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Species feeding lower at the food web like cyprinids (carp) are often advocated for sustainable aquaculture. However, their gastrointestinal biology (lack of stomach) has limited their acid‐peptic digestion, acid lysis of plants and invertebrate tissues, and phosphorus uptake. This review presents data from 118 articles on the use of plant‐based feed additives (PFAs) in Cyprinus carpio (common carp). Our review shows that most PFA research in carp is focused on improving feed and nutrient utilization efficiency along various levels (in vivo digestibility, metabolizability to in situ nutrient loading), while other half is focused on ensuring animal welfare standards (biomass, immunity, welfare). Several reviewed plant‐based additives however tend to do both. The PFAs include essential oils (EOs), plant‐part extracts (PPEs), medicinal plants (herbs) and spices. The effective inclusion rate of EOs is lower (0.5%–0.75%). Whereas PPEs, herbs and spices work at a generic inclusion rate of 2%–5% in carp feeds. Even at an optimum inclusion rate, there are factors controlling PFAs efficacy such as methods of preparation (reviewed). PFAs like lemon beebrush, geranium, dill, Rosemary pepper and common mallow with/without certain pre‐conditions are better to avoid in cyprinid diets. Although certain PFAs may potentially alter organoleptic qualities of carp flesh or might assist in training carp immunity, information on these aspects is limited. The review also provides a quick guide to researchers and feed companies interested in exploring the potential of PFAs in C. carpio aquaculture. Potential PFAs that could be valuable for cyprinids, but not yet explored are also listed. [ABSTRACT FROM AUTHOR]

Metadata from 70 research articles on Cyprinus carpio digestibility published between 1973 and 2017, covering 71 feed ingredients, were analysed. Interquartile range (IR) of nitrogen (N) and phosphorus (P) content in feedstuffs was 5–8% and 0.7–1.2% of dry matter, respectively, with digestible N:P 7.2:1–44.1:1. IR of N digestibility (79–99%) was high, whereas IR of P digestibility (27–47%) was rather poor. Dietary energy digestibility (gross energy and non‐protein energy) was >76%. Higher P in feedstuffs caused significant negative interferences for N digestibility. IR of nutrient content in carp faeces was estimated at 0.5–1.7% N and 0.4–0.9% P. Considering the metabolic losses, the carp excreta have an 'eutrophic' N:P ratio (2.1:1–5.8:1). Eutrophication potential from feeding seems linked to P digestibility followed by bad protein profile of diets. While brewery wastes, microbial protein and natural prey offer high P digestibility (75–90%), large knowledge gaps still exist in P digestibility of various ingredients. Thermal processing does not always improve P digestibility; acidic pre‐incubation with phytases (optimum: 1500–2000 IU kg−1 feed) is worth exploring. Under semi‐intensive system, digestible 'supplementary' nutrients (N: 3.3–4.9%, P: 0.2–0.5%; even lower) can support at least 0.6–1.2 thermal growth coefficient (reasonable growth) and be ecologically relevant. We further considered validity of data within experimental conditions; effects on N/P utilization; non‐faecal losses (IRs 17–59% of N intake; 9–18% of P intake); and controversies over eutrophication. Recent eutrophication of carp fishponds might have been rather 'management‐driven' than carp's biological limitations. Ameliorative measures are outlined. [ABSTRACT FROM AUTHOR]

