Performance of Penaeusindicus, Cultured Under Three Salinities with Diet Containing Varying Energy Levels and Kilka, Clupeonella Delicatula, Oil Supplementation in the North of Persian Gulf, I.R. Iran
The effects of varying energy and kilka oil levels on the performances of Indian prawn Penaeus indicus were evaluated in a 35 day experimental period in three water salinities (25, 35 and 45 ppt). For each salinity, four experimental diets with energy levels of 3500, 3800,4 1 00 and 4400kcallkg,...
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| 格式: | Thesis |
| 語言: | English English English |
| 出版: |
2001
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/7960/1/IB_2001_9_A.pdf http://psasir.upm.edu.my/id/eprint/7960/3/IB_2001_9.pdf http://psasir.upm.edu.my/id/eprint/7960/ |
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| 總結: | The effects of varying energy and kilka oil levels on the performances of
Indian prawn Penaeus indicus were evaluated in a 35 day experimental period
in three water salinities (25, 35 and 45 ppt). For each salinity, four
experimental diets with energy levels of 3500, 3800,4 1 00 and 4400kcallkg,
each containing three kilka (C/upeonel/a de/icatu/a) oil levels of 2, 4, 6%
(totaling 1 2 experimental diets) were fonnulated using Lindo softwear
program. All diets were isonitrogenous (40% protein) and fed at 8 percent of
body weight to 3 6 groups of 200 juvenile shrimps (P. indicus) in each level of
salinity. The results showed that under 25 ppt salinity, the diet containing
4 100 kcaV kg with 4% kilka oil showed the best results. For 35 ppt, 3800
kcaV kg with kilka oil level of 6 % was the suitable energy level. At 45 ppt, the best result was observed for the shrimp fed with 3500 kcall kg at 6% kilka
oil level. It thus appeared that energy requirement vary with salinity. It also
revealed that the energy to protein ratio of 1 1 0-1 1 8 kcaU g proteins was the
most suitable ratio for the growth of the shrimp under different salinities. The
incorporation of kilka oil in the diet as a source of energy and essential fatty
acids showed a satisfactory growth performance of the prawn. The n-3 fatty
acid of shrimp body tissue increased with the increasing the dietary n-3 fatty
acid levels. |
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