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COLLEGE OF FISHERIES
G.B. PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY, PANTNAGAR, U.S
NAGAR, UTTARAKHAND
• Presentation Topic- Common Carp (Cyprinus carpio)
• Submitted to-: Dr. Avdhesh Kumar (Dean,HOD Dept. of
Aquaculture)
• Submitted by-: Aditya Tomar (56417)
Karan Arya(56442)

• Scientific classification
• Domain: Eukaryota
• Kingdom: Animalia
• Phylum: Chordata
• Class: Actinopterygii
• Order: Cypriniformes
• Family: Cyprinidae
• Subfamily:Cyprininae
• Genus: Cyprinus (Cyprinus carpio)

INTRODUCTION
• The Eurasian carp or European carp (Cyprinus carpio), widely known as
the common carp, is a widespread freshwater fish of eutrophic waters in lakes
and large rivers in Europe and Asia.
• Fast growing and good source of food.
• The fish can tolerate a wide range of water conditions, from low oxygen to cold
temperatures. They even have a special trick for surviving harsh winters – they
can burrow into the mud.
• Common carp are omnivores.
• Their bottom-feeding habits can stir up sediment and harm native plants.

IDENTIFICATION
• There are two barbels on each side of the mouth. No other species that closely
resembles the carp has these barbels.
• The carp's body is robust, deep and thick, and arched to ward the dorsal fin.
• Carp have a lengthy dorsal fin, with nearly 20 soft rays. The dorsal fin extends
well along the back, and the fin edge is high in the front and straight in back.
• The tail fin is forked and is often a "reddish" color.
• The first dorsal and anal fins spines are serrated.

• The typical carp's back is olive-brown to reddish brown, with the sides becoming
silvery-bronze, brassy, or olive-gold.
• The belly is yellow or yellow-white.
• Most carp are bronze-gold to golden yellow on the sides and yellowish white on
the belly.
• Most carp are heavily scaled, but two genetic mutants show either few, extremely
large scales

HISTORY
• The common carp is native to Europe and Asia and has been introduced to every part of
the world except the poles.
• They are the third most frequently introduced (fish) species world wide and their history
as a farmed fish dates back to Roman times.
• Carp are used as food in many areas but are also regarded as a pest in several regions due
to their ability to out-compete native fish stocks.
• The original common carp was found in the inland delta of the Danube River about 2000
years ago and was torpedo-shaped and golden-yellow in colour. It had two pairs of
barbels and a mesh-like scale pattern.

• Although this fish was initially kept as an exploited captive, it was later
maintained in large, specially built ponds by the Romans in south-central Europe
(verified by the discovery of common carp remains in excavated settlements in the
Danube delta area).
• As aquaculture became a profitable branch of agriculture, efforts were made to
farm the animals, and the culture systems soon included spawning and growing
ponds.
• The common carp's native range also extends to the Black Sea, Caspian Sea, and
Aral Sea.

• Both European and Asian subspecies have been domesticated.
• In Europe, domestication of carp as food fish was spread by monks between the
13th and 16th centuries. The wild forms of carp had already reached the delta of
the Rhine in the 12th century, probably with some human help.
• Variants that have arisen with domestication include the mirror carp, with large,
mirror-like scales (linear mirror – scaleless except for a row of large scales that
run along the lateral line; originating in Germany), the leather carp (virtually
unscaled except near dorsal fin), and the fully scaled carp.
• Koi carp in Japanese is a domesticated ornamental variety that originated in the
Niigata region of Japan in the 1820s, but its parent species are likely the East
Asian carp, possibly C. rubrofuscus.

PHYSIOLOGY AND LIFE HISTORY
• The carp has a robust build, with a dark gold sheen most prominent on its head.
• Its body is adorned with large conspicuous scales that are very shiny.
• It has large pectoral fins and a tapering dorsal fin running down the last two thirds of its
body, getting progressively higher as it nears the carp’s head.
• Its caudal and anal fins may either be a dark bronze or washed with a rubbery orange hue.
• The mouth of the carp is downwards-turned, with two pairs of barbels, the ones on the
bottom being larger.
• Wild common carp are typically slimmer than domesticated forms, with body length about
four times body height, red flesh, and a forward-protruding mouth.

