Changes in Body Growth of Labeo rohita in Relation to Dietary Carbohydrate Content and Protein Levels using Gelatinized and Non-Gelatinized Corn
Mahwish Qamer*, Farkhanda Asad and Nimra Tahir
Department of Zoology, Wildlife and Fisheries, GC, University Faisalabad, Pakistan
- *Corresponding Author:
- Mahwish Qamer
Department of Zoology, Wildlife and Fisheries
GC, University Faisalabad, Pakistan
E-mail: [email protected]
Received Date: April 17, 2014; Accepted Date: July 21, 2014; Published Date: July 31, 2014
Citation: Qamer M, Asad F, Tahir N (2014) Changes in Body Growth of Labeo rohita in Relation to Dietary Carbohydrate Content and Protein Levels using Gelatinized and Non-Gelatinized Corn. J Aquac Res Development 5: 248. doi:10.4172/2155-9546.1000248
Copyright: © 2014 Qamer M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
For a twelve week experiment, three varying crude protein levels (30, 35 and 40%) were considered to observe the growth and meat composition changes in Labeo rohita raised on six semi purified diets (T1: G, 30% CP; T2: NG, 30% CP; T3: G, 35% CP; T4: NG, 35% CP; T5: G, 40% CP and T6: NG, 40% CP) formulated with either gelatinized or nongelatinized corn starch followed by two replicates for each diet. Fish reared on T5 (G, 40% CP) exhibited highest average body weight (3.63 ± 0.00 g) followed by T3 (3.51 ± 0.00 g), T6 (3.50 ± 0.00 g), T1 (3.49 ± 0.00 g), T4 (3.38 ± 0.00 g) and T2 (3.36 ± 0.00 g) respectively. The statistical differences among these diets were nonsignificant. Correspondingly, average total length achieved by fingerlings was capital (3.30 ± 0.00 cm) treated on T5 (G, 40% CP), followed by T3 (3.28 ± 0.00 cm), T1 (3.20 ± 0.00 cm), T4 (3.19 ± 0.00 cm), T6 (3.16 ± 0.00 cm) and T2 (3.15 ± 0.00 cm) indicating non-significant differences among diets. Many factors can affect meat quality on the way from producer to consumer. Meat Science is a broad research field where these factors are evaluated in relation to a range of production and quality parameters. Protein, fat and ash content deposition was maximum in fish body meat raised on T5 while dry matter and gross energy retention was highest in T6. Convincingly, it is concluded that gelatinized corn starch at 40% protein level is promising fish feed ingredient for excellent outcomes of quality of meat and growth excellence.