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The influence of carp nutrition (Cyprinus carpio) on changes of meat quality
JANOUŠEK, Petr
The aim of this study was based on laboratory analysis of each parameter, an assessment of livestock interventions, current methods and techniques used in fishing enterprises. Experiments carried out on the market carp in ponds in the system Naděj and the hatcheries under the pond Svět where it was used mechanically and cooked cereals. After processing the fish fillets was done by measuring muscle textural profile. The highest average value of the hardness of the fish ponds was measured in control samples (25,008 ? 3,507 kg). Followed by samples of fish that were unprepared food whatsoever triticale (19,530 ? 2,842 kg). Fish feeding whole triticale heat-treated at 100 ° C (9,990 ? 1,506 kg) and heat-treated triticale mashed at 100 ° C (10,031 ? 1,696 kg) showed similar values of stiffness. The highest average value of the hardness of fish hatcheries was measured in samples of fish that were food whatsoever (20,420 ? 1,456 kg). In addition, followed in descending order of fish samples, which posed a triticale cooked at 100 ° C (11,198 ? 3,334 kg) of wheat at 100 ° C (10,286 ? 1,234 kg), barley at 100 ° C (8,564 ? 1,532 kg), and rye at 100 ° C (7,519 ? 1,993 kg).
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