CORRELATION BETWEEN SOME OF CHEMICAL COMPOSITION ELEMENTS OF ZOOPLANKTON AS WELL AS PRODUCTION EFFICIENCY AND QUALITATIVE COMPOSITION OF HIGH FATTY ACIDS PROFILE IN CARP MEAT

The goal of the experiment was to find essential correlation between glucosamine content in zooplankton, component of natural nourishment of carp as well as glucosamine content in ingesta and fishing efficiency of ponds. Purpose of investigations was to use index values related to glucosamine content to evaluate carp production with in short-term perspectives. The correlation between selected fraction of high fatty acids (HFA) in zooplankton and content of these fractions in carp meat were also examined. It was noticed that some parameters of glucosamine content in ingesta were statistically significant correlated (P<0,05) with ponds fishing efficiency, especially in reference to carp fry ponds. The correlation between percentage of PUFA-3, PUFA and PUFA-MUFA sum in high fatty acids profile in commercial carp meat and contest of these fraction in high fatty acids profile in zooplankton was also determined highly statistically significant or statistical significant (P<0,05). Taking into account qualitative composition of high fatty acids profile and PUFA-6/3 ratio it can be noticed that biennial production cycle of light commercial carp provides higher dietary value meat than meat obtained in triennial production cycle.