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National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
The influence of nutrition of carp (Cyprinus carpio) on the qualitative characteristics of meat
 JANOUŠEK, Petr
Cereal triticale worked in various forms (kibbled, heat treatment) and its impact on the quality characteristics of meat (fat, yield, texture) was observed on the market carp (Cyprinus carpio) in ponds system Naděj: Horák, Baštýř a Fišmistr. The content of nutrients was determined in the fish muscle: crude protein, fat, ash and solids. Production share of natural food and supplementary feeding has been set. The fillets were measured basic texture properties such as hardness, chewiness, springiness and cohesiveness.
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