The influence of the quality of the components of food for cyprinid fish species on the quality of meat, losses and the profitability of production

In the future aquaculture has to satisfy the increasing need of growing human population for fish and fish products as fishing in international waters reached the limit when the sustainable growth in water ecosystems, i.e. the biodiversity, is endangered. The relations among fish producers are becoming more competitive which leads to high-quality becoming one of the major parameters of their continued existence in aquaculture. Fish meat has advantages over meat originated from other species in that that it is more easily digestible and has a favourable proportion of fatty acids, especially those polyunsaturated (omega-3 and -6). With the aim of production of high-quality fish with desirable PUFA content, the influence of fat from various sources - salmon, corn, soybean, sunflower, flaxseed and rape, to name a few – will be tested on implementation of desirable PUFA and obtaining fish meat which will improve the health of the population as a whole as well as of its certain categories. Apart from the goal to obtain high-quality fish meat for human consumption, the economic aspects of this production will be analysed.