Changes in muscle carbohydrate content of schizothorax curvifrons in relation to season

Fish is one of the main food constituents in our diet as it includes essential fatty acids, amino acids and some of the principal vitamins and minerals in sufficient amounts for healthy living (Borgstrom, 1961). The importance of biochemical composition of fish and their significant role in human nutrition is well recognized. The present study involves the estimation of the total carbohydrate content in the muscle tissues of an endemic fish species of Kashmir valley namely Schizothorax curvifrons during the period of January 2012 to December 2012. Fresh samples of the fishes were collected from local fish markets of Kashmir valley and were immediately taken into the zoology department lab and analyzed. Our results showed that the total carbohydrate content was 0.00126, 0.00087, 0.00116, 0.00099, 0.00081, 0.00142, 0.00134, 0.0006, 0.0003, 0.00092, 0.0008 and 0.0011g/g tissue in Schizothorax curvifrons for the month of January, February, March, April, May, June, July, August, September, October, November and December respectively. The highest carbohydrate content in the muscle tissue was recorded in summer season (0.112%) followed by winter (0.108%) and spring (0.099%) and lowest in autumn season (0.067%). Thus, we conclude that the carbohydrate content of the fish varies seasonally.