Meat Chemical Composition and Content of Macrominerals in Common Carp (Cyprinus Carpio L.) and Rainbow Trout (Oncorhynchus Mykiss W.), Cultivated in Different Production Systems

The aim of the present study was to determine the chemical composition and content of macrominerals Ca, K, P, Na and Mg in the meat of common carp (Cyprinus carpio L. ) and rainbow trout (Oncorhynchus mykiss W. ) farmed in different production systems. The content of macrominerals was measured by atomic absorption spectrophotometry (AAS) in the Agricultural Research Laboratory of the Agricultural Faculty at the Trakia University. The differences in farming technologies did not affect the chemical composition of common carp muscles. In rainbow trout there were statistically significant differences in the chemical composition in relation to production systems. The chemical composition of rainbow trout meat differed in terms of crude protein and crude fat in both farming systems studied - in raceways and net cages. The protein content was significantly higher while crude fat content - considerably lower in the muscle of rainbow trouts grown in net cages. Carp muscle macrominerals in both cultivation techniques (in ponds and net cages) were arranged in the following order Kgreater than Pgreater than Cagreater than Nagreater than Mg. In rainbow trouts cultivation in raceways, macrominerals were arranged in the following descending order Pgreater than Kgreater than Nagreater than Mggreater than Ca, while in the net cages Kgreater than Pgreater than Nagreater than Mggreater than Ca.