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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1995.11
- 수록면
- 343 - 354 (12page)
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초록· 키워드
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A series of feeding experiments were conducted to study the possible utilization of blood meal as a dietary protein source in growing common carp, Cyprinus carpio. Diets were formulated on isonitrogenous and isocaloric basis of 40% crude protein and 3,640 kcal/kg diet : diet 1 (100 FMP, control), 100% fish meal protein (FMP) ; diet 2 (25 BMP). 75% FMP+25% blood meal protein (BMP) ; diet 3 (50 BMP), 50% FMP+50% BMP ; diet 4 (75 BMP), 25% FMP+ 75% BMP ; diet 5 (100 BMP), 100% BMP. As the dietary protein sources, 34.2% of animal protein were supplied by FMP and/or BMP, and approximately 65.8% of plant protein were used.
In the first experiment, weight gain and feed efficiency were improved with increased level of blood meal protein in the diets. Weight gain and feed efficiency from fish fed diets 4 and 5 were significantly higher (P<0.05) than those from fish fed diets 1, 2 and 3.
The second experiment was designed as a cross-over study to prove the first experiment's results. This cross-over study shows that weight gain from fish fed diet 5 is greater than that from fish fed diet 1.
The third experiment was conducted to compare palatability between diet 1 (100 FMP) and 5 (100 BMP). The data from this palatability study indicated that the palatability of diet 5 was lower than that of diet 1 initially, however, the palatability of diet 5 was improved and not worse than that of diet 1 within a week.
In the first experiment, weight gain and feed efficiency were improved with increased level of blood meal protein in the diets. Weight gain and feed efficiency from fish fed diets 4 and 5 were significantly higher (P<0.05) than those from fish fed diets 1, 2 and 3.
The second experiment was designed as a cross-over study to prove the first experiment's results. This cross-over study shows that weight gain from fish fed diet 5 is greater than that from fish fed diet 1.
The third experiment was conducted to compare palatability between diet 1 (100 FMP) and 5 (100 BMP). The data from this palatability study indicated that the palatability of diet 5 was lower than that of diet 1 initially, however, the palatability of diet 5 was improved and not worse than that of diet 1 within a week.
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