Effect of different levels of dietary olive pomace (Olea europaea) on growth performance, carcass composition, blood indices and sensory evaluation of grass carp (Ctenopharyngodon idella)

Document Type : Research Paper

Authors

1 Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran.

2 Islamic Azad University, Rasht Branch, Iran.

10.22059/jfisheries.2026.401683.1468

Abstract

This study was aimed to evaluate the effects of different levels of dietary-olive pomace on the growth performance, carcass composition, hematological parameters and sensory quality of grass carp (Ctenopharyngodon idella). For this purpose, a total of 225 fish with an average initial body weight of 325.90 ± 9.39 g were randomly assigned to five experimental groups (three replicates) and were reared in 1000-liter oval tanks for a 67 -day period. The treatments were included a control group (OP0: a feed without olive pomace as control), and four experimental diets containing 5% OP (OP5), 10% OP (OP10), 15% OP (OP15) and 20% OP (OP20), respectively. At the termination of the experiment, fish from each tank were randomly sampled for proximate analysis. The results demonstrated that the final body weight and weight gain were significantly higher in the OP20 group compared to other groups (P<0.05). Specific growth rate and body weight were significantly higher in the OP15 and OP20 groups compared to other groups at the end of the experiment. Furthermore, the feed conversion ratio was lower in the OP20 group. Carcass composition and moisture contents were significantly higher in the OP15 group. Crude fat contents were significantly higher in OP5 and OP20 groups as well. The ash content was also significantly decreased in the OP20 group. However, no significant differences were observed in the hematological parameters. Sensory evaluation of fillets revealed that aroma and flavor scores were lower in the OP0 and OP5 groups compared to all other groups, with the highest scores observed in the OP15 and OP20 groups.  As a conclusion, the findings of this study suggest that the inclusion of OP in the diet of grass carp, particularly at a 15% level, positively influences growth performance and fillet sensory properties of grass carp.

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