Evaluating the Use of Grape Pomace in Cyprinus carpio Nutrition: Effects on Growth, Biochemistry, Meat Quality, Microbiota, and Oxidative Status

Abstract

This study investigated the effects of incorporating grape pomace (GP) into fish diets on the growth performance, physiological parameters, and biochemical composition of carp (Cyprinus carpio L.). A total of 180 carp, with an average initial weight of 65 g, were reared in a recirculating aquaculture system (RAS). They were divided into a control group (C), fed with a diet containing 0% GP, and two experimental groups (V1 and V2), fed with diets containing 5% and 10% GP, respectively. The experiment lasted for eight weeks. Results revealed that most growth parameters were not significantly affected by GP inclusion, except for a notable difference in the hepatosomatic index (HSI), indicating an impact on liver size relative to body weight. The biochemical analysis of carp meat showed significant differences in moisture, protein, fat, collagen, and salt content between the control and experimental groups. Furthermore, the oxidative status assessment indicated that GP supplementation modulates oxidative stress and lipid peroxidation pathways in carp, enhancing their antioxidant defenses and overall health. Microbiological examination of the carp intestinal content showed that GP inclusion in fish diets influenced microbial parameters, particularly affecting the abundance of aerobic germs and Enterobacteriaceae.