BACKGROUND Aquaculture is the fastest growing food‐production sector, and common carp (Cyprinus carpio) is one of the most cultivated fish species in the world. Due to its intrinsic characteristics, fish meat is highly susceptible to microbiological spoilage. Pseudomonas and Shewanella are the primary and secondary occurring microbiota during storage of fish meat, with significant contribution to spoilage with the formation of hydrolytic enzymes (lipases and proteases). RESULTS: With in vitro testing, we show that rosemary extract (Inolens4), buffered vinegar and their combination (SyneROX) exhibit antimicrobial effects against P. fragi, P. psychrophila, S. putrefaciens and S. xiaemensis at concentrations of 3.13 and 1.56 mg mL−1. The combination was the most effective in inhibiting growth of selected bacteria in food model, and production of lipases and proteases during 9 days at 5 °C. In situ testing of antimicrobial dip treatment of carp meat determined that aerobic mesophilic, total psychrotrophic, Pseudomonas and hydrogen sulfide producer counts were reduced in all treatments, with the most prominent influence being shown by the combination and buffered vinegar. CONCLUSIONS: Our study highlights the importance of a multilevel assessment of the antimicrobial potential of biopreservatives under conditions comparable to those of the selected food. Investigation with bacteria and food model provided coherent and consistent data for the evaluation of the antimicrobial potential for carp meat. Combination of buffered vinegar (as active antimicrobial) and rosemary extract, with well‐known and researched antioxidant properties but low in situ antimicrobial activity, represents a good potential for combined effect in preservation of fish meat. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Common carp (Cyprinus carpio) aquaculture is one of the most important and rapidly growing productions around the world. However, for consumers, carp is often not acceptable due to its distinctive colour and odour. In this study, we investigated the effects of bleeding of common carp on fillet quality. The obtained results show that carp bleeding by cutting the gill arches is an effective way of reducing the total haem content, which here decreased from (9.6±1.6) in unbled carp to (2.34±0.8) µmol/kg of haemoglobin in bled carp. Furthermore, fillets from bled carp showed reduced formation of primary and secondary lipid oxidation products and growth of microorganisms during 12 days of refrigerated aerobic storage. On the last day of storage, the amount of lipid hydroperoxides decreased from (88.9±4.2) in unbled to (62.1±2.9) µmol/kg of cumene hydroperoxide in bled carp, TBARS decreased from (4.2±0.5) in unbled to (2.6±0.4) µmol/kg of malondialdehyde in bled carp, mesophilic and psychrotrophic bacteria count decreased from (6.4±0.1) and (6.2±0.3) log CFU/g in unbled to (4.0±0.2) and (4.2±0.2) log CFU/g in bled carp, respectively. These raw bled fillets showed increased lightness L*, and reduced redness a* and yellowness b* compared to unbled fillets. Sensory analysis showed improved colour, odour and overall acceptability of bled raw fillets. Overall, bleeding improves the quality of carp fillets. Thus, inclusion of bleeding into processing of carp fillets has the potential to improve their acceptance by consumers and prolong their shelf-life. [ABSTRACT FROM AUTHOR]

Abstract: The aim of this study was to find the effects of frozen storage on lipid and protein oxidation, firmness, liquid loss, sensory properties, and nutritional values in common carp (Cyprinus carpio) fillets during 6 months of frozen storage (–20 °C). Thiobarbituric acid‐reactive substances, peroxide value, and carbonyl concentration were significantly increased after the 4th, 2nd, and 8th weeks, respectively. The firmness of fillets decreased, whereas the liquid loss increased. In contrast, sensory evaluation did not show any significant changes. The amount of monoacylglycerols and diacylglycerols decreased significantly after 8 weeks. The L* and b* values increased significantly after the 16th and 3rd weeks but a* showed a minor increase. The value of pH increased significantly until the 4th week. The results indicate that the development of lipid and protein oxidation was not intense in the period of 24 weeks of frozen storage, and the fish was in an acceptable condition. Practical applications: The demand of consumers for carp is increasing owing to the high content of essential polyunsaturated fatty acids. However, deterioration of fish fillets during the storage time can be a major problem as it leads to a loss of market acceptability. Therefore, monitoring the changes in lipids, proteins, sensory aspects, nutritional quality, and firmness during frozen storage is important. This study showed that after 24 weeks of storage at −20 °C, the products of lipid and protein oxidation increased but all the measured quality parameters were still within acceptable values. [ABSTRACT FROM AUTHOR]

The aquaculture production of common carp ( Cyprinus carpio) is one of the biggest on a global scale, although European production represents a minor part. Thus, common carp is a little-exploited, low-cost, and highly nutritious food source. For development of new quality products that have customers' appeal and are safe, a combination of traditional and novel technologies can be used. However, good quality raw material is of basic importance for further processing and final product quality. Fish microbiota have a major role in fish spoilage and as potential human pathogens. To diminish the negative impact of the microbiota on fish, different methods and technologies can be used. The important steps before the final product processing in the production of common carp products include purging, transport, pre-slaughter storage, slaughter method, bleeding, cleaning, desliming, descaling, and gutting. The most important factor in fish spoilage prevention is chilling, although to assure longer freshness and shelf-life, the concept of hurdle technology should be used. Many preservation and packaging techniques have been developed for fish products, but not all have been researched for common carp products. This review aims to identify the gaps in research, knowledge, and practice for the microbiological aspects that impact upon the production of high-quality common carp food products. [ABSTRACT FROM AUTHOR]

