Effect of dietary protein, lipid and carbohydrate contents on the nutrient and energy utilization and digestibility of Cyprinus carpio communis fingerlings

Abstract

Fingerlings having average weight 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 ground nut 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. Nutrient and energy utilization and digestibility were measured. At the end of the study, the nutrient and energy utilization and digestibility of fingerlings were affected significantly (P<0.05) with protein, lipid and carbohydrate contents in the feeds. Highest nutrient and energy utilization and digestibility were observed in fingerlings fed with feed B containing 40 ± 0.21% protein, 9.31 ± 0.25% lipid and 10.08 ± 0.10% carbohydrate. The fingerlings fed with feed C containing 25.98 ± 0.19% protein, 5.49 ± 0.18% lipid and 34.63 ± 0.19% carbohydrate showed least nutrient and energy utilization and digestibility. This work concluded that feed B containing 40% protein, 9.31% lipid and 10.08% carbohydrate is the best one for a more profitable and successful culture of the common carp.

Keywords: Cyprinus carpio communis, fingerlings, nutrient utilization, energy utilization, digestibility