Carcass Characteristics of Farmed Medium Carp Hypselobarbus pulchellus (Day, 1878)
Carcass Characteristics of Farmed Medium Carp Hypselobarbus pulchellus (Day, 1878)
| dc.contributor.author | Raghunath, M. R | |
| dc.contributor.author | Sridhar, N | |
| dc.contributor.author | Hemaprasanth, K | |
| dc.contributor.author | Gangadhar, B | |
| dc.contributor.author | Ananda Kumar, B.S | |
| dc.contributor.author | Rajesh, N | |
| dc.contributor.author | Umalata, H | |
| dc.contributor.author | Hegde, G | |
| dc.contributor.author | Jayasankar, P | |
| dc.date.accessioned | 2021-10-06T05:40:36Z | |
| dc.date.available | 2021-10-06T05:40:36Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | The carcass quality traits of an endemic carp, Hypselobarbus pulchellus, were assessed to determine its flesh yield and quality. Fish were stocked at 5000 no. ha-1 in 0.1 ha earthen composite aquaculture ponds with a mean temperature of 24.6°C and given supplementary feed once daily. Fish weighing between 1.8-2.5 kg were assessed for carcass and offal yields as well as carcass cutability, organoleptic evaluation and proximate composition. Dressed fish (n=10) were cut at three median places to yield head, first, second and third body sections. The fish had a length of 48.2±6.4 cm and weight of 2.1±0.71 kg with a condition factor (K) of 3.5±0.7. The second body section (BS) of the fish had the maximum girth, area and weight followed by first and third body sections. The girth, area and weight of the three BS were linearly proportional to the weight of the fish but not to its length. The variations in the characteristics were also higher in the bigger sections. The three body sections constituted 64% of the weight of fish, while the offal and head comprised 26 and 10% respectively. Mean yield on dressing of fish was 70% with a meat: bone ratio of 3.27. There were no differences between the first, second and third body sections in their proximate composition. Brine cooked sections evaluated by a panel were not significantly different in taste. The fish had a proximate composition of 73.2±0.7% moisture, 23±0.6% protein, 5.3±1.6% fat and 1.4±0.2% ash. | en_US |
| dc.identifier.citation | Fishery Tech.54(1):29-35 | en_US |
| dc.identifier.uri | http://drs.cift.res.in/handle/123456789/4968 | |
| dc.language.iso | en | en_US |
| dc.publisher | Society of Fisheries Technologists (India) | en_US |
| dc.subject | Carcass, characteristics, analysis, Hypselobarbus pulchellus, composition | en_US |
| dc.title | Carcass Characteristics of Farmed Medium Carp Hypselobarbus pulchellus (Day, 1878) | en_US |
| dc.type | Article | en_US |