Monograph – Farming and meat quality of carp fish

“Farming and meat quality of carp fish”

Dr Miroslav Ćirković, PhD, Dr Dragana Ljubojević, PhD, Dr Nikolina Novakov, PhD,  Dr Vesna Đorđević, PhD

Dr. Vesna Đorđević, PhD, Research Associate of the Institute of Meat Hygiene and Technology has participated in the writing of the monograph “Farming and meat quality of carp fish” by Dr. Miroslav Ćirković, PhD, Dr. Dragan Ljubojević, PhD, Dr. Nikolina Novak PhD, . The manuscript is the text of more than 500,000 characters, illustrated with 104 images created as a result of the work of the author. The reviewers of this publication prof. Dr. Ivan Bogut, PhD, prof. Dr. Tania Hubenova, PhD, and prof. Dr. Vlado Teodorović, PhD, have evaluated this monograph as very useful for students of agriculture, veterinary medicine, biology and human medicine, fisheries experts of all profiles, nutritionists, agriculture, veterinary and sanitary inspectors. All those interested in the field of fish farming, nutrition and meat quality of fish can find more information on this issue in the monograph.

In the introduction, the authors emphasize the importance of carp fisheries in the world and in our country, and fish as food. Serbia is one of the countries in which the cyprinid fish are traditionally grown. The chapter “Anatomy and Physiology of Fish” gives an overview of basic anatomical and physiological characteristics of the fish.

Freshwater fish species that are present in the carp fish farms of Serbia are represented in the chapter which describes the most important and common carp species farmed in carp fish ponds including allochthonous predator fish.

The chapter “Physical-chemical parameters of the water required for production of fish” describes the parameters (temperature of the water, colour, transparency, pH, content of oxygen and CO2, the contents of ammonia, organic matter, etc.) which are essential for fish farming.

In the chapter “Laboratory spawning of the carp”, the processes of preparation of females for spawning, their hypophysation, collecting of milt and spawn, the process of spawning and incubation of eggs, etc. are presented.

The chapter “Farming of carp” deals with carp farming/rearing systems and production by categories of one month old fish/spawn to the production of table carp fish for consumption.

“Growing additional fish species” is the chapter in the monograph which shows the technology for farming of tench, grass carp, silver carp and catfish.

The chapter “Feeding the fish grown in fish ponds” gives an overview of the nutritional needs of carp and additional species in terms of the content of protein, fat, minerals and vitamins. In the chapter “Cage carp farming system” shows the technology of carp farming in cages, and in the chapter “Farming fish in the tank systems” the potential for cultivation and technology of production of tilapia, African catfish and European eel are presented.

The chapter “Harvesting/catching and transport of fish,” provides an overview of the process of harvesting, sorting and transport of fish. While in the chapter “Wintering of fish” the problems and specific issues related to the period of fish wintering are described.

The chapter “Health care and the most common diseases of carp fish” covers preventive and prophylactic measures to be implemented in carp ponds and provides an overview of the most common diseases of viral, bacterial and parasitic origin.

The chapter “The meat quality of the carp fish and other fresh water fish species” represents the chemical composition of fish meat, and content of unsaturated fatty acid depending on a variety of factors (such as food, farming system, the type, age, etc.).

“Dressing percentage cyprinid fish species” is the chapter of the monograph where are the results of yield of carp and other cyprinids are presented, and the chapter “Meat products of cyprinid fish species” provides an overview of the main products, with the emphasis on fish sausages.

The chapter “Evaluation of fish freshness” shows the organoleptic characteristics and other methods to distinguish fresh fish from fish undesirable (not fit for) for human consumption.

The Literature shows a list of all of the papers cited in the monograph, wherein the scientific papers of the author and co-authors, published in journals from the SCI list are bolded and it can be seen that the author and all co-authors have more than 7 papers in journals from SCI list.