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A COMPARATIVE STUDY ON THE BIOCHEMICAL COMPOSITION OF THE

COMMON CARP Cyprinus carpio L. COLLECTED FROM NATURAL WATERS,
CULTIVATED AND IMPORTED IN BASRAH GOVERNORATE, IRAQ *

Article  in  Basrah Journal of Veterinary Research · December 2017

DOI: 10.33762/bvetr.2017.143550

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Bas.J.Vet.Res.Vol.16, No.2, 2017. ISI Impact Factor:3.461

A COMPARATIVE STUDY ON THE BIOCHEMICAL

COMPOSITION OF THE COMMON CARP Cyprinus carpio L.
COLLECTED FROM NATURAL WATERS, CULTIVATED AND
IMPORTED IN BASRAH GOVERNORATE, IRAQ*

Amjed K. Raesen , Salah M. Najim , Utor A.-K. Al-Otbi

Department of Fisheries and Marine Resources, College of Agriculture, University of

(Received 25 September 2017 ,Accepted 4 october 2017)

Keywords: Biochemical composition, Common carp, Gills,

ABSTRACT
The current study investigated the comparison of the biochemical composition of
the common carp Cyprinus carpio L. which collected from four different sources in
Basrah city; Shatt Al-Arab river at Abul- Khasib by using gill nets, earthen ponds at
the University of Basrah campus, fish cages at Al-Hartha district and cooled fish
imported from the Islamic Republic of Iran. Fifty specimens of each fish source were
selected for analysis, half of which was stored with ice for up to ١٠days.

The results indicated that higher moisture content 78.2% was in the muscular tissues
of Shatt Al-Arab fish. Highest fat content 11.9% was recorded in imported fish,
highest protein 18.17% and ash 2.29% were measured in fresh pond fish. Caloric
value of the examined fish showed variations between fresh and iced fish where the
highest value 165.62 Kcal/ 100 gm was recorded in fresh cage fish.

INTRODUCTION

Carp species are important fish in many parts of the world [1]. These fish are
found in many different parts of the world for their ease of cultivation and ability to
tolerate difficult environmental and life conditions. They are able to live in different
freshwater and brakishwater environments. Their cultivation dates back in China to
the 5th century BC and later it transferred into other continents[2]. It is characterized
by resistance to harsh environmental conditions e.g. it has a wide thermal range and
can withstand a reduction in oxygen levels of 4.5 mg / l. [3] Carp production is the
main aquaculture production for many years in many countries in Asia, Africa,

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Europe and Latin America representing the largest sector of global fish farming
quantitatively [4]. The study of [5] indicated that the biochemical composition of fish
is very similar to that of wild animals. The main components of fish are water (66-84),
protein (15-24), fat (0.1-24) % and ash (0.8-2%). It was demonstrated by[6] that the
differences in the biochemical composition of fish meat are closely related to food
consumption, migrations and persistent sexual changes until egg laying. Fish that
migrate long distances to reach breeding areas or specific rivers may use protein as an
energy source in addition to fat and thus deprive reserves of protein and fat which
leads to a general deterioration in the biological state of the fish. In addition, in most
fish species, the food is not available during the egg laying migration, and therefore is
not able to provide energy through nutrition as indicated by [7].
The present study aimed to investigate the differences in the biochemical
composition of the wild common carp and carp cultured in pond and cages in addition
to the imported carp in the markets of Basrah governorate.

MATERIALS AND METHODS

In this study, the common carpCyprinus carpio fish were obtained from four
different sites in Basrah governorate including 50 fish from the Shatt al-Arab waters
in Abu Al-Khasib district by using gill nets, earthen culture ponds at Basra University
and floating fish cages in Shatt al-Arab in addition to refrigerated carp fish imported
from the Islamic Republic of Iran during the period from 1/12/2015 to 1/6/2016.
Fish were carefully selected applying the quality specifications set previously by [8].
Fish samples were collected and placed in styropor containers with crushed ice at 1:1
ratio. Upon the arrival to the laboratory, fish samples were thoroughly washed with
tap water to exclude attached dirt and other materials. Then five fish from each
sample were dorsally opened with very sharp knives, separating the meat part of each
fish and mixing with each other to produce a homogenous representative sample for
conducting biochemical tests. Half of specimens (25 fish) from each source was
stored into styropor containers with crushed ice at 1:1 ratio for up to ١٠ days and then
it was treated as described above to extract meat for further analysis.

