Mitigating Chromium’s Impact on Flesh Protein and Lipid Levels in Cyprinus carpio (Linn.) Using Dietary Ascorbic Acid

Kaur, M.P., Kondal, J.K. and Walia, G.K. 2025. Mitigating chromium’s impact on flesh protein and lipid levels in Cyprinus carpio (Linn.) using dietary ascorbic acid. Animal Nutrition and Feed Technology, 25: 403–410. The study was conducted to investigate the toxicity of chromium on the flesh protein and lipid levels of fingerlings of Cyprinus carpio L. (common carp) and the ameliorating action of dietary ascorbic acid on chromium-impacted fish flesh. Fingerlings of Cyprinus carpio L. were kept in two different concentrations (i.e. 1/5th and 1/10th 96h LC50) of chromium water for 28 days after assessing 96h LC50 using a static bioassay. A total of six treatment groups were set up; one treatment group for each concentration was fed on an ascorbic acid-supplemented diet. Protein and Lipid estimation from the flesh of fish was assessed for each group. The results revealed a significant reduction of lipid and protein levels in chromium-exposed fish, with severity linked to concentration and exposure duration. However, a decrease in levels of lipid and protein was notably less in supplemented groups, thus showing the ameliorative properties of ascorbic acid against chromium toxicity. It can be concluded that chromium alters flesh protein and lipid content in the fish whereas ascorbic acid can act as an ameliorating agent, which further may help to safeguard fish production in chromium-contaminated water bodies near industrial areas.