Cold-pressed rapeseed cake as a component of the diet of common carp (Cyprinus carpio L.): effects on growth, nutrient utilization, body composition and meat quality

Abstract

The aim of the study was to determine the possibility of inclusion of cold‐pressed rapeseed cake (CPRC) in diets for common carp, Cyprinus carpio L. Four isonitrogenous (322 g kg−1 crude protein) and isoenergetic diets (17.5 MJ kg−1) with four levels of CPRC incorporation 0, 110, 220 and 330 g kg−1 (treatments RC0, RC11, RC22 and RC33, respectively) were evaluated in a 50‐day growth test with common carp of 500 g initial weight. Statistically significant higher final weights (1215–1243 g) were obtained in fish fed diets including CPRC. Fish growth rates were nearly identical in all treatments (specific growth rate of 1.7–1.8% day−1). Similar results were obtained in respect of feeding coefficients (FCR) that ranged from 1.6 to 1.8. Crude protein and ash concentration in fish bodies did not change. Statistically significant decreases in moisture content were found in carp in groups RC22 and RC33. Statistically significant increase of crude lipid in fish bodies were found in groups RC22 and RC33. The slaughter traits and meat quality analysis of carp did not show significant differences. We conclude that it is possible to include up to 330 g kg−1 of CPRC in diets of 2‐year‐old common carp without significant effects on growth and food utilization.

Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA

“…The quality assessment carried out showed significant differences in color brightness (L*, WI) and color redness (a*). In contrast, Mazurkiewicz et al (2011) did not report differences in the color components of fillets from carp fed varying levels of rapeseed oil and meals. In our study, the brightest color was observed in fillets from the control and CB2-fed groups, in which the largest muscle fibers and lowest muscle fat contents were also noted.…”

“…The highest protein content in the control fillets was probably due to the feed containing twice as much fishmeal as the fortified feeds (CB1-CB3). Mazurkiewicz et al (2011) did not show significant differences in the crude protein content of carp fed with different proportions of meal (fish, soybean, wheat) and rapeseed oil. Yet, together with an increase in meals and a decrease in rapeseed oil, these authors observed an increase in crude fat content.…”

“…Yet, no differences were observed between the study groups in weight losses after heat treatment. Mazurkiewicz et al (2011), initially, also did not find differences in the thermal drip of fillets. However, further studies revealed that lower proportions of rapeseed oil and increased content of meals resulted in a decreased weight loss of fillets after heat treatment.…”

The quality of carp (Cyprinus carpio L.) cultured in various Polish regions

“…L * varied from 55.48 (ZA) to 66.24 (W‐M). Lightness of fish muscle depends mostly on fish species and is not influenced by environmental factors . Despite the lack of statistically significant differences, variations in lightness of carp meat were visible to consumers.…”

Effects of insect diets on the gastrointestinal tract health and growth performance of Siberian sturgeon (Acipenser baerii Brandt, 1869)

“…All fish were weighed at 10-day intervals according to Mazurkiewicz et al (2010) [54]. Prior to weighing, the fish were anesthetized by immersion in 130 mg/L tricaine methanesulfonate (MS–222, Sigma Aldrich) solution.…”