Effect of adding different levels of Polyethylene Glycol(PEG) 400 and 4000 in diet on the food intake and the evacuation time of common carp (Cyprinus carpio) at different temperatures

A. Al-Shawi, S.; K. H. Al-Khazal, B.

	Effect of adding different levels of Polyethylene Glycol(PEG) 400 and 4000 in diet on the food intake and the evacuation time of common carp (Cyprinus carpio) at different temperatures
Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 10, Issue 2, 2017, Pages 94-99 PDF (409.15 K)
Authors
S. A. Al-Shawi; B. K. H. Al-Khazal
Abstract
The amount of food intake and the evacuation of common carp Cyprinus carpio were measured after breeding in the fish laboratory of the Faculty of Agriculture- University of Baghdad for 60 days, And fed eight laboratory-based protein products ranging from 24.21% to 25.60% and total energy between 3322.1 kcal/ kg feed and 3224.1 kcal/ kg feed, the polyethylene glycol 4000 was added by 0.25% and 0.5% and 1% for the 2, 3, 4 and polyethylene glycol 400 the same ratios for the 6, 7 and 8 grades were 1 and 5 for control treatment without adding, the results of the statistical analysis showed that there were significant differences (P<0.05) at evacuation time was the fastest time for the fourth and eighth transactions respectively (7:36 and 7:38 minutes) at 14 °C,( 4:36 and 4:22 Min: 1 h) at 23 °C and (3:16) at 27 °C, The slowest times were recorded in the first and fifth treatments (comparison) at all studied temperatures. The highest food intake rate of the fourth and eighth coefficients (1.8% and 1.65%) at 14 °C and 3.29% and 4.16% at 23 °C and 4.44% and 5.15% at 27 °C, the lowest rates were recorded at the first and fifth treatments at the above mentioned temperatures. The study concludes that the addition of both PEG fish species leads to a reduction in the evacuation time and raises the proportion of food intake
Keywords
polyethylene glycol; Quantity of food intake; evacuation time; Common carp fish

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