Effect of supllementary safflower oil (Carthamus tinctorius) in ratio fatty acid of meat and diets of common carp (Cyprinus carpio)

A. A. Ali, A.; S. M. Al-Obadiy, T.

	Effect of supllementary safflower oil (Carthamus tinctorius) in ratio fatty acid of meat and diets of common carp (Cyprinus carpio)
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 10, Issue 2, 2017, Pages 100-106 PDF (508.14 K)
Authors
A. A. A. Ali; T. S. M. Al-Obadiy
Abstract
The experiment carried out in fishes laboratory in College of Agriculture/ University of Baghdad for 75 days, the common carp Cyprinus carpio distributed randomly (average weight 33.02 gm/ fish) in 15 glass tank with dimensions 60×40×40 cm and with capacity about 70 liter on five treatments experience in three replicates (7 fish for replicate), the fish diets which manufactured in lab with protein content between 23.62 and 26.50% and energy between 3021.45 and 3073.75 calorie/ kg. diets were supplied with 0, 1, 1.5, 2, 2.5 of safflower olirespity. The Results of the statistical analysis showed significant differences (p<0.01) for Palmitic acid between the experimental parameters, where their values in T4 were highest and 12.26 and there were no significant differences between (p<0.01) T3 and T2. Results showed no significant differences (p> 0.01) Oleic acid between the T2 and T5 coefficients, which were the highest values of 43.36 (and 43.00) of the other treatments the Result statistical analysis for saturated fatty acids showed significant difference (p<0.01) for T1 and the lowest value was for T5 (21.61, 12.23) and the highest value for unsaturated fatty acids to T3 (52.99) and lowest was to T1 (39.21) From this study we conclude that it able to add the safflower oil (2%) to common carp diets Contribute composition fatty acid in fish meat
Keywords
carp common; fatty acid; Safflower oli

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