Effects of different protein levels on growth indices of common carp (Cyprinus carpio) fingerling in the intensive culture system

The present study examined the effects of different protein concentrations  on growth of juvenile common carp kept in 15 fiberglass ponds (0.5 × 2 × 2 m) under intensive culture system involving 5 treatments and 3 replications, based on the following raw protein contents  (24.22, 26.15, 28.32, 30.31, 33.29%) included in the fish diet for a period of 60 days and with a water temperature ranging 22-31oC, and dissolve oxygen level of 5.1-7.3 mg/L to determine diet formulation ensuring an optimum growth performance. Each rearing pond was introduced with 250 pieces of juvenile fish (4 ± 0.66 g) amounting to an average of 1 kg fish biomass. The results indicated that juveniles receiving protein levels of 28.32% and 26.15% had the highest body weight, specific growth rate, weight gain percentage and protein yields (p≤0.05). In addition, the feed conversion ratio related to these two diets showed significant decline (p≤0.05). The condition factor and survival rate remained the same across all treatments (p≥0.05). The study revealed that the protein increment ratio of up to 28.15% in the diet contributed to the increased growth indices among juvenile common carp and concentrations beyond that did not lead to any effective increase in fish growth

Research of possibility of producing of Ice cream through substituting milk protein with condensed protein (FPC) of silver carp

Fish is a valuable nutritional source witch use of it in daily meal has a beneficial role on nutritional needs supply and also causes mental and physical health especially in people who have protein and food deficiencies. Unfortunately, per capita consumption of sea foods in Iran is 5.5Kg which is very lower than world standards (18 kg). So, study on fish ice cream formulation, by use of fish protein concentrate (FPC) instead of milk protein, had done to make variation in sea foods products and also increase per capita consumption of these kinds of foods. FPC has very high protein concentration and a lot of necessary amino acids like lysine and methionine. Also its protein is very digestible with highly biological value and it's PER in compare with casein PER is high. At first fish protein concentrate type A produced from silver carp in three steps by the extraction with isopropyl alcohol solvent and heat. Microbiological and physicochemical specifications of produced FPC by rules of FDA and FAO were accepted. Finally according to panel test results, substitution of 30 percent of milk with FPC in comparison with 50%, 70% FPC substitution prepared (P<0/05). Also microbiological and physicochemical specifications of product were tested and results in compare with national standards of Iran were accepted