Comparative Investigations on the Nutritive Value of Carp Fish Meat (Cyprinidae), Grown at Organic Aquaculture Conditions

Institute of Fisheries and Aquaculture, BG-4003 Plovdiv, Bulgaria


HADJNIKOLOVA, L., L. NIKOLOVA and A. STOEVA, 2008. Comparative investigations on the nutritive value of carp fish meat (Cyprinidae), grown at organic aquaculture conditions. Bulg. J. Agric. Sci., 14: 127-132

The aim of this study is to investigate the chemical composition and the caloric value of the carp meat (Cyprinus carpio L.), the bighead carp meat (Aristichtuys nobilis Rich.) and the grass carp meat (Ctenopharyngodon iddela Val.), grown at organic production technology application. The technology of carp, grass carp and bighead carp growing has had most of all an influence on fats contents. It has been established that their level has been authentically higher in bighead carp meat, as regards carp and grass carp meat, grown in ponds, where organic fertilization has been applied. The relative proteins share in the fish grown meat (77.0-84.5%) has been with a more clearly expressed differentiation depending on their species and has been within the limits of 77.0-79.6% for the bighead carp, 81.3% for the carp and 83.5-84.5% for the grass carp. The caloric values of meat has varied within 437.4-545.8 kJ.100 g-1, 71 % (bighead carp) - 84.2% (grass carp) of which has been on the account of the proteins.

Key word: carp, grass carp, bighead carp, meat, quality, chemical composition, caloric values, organic production
Abbrevitions: Carp SF - the scaly form of carp; Carp MF - the mirror form of carp

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