The research on common carp specimens revealed a varying impact of parasite infestation on meat quality. Group II, infested with D. extensus, exhibited an insignificant change in protein content compared to the non-infested group. Group III, infested with K. sinensis, experienced a 14.68% decrease in protein, while group IV showed the highest reduction (16.6%). Lipid content decreased, with group II showing a 7.26% decrease, group III 22.25%, and group IV the most significant reduction (42.86%). Moisture content and pH levels increased in infested specimens, reaching their peak in group IV. These findings emphasize the complex effects of parasitic infestation on carp meat quality.
