Higher water temperature enhances dietary carbohydrate utilization and growth performance in Labeo rohita (Hamilton) fingerlings

A 60‐day experiment was conducted to delineate the effect of three dietary levels of gelatinized carbohydrate (GC) on growth, nutrient‐utilization and body composition of Labeo rohita fingerlings (avg. wt 6.5 ± 0.3 g) reared at two water temperatures (ambient‐AT (26 ± 0.8 °C) and 32 °C). Two hundred...

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Bibliographic Details
Published in:Journal of animal physiology and animal nutrition 2011-10, Vol.95 (5), p.642-652
Main Authors: Alexander, C, Sahu, N. P, Pal, A. K, Akhtar, M. S, Saravanan, S, Xavier, B, Munilkumar, S
Format: Article
Language:English
Subjects:
ambient temperature
amylase
Animal Husbandry
Animals
body composition
carbohydrate
dietary carbohydrate
Dietary Carbohydrates - metabolism
digestibility
Energy Metabolism
feed conversion
fingerlings
Fishes - growth & development
Freshwater
growth
growth performance
hexokinase
Labeo rohita
protein efficiency ratio
temperature
Water
water temperature
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Summary:A 60‐day experiment was conducted to delineate the effect of three dietary levels of gelatinized carbohydrate (GC) on growth, nutrient‐utilization and body composition of Labeo rohita fingerlings (avg. wt 6.5 ± 0.3 g) reared at two water temperatures (ambient‐AT (26 ± 0.8 °C) and 32 °C). Two hundred and sixteen fingerlings were randomly distributed into six treatments in triplicates. Three semi‐purified isonitrogenous diets were prepared with graded levels of GC viz. D1: 40%, D2: 50% and D3: 58%. Growth rate, feed efficiency and protein efficiency ratio were significantly (p 
ISSN:0931-2439
1439-0396
DOI:10.1111/j.1439-0396.2010.01095.x