Abstract:

The morphological and physiological characteristic between the Crisped Silver Prussian Carp (C-SPC) and the common Silver Prussian carp (SPC) were compared. The length-weight relationships are significantly different between the two fish groups. The indexes such as LRA(length of left right axle) /BBA（length of back belly axle),BW(Body net weight )/BTW（body total weight）,and BVW（Body Visceral weight ）/ BTW（body total weight）were significantly different between the two types of fishes. They were 0.5868±0.0301,0.8407±0.0272, and 0.1612±0.0248 respectively for the C-SPC，and were 0.5107±0.0423，0.8065±0.0097，0.1935±0.0097 respectively for the SPC. Both morphological characteristic and crisped strength level changed significantly. Morphological indicators shows that the SPC length-weight relationships was Wpc =0.00000016 L3.3375,and the C-SPC was Wcpc=0.00000378L3.9683. The index of fullness of SCP was K =0.0023, and C-SPC one was K =0.0035. The study also showed that best way for the culture of C-SCP is by using 4 cm / tail fish ling, and the optimum density in fish pond is 150 tails / 666.7 m2. After two years of raising, average specific growth rate reached 1.3488±0.0212 level and the strength level of meat can be more than 0.41 kg/cm2. All fishes that fed in our mix culture ponds could have crisp quality. The results of present study are benefit to improving the intensive production of the Crisped Silver Prussian Carp.