Biochemical composition of fi sh eggs from local water reservoirs around Amravati city

Abstract

Nutritional requirement of human is predominately fulfi lled by the animal meat; however it is found that the source is inadequate due to various factors like, economy, environmental condition etc. In view of fi nding the higher nutritional content we focus on especially the fi sh eggs. Fish is widely used throughout the world as besides being a good source of biologically high valued protein. Nutrient composition of fi sh eggs is one of the important factors in determining the quality of egg. Quality of egg in freshwater fi sh and marine water fi sh can be determined for different types of nutrients such as essential fatty acid, vitamins, and some trace minerals. In the present study nutritional evaluation of fresh water fi sh eggs were carried out. Pangus and Hilsa were selected for the study purpose and eggs were collected from the local market of the Amravati city. Along with protein, carbohydrate, lipid, minerals like sodium and potassium were also determined. RNA and DNA values were also determined as it is considered as the most prominent factor or the development. Findings of the study reveals higher value of nutritional content compared with the previous fi ndings of different fi sh tissue especially muscle.