Class gc2010 plus workstation

Total lipids were extracted from diets and muscle of common carp with a mixture of chloroform/methanol (v/v, 2:1), followed by fatty acid methyl esters (FAME) using boron trifluoride diethyl etherate (ca. 48%, Acros Organics, Waltham, MA, USA). FAME were analysed and separated using a gas chromatograph (GC2010-plus, Shimadzu, Japan) as previously described [50 (link)]. Briefly, FAME samples were applied using on-column injection, and the oven temperature was programmed from 80 to 250 °C at a rate of 40 °C min⁻¹ and held at 210 °C for 30 min. Individual FAME were identified through comparison with commercial standards (Sigma, St. Louis, MO,) and quantified with CLASS-GC2010-plus workstation (Shimadzu, Kyoto, Japan).

The detection of dietary and muscle fatty acid compositions were performed according to the method described previously [17 (link)]. Briefly, total dietary and muscle lipids were extracted using a mixture of chloroform/methanol (v/v, 2:1) containing 0.01% butylated hydroxytoluene [43 (link)]. The fatty acid methyl esters (FAME) of total lipid were performed using boron trifluoride diethyl etherate (ca. 48%, Acros Organics, Waltham, MA, USA). The FAME were analyzed using gas chromatography (GC-2010 plus; Shimadzu, Kyoto, Japan), and individual FAME were identified through comparison with commercial standards (Sigma, St. Louis, MO, USA), and quantified by CLASS-GC2010-plus workstation (Shimadzu).