Effect of Linseed Oil Cake as a Dietary Protein Source on Digestibility, Survival and Growth Performance of the Cyprinus carpio (Linnaeus, 1758) Yearlings
| dc.contributor.advisor | Sharma, B.K. | |
| dc.contributor.author | VERMA, SHIVANI | |
| dc.date.accessioned | 2021-07-12T06:54:47Z | |
| dc.date.available | 2021-07-12T06:54:47Z | |
| dc.date.issued | 2021 | |
| dc.description | Effect of Linseed Oil Cake as a Dietary Protein Source on Digestibility, Survival and Growth Performance of the Cyprinus carpio (Linnaeus, 1758) Yearlings | en_US |
| dc.description.abstract | This study was conducted to evaluate the effect of Linseed Oil Cake as a Dietary Protein Source on Digestibility, Survival and Growth Performance of the Cyprinus carpio (Linnaeus, 1758) yearlings. For this purpose a 60 days of experiment was conducted during October to December 2020. Ten fishes with an average body weight of 11.03±0.14gm which were distributed randomly in 20 tanks with four replications and fed with four inclusion levels of linseed oil cake which were 10% in T1, 20% in T2, 30% in T3 and 40% in T4. The fishes were fed @ 3% body weight per day in the morning and evening. Range of water quality parameters were found as; temperature 16.3-26.5 0C; pH 7.4 to 8.7; EC 149-210 mS/cm; DO 5.2 to 7.8 mg/l; hardness 603 to 640 mg/l; alkalinity116.3 to 122.5 mg/l. The result showed significant (p 53.46 ±0.59g (T2) > 47.69±0.59g (T4) > 47.68±0.59g(T1) > 42.73±0.59g (T0). Percent weight gain: 56.42±0.54 (T3) > 48.44±0.54(T2) > 43.14±0.54(T1) > 42±0.54(T4) > 38.62±0.54(control). SGR: 0.799±0.007 (T3) > 0.705±0.007 (T2) > 0.640±0.007 (T1) > 0.638±0.007 (T4) >0.583±0.007(T0). FCR: 5.44±0.095(T0) > 5.042±0.095(T1) > 4.928±0.095(T2) > 4.475±0.095(T3) > 4.126±0.095(T4). The GCE 0.266±0.002 (T3) > 0.235±0.002 (T2) > 0.213±0.002 (T1) = 0.213±0.002 (T4)> 0.194±0.002 (T0). The average value of apparent protein digestibility was highest (74.415±0.014) in 30% LOC inclusion level feed and lowest in 70.206±0.014(T2). Protein content in fish. carcass was found in the range of 16.97% to 16.50%. Fat 5.58 to 4.66%, ash 4.55 to 3.74%, moisture 70.44 to 69.38%, carbohydrate 4.27 to 3.21%.100% survival rate was observed of test fishes, during the experimental period. The survival rate of each treatment at different inclusion levels of linseed oil cake was unaffected. In conclusion, the present study suggested that Linseed oil cake at level of 30% inclusion level in diet can help to promote in fish growth and aquaculture production. | en_US |
| dc.identifier.citation | Verma S. And Sharma B.K. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810170372 | |
| dc.keywords | Effect, Linseed, Oil, Cake, Dietary, Protein, Source, Digestibility, Survival, Performance, Cyprinus, carpio, Yearlings | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 101 | en_US |
| dc.publisher | MPUT Udaipur | en_US |
| dc.research.problem | Effect of Linseed Oil Cake as a Dietary Protein Source on Digestibility, Survival and Growth Performance of the Cyprinus carpio (Linnaeus, 1758) Yearlings | en_US |
| dc.sub | Aquaculture | en_US |
| dc.theme | Oil Cake as a Dietary Protein | en_US |
| dc.these.type | M.F.Sc | en_US |
| dc.title | Effect of Linseed Oil Cake as a Dietary Protein Source on Digestibility, Survival and Growth Performance of the Cyprinus carpio (Linnaeus, 1758) Yearlings | en_US |
| dc.type | Thesis | en_US |