QUALITY OF CARP MEAT (Cyprinus carpio) PRODUCED IN A POND WITH THE ADDITION OF PURIFIED WASTEWATER ORIGINATING FROM THE SLAUGHTERHOUSE
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Keywords

carp
slaughterhouse
wastewater
meat quality
spring
autumn

How to Cite

1.
Pelić MM, Živkov Baloš M, Popov N, Vidaković Knežević S, Novakov N, Puvača N, Ljubojević Pelić D. QUALITY OF CARP MEAT (Cyprinus carpio) PRODUCED IN A POND WITH THE ADDITION OF PURIFIED WASTEWATER ORIGINATING FROM THE SLAUGHTERHOUSE. AVM [Internet]. 2021 Sep. 1 [cited 2021 Dec. 7];14(1):25-36. Available from: https://niv.ns.ac.rs/e-avm/index.php/e-avm/article/view/260

Abstract

The aim of the study was to investigate production parameters and nutritive quality of carp meat produced in a fish pond fed with fresh well water mixed with purified slaughterhouse wastewater. The quality of carp fillet was analyzed in view of both chemical parameters and seasonal variations, i.e., time of sampling. Our research idea was that purified slaughterhouse wastewater would provide essential nutrients for carp and positively affect the quality of fish meat, which was confirmed in this experiment. The total carp production at the end of study period was 3270 kg/ha. The research revealed a feed conversion ratio (FCR) of 1.5 kg of feed per one kg weight gain and a survival rate of 87%. Statistically significant difference (p < 0.05) between meat protein content during spring and autumn season was established. Protein content in meat was higher during spring season, whereas higher fat content was established during autumn sampling season. The application of purified slaughterhouse wastewater provided high level of nutrients resulting in high meat yield per area unit and good chemical composition of meat. Such production model is meaningful in both economic and ecological aspect.

https://doi.org/10.46784/eavm.v14i1.260
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