• Common carp can grow to very large sizes if given adequate space and nutrients.
• Their average growth rate by weight is about half the growth rate of domesticated carp.
• They do not reach the lengths and weights of domesticated carp, which (range, 3.2–4.8 times) can
grow to a maximum length of 120 centimeters (47 in), a maximum weight of over 40 kilograms
(88 lb.).
• The longest-lived common carp documented was of wild-origin (in non-native habitat of North
America), and was 64 years of age.
• The largest recorded carp, caught by British angler, Colin Smith, in 2013 at Etang La Saussaie
Fishery, France, weighed 45.59 kilograms (100.5 lb.).
• The average size of the common carp is around 40–80 cm (16–31 inches) and 2–14 kg (4.4–
30.9 lb.).

HABITAT
• Although tolerant of most conditions, common carp prefer large bodies of slow or
standing water and soft, vegetative sediments. As schooling fish, they prefer to be in
groups of five or more.
• They naturally live in temperate climates in fresh or slightly brackish water with a pH of
6.5–9.0 and salinity up to about 0.5ppt and temperatures of 3 to 35 °C (37–95 °F).
• The ideal temperature is 23 to 30 °C (73–86 °F), with spawning beginning at 17 to 18 °C
(63–64 °F).
• They easily survive winter in a frozen-over pond, as long as some free water remains
below the ice.
• Carp are able to tolerate water with very low oxygen levels, by gulping air at the surface.

WATER QUALITY PARAMETERS
Parameter Optimal Range Notes
Temperature 20-28°C (68-82°F)
Common carp can tolerate a wide range of
temperatures, but optimal growth occurs
within this range.
pH 6.5-8.5
Carp are relatively tolerant of pH fluctuations,
but the optimal range supports better health
and growth.
Dissolved Oxygen >5 mg/L
Carp can survive at lower oxygen levels, but
higher concentrations support better
metabolism and activity.
Ammonia (NH3) <0.05 mg/L
Toxic to fish at higher concentrations; regular
monitoring and water changes help maintain
low levels.
Nitrite (NO2-) <0.1 mg/L
Elevated nitrite levels can be harmful;
biological filtration helps convert nitrite to
less harmful nitrate.
Nitrate (NO3-) <50 mg/L
Less toxic than ammonia and nitrite, but high
levels can stress fish and promote excessive
algae growth.
Hardness 50-300 mg/L as CaCO3
Reflects the concentration of calcium and
magnesium; important for osmoregulation
and overall health.
Alkalinity 75-200 mg/L as CaCO3
Helps buffer pH fluctuations; stable alkalinity
levels are crucial for maintaining a stable pH.
High turbidity can affect feeding and

DIET
• Common carp are omnivorous.
• They can eat a herbivorous diet of aquatic plants, plant tubers, and seeds, but
prefer to scavenge the bottom for insects, crustaceans (including zooplankton
and crawfish), molluscs, benthic worms, fish eggs, and fish remains.
• Common carp feed throughout the day with the most intensive feeding at
night and around sunrise.

REPRODUCTION
• Common carp can produce a large number of eggs. Estimates suggest that a single female can lay
between 100,000 to 1,500,000 eggs per kilogram of body weight. This means a large female can
potentially produce several million eggs during a spawning season.
• Common carp is a seasonal breeder, typically spawning in spring and early summer when water
temperatures range between 18-26°C.
• They exhibit external fertilization where eggs and sperm are released into the water column.
• In commercial operations, spawning is often stimulated using a process called hypophysation,
where lyophilized pituitary extract is injected into the fish.
• The pituitary extract contains gonadotropic hormones which stimulate gonad maturation and sex
steroid production, ultimately promoting reproduction.
• The good eggs are shiny and translucent and the bad ones are white. Hatching takes 40-72 hours.
If the weather is cool the spawn takes a longer time to hatch.

SPAWNING TECHNIQUES
• Natural Spawning:
• Preparation: Broodstock are placed in specially prepared spawning ponds or enclosures
with aquatic vegetation or synthetic substrates for egg attachment.
• Spawning Process: As water temperature rises, males chase females, leading to the
release of eggs and sperm. Fertilized eggs adhere to the substrates.
• Post-Spawning Care: After spawning, adults are removed to prevent predation on eggs.

