Effect of Adding Residues of Stone Ovens Produced for Iraqi Samoon (Bread) to Diets of the Common Carp (Cyprinus carpio L) on Growth and Chemical Composition

The study included adding stone oven samoon, a popular type of bread in Iraq, to carp's diets. The levels were distributed among five experimental diets, each representing a single treatment (Diet 1 = 0%, Diet 2 = 0.5%, Diet 3 = 1%, Diet 4 = 2%, and Diet 5 = 3%). The fish were distributed across the experimental treatments in three replicates. The fish used in the study had an average weight of 10.36 ± 0.53g. They were fed on specific diets for a period of 72 days, during which the environmental changes in the tank water were monitored. The growth results of the experimental fish were recorded throughout the study. Fish from Diet 5 exhibited the highest final weight (WF) at 48.82 ± 1.61g and were statistically significant (P≤ 0.05). Improvement was observed in both the feed conversion ratio (FCR) at 2.40 ± 0.08 and the specific growth rate (SGR) at 2.08 ± 0.03% day^-1. The chemical composition of the fish bodies fed on the experimental diets was analyzed. Among the diets, Diets 5 and 4 showed significantly higher protein content in the fish bodies, with values of 73.61 ± 0.96 and 76.33 ± 1.26%, respectively, outperforming the other diets at a significance level of P ≤ 0.05. Moreover, Diet 1 showed a statistically significant (P ≤ 0.05) higher fat percentage at 11.96 ± 0.61. We conclude from this study that the effect of samoon has significantly influenced both the chemical composition and body growth of the study fish.