Nutritional value and sensory properties of common carp (Cyprinus carpio L.) fillets enriched with sustainable and natural feed ingredients

Declines across global fishery stocks forced aquaculture feed manufacturers to search for new and sustainable components. Therefore, the aim of study was assessing nutritional value sensory properties meat common carp (Cyprinus carpio L.) fed 116 days with two blends. The control contained 5% fishmeal vegetable oils (rapeseed soybean) as sole fat sources. While in experimental diet half replaced a blend microalgae (Spirulina sp., Chlorella sp.), macroalgae (Laminaria digitata) oil salmon oil. Proximate composition, energy value, fatty acid profile meat, characteristics protein well culinary fillets were assessed. Fillets had higher level protein, lower value. Intramuscular fish better parameters quality. Protein from both groups characterized by high quality comparing standard. Our showed that enriched natural ingredients can be sensorily attractive source nutritious human diet.