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The effect of dietary lipid level on the growth of kutum fry (Rutilus frisii kutum)
D.T. Haghighi *, C.R. Saad, H. Hosseinzadeh Sahafi, D. Mansouri
, davoudir@yahoo.com
Abstract:   (3045 Views)
The study was conducted with a completely randomized design consisting of four treatments in triplicates. Experimental diets were formulated to contain four different lipid levels (8, 10, 12 and 14%) at constant protein level (46.8%) and different gross energy of 4314, 4417, 4519 and 4622kcal/kg, respectively. Kutum fry (average weight, 203±4mg) were randomly assigned and distributed at a density of 2 fish/l into twelve 80 liter fiberglass tanks equipped with a tap-freshwater system and water temperature of 22-24oC. Fish were fed the experimental diets thrice a day at 10% of body weight for 81 days. Statistical analysis indicated that fish fed the lowest lipid level of 8% showed significant differences (p<0.05) with other treatments. Fish growth, survival, protein and energy retention showed a marked decrease with an increase of dietary lipid level. Crude lipid of carcass composition increased, but ash and moisture decreased with an increase of lipid levels.
Keywords: Rutilus frisii kutum, Dietary lipid, Nutritional performance, Feed conversion ratio
Full-Text [PDF 2996 kb]   (812 Downloads)    
Subject: Biology & physiology
Received: 2017/12/4 | Accepted: 2017/12/4 | Published: 2017/12/4
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Haghighi D, Saad C, Hosseinzadeh Sahafi H, Mansouri D. The effect of dietary lipid level on the growth of kutum fry (Rutilus frisii kutum). IJFS. 2009; 8 (1) :13-24
URL: http://jifro.ir/article-1-3057-en.html

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Volume 8, Issue 1 (2009) Back to browse issues page
Iranian Journal of Fisheries Sciences Iranian Journal of Fisheries Sciences
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