• Artificial Spawning:
• Hormonal Induction: Broodstock are injected with hormones to induce ovulation and
spermiation.
• Egg and Sperm Collection: Eggs are manually stripped from females and mixed with
sperm collected from males.
• Fertilization: The mixture is stirred gently with a feather or soft brush to ensure thorough
fertilization, often using a small amount of water.
• Incubation: Fertilized eggs are placed in hatching troughs or jars with gentle water flow
to maintain oxygenation and cleanliness

INTEGRATED FARMING SYSTEMS
WITH COMMON CARP
• Integrated farming systems combine fish culture with other agricultural practices to optimize resource use, improve sustainability, and increase overall
productivity. Common carp (Cyprinus carpio) is particularly well-suited for integration due to its hardy nature and adaptability to various environments.
Here are several types of integrated farming systems involving common carp:
1. Integrated Fish-Livestock Farming
• Fish-Poultry Integration
• Fish-Duck Integration
• Fish-Cattle/Buffalo Integration
2. Integrated Fish-Crop Farming
• Fish-Rice Integration
• Fish-Vegetable Integration

3. Integrated Fish-Horticulture Farming
• Aquaponics
4. Integrated Fish-Forest Farming
• Agroforestry and Fish Farming

BENEFITS OF INTEGRATED FARMING SYSTEMS
WITH COMMON CARP
• Resource Optimization: Efficient use of land, water, and nutrients reduces waste
and input costs.
• Increased Productivity: Multiple crops (fish, livestock, crops) increase overall
farm output and income.
• Environmental Sustainability: Integrated systems promote nutrient recycling,
reduce the need for chemical inputs, and enhance biodiversity.
• Economic Resilience: Diversified income sources reduce financial risks for
farmers.

OVERVIEW OF COMMON CARP CULTURE:
Breeding and Hatchery Management
1)Broodstock Selection: Healthy, fast-growing, and disease-resistant broodstock are
selected to ensure high-quality offspring. Typically, broodstock are selected based on
size, age, and genetic traits.
2)Induced Spawning: Hormonal treatments, such as carp pituitary extract or synthetic
hormones, are used to induce spawning. This ensures a controlled and synchronized
spawning process.
3)Hatchery Systems: Eggs are incubated in hatchery systems with controlled
temperature, oxygen levels, and water quality. Techniques include the use of hapa nets,
troughs, and jars for egg incubation.
4)Larval Rearing: Newly hatched larvae are initially fed with natural zooplankton and
later weaned onto formulated feeds. Maintaining optimal water quality and preventing

POND PREPARATION AND STOCKING
1)Pond Types: Common carp are typically cultured in earthen ponds,
although they can also be raised in concrete tanks and cages.
2)Pond Preparation: Ponds are prepared by drying, liming, and
fertilizing to promote the growth of natural food organisms like
plankton.
3)Stocking Density: Fingerlings are stocked at densities ranging from
1,000 to 2,500 per hectare, depending on the desired production
system and pond management practices.

FEEDING AND NUTRITION
1)Natural Diet: Common carp feed on a variety of natural food sources in ponds, including plankton,
detritus, and benthic organisms.
2)Supplemental Feeding: In semi-intensive and intensive systems, supplemental feeds such as grains,
agricultural by-products, and formulated pelleted feeds are provided. The feed should be nutritionally
balanced to ensure optimal growth.
3)Feeding Strategies: Feed is administered based on the fish’s biomass and growth stage, typically 2-3
times daily. Monitoring feed conversion ratios helps in adjusting feeding rates and improving efficiency.

WATER QUALITY MANAGEMENT
1)Monitoring: Regular monitoring of water parameters such as
temperature, dissolved oxygen, pH, ammonia, and nitrite levels is
essential to maintain a healthy environment.
2)Aeration: Aeration systems, including paddlewheels and diffused
aerators, are used to maintain adequate oxygen levels, especially in
high-density systems.
3)Water Exchange: Regular water exchange helps to remove waste
products and maintain water quality.

HEALTH MANAGEMENT
1)Disease Prevention: Regular health checks, quarantine procedures for new
stock, and vaccination programs are essential to prevent disease outbreaks.
2)Biosecurity: Implementing biosecurity measures, such as restricting access
to the culture area and using disinfectants, helps to prevent the introduction
and spread of pathogens.
3)Treatment: In case of disease outbreaks, appropriate treatments including
antibiotics, probiotics, and other therapeutics are administered under the
guidance of fish health specialists.

HARVESTING AND MARKETING
1)Harvesting Techniques: Common carp are harvested using nets,
seines, or draining the pond. Care is taken to minimize stress and
injury to the fish.
2)Processing: Post-harvest, fish are sorted, graded, and can be sold
live, fresh, or processed into various products. Value-added products
include smoked, dried, and filleted carp.
3)Marketing Channels: Carp are marketed through various channels,
including local markets, wholesalers, and retail outlets. Effective
marketing strategies ensure good returns for farmers.

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