Effect of Dietary Starch Inclusion Rate on Digestibility and Amylase Activity in Arctic charr (Salvelinus alpinus) and Eurasian perch (Perca fluviatilis)
Rani Abro, Torbjörn Lundh and Jan Erik Lindberg*
Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Uppsala, Sweden
- *Corresponding Author:
- Jan Erik Lindberg
Department of Animal Nutrition and Management
Swedish University of Agricultural Sciences
E-mail: [email protected]
Received Date: September 19, 2013; Accepted Date: November 28, 2013; Published Date: December 02, 2013
Citation: Abro R, Lundh T, Lindberg JE (2013) Effect of Dietary Starch Inclusion Rate on Digestibility and Amylase Activity in Arctic charr (Salvelinus alpinus) and Eurasian perch (Perca fluviatilis). J Aquac Res Development 5:209 doi:10.4172/2155-9546.1000209
Copyright: © 2013 Abro R, 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.
This study investigated digestibility and amylase activity in Arctic charr and Eurasian perch fed different dietary levels of wheat starch. Eurasian perch (190 ± 0.5 g) and Arctic charr (102 ± 0.5 g) were fed one of six iso-nitrogenous diets containing 0, 10, 15, 20, 25 and 30% wheat starch. Each diet was fed to four replicate groups of fish to determine the impact of diet on the apparent digestibility (AD) of dry matter (DM), crude protein, starch, crude fat and energy. At the end of the experiment, tissue samples were collected for assessment of amylase activity in the proximal and distal intestine. The AD of DM, crude protein, starch, crude fat and energy differed between fish species (P<0.001), with on average higher values for all parameters in Eurasian perch than in Arctic charr. Within fish species, there was no effect (P>0.05) of dietary starch level on the AD of DM, crude protein, crude fat and energy. Overall, α-amylase activity correlated with the trends obtained for starch digestibility. The inclusion of wheat starch did not affect amylase activity within species.