|
|
Produkční účinnost technologicky upravených obilovin v chovu tržních kaprů
MÁSÍLKO, Jan
Common carp (Cyprinus carpio L.) is one of the most important cultivated fish species over the world. In the Czech Republic, the production of carps by pond aquaculture farming has a long tradition and a non-interchangeable appearance in the cultural landscape. The production is mainly executed in semi-intensive systems, were a combination of natural feed with additional feeding of cereals is applied. Mostly all available cereals are used for supplemental feeding. Due to that cereals represent one of the most important economic factors in the business. It is estimated that these cost can be around 30 35% of total costs within the carp farming. A possibility to reduce these costs is to increase the production efficiency of the cereals, using a suitable technological pre-treatment. The chosen technological treatment should be simple, cheap and easy available for the common practice in fishery. This thesis examined technological treatments of cereals. The main management and production data were examined in respective to the economy. Also the possible impact on the environment of different treatmented cereals in pond aquaculture, especially balance of total phosphorus was evaluated as well as the impact of on flesh quality and the textural properties of carp, respectively.
|
|
| |
|
|
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).
|
|
| |
|
|
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.
|
|
|
Possibilities affection the texture of meat common carp (Cyprinus carpio)
SUCHÁNEK, David
Texture was measured on texture analyzer TA.XT plus the manufacturer's Stable Micro System, using the methods of texture profile analysis (TPA) in the general carp fillets (Cyprinus carpio). Were measured basic textural properties such as hardness, chewiness, springiness and cohesiveness. Course of change of these textural characteristics were monitored during the freezing and marinating. In both cases, the differences statistically substantiating some textural properties.
|
guest ::
