Effects of different dietary lipid levels in extruded food on the growth of 1+-old carp (Cyprinus carpio L.) cultured in cooling water

Filipiak,J.; Przybył,A.; Sadowski,J.; Plust,M.; Trzebiatowski,R.

Effects of different dietary lipid levels in extruded food on the growth of 1+-old carp (Cyprinus carpio L.) cultured in cooling water

1998

Filipiak,J. | Przybył,A. | Sadowski,J. | Plust,M. | Trzebiatowski,R.

Carp of the initial individual weight of 1020 g (+55 g) were fed in cages with four kinds of extruded, isoprotein feeds differing in the lipid content (7.5% in feed A, 11.6% in feed B, 15.3% in feed C, and 19.5% in feed D). The main source of lipids was a poultry fat. After the completion of the 52-day-long experiment the following values of the SGR and FCR indices were achieved (respectively): A-1.59 and 1.58, B-1.47 and 1.42, C-1.59 and 1.30, and D-1.59 and 1.29. The stage results, calculated every 7 days, as well as, the above-mentioned final values f FCR and SGR indicated, that throughout the entire period of study, the most favourable results of rearing were achieved while feeding the carp with the feed containing 15.3% of lipids, regardless of the water temperature, which ranged from 22.0-30.0°C at the time of the experiment.

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