Selected Parameters of Nutritional and Pro-Health Value in the Common Carp (Cyprinus carpio L.) Muscle Tissue

Table 1

Calorific value and basic chemical composition in muscle tissue of common carp samples under study.

		Production technology
Item		Intensive	Low-intensive	Semiextensive
Gross calorific value (kcal/100 g)		182	109	116
Gross calorific value (kJ/100 g)		764	458	487
Net calorific value (kcal/100 g)		102	88	91
Net calorific value (kJ/100 g)		428	370	382
Dry matter (%)		24.6	22.31	21.98
	SD	0.34	0.82	0.81
Total protein (%)		18.74	18.32	17.94
	SD	0.63	0.43	0.33
Total fat (%)		1.58	0.56	1.49
	SD	0.96	0.11	0.68
Total ash (%)		1.01	1.11	1.02
	SD	0.03	0.24	0.07

The same letters in a row denote the absence of significant statistical differences between mean values at . Different letters in a row denote the presence of significant statistical differences between mean values at .