Effect of dietary protein, lipid and carbohydrate contents on the carcass composition of Cyprinus carpio communis fingerlings

Abstract

Fingerlings having average weight of 1.64 ± 0.13 g and length 5.26 ± 0.10 cm were fed on four different formulated feeds and a control feed (each in a triplicate set), 6% of their body weight, three times a day, during 90 days. Feeds were formulated using groundnut oil cake, mustard oil cake, rice bran, wheat bran, fish meal and soybean meal in order to suffice the balanced need of protein and energy of the Common carp. Carcass composition was determined initially, at the end of 30 days and at the end of the study. At the end of 30 days, carcass composition of fingerlings was not affected significantly (P>0.05) with protein, lipid and carbohydrate contents in the feeds. At the end of the study, carcass composition of fingerlings was affected significantly (P<0.05) with protein, lipid and carbohydrate contents in the feeds. Highest carcass dry matter, crude protein, crude lipid, ash and energy content, lowest moisture content and carbohydrate content were observed in fingerlings fed with Feed B which contained 40 ± 0.21% protein, 9.31 ± 0.25% lipid and 10.08 ± 0.10% carbohydrate. The fingerlings fed with Feed C which contained 25.98 ± 0.19% protein, 5.49 ± 0.18% lipid and 34.63 ± 0.19% carbohydrate showed least carcass dry matter, crude protein, crude lipid, ash and energy content, highest moisture content and carbohydrate content. This study concluded that Feed B containing 40% protein, 9.31% lipid and 10.08% carbohydrate is the best one in terms of carcass composition for a more profitable and successful culture of the common carp.

Keywords: Cyprinus carpio communis, fingerlings, carcass composition