Total lipids and fatty acid profile in the liver of wild and farmed Catla catla fish


  • Muhammad Hassan Department of Zoology, GC University
  • Shahzad Ali Shahid Chatha Department of Chemistry, GC University
  • Ismat Tahira Department of Zoology, GC University
  • Bilal Hussain Department of Bioinformatics, GC University



Catla catla farmed, Catla catla wild, Lipids, Liver, Moisture, Polyunsaturated fatty acids, Saturated fatty acids, Weight category


This experimental work was aimed to study the moisture content, total lipids and fatty acid profile in the liver of wild and farmed freshwater major carp Catla catla of three different weight categories designated as W1 (601-900g), W2 (901- 1200)g and W3 (1201-1500g). Seven fish specimens of each of the three weight categories of wild and farmed Catla catla were obtained from Trimu Head, Jhang and Fish Hatchery, Satiana Road and Faisalabad, respectively. The fish were dissected to remove the liver and after weighing, liver samples were prepared and subjected to chemical analysis. Wild Catla catla liver had a significantly (p < 0.05) higher moisture content as compared to the farmed species. Farmed Catla catla deposited significantly (p < 0.05) higher lipid contents in liver. Proportions of saturated fatty acids varied irregularly in the lipids of the liver from both wild and farmed Catla catla. Saturated fatty acids C12:0, C14:0, C16:0, C18:0, C20:0 and C22:0 were identified with considerable percentages in the liver of Catla catla from both habitats and monounsaturated fatty acid C18:1 was found in considerable amounts in the liver of both major carp. Polyunsaturated fatty acids such as C18:3 (n-6) and C20: 2 (n-6) were detected in the liver of the wild fish of W2 and W3 and was similar in the W3 weight category of the farmed species.


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How to Cite

Hassan M, Shahid Chatha SA, Tahira I, Hussain B. Total lipids and fatty acid profile in the liver of wild and farmed Catla catla fish. Grasas aceites [Internet]. 2010Mar.30 [cited 2024Mar.4];61(1):52-7. Available from:




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