Comparative indicators of the chemical composition of farmed and wild common carp (Cyprinus carpio, L. 1758)
1University „St. Kliment Ohridski “, Faculty of Biotechnical Sciences, Bitola, N. Macedonia
2Food and Veterinary Agency of Republic of N. Macedonia
Received: April 16, 2021
Accepted: July 30, 2021
In this study, a comparative analysis of certain qualitative parameters of common carp (Cyprinus carpio L. 1758) was performed, i.e. common carp from aquaculture (warm-water fishpond) and open waters (Prespa Lake), during the autumn. The qualitative properties of the common carp were established by the determination of the chemical composition of the fish meat, the energy value of meat, and the microbiological analysis for the total number of microorganisms on fish skin and the presence of Salmonella sp. and Listeria monocytogenes. In addition to the main research, analyses of the physico – chemical properties and a microbiological quality of the water in which the common carp resides were included.