Résumé:
The common carp (Cyprinus carpio, Linnaeus 1758) is a teleost of the genus Cyprinus
In Algeria, this fish comes from continental aquaculture.
The objective of this work is to provide some information on the biochemical and biometric characteristics of the Cyprinus carpio species.
The results demonstrated that the biometric relationships between total and fork and standard lengths are minor while the relationship between height and weight is major.
Biochemical analyzes reveal that in Cyprinus carpio, the average muscle lipid level is 1.25% and the average water content 78%.
For valorization, fishmeal to valorize co-products, it was decided to transform the residues (head, spine) into flour. The technique consists of transforming fish into dry powder, could be an essential element in the diet of certain animals.
So 100 g of residue made it possible to obtain 26.44 g of flour.