Biochemical analysis

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The biochemical tests were performed with 3 replicates and calculated on wet weight
basis. Moisture was estimated by taking 5 g of each sample and oven dried at 105° C.
Ash was calculated by burning 2 g of fish samples in amuffle furnace at 550° C for 24
hour., Soxhlet method was applied to estimate fat content using petroleum ether for 8
hours according to the method illustrated by [9]. As for protein determination, the
semi-microkjeldahl methodwas followed [10]. After analysis, the resulting nitrogen
value was multiplied by the protein conversion factor (N x 6.25) to calculate the
protein content of the fish. The caloric value of fish meat was calculated by
multiplying both protein and fat by factors of 4 and 9, respectively, adding both
results which expressed by (kcal / 100 g meat) according to [11].
Statistical analysis
Data were analyzed using SPSS Version 20.0. package (SPSS, Inc., Chicago, IL,
USA). Comparisons between means were performed with ANOVA and LSD post hoc
test. The results were considered significant at P≤ 0.05.

RESULTS
Table (1) shows the range and average of the lengths and weights of fish under study.
The length of the carp fish from the Shatt al-Arab (SA), earthen ponds (EP), floating
cages (FC) and the import (FI) were 27.75, 28.25, 34.6 and 30.75 cm, respectively.
Weight averages for SA, EP, FC and FI fish were 350.52, 747.75, 1227.4 and 1041.5
gm,respectively.

Table 1. Length and weight ranges and averages for the studied common carp C.
carpio.
Length, cm Weight, gm
Fish source*
Range Average Range Average
SA 30.5 – 25 27.75 463 - 284.2 350.52
EP 36 – 20.5 28.25 847.69 – 622.6 747.75
FC 40. -29.2 34.6 2400.2-547 1227.4
FI 38 – 23.5 30.75 1321 – 762 1041.5
*SA, Shatt Al-Arab; EP, Earthen ponds; FC, Floating cages; FI, Import.

Table (2) demonstrates the biochemical composition of fresh and refrigerated

common carp. The results showed differences in the percentage of moisture in the

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muscular tissue of the studied fish. Thehighest moisture contentof fresh fishwas
78.2% in SA carp sample, while the lowest level was 70.8 % in FC carp. On the other
hand, the highestmoisturelevel of iced fish was 79.4%in FI carp and the lowest
moisture content was 74.1% in FC carp.The results of the statistical analysis showed
no significant differences (P > 0.05) in the moisture contents between fresh and iced
SA fish, , iced EP fish and iced FC fish, and there were no significant differences
between fresh and iced EP and FC fish. However,statistical analysis showed
significant differences (P < 0.05) between fresh Ep and FC fish with fresh and icedSA
and FI fish.

Table 2. The biochemical composition of fresh and iced common carp C. carpio
from different sources.
Fish Biochemical composition (% wet weight)
Sample
source* Moisture Fat Protein Ash
Fresh a
78.2 a
3.43 a
16.89 a
1.44
SA
Iced a
79.21 a
3.17 a
16.35 a
1.30
Fresh b
71.7 b
7.31 a
18.71 b
2.29
EP
Iced ab
75.5 b
6.20 a
16.96 a
1.45
Fresh b
70.8 c
11.30 a
15.98 ab
1.98
FC
Iced ab
74.1 bc
9.60 a
15.49 a
1.39
Fresh a
77.7 c
11.90 b
10.05 c
0.98
FI
Iced a
79.4 bc
9.99 b
9.98 c
0.78
*SA, Shatt Al-Arab; EP, Earthen ponds; FC, Floating cages; FI, Fresh import.
Values in the same column which carry different superscripts are significantly different at P ≤ 0.05.

As indicated in table (2), there wereobvious differences in fat content of the muscular
tissue of the studied fish. The fresh FI carp had the highest level among fresh samples
at 11.9% while the lowest level was recorded in fresh SA carp with 3.43%. In iced
samples, the highest level was measured in FI fish with 9.99% and the lowest level
was 3.17%recorded in SA fish. The statistical analysis showed that the fat content in
fresh and iced SA fish was significantly ( P ≤ 0.05) lower than that in the rest of fish
samples. On the other hand, fat content in EP fish was in line with that in FC and iced
FI carp, significantly different between FC and fresh FI while there were no
significant differences between EP and fresh FI carp.