This study was focused on the clarification of the effect of dietary sesamin on fatty acids and the composition of different lipid fractions [phospholipids ( PLs), cholesterol and triacylglycerols] in the white muscle of common carp ( Cyprinus carpio L.) juveniles. Two different basic diets with defatted fishmeal as a protein source and either only linseed oil or a mixture of linseed and sunflower oil as a lipid source designed to have two different n-3/n-6 ratios (1.21 - CL group; 0.32 - CM group) were produced. Each diet was then used with or without added sesamin (0.58 g 100g−1). One hundred and forty-four individuals were fed in triplicated groups for 63 days until their weight had doubled. No influence of dietary sesamin on growth, mortality or on the white muscle lipid content of the fish was found. Added sesamin significantly decreased the content of PLs and increased the cholesterol content in the CM group. No effect was found in the total lipid fatty acid composition but there was found a significantly lower content of saturated fatty acids and 20:5n-3 in PLs and of 22:6n-3 in triacylglycerols in the sesamin supplemented CL group. These and other differences show either a tendency of lower long chain n-3 fatty acids biosynthesis or their higher use in β-oxidation in sesamin-supplemented groups. We conclude that sesamin in this experiment had no substantial positive impact on the lipid metabolism of juvenile carp. [ABSTRACT FROM AUTHOR]

Abstract: Purging is a very important part of the rearing process for common carp (Cyprinus carpio L.) in Central Europe and is commonly conducted between October and December. Fish are kept in clear water without feeding in order to empty the gut, decrease the entrail proportion and eliminate possible tainted flavour. This leads to weight loss and stored fat mobilisation. This study investigated the effect of a purging period of up to 70days on lipid content and quality of common carp flesh. Four-year-old, market-size carp (weight 1700–2600g) from three different production systems (C: cereal supplemented; P: linseed/rapeseed pellet supplemented; N: natural feed) were sampled every 14days for weight, fillet yield and lipid analysis. Fillet yield was highest after 14days and decreased thereafter. Throughout the experiment, fillet fat content decreased continuously in groups C and P, but remained stable in group N. Initially, carp from groups C and P mainly metabolised monounsaturated fatty acids (MUFAs), but with prolonged starvation fish from all groups started to metabolise more polyunsaturated fatty acids (PUFAs). After 70days of purging, all groups showed almost identical saturated FA (SFA), MUFA and PUFA values. Our conclusion is that carp are able to metabolise selected FA for their energy needs when they are in good condition and have surplus fat stores. However, when body fat content is low, they may metabolise all FA types equally to sustain metabolic functions. [Copyright &y& Elsevier]

The present study investigated end-of-season (July–September) supplementary feeding strategies for European fishponds (carp farming), which suffer from collapsed natural food base (protein availability). Treatment ponds receiving white lupine (Lupinus albus), resulted in higher polyunsaturated fatty acids (PUFA) content (276.1 mg n − 3 PUFA 100 g−1) in skinless fillet of Cyprinus carpio than control ponds receiving triticale (179.5 mg n − 3 PUFA 100 g−1). Despite lupine being richer in nitrogen (N) and phosphorus (P) than triticale, eutrophication was likely suppressed in treatment ponds. Treatment ponds (∼120 g acid detergent fiber, ADF kg−1 lupine) had higher water transparency and lower water column P than control ponds (∼31 g ADF kg−1 triticale). Surprisingly, triticale (8.5% digestible protein; low DIAAS LYS 36%) resulted in similar yield (∼1 ton ha−1) as lupine (26.5% digestible protein; higher DIAAS LYS 52%, but low DIAAS MET 32%). Therefore, protein quality (methionine) deficiency in lupine was investigated. It was balanced iso‑nitrogenously (38% crude protein) with rapeseed expeller meal (Brassica napus): diets T1 (only lupine; Met 0.9% of protein) → T2 (75% lupine: 25% rapeseed; Met 1.2% of protein) → diet T3 (50% lupine: 50% rapeseed; Met 1.4% of protein). A gradual improvement in yield, N and P retention values was observed from T1 to T3 but it did not exceed a low protein (16% crude protein) 'control' diet (only triticale; Met 1.9% of protein). Nutrient conversion to fish biomass (protein efficiency ratio and P: N retention ratio) seemed highest in 'control' followed by 'T3'. This could be attributed to starch-mediated protein sparing effect or high organic matter digestibility of triticale (ADC NFE 76%; ADC OM 72%). Which is lacking in either lupine or rapeseed (ADC NFE ≤ 1%; ADC OM ≤ 34%) due to predominance of fibrous carbohydrates (non-starch polysaccharides, NSP). However, in ponds, they may still enhance the food web. In absence of starch, higher ADF influx in pond carp gut may halve absorption of n-3 PUFA from zooplankton. The study concludes end-of-season supplementary feeding with high DIAAS MET, LYS protein combinations (e.g., lupine-rapeseed) and inclusion of starch sources (e.g., triticale) could achieve higher yield and nutrient efficiency in ponds. Most proteinaceous plant feedstuff are rich in NSP or ADF and may contribute to improving pond water quality or food web. Balanced supplementary feeds (e.g., 50% triticale +25% lupine +25% rapeseed expeller), that feed both fish (starch, optimum DIAAS protein) and pond (NSP, ADF) are suggested. • Feeding crushed lupine may produce nutritious carp than cereals at improved water clarity. • However, solo proteinaceous plant feedstuff application may not necessarily increase yield. • Future pond feeds need oilseed-legume-cereal combinations. • Ponds can effectively assimilate local agri-food by-products (circular resources). • Given that formulations feed both fish (starch, optimum DIAAS protein) and pond (NSP, ADF). [ABSTRACT FROM AUTHOR]

