[The nutritive value of carp (Cyprinus carpio)].
[The nutritive value of carp (Cyprinus carpio)].
复制标题
鲤鱼（Cyprinus carpio）的营养价值。
作者：
A. Stolle;H. Sedlmeier;A. Nassar;H. Eisgruber;H. Youssef;A. Lotfi
从1991年1月到1992年2月，对鱼片的成分进行了调查。对起源和季节的可能相关性给予了特别关注。去掉内脏的新鲜鱼被称重，只有鱼片被用于调查。所有样本都用官方方法进行了一式两份的分析。结果表明，蛋白质含量在13.0~21.9%之间，脂肪含量在0.3~23.9%之间，水分含量在59.8~84.2%之间，灰分在0.0~1.6%之间。
From January 1991 to February 1992 the composition of filleted carps was investigated. Special attention was given to a possible correlation to origin and season. The gutted, fresh fish were weighted and only the fillets were used for the investigation. All samples were analysed in duplicate by official methods. The results showed that the protein concentration ranged between 13.0 and 21.9%, the lipids content ranged between 0.3 and 23.9%, moisture ranged between 59.8 and 84.2%, and ash content ranged between 0.0 and 1.6%.