Effects of different dietary levels of vitamin C on growth and meat quality of Rohu (Labeo rohita)

The present study was planned to assess the effect of different level of Ascorbic acid (vitamin C) plays an important role in fish growth and meat quality of Rohu (Labeo rohita). A total of 25 Rohu fingerlings was indiscriminately alienated in to 5 treatments T0, T1, T2, T3 and T4 (5 fishes per treatment). Five dietary levels of vitamin C at a concentration of 0, 20, 40, 60 and 80 mg vitamin C/kg diet was administered to fish. High pressure liquid chromatography (HPLC) technique was used for the analysis of vitamin C on meat quality of Labeo rohita. Meat quality was analyzed by knowing about concentration of protein, lipids, ash contents and moisture by using Kjeldahl method, ether-extraction method, by incineration process and by drying in oven at 105 degree C respectively. Statistically data was analyze by analysis of variance. The fish showed higher growth rate in terms of weight and length gains in all treatments as compared to control. Labeo rohita showed maximum gain in weight (4.2g) in treatment T3 (60mg vitamin C/kg of feed). Least production showed in control group T0 (1.4g). The maximum total length gain was observed in treatment T3 (60mg vitamin C/kg of feed) as 3.68cm. Protein contents were recorded maximum in treatment T1 (20mg vitamin C/kg of feed) as 20.50%. Fat contents were maximum in treatment T2 (40mg vitamin C/kg of feed) as 10%. Moisture contents were recorded maximum 68% in treatment T3 (60mg vitamin C/kg of feed). Ash contents were remaining equal in all treatment. Its percentage was recorded as 7% in all treatment. Carbohydrate contents were also recorded maximum in treatment T4 (80mg vitamin C/kg of feed) as 1.8%. The statistically analysis of body weight and total length showed highly significant result at 60mg of vitamin C/kg of feed and significant in proximate body composition of Labeo rohita. The data showed significant effect of vitamin C on growth and meat quality of Labeo rohita.