APPARENT DIGESTIBILITY COEFFICIENT OF HIGH FISHMEAL REPLACED PRACTICAL DIETS FOR CLIMBING PERCH (Anabas testudineus)

T Dey, A F Rabbey, P P Barman, M T Alam and M S Uddin
Journal of the Sylhet Agricultural University, Volume 1, Issue 2, 2014, Pages 253-258

Abstract:

Apparent digestibility co-efficient (ADC) of high fishmeal replaced practical diets for climbing perch (Anabus testudineus) was determined by gradual replacement level of dietary fish meal with equal ratio of meat and bone meal (MBM) and protein concentrate (PC). Four iso-nitrogenous diets (40% crude protein) were formulated by replacing 0 (T1), 70 (T2), 85 (T3) and 100% (T4) fish meal with a mixture of MBM and PC (1:1). Chromic oxide (0.5%) was used as a marker to the feed formulation. Ten fish (25 ± 1.31 g) were transferred into 12 indoor glass aquarium (0.243 m3 each) to fed with experimental diets twice daily as triplicate group. Feaces were collected through siphoning process. ADC of protein, lipid and dry matter was significantly higher (P<0.05) in T1 which were, 87.54±1.59, 85.42±1.05 and 69.62± 1.81, respectively. Similarly, no significant difference of apparent digestibility for dry matter found between T2 and T3; T3 and T4. For protein digestibility, similar result had showed between T1 and T2; T2 and T3. Lipid digestibility was not significantly different in fish fed diet, replaced up to 70% fishmeal protein with MBM and PC. No significant difference of lipid digestibility was also found in T3 (73.09±1.45) and T4 (74.38±1.25). Considering the fishmeal availability, farmers economic and practical field condition it could be concluded from the present study that 70 to 85% FM protein could be replaced with MBM and PC (1:1) in diet of climbing perch A. testudineus.

Keywords:

Fishmeal replacement, digestibility, climbing perch


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T Dey, A F Rabbey, P P Barman, M T Alam and M S Uddin. 2014. APPARENT DIGESTIBILITY COEFFICIENT OF HIGH FISHMEAL REPLACED PRACTICAL DIETS FOR CLIMBING PERCH (Anabas testudineus), Journal of the Sylhet Agricultural University 1(2): 253-258.