VARIOUS FACTORS AFFECTING DRESSING PERCENTAGE OF COMMERCIALLY CULTURED CYPRINID FISH IN CARP FISH PONDS IN SERBIA

VARIOUS FACTORS AFFECTING DRESSING PERCENTAGE OF COMMERCIALLY CULTURED CYPRINID FISH IN CARP FISH PONDS IN SERBIADownload file(Article is in Croatian)preliminary communication
VARIOUS FACTORS AFFECTING DRESSING PERCENTAGE OF COMMERCIALLY CULTURED CYPRINID FISH IN CARP FISH PONDS IN SERBIALjubojević, D., Ćirković , M., Babić, J., Novakov, N., Marković, T.Keywords:
carp fishdressing percentagefeedingculture systemagefish processing

Volume: 70
Issue: Supplement 1
Pages: 89 - 98

Summary

The aim of this study was to determine the yield carcass of all categories of cyprinid fish reared in ponds in Serbia. Samples of two and three-year old carp, two-year old silver carp and grass carp were taken in the winter from a pond where the production is organized in a semi­intensive system. The three­year old carp was sampled from two ponds. In one case, it fed on barley, maize and wheat in the following proportions 40:30:30, while in the second case it fed on complete diet mixtures. Also, the samples of two­year old carp were taken from ponds where they fed on complete feed mixture. Dressing percentage was the most favourable in common carp (67%), followed by silver carp (62%), and it was the least in grass carp (60%) (p<0.01). The best yield (66%) was obtained in two-year old carp, followed by one-year old carp (64%), and the worst yield was determined in three-year old carp (58%) (p<0.01). Carcasses yield was better in two-year old carp fed on pelleted feed (68%) than in carp of the same age fed on grains (66%) (p<0.01). The values of dressing percentage measured in three-year old carp reared in the semi-intensive system was 56%, and 59% in three-year old carp fed on pelleted complete feed mixture. Fish species, age, system of husbandry and diet showed a significant effect on carcasses yield. The highest dressing percentage and weight of fillets was noted in two-year old carp fed on complete feed, and it was a result of lower weight of internal organs and associated fat. The obtained results may be helpful in creating the best strategy for the selection of raw fish for fish manufacturing.