EFFECT OF GENETICS, STORAGE METHODS AND STORAGE PERIOD ON THE CHEMICAL COMPOSITION OF THE WILD AND CULTIVATED COMMON CARP (Cyprinus carpio L.)

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Published: 2022-09-08

DOI: 10.56557/upjoz/2022/v43i163144

Page: 67-76


SARWAR ABWBAKR HAMAAMIN *

Department of Animal Science, College of Agricultural Engineering Science, University of Sulaimani, Sulaimani, Kurdistan Region, Iraq.

ZAID KHALAF KHIDHIR

Department of Animal Science, College of Agricultural Engineering Science, University of Sulaimani, Sulaimani, Kurdistan Region, Iraq.

*Author to whom correspondence should be addressed.


Abstract

The current study was designed to investigate the effect of storage methods, storage period, storage state and sex affect the chemical composition of wild and cultivated common carp (Cyprinus carpio L), which was collected from two different locations in Sulaimani: Dukan Lake and the earthen ponds at the Bazyan Farm. For analyzing, and test, 48 specimens from each fish source were chosen and kept in ice for six days. The genetic distance of cultivated and wild common carp was compared with sequences of the closely related species of C.carpio. The genetic distance estimated among common carp and other C. carpio ranged from 0.161 to 0.498. The results indicated that the moisture, protein, fat, and ash percentage were affected significantly by the source of fish. In the meat of wild fish, they were (78.034, 17.368, 3.344, and 1.023%) respectively while in cultivated fish meat, they were (75.194, 19.258, 4.072, and 0.997 %). Most chemical composition traits were significantly influenced by sex: moisture, protein, fat, and ash percentages in male fish meat were (76.561, 18.32, 3.709, and 1.021%), while in female fish meat they were (76.667, 18.306, 3.709, and 0.998%). respectively storage method has a significant impact on chemical composition, with eviscerating fish meat recording (76.644, 18.346, 3.661, and 0.996%) for moisture, protein, fat, and ash respectively, while whole fish meat (non-eviscerate) was recorded (76.584, 18.28, 3.661, and 1.023%) respectively in the storage period for (0, 2, 4 and 6 days ) the moisture (75.881, 75.909, 77.594, and 77.072%) respectively, protein percentages were (19.153, 18.860, 17.379, and 17.860%) respectively, fat percentages were (3.788, 3.787, 3.756, and 3.501%) respectively and ash percentages were (0.996, 0.997, 1.012, and 1.034%) respectively.

Keywords: Storage method, storage period, storage state, sex, chemical composition common carp


How to Cite

HAMAAMIN, S. A., & KHIDHIR, Z. K. (2022). EFFECT OF GENETICS, STORAGE METHODS AND STORAGE PERIOD ON THE CHEMICAL COMPOSITION OF THE WILD AND CULTIVATED COMMON CARP (Cyprinus carpio L.). UTTAR PRADESH JOURNAL OF ZOOLOGY, 43(16), 67–76. https://doi.org/10.56557/upjoz/2022/v43i163144

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