A Lecturer from the Department of Biology publishes research in an international journal on estimates of the chemical contents of the musculoskeletal system in two parts of carp fish
A Lecturer from the Department of Biology publishes research in an international journal on estimates of the chemical contents of the musculoskeletal system in two parts of carp fish
The lecturer from the Department of Life Sciences at the College of Education for Pure Sciences at the University of Karbala, Dr. (Mohammed Wissam Al-Muhanna) published research in an international journal, Iran Journal Ichthyology, within the Scopus Q3 containers, tagged (estimations of the chemical contents of the musculoskeletal system in two sections of carp fish, carp and sea bream). Where the species were collected from the Indian River from the seventh month to the ninth month of 2020, the values of protein content in carp ranged from (17053-19083%). While in Shilluk it ranged between (16085-18061%). The values of fat content were (4084-6026%) and (4063-6026%) in carp and shuluk, respectively. Ash contents ranged in carp from (084-1025%), while its percentage in Shilluk ranged from (104-2009%). protein, fat, moisture, and ash) and total caloric estimation of the lateral muscles of carp and sea bream.
