Dietary effect of supplementation with amaranth meal on growth performance and apparent digestibility of rainbow trout Oncorhynchus myskiss

• Autorzy: Niewiadomski P. , Gomulka P. , Poczyczynski P. , Wozniak M. , Szmyt M.

Warianty tytułu

PL

Wpływ suplementacji mąki z szarłatu na wzrost i strawność pozorną pstrąga tęczowego Oncorhynchus myskiss

• Języki publikacji: EN

Abstrakty

EN

The aim of the this study was the to assessment of use the amaranth meal in feed for rainbow trout Oncorhynchus mykiss. Two experimental feeds contained 5.0% and 10.0% of amaranth meal were prepared and compared to reference diet (commercial feed) containing similar amountsof specific nutrients. Initial body wet weight of experimental trout was 524.8±28.5 g and mean lengthof 35.2±0.6 cm. Feed was offered in ration between 0.50–1.71% of fish biomass (calculated by software) of respective group for 21 days. The validation of chromic method to analyze digestibility of fish diet components was done and the linear regression formula Y= 0.0142X+ 0.075 was determined for chromium oxide (VI) concentration. Significant differences (p<0.05) in crude proteinand Nitrogen Free Extract digestibility were found between the experimental groups and the reference one. The present results indicated the feasibility of using of amaranth flour as plant component in feeding of rainbow trout

PL

Celem pracy było zastosowanie mąki z szarłatu (Amaranthus cruentus) w żywieniu pstrąga tęczowego Oncorhynchus mykiss. Przygotowano dwie eksperymentalne pasze z dodatkiem mąkiz amarantusa na poziomie (5 i 10%) i jako referencyjną zastosowano paszę komercyjną o podobnej zawartości składników pokarmowych. Badania przeprowadzono na rybach o średniej masie 524,8±28,5 g i długości 35,2±0,6 cm. Doświadczenie trwało 21 dni, podczas których ryby karmiono paszą w dawkach 0,5–1,7% całkowitej biomasy wyliczanej przez hodowlany program komputerowy. Na potrzeby określenia strawności pozornej przygotowanych pasz wykonano walidację metody chromowej dla koncentracji tlenku chromu (VI), otrzymując krzywą korelacji o wzorze Y=0.0142X+0.075. Różnice istotne statystyczne (p<0,05) zaobserwowano w strawności białka surowego i bezazotowych związków wyciągowych w grupach eksperymentalnych w stosunku do grupy referencyjnej. Uzyskane wyniki wskazują na możliwość zastosowania mąki z szarłatu w żywieniu pstrąga tęczowego

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2016
• Tom: 31
• Numer: 3
• Opis fizyczny: p.459-469,ref.

Twórcy

autor

Niewiadomski P.

• Department of Fish Biology and Pisciculture, , Univeristy of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 5, 10-719 Olsztyn, Poland

autor

Gomulka P.

• Department of Ichthyology, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Poczyczynski P.

• Department of Fish Biology and Pisciculture, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Wozniak M.

• Department of Fish Biology and Pisciculture, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

autor

Szmyt M.

• Department of Fish Biology and Pisciculture, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

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