Henryk Białowąs, Andrzej Lirski
ABSTRACT. A new packing method for the retail sale of live carp was introduced in 2009. The fish were placed in either containers or plastic bags filled with water. The aim of the study was to determine the impact packaging had on the condition of the fish. The rate at which water oxygen concentration decreased to the minimum was studied in buckets containing carp. This level was exceeded within a 20-minute period at temperatures exceeding 10°C, while in water at about 0°C this took 80 minutes. A second experiment was performed at a temperature below 4°C, and three types of packaging for live carp were tested: unsealed plastic bags; sealed plastic bags; water-filled buckets. Holding the carp in sealed plastic bags prevented gas exchange through the skin and wet gills and caused metabolic changes associated with oxygen deficit. No significant differences were noted with regard to the fish held in buckets with water and unsealed bags during the time periods studied, and the slight changes in the pH of the muscle tissues suggest only slight influence of oxygen deficit processes.
Keywords: carp, retail sale, packaging, welfare
Przyjęto po recenzji 30.07.2010 r.