Volume 9, Issue 2 (2020)                   JFST 2020, 9(2): 120-129 | Back to browse issues page

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Shirmohammadli H, Mohammad Nejad M. Influence of Weight on Changes in Protein, Fat, Ash and Dry Matter of Common carp. JFST 2020; 9 (2) :120-129
URL: http://jfst.modares.ac.ir/article-6-46068-en.html
1- Fishery Products Processing Group, Gorgan Branch, Islamic Azad University, Gorgan, Iran.
2- Department of Fishery, Bandar Gaz Branch, Islamic Azad University, Bandar Gaz, Iran.
Abstract:   (1918 Views)
The body chemical composition in aquatic organisms is related to nutrition, habitat, age and sex. On the other hand, knowing the amount of chemical compositions helps to select the appropriate species for human nutrition and food industry. In this study, the change in chemical composition of common carp in different weights was investigated. For this purpose, 25 two-year-old carp were studied during the second year of rearing from different weight groups from 500 g to 1600 g. Protein, fat, ash and dry matter content of fish meat were measured. The results showed that the mean protein content of carp was 10.209 ± 2.106 %, fat was 9.429 ± 0.937%, ash 1.407 ± 198 % and dry matter 21.13 ± 1.62%, respectively. In addition, the results of this study indicate that there is no significant difference between chemical compositions of carp in different weights (P> 0.05). The results of the present study show that there is no relationship between chemical compositions (protein, fat, ash, dry matter) and the weight of common carp and the weight of fish has no effect on the chemical compositions. Therefore, there is no difference in common carp meat chemical compositions in different weights.
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Article Type: Original Research | Subject: Physiology and Biochemistry
Received: 2020/09/15 | Published: 2020/04/20

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