Carp of the initial individual weight about 1 kg were fed in cages with four kinds of extruded feeds differing in the lipid content (7.5-19.5 percentage). The main source of lipids was a poultry fat. The most favourable results of rearing were achieved while feed containing 15.3 percentage of lipids was used in carp feeding

Carp of the initial individual weight of 1020 g (+55 g) were fed in cages with four kinds of extruded, isoprotein feeds differing in the lipid content (7.5% in feed A, 11.6% in feed B, 15.3% in feed C, and 19.5% in feed D). The main source of lipids was a poultry fat. After the completion of the 52-day-long experiment the following values of the SGR and FCR indices were achieved (respectively): A-1.59 and 1.58, B-1.47 and 1.42, C-1.59 and 1.30, and D-1.59 and 1.29. The stage results, calculated every 7 days, as well as, the above-mentioned final values f FCR and SGR indicated, that throughout the entire period of study, the most favourable results of rearing were achieved while feeding the carp with the feed containing 15.3% of lipids, regardless of the water temperature, which ranged from 22.0-30.0°C at the time of the experiment.

Carp of the initial individual weight of 1020 g (+55 g) were fed in cages with four kinds of extruded, isoprotein feeds differing in the lipid content (7.5% in feed A, 11.6% in feed B, 15.3% in feed C, and 19.5% in feed D). The main source of lipids was a poultry fat. After the completion of the 52-day-long experiment the following values of the SGR and FCR indices were achieved (respectively): A-1.59 and 1.58, B-1.47 and 1.42, C-1.59 and 1.30, and D-1.59 and 1.29. The stage results, calculated every 7 days, as well as, the above-mentioned final values f FCR and SGR indicated, that throughout the entire period of study, the most favourable results of rearing were achieved while feeding the carp with the feed containing 15.3% of lipids, regardless of the water temperature, which ranged from 22.0-30.0°C at the time of the experiment.

Cet article est la synthese thematique d'une enquete menee en 1996 aupres de professionnels (industriels, fabricants et chercheurs) du nettoyage et de la desinfection dans les industries alimentaires sur le theme de la reduction de la consommation d'eau et de la production d'effluents polluonts, liee a ces operations. Dans cette optique, les produits chimiques recommandes sont les produits combines (detergent + desinfectant) encore trop peu utilises. L'utilisation de produits sous forme mousse ou gel permet aussi de reduire les quantites d'eau necessaires. Il semble interessant de generaliser les nettoyages prealables a sec (raclage, brossage avec aspiration, pousse a l'air comprime, etc...) permettant d'economiser de l'eau et des produits detergents, voire de recuperer de la matiere premiere. A l'inverse, les jets haute pression, tres repandus, sont a proscrire. Des efforts restent a faire (du point vue technique comme du point de vue de la mesure de leur efficacite) pour mettre au point et valider des methodes de desinfection plus "seches" (chimiques sans rincage, physiques a l'aide d'ultraviolets, d'ultra-sons ou de laser impulsionnel,...). Il apparait clairement que le nettoyage et la desinfection de surfaces non en contact avec les aliments demandent aussi une meilleure gestion de l'eau, et des etudes sur la necessite de certains rincages et desinfections sont fortement souhaitables. Enfin, des outils technologiques tels des capteurs pour le tri des flux ou des techniques separatives permettront de rationnaliser les consommations, de recycler l'eau et les produits (en particulier dans les systemes de nettoyage en place) et de reduire les rejets provoques par les operations de nettoyage et de desinfection