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The Relationship Between the Diet Flavor and Feeding Sequence on the Growth of Common Carp (Cyprinus carpio L.) Fingerlings | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 9, Volume 26, 2 (special Issue), 2013, Pages 130-142 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2013.111678 | ||
| Authors | ||
| A. Y. Al-Dubakel; Quasy H. Al-Hamadany; Amir A. Jabir; Intisar K. Hameed | ||
| Abstract | ||
| Shrimp were used as an addition to increase the palatability of food in addition to feed sequence in young diets common carp Fish Cyprinus carpio L. Two diets were used i.e. standard (1) and the second containing shrimp meal (2), the food rations offered in the following order: the first group were fed diets (1) daily and the second group were fed diets (2) daily while the third group were fed the two diets alternating between day and another, the fourth group were fed alternately between every two days. Fish distributed with an average of 15 fish each for one replicate in glass aquarium with two replicate for each treatment. Fish were fed 5 % of body weight per day for a period of 55 days from 12.05.2012 .Fish weight was measured (average initial 7.85 ± 0.48 gm) in successive periods, in addition to measure chemical composition of the diet and fish. It was found that the use of shrimp meal (5%) gave the highest weight gain (12.2 gm) compared to other treatments, as well as for specific growth rate (SGR) (17.45% / day) while relative growth rate (RGR) was higher in the second treatment (154.74 %) and differed significantly (P <0.05) from the fourth treatment. Also it was found that thermal growth coefficient (TGC) were 0.049 for the second treatment which differed significantly (P <0.05) from the third treatment. It was observed an increase in the fish body protein content in all treatments and ranged from 16.90 to 14.31% while the value before the test was 11.01%. The second treatment recorded the highest rate of food intake (5.54 %) which differed significantly (P <0.05 ) for all treatments .In the current study, the addition of flavoring substances in diet have a significant effect on the use of food while no impact were noticed for the diet sequence . | ||
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