Virtual Analysis on Proximate Body Composition of Labeo rohita and Cirrhinus mrigala

Muhammad Atif Sikandar, Zaigham Hassan, Abdul Basit, Raees Khan, Fethi Ahmet Ozdemir


Labeo rohita and Cirrhinus mrigala are the two Indian major carps and chief components of polyculture system in the local population. Proximate body composition is the analysis of water, fat, protein and ash contents of fish. Values are vary considerably within and between species, size, sexual condition, feeding season and physical activity. The percentage of water is a good indicator of its relative contents of energy, proteins and lipids. Determination of some proximate profiles such as protein content, lipid, ash and other nutrients is often necessary to ensure that they are within the range of dietary requirement and commercial specifications. Based on this background the present study was aimed to evaluate the nutritional value of some major craps (Labeo rohita and Cirrhinus mrigala) fishes of Peshawar Carp Hatchery and training centre Sherabad. The proximate composition of Labeo rohita and Cirrhinus mrigala samples were determined and data was evaluated statistically by performing t-test through Sigma Plot and graphs were made by using Graph Pad Prism. The average value of crude protein for Cirrhinus mrigala was found higher than Labeo rohita (51.7% and 39.04%) similarly the water contents were also found higher in Cirrhinus mrigala than Labeo rohita (75.88% and 73.95%). The average value of dry matter and muscle fats contents were lowered in Cirrhinus mrigala than Labeo rohita (24.11% and 26.04%) and (13.00% and 13.45%) respectively. However, the ash contents were similar in both of experimental species (23.91% and 23.93%). From these results, it is concluded that both Cirrhinus mrigala than Labeo rohita are very proteineous and have low fats contents so it is very good for the health of consumers. Further research is recommended on the other parameters and miss rays of this work.


Labeo rohita; Cirrhinus mrigala; Proximate body composition; Fat; Protein

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ISSN: 2148-127X

Turkish JAF Sci.Tech.

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