T0 and TC were significantly higher than in TL (P