Effect of feeding Natural Azolla on Young Common Carp (cyprino carpio L.) fillet quality

The main objective of this experiment was to explore the roles of natural azolla in fish fillet qualities. Feeding trial was continued for 60 days on 6o young common carp. Three levels of azolla (T2: %2.5 azolla, T3: 5% azolla, T3: 7.5 % azolla) and control treatment without adding azolla were used. There was no significant difference among treatment for chemical composition except fat and protein. Also, there were significant differences seen in TBA, cooking loss, water holding capacity and pH values among treatments. According to the results of this experiment natural azolla could be used to enhance common crap filter qualities.