Pêche et production animale

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Analysis of Nutrient Content in Common Carp (Cyprinus carpio) and Crucian carp (Carassius carassius) Fish Offal

Deribew Hailu, Nura Tuma

Fish meal preparation and utilization began during the early 1800s in northern Europe and North America based primarily on surplus herring catches. The experiment was conducted at Batu Fish and Other Aquatic Life Research Center from July 2020 to June 2021 using two commercially important fish species, Common carp (Cyprinus carpio) and Crucian carp (Carassius carrassius) to analyze the nutrient contents. Offal collected from processing shade of Batu Fishermen cooperatives. Discarded parts of fish like internal viscera, which include: the digestive tract, liver, pancreas, spleen, gonads and air sac that are not sold because they are not suitable for human consumption were used to prepare fish meal. Offal from both species was divided into two groups. One group was dried without cooking the offal. The remaining group was cooked, pressed, dried, and ground into fine powder. The cooked common carp fish meal had significantly (p<0.05) low moisture content (6.6558 ± 0.1133) as compared to uncooked one (7.5028 ± 0.3291). Cooking has significantly lowered (p<0.05) potassium, Manganese and Iron content as compared to uncooked common carp fish meal. However, cooking has significantly (p<0.05) increased Zinc content as compared to uncooked one in common carp. Regarding Crucian carp, cooked crucian carp fish meal had significantly (p<0.05) low moisture content (5.973±0.4813) as compared to uncooked one (7.0326±0.8826). Cooking has significantly increased (p<0.05) Manganese and Iron content as compared to uncooked Crucian Carp fish meal. However, cooking has significantly (p<0.05) lowered Zinc content as compared to uncooked one. The cooked common carp fish meal had significantly (p<0.05) high moisture content, crude protein, Potassium, Manganese and Zinc as compared to cooked Crucian carp. However, cooked common carp fish meal had significantly (p>0.05) low Sodium and Iron as compared to cooked Crucian carp. The uncooked common carp fish meal had significantly (p<0.05) high Potassium, Manganese and Iron as compared to uncooked Crucian carp. However, uncooked common carp fish meal had significantly (p>0.05) low Crude ash as compared to cooked Crucian carp. It was concluded that cooked offal of common carp has better protein content, hence it preferred to be used as an animal feed over Crucian carp.