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From the results in table (2) protein contents in the common carp from the various
sources and the difference between them could be observed. The highest protein level
in fresh fish was 18.71% in EP carp while the lowest level was recorded in FI carp at
10.05%. The statistical analysis showed that the percentage of protein in fresh fish
from SA, EP and FC was significantly (P ≤ 0.05) higher than it in FI carp. The
statistical analysis indicated also that the protein contents in fresh and iced FI fish
were significantly(P ≤ 0.05)lower than its counterparts in other fish samples
As for ash content, the results showed some minor differences in the muscular
tissue of common carp from various sources. Ash contents of fresh fish was higher in
EP fish which reached 2.29% while the lowest level was recorded in FI fish at 0.98%.
In contrary, for iced samples, the highest content of ash was measured in EP fish at
1.45 and the lowest level was 0.78% in FI fish. The statistical analysis showed no
significant (P 0.05) differences in the ash contents among the fresh and iced SA fish,
iced FC fish and iced EP fish, but thelevelswas significantly higher than in the rest of
fish samples. In addition, the statistical analysis showed significant differences in the
contents of ash for fresh and iced FI fish with the rest of fish samples and significant
differences also between fresh EP fish and the rest of the fish. However, the rest of
examined fish samples showed no significant difference in ash contents as shown in
table 2.

Table 3. The caloric value of fresh and iced common carp C. carpio fromdifferent
sources.
Caloric value (Kcal/ 100 g meat)
Fish source*
Fresh Iced
a a
SA 98.5 93.9
b ab
EP 140.63 123.65
bc b
FC 165.62 148.36
b ab
FI 147.30 129.83
*SA, Shatt Al-Arab; EP, Earthen ponds; FC, Floating cages; FI, Fresh import.
Values in the same column which carry different superscripts are significantly different at P ≤ 0.05.

For the caloric value, Table 3 show evident differences between fresh and iced carp
samples. The highest value was in fresh FC fish at 165.62 kcal / 100 g and the lowest
in SA carp 98.5 kcal / 100 g. In iced fish the highest value was 148.4 kcal / 100 gin
FC fish and the lowest value in SA carp 93.9 kcal / 100 g.The statistical analysis of

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caloric values of fresh and iced SA sampleswere significantly lower than the rest of
the samples except for iced EP and FI fish. However, no significant differences was
detected between EP sample, iced FC sample and FI sample D. Additionally, the
statistical analysis showed significant differences between fresh FC sample andSA
sample and no significant differences with the rest of the samples.

DISCUSSION
The results of the current study showed some obvious variations in fish
weights at approximate lengths. Thiscould be ascribed to the different composition
and quantity of food available for feeding thecommon carp from the four studied
environments with different locomotive activity of fish as well as natural food
availability and composition in various culture systems which [12]. The natural food
is a substantial part of fish food because it represent a cheap and healthy source for
some vital nutrients like protein and vitamins[13]. The different protein sources in
artificial fish feeds which is mostly depend on fish meal or soybean meal could
participate in this variation because of the recognized differences in amino acid
composition[14, 15]. For this reason, some feed additives or supplements contain free
amino acid like methionine which has a direct impact on fish healthy growth and
protein biosynthesis[16-18].
The biochemical composition of fish meat could be affected by many intrinsic and
extrinsic factors. The first group include age, sex and size which related many to the
different ratios of viscera, muscles and bones in fish body. The other group include
the environmental factors mainly water temperature which regulate the rate of fish
growth. Food composition is another factor which could governs the biochemical
composition of fish meat especially under cultivation. This is reflected mainly on the
compositional differences between wild-caught and cultured fish[19. 20].
The moisture content in fish meat varied slightly to widely between fish from the
four different sources. The higher moisture contents in iced SA and FI fish in
comparison with cultured EP and FC fish agree well with many previous studies on
the common carp[25- 29] or other Iraqi freshwater fishes[30- 32].As indicated by
[33], the lower moisture contents in culture fish may be related to the higher fat
content in their bodies. Other studies[34, 35] confirmed the inverse relationship

