Effect of replacing fishmeal with Spirulina spp. on carcass chemical composition of common carp Cyprinus carpio L.

Abstract

This study was conducted to evaluate the effect of replacing fishmeal with Spirulina spp. in four different levels 0%, 5%, 10%, 15% and 20%, as T1, T2, T3, T4and T5 respectively on Carcass means weight (CMW) with head and without peripheral organs and CMW without head and peripheral organs, where the third and fifth treatment give the higher value in CMW with head and without peripheral organs, and the fifth treatment obtain significant differences in CMW without head and peripheral organs as compared to other treatment. When regarding the chemical composition in which the higher significant difference found in the T3 and T5 in crude protein, the T5 significantly differ in crude fat as compared with other treatments.

Keywords

• fishmeal
• spirulina
• carcass composition