EFFECT OF USING BLACK-SEED CAKE Nigella sativa IN COMMON CARP RATIONS ON SOME GROWTH AND PHYSIOLOGICAL CHARACTERS

A. Al-Shawi, S.; J. Al-Zaidy, K.

	EFFECT OF USING BLACK-SEED CAKE Nigella sativa IN COMMON CARP RATIONS ON SOME GROWTH AND PHYSIOLOGICAL CHARACTERS
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 14, Issue 1, 2009, Pages 0-0
Authors
S. A. Al-Shawi; K. J. Al-Zaidy
Abstract
The experiment was conducted to examine the effect of adding different percentages (0, 2.5, 5.0, 7.5 and 10.0)% of black-seed cake (BSC) to the common carp (Cyprinus carpio, L.) feed.120 fingerlings (7.51.0) gm were distributed randomly into 5 triplicate treatments at a stocking rate of 8 fish per aquarium (70×30×30) cm. Weight increment, growth parameters and haematological indices have been measured. The experiment was confirmed for 12 weeks. The results among the diet treatments showed that the diet contained 10.0% BSC (T5) had the highest: food conversion ratio (2.54), food conversion efficiency (39.66%) protein efficiency ratio (1.229%) and biological productive value (23.965%) and highest apparent digestibility (78.3%) and protein digestibility (93.35%). However, T5 had also showed the highest values of: Hemoglobin (8.9 gm/100ml), Packed Cell Volume (26.81%) Red Blood Cell count (24.22×105) cell/ml and lowest White Blood Cell count (5.01 ×103) cell/ml, whereas controlled treatment showed the lowest values of blood picture indices. Dry matters of flesh of the experimental fish increased with increment addition of BSC percents in the diet, where protein was ranged between 14.22% and 14.9% and lipid between 6.56% and 6.28% comparably with initial percent of flesh protein 12.17% and lipid 5.52% respectively.

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