The present work aimed to understand nutrient enrichment and resultant eutrophication caused by carp farming in semi-intensively managed, temperate shallow-lake ecosystems like central European fishponds – combining animal nutrition and plankton ecology group model principles. In the traditional yet predominant pond farming in central Europe, carp stocks start the vegetative season on a ketogenic diet (high in natural food), have a balanced diet shortly in mid-season (cereals introduced as supplementary feed), and end on a starchy diet (high in cereals). Under beginning-season diets, the fish (carp) stock exhibit high but non-bioeconomic N and P retentions. With a surplus of 'digestible' N (protein, amino acids) relative to insufficient carbohydrate energy, much of the digested N is pumped back to the environment in algae-reactive forms (NH 4 –N). A surplus of digestible P per unit of digestible N also triggers renal clearance of digested P; pumped back to environment as PO 4 3−. By the end-of-season, N, P retentions deteriorate significantly due to high metabolic N losses caused by missing digestible amino acids (lysine, isoleucine) and decreased P digestibility, respectively. Little digested P is unutilized and even discarded in tandem with poor N deposition. End-of-season feeding in fishponds is perhaps most polluting and triggers de-novo lipogenesis, instead of protein (biomass) accretion. However, the ratio of reactive losses (to suspended losses) of N, P, which could instantly trigger algal assimilation, is equally high (bad) at the beginning- and end-of-season. We show aggravated N, P loading by carp may occur both under high and low zooplankton-zoobenthos availability, contradictory to prevailing notions. Environmental nutrient loading by carps is most suppressed, including lowest reactive N, P losses, when diet is balanced. Carp farming in regional fishponds could benefit by adopting scientifically sound 'pond feeds' and managing carps' satiety to graze (or spare) zooplankton-zoobenthos for prolonging clear-water phase. • Nutritional intricacies, in-vivo to in-situ nutrient flow by carps in regional fishponds evaluated. • Status quo feeding (farming) of European carp ponds need revision for minimizing N, P losses. • Merging of proper fish nutritional considerations and plankton ecology group model necessary. • Ecosystem-based and balanced fish nutrition strategies via "pond feeds" – win-win solution. [ABSTRACT FROM AUTHOR]

There have been some arguments concerning supplementary feed (cereals) based common carp production in fishponds and water pollution, mostly in Central Europe. Using Czech Republic (top producer in EU) as a benchmark and combining data on nutrient digestibility of feedstuffs used combined with analyses of literature data, we have assessed – nutrient footprint (∼9.4–10.8 kg N ha−1, ∼2.7–3.2 kg P ha−1; 1.5–4 × < EU crop-livestock sectors); nutrient utilization efficiencies (NUE N ∼36%, NUE P ∼50%; 1.5–1.7 × > EU livestock average); autochthonous nutrient removal (∼8–9.2 kg N ha−1, 1.4–1.6 kg P ha−1); eco-cost burden (13–29 × ≪ positive services); eco-services (∼74.5–100.6 million € country−1; ∼2375 € ha−1) of carp production in Central Eastern European Region (CEER). Digestible nutrients offered by natural prey (7.9% N, 1% P on dry matter basis) to carp are ∼5–8 times higher than those provided by cereals and remains the key determinant for production. Despite this, 70–90% of nutrient footprint from feeding is contributed by cereals. Neutral footprint (∼374 kg ha−1) and exclusively natural (up to 300 kg ha−1) carp production intensities were identified, following which, commercial interest of carp farming may falter (costing intangible losses >56.5 million € in CEER), despite achieving 'greener-goals'. Per production cycle, carp aquaculture in CEER fishponds offer at least 579 million € worth of services. Our results show that carp production in ponds have lesser nutrient burden than crop and livestock productions in EU. Existing management of fishponds 'barely meet' optimum P requirements of common carp and present production intensity should not be vilified as a pollution causing activity. Risks and solutions for achieving both environmental (minimized footprint) and aquaculture goals (uncompromised production) are discussed. • Arguments concerning carp production & water pollution in Central Europe. • Political lobbying between environmentalists & fishpond managers for legislations. • Carp production in fishponds 'cleaner' than other food production sectors in EU. • Footprint < EU crop-livestock; NUE > EU livestock; Eco burden ≪ positive services. • Downscaled production for greener goals ≈ intangible losses >56.5 mill € in CEER. [ABSTRACT FROM AUTHOR]