STUDY OF THE CULTIVATION AND DEVELOPMENT OF CARP FISH IN RECIRCULATING AQUACULTURE SYSTEMS

Authors

  • Zarina Oralova NJSK "Shakarim University" Author
  • Balnur Akhmetova NJSK "Shakarim University" Author

Keywords:

carp, recirculating aquaculture systems, aquaculture, temperature regime, hydrochemical parameters, growth and development, feed conversion ratio, extruded feed, adaptation.

Abstract

This article presents the results of a study on the specific features of cultivating carp fish under conditions of a recirculating aquaculture system (RAS) and the factors influencing their growth, development, and adaptation. For the study, the water temperature regime, hydrochemical parameters (dissolved oxygen content, ammonia, nitrites and nitrates, pH level), growth dynamics at different stages of ontogenesis, as well as the influence of various types of feed on productivity and feed conversion ratio were analyzed. In addition, the adaptive capacity of carp to recirculating system conditions was assessed based on physiological and behavioral indicators. The research results revealed that the optimal temperature range for intensive carp growth is 22–26°C, at which the maximum average daily weight gain is achieved. It was established that maintaining stable hydrochemical parameters (O₂ — 6–8 mg/L, NH₃ < 0.02 mg/L, NO₂⁻ < 0.1 mg/L, NO₃⁻ < 50 mg/L) ensures high survival rate and productivity. It was determined that the most intensive 22 «Bulletin of Shakarim University. Veterinary and Agricultural Sciences Series» № 1 (6) 2026 growth is observed at the age of 4–6 months, and the most effective commercial feed is extruded feed containing 35% protein (FCR 1.2). It was also established that adaptation to RAS conditions is completed within 2–4 weeks. The obtained data can be used in the development of technological regulations for carp cultivation in recirculating aquaculture systems, for optimizing temperature and hydrochemical regimes, improving feeding systems, as well as in scientific research in the field of aquaculture.

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Published

2026-03-31

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