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between moisture and fat contents in fish and pointed out that deprivation of one
volume of water could be compensated by three volumes of fat in fish body.
Fat contents demonstrated someobvious variation in the meat of fish from the four
different studied sources. Wild SA fish showed a strongly clear decrease in fat content
in comparison with cultured fish from the other three sources. It is well known that
the high carbohydrate content in artificial fish feeds which is used widely in carp
cultivation systems for economic reasons contribute primarily in elevating fat content
of fish meat.The values of fat content which recorded in the current study is very
close to those recorded previously in the common carp from different sources[21, 22,
24, 25, 28] as well as studies carried out on other wild or cultured freshwater fish[30-
32]. However, it is noteworthy that some minor differences between the various
studies in fat measurements could be ascribed to the different solvents used for fat
extraction[41].
Protein is among the major nutrients which is essential for human feeding and it is
more important than fat in determining the nutritional value of fish meat[42, 43]. The
variation in protein content in studied fish from the four different sources is slight to
clear and related also to moisture and fat contents in fish. The recorded values of
protein content in the common carp from current study agree with many previous
studies performed on the same species[21, 26-28] or other freshwater species some of
which are from the same cyprinid family[30, 32]. Differences in protein content
between wild and cultured fish relate mainly with feeding regimen and food
composition in addition to some genetic factors. Storage conditions of fish meat could
contribute to the variations in protein content after refrigeration because of the
differences in protein degradation rates and nitrogen release due to fish meat
decomposition especially with long storage periods[44-46].
Ash content, which reflects the mineral composition of fish meat, is relay on the
general body metabolism and feeding [36]. Some internal factors like age, sex and
nutritional status as well as external factors like environmental conditions especially
mineral content of water, could play vital roles in determining body ash content and
homeostasis in fish [19, 37]. The ash content in the current study varied significantly
(P ≤ 0.05) between the examined fish. In addition to the above mentioned factors, the
physiological status of fish and storage conditions could have an indirect effect by
altering moisture or fat content as indicated by [38, 39]. The results of the current

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study agree with previous studies on the wild and cultured common carp [21-24, 26-
29] and studies on other Iraqi freshwater fishes [31, 40].
The caloric values represents one of the most important parameter for the
evaluation of the nutritional value of food. It reflects the caloric content of the three
major energy-containing nutrients i.e. fat, protein and carbohydrates[46]. In the
present study, fresh FC and FI fish showed the higher caloric value and this may be
attributed to the higher levels of fat which is the major contributor with a caloric value
of 0.09 Kcal for oxidation of one gram in comparison to 0.04 Kcal for protein
oxidation[46, 47]. The current results agree well with previous studies on the caloric
value of some cyprinid and non-cyprinid fish from Iraqi freshwaters[46-4٨].
In conclusion, wild common carp from Shatt Al-Arab river proved to be superior
in the biochemical composition and caloric value in comparison with pond or cage
cultured fish and imported carp.

‫ ﻣﻦ اﻟﻤﯿﺎه‬Cyprinus carpio L.‫دراﺳﺔ ﻣﻘﺎرﻧﮫ ﻟﻠﺘﺮﻛﯿﺐ اﻟﻜﯿﻤﻮﺣﯿﻮي ﻻﺳﻤﺎك اﻟﻜﺎرب اﻟﺸﺎﺋﻊ‬

‫ اﻟﻌﺮاق‬،‫اﻟﻄﺒﯿﻌﯿﮫ واﻟﻤﺴﺘﺰرﻋﮫ واﻟﻤﺴﺘﻮرده ﻓﻲ ﻣﺤﺎﻓﻈﺔ اﻟﺒﺼﺮه‬
‫ﻋﻄﻮر اﻟﻌﻄﺒﻲ‬، ‫ﺻﻼح ﻣﮭﺪي ﻧﺠﻢ‬، ‫اﻣﺠﺪ ﻛﺎظﻢ رﺳﻦ‬
.‫اﻟﻌﺮاق‬، ‫اﻟﺒﺼﺮه‬، ‫ﺟﺎﻣﻌﺔ اﻟﺒﺼﺮه‬، ‫ﻛﻠﯿﺔ اﻟﺰراﻋﮫ‬

