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Item Description Hancz, C. en_US Romvári, R. en_US Petrási, Z. en_US Horn, P. en_US 2012-01-19T20:09:28Z 2012-01-19T20:09:28Z 2003 en_US
dc.identifier.citation Hancz, C., Romvári, R., Petrási, Z., & Horn, P. (2003). Prediction Of Carcass Quality Traits Of Common Carp By X-Ray Computerized Tomography. The Israeli Journal of Aquaculture - Bamidgeh, 55(1), 61-68. en_US
dc.identifier.issn 0792-156X en_US
dc.description.abstract X-ray computerized tomography (CT) and chemical analysis were used to determine the fat and protein contents in the fillet of table-sized mirror carps. Serial CT scans were taken along the body from the operculum to the beginning of the caudal fin. After scanning, the anesthetized fish were immediately processed; slaughter value and fillet yield were determined before taking sam- ples for chemical analysis. Independent variables of prediction equations were produced from the CT density values, which ranged from -90 to 160 on the Hounsfield scale. Based on the data derived from the CT scanning, areas (cm2) of muscle and fat tissue were identified. Fat deposi- tion was highest in the dorsal fin region. The muscle area varied according to the body shape and seems to be inadequate for predicting the slaughter value of common carp. The fat and pro- tein contents of the fillet, when predicted from scanning only the dorsal region, were as accurate as when predicted from scanning the whole body and were R2 = 0.88 and 0.86, respectively. en_US
dc.format.extent 8 pages en_US
dc.publisher Israeli Journal of Aquaculture - BAMIGDEH en_US
dc.relation.ispartofseries The Israeli Journal of Aquaculture - Bamidgeh en_US
dc.subject carcass quality, common carp, computerized tomography, fat content, prediction en_US
dc.subject.lcsh Fish culture--Israel--Periodicals. en_US
dc.subject.lcsh Fish culture--Periodicals. en_US
dc.subject.lcsh Aquaculture--Israel--Periodicals. en_US
dc.subject.lcsh Aquaculture--Periodicals. en_US
dc.title Prediction Of Carcass Quality Traits Of Common Carp By X-Ray Computerized Tomography en_US

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