Journal of Aquaculture Research & Development

Abstract

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,Nimra Tahir

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.