‫اﻟﺨﻼﺻﺔ‬
Cyprinus carpio ‫ﺑﺤﺜﺖ اﻟﺪراﺳﺔ اﻟﺤﺎﻟﯿﺔ ﻓﻲ ﻣﻘﺎرﻧﺔ اﻟﺘﺮﻛﯿﺐ اﻟﺒﺎﯾﻮﻛﯿﻤﯿﺎﺋﻲ ﻷﺳﻤﺎك اﻟﻜﺎرب اﻟﺸﺎﺋﻊ‬
‫ اﻟﺘﻲ ﺟﻤﻌﺖ ﻣﻦ أرﺑﻊ ﻣﺼﺎدر ﻣﺨﺘﻠﻔﺔ ﻓﻲ ﻣﺪﯾﻨﺔ اﻟﺒﺼﺮة ھﻲ ﺷﻂ اﻟﻌﺮب ﻓﻲ اﺑﻲ اﻟﺨﺼﯿﺐ ﺑﺎﺳﺘﺨﺪام اﻟﺸﺒﺎك‬L.
‫اﻟﺨﯿﺸﻮﻣﯿﺔ واﻻﺣﻮاض اﻟﺘﺮاﺑﯿﺔ ﻓﻲ ﻣﻮﻗﻊ ﺟﺎﻣﻌﺔ اﻟﺒﺼﺮة واﻻﻗﻔﺎص اﻟﺴﻤﻜﯿﺔ ﻓﻲ ﻣﻨﻄﻘﺔ اﻟﮭﺎرﺛﺔ واﻻﺳﻤﺎك اﻟﻤﺒﺮدة‬
‫ ﺧﺰن ﻧﺼﻔﮭﺎ ﻓﻲ اﻟﺜﻠﺞ ﻟﻤﺪة‬،‫ ﺳﻤﻜﺔ ﻣﻦ ﻛﻞ ﻣﺼﺪر ﻟﻠﺘﺤﻠﯿﻞ‬٥٠ ‫ اﺧﺘﯿﺮت‬.‫اﻟﻤﺴﺘﻮردة ﻣﻦ ﺟﻤﮭﻮرﯾﺔ اﯾﺮان اﻻﺳﻼﻣﯿﺔ‬
.‫ اﯾﺎم‬١٠ ‫وﺻﻠﺖ اﻟﻰ‬
‫ وﺳﺠﻞ‬.‫ ﻓﻲ اﻟﻨﺴﯿﺞ اﻟﻌﻀﻠﻲ ﻷﺳﻤﺎك ﺷﻂ اﻟﻌﺮب‬%٧٨.٢ ‫أوﺿﺤﺖ اﻟﻨﺘﺎﺋﺞ ان اﻋﻠﻰ ﻣﺤﺘﻮى ﻟﻠﺮطﻮﺑﺔ ﻛﺎن‬
‫ واﻋﻠﻰ ﻣﺤﺘﻮى‬%١٨.٧ ‫ ﻓﻲ اﻻﺳﻤﺎك اﻟﻤﺴﺘﻮردة وﻗﯿﺲ اﻋﻠﻰ ﻣﺤﺘﻮى ﻟﻠﺒﺮوﺗﯿﻦ‬%١١.٩ ‫اﻋﻠﻰ ﻣﺤﺘﻮى ﻟﻠﺪھﻦ‬
‫ وظﮭﺮ ﺗﻔﺎوت ﻓﻲ اﻟﻘﯿﻤﺔ اﻟﺴﻌﺮﯾﺔ ﻟﻸﺳﻤﺎك اﻟﻤﻔﺤﻮﺻﺔ ﺑﯿﻦ‬.‫ ﻓﻲ اﺳﻤﺎك اﻻﺣﻮاض اﻟﻄﺎزﺟﺔ‬%٢.٢٩ ‫ﻟﻠﺮﻣﺎد‬
‫ ﻏﺮام واﻟﺘﻲ ﺳﺠﻠﺖ ﻓﻲ اﺳﻤﺎك‬١٠٠ /‫ ﻛﯿﻠﻮ ﺳﻌﺮة‬١٦٥.٦٢ ‫اﻻﺳﻤﺎك اﻟﻄﺎزﺟﺔ واﻟﻤﺒﺮدة ﺣﯿﺚ ﺑﻠﻐﺖ اﻋﻠﻰ ﻗﯿﻤﺔ‬
.‫اﻻﻗﻔﺎص اﻟﻄﺎزﺟﺔ‬
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