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https://open.uns.ac.rs/handle/123456789/2947
Nаziv: | Investigation of grass carp by-products from a fish farm in Vojvodina | Аutоri: | Okanović, Đorđe Peulić, Tatjana Kormanjoš, Šandor Ikonić, Predrag Šojić, Branislav Pelić, Miloš Ristić, M. |
Dаtum izdаvаnjа: | 26-сеп-2017 | Izdаvаč: | IOP Publishing | Čаsоpis: | IOP Conference Series: Earth and Environmental Science | Kоnfеrеnciја: | 59th International Meat Industry Conference MEATCON2017 1–4 October 2017, Zlatibor, Serbia | Sažetak: | © Published under licence by IOP Publishing Ltd. The quantity of by-products obtained during grass carp primary processing and chemical characteristics of internal organs were investigated. The total average weight of byproducts was 783.69 g (36.99%) in relation to live body weight which was cca 2118.5 g. The by-product contributing the largest quantity to total live body weight was the head with 458.22 g (21.63% of live body weight), followed by complete internal organs and tail and fins, with weights of 198.03 g or 9.35% and 57.93 g or 2.73%, respectively. The chemical composition of internal organs from the grass carp was mostly water (65.55%), following by crude fats and crude proteins (17.47% and 13.35%, respectively). The low collagen content (13.43% of total crude protein) indicates the high nutritional quality of the protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digestible nitrogen was approximately equal to total nitrogen (89.38%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production. | URI: | https://open.uns.ac.rs/handle/123456789/2947 | ISSN: | 17551307 | DOI: | 10.1088/1755-1315/85/1/012044 |
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