Changes in body parameters (length and weight) of the fry of selected fish species under the effect of preservatives

Abstract

The effect of the preservatives (non-buffered and buffered formalin) on the changes of the length and weight of fry of carp, trout, pikeperch and pike was determined after 1, 2, 3, 4 and 14 days of preservation. The degree of Lt changes of fry preserved in non-buffered formalin was between 1.64% (pikeperch) and 5.01% (trout). Changes of the weight under the effect of this preservative were between 11.89% (pikeperch) and 17.07% (pike). The percentage changes of the length of fish preserved in buffered formalin were similar to changes of those preserved in non-buffered formalin, while the changes of the weight were definitely smaller.