STUDIES CONCERNING THE BIOMETRICS, HAEMATOLOGY AND BIOCHEMISTRY OF MEAT IN CARP (CYPRINUS CARPIO)
M. Lazăr, Roxana Lazăr
The study aims at presenting partial data obtained in 2011 after biometric, haematological and biochemical measurements on meat of carps from river Jijia, Iasi County. Determined characteristics in carps investigated through biometric studies are: metric characteristics (length, thickness) and gravimetric characteristics (weight) on 45 individuals of one-summer, two summers and three summer's fishes. Haematological analysis is difficult in fish due to sampling techniques, seasonal variations and population density, factors that can alter the final results. After morphological examinations of blood cells, the aspects of erythrocytes, thrombocytes and lymphocytes were recorded. Determinations concerning the chemical composition of carp meat was performed with the automatic analyzer Food Check, the working method being concurrent with the standard manual of the spectrophotometer. Chemical composition of healthy fish meat is generally constant. Variation limits of meat compounds can vary between 15-22% for proteins, 0.5-26% for lipids and over 70% for water, proteic and non-proteic nitric substances stand for about 0.8-3% and minerals reached 1%.
Key words: carp, biometrics, haematology, meat biochemistry