Effect of protein and energy levels in carp nutrition | Efekat nivoa i energije u ishrani šarana
2009
Čičovački, S., Kapetanski rit doo, Kanjiža (Serbia)
In nutrition of the table carp were tested protein : digestible energy optimatio ratio under conditions intensive production, population density was 3.500 specimens /ha. In experiment has been tested effect three levels of protein (22, 25, 28 %). Еach levels of protein has two group with different levels of digestible energy 14,1 and 15 MJ DE. It was six group divided according to protein:digestible energy relation. Examinations are performed during April – October period. Analyses included climate and aqueous parameters, growth, food conversion, weight per head, survival rate and health of carps. After investigations study date from experiments confirmed that mixture with 28% protein increase yield of carp/ha and survival rate, food with 25% protein and 15 MJ DE has best growth and weight per head.
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