Effects of Different Levels of Cinnamon and Coriander Powders on Growth Performance, Feed Utilization, Survival Rate and Body Chemical Composition of Common Carp Cyprinus Carpio L.

Abstract

This study was conducted to investigate the effects additive cinnamon and coriander powders on growth, feed utilization, survival rate and body chemical composition, of common carp Cyprinus carpio L. for 56 days in class aquaria. 210 fish with initial weight 8±0.5gm\fish .Fish were acclimatized for 21 days before starting the feeding experiment to acclimatize the fish to the aquaria environment. Fish fed dietary cinnamon and coriander powders at levels of 1.25, 1.5, 1.75% against those fed diet without medical plant as control. Analysis of data showed there were significant differences (P≤ 0.05) for live body weight, weight gain, feed conversion ratio and protein retention. There were no significant differences among experimental diets with control for specific growth rate, survival rate, food consumption and protein consumption criteria. The addition of cinnamon and coriander powder resulted in a significant superiority (P≤ 0.05) in protein efficiency ratio and protein productive value, which depended on the added percentage of these two types of medicinal herbs. The percentage of dry matter and raw protein increased, while the percentage of fat decreased, and the ash content did not affect with the use of adding cinnamon and coriander powder in edible portion of experimental fishes.

Evaluation of coriander seed powder supplementation on body composition, growth performance, hematology, and serum biochemical indices in common carp (Cyprinus carpio) fingerlings

“…However, the findings of protein content and lipid content were not consistent with their study. In contrast to our study, Al-Shakarchi and Mohammad [23] reported a significant reduction in the lipid contents of fish that were fed with different portions of CSP. A slight increase was observed in the protein contents in fish fed with various dietary levels of CSP without any significant changes.…”

Study of The Body Composition and Oxidation Indices in Some of Salmon Products Imported to Iraq

“…It is clear from Table (1] that the percentage of moisture in imported salmon fish products amounted to 71.24, 70.72, 69.25, 65.12 and 65.08% for the treatments T1 (cubes), T2 (fingers), T3 (whole fish with head and tail decapitated), T4 (rings) and T5 (fillets) respectively, and the results indicated that no significant differences were recorded between the first, second and third treatment, as well as between the third, fourth and fifth treatments (P> 0.05), while the third treatment did not differ significantly from the rest of the treatments. The increase in fat is offset by a lack of moisture and vice versa, The reason for the low humidity may be attributed to the occurrence of evaporation of water and exudation and loss of muscle fluid during the thawing of frozen fish, as it was noted that the freezing process did not prevent the evaporation of meat moisture and that the evaporation process occurs at varying temperatures during freezing and depends on the freezing temperature and storage period [16].…”

“…It is clear from Table (1) that the percentage of ash in imported salmon fish products was 1.13, 1.34, 1.29, 1.55 and 1.09% for the treatmentsT1, T2, T3, T4 and T5 respectively. No significant differences (P>0.05) were recorded for the second and third treatments with the rest of the treatments.…”

“…Al-Sadoon and Al-Khashali [21] indicated in a study to determine the suitability of three species of frozen fish imported to Iraq, awhole trout fish Oncorhynchus mykiss, catfish withouthead Pangasiu shypophthalmus and catfish fillets which purchased from three areas in Baghdad, the moisture content of the samples of whole trout fish were72.06,70and71.86%, but in the catfish without head were76.14, 75.57and74.88%, where catfish fillets 81.30, 80. 33 The results of Table (1) indicated that the percentage of protein in imported salmon fish products was 20.05, 22.38, 22.46, 18.98 and 18.30% for the treatments T1 (cubes), T2 (fingers), T3 (whole fish with no head and tail), T4 (rings), T5 (fillets) respectively. The results showed that the first treatment did not differ significantly from the rest of the treatments (P>0.05).…”

“…Fish is a rich source of important nutrients [1], such as proteins, fats, fat-soluble vitamins (A, K, E, D) and minerals [2]. Fish protein is characterized by being a simple protein that is easy to digest and metabolize, as well as being rich in vitamin A and B and an important source of salts such as iodine and chlorine [3].…”