Acta Ichthyologica et Piscatoria 28(2): 27-37, doi: 10.3750/AIP1998.28.2.03
Effects of different dietary lipid levels in extruded food on the growth of 1+-old carp (Cyprinus carpio L.) cultured in cooling water
J. Filipiak, A. Przybył, J. Sadowski, M. Plust, R. TrzebiatowskiCorresponding author: J. Filipiak © J. Filipiak, A. Przybył, J. Sadowski, M. Plust, R. Trzebiatowski. This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Citation:
Filipiak J, Przybył A, Sadowski J, Plust M, Trzebiatowski R (1998) Effects of different dietary lipid levels in extruded food on the growth of 1+-old carp (Cyprinus carpio L.) cultured in cooling water. Acta Ichthyologica et Piscatoria 28(2): 27-37. https://doi.org/10.3750/AIP1998.28.2.03 |  |
Abstract
Carp of the initial individual weight of 1020 g (+55 g) were fed in cages with four kinds of extruded, isoprotein feeds differing in the lipid content (7.5% in feed A, 11.6% in feed B, 15.3% in feed C, and 19.5% in feed D). The main source of lipids was a poultry fat. After the completion of the 52-day-long experiment the following values of the SGR and FCR indices were achieved (respectively): A-1.59 and 1.58, B-1.47 and 1.42, C-1.59 and 1.30, and D-1.59 and 1.29. The stage results, calculated every 7 days, as well as, the above-mentioned final values f FCR and SGR indicated, that throughout the entire period of study, the most favourable results of rearing were achieved while feeding the carp with the feed containing 15.3% of lipids, regardless of the water temperature, which ranged from 22.0-30.0°C at the time of the experiment.