Effects of different dietary lipid levels in extruded food on the growth of 1+-old carp (Cyprinus carpio L.) cultured in cooling water

Простая страница элемента
dc.creatorFilipiak,J.
dc.creatorPrzybył,A.
dc.creatorSadowski,J.
dc.creatorPlust,M.
dc.creatorTrzebiatowski,R.
dc.date1998
dc.date.accessioned2024-02-06T12:49:52Z
dc.date.available2024-02-06T12:49:52Z
dc.descriptionCarp of the initial individual weight of 1020 g (+55 g) were fed in cages with four kinds of extruded, isoprotein feeds differing in the lipid content (7.5% in feed A, 11.6% in feed B, 15.3% in feed C, and 19.5% in feed D). The main source of lipids was a poultry fat. After the completion of the 52-day-long experiment the following values of the SGR and FCR indices were achieved (respectively): A-1.59 and 1.58, B-1.47 and 1.42, C-1.59 and 1.30, and D-1.59 and 1.29. The stage results, calculated every 7 days, as well as, the above-mentioned final values f FCR and SGR indicated, that throughout the entire period of study, the most favourable results of rearing were achieved while feeding the carp with the feed containing 15.3% of lipids, regardless of the water temperature, which ranged from 22.0-30.0°C at the time of the experiment.
dc.formattext/html
dc.identifierhttps://doi.org/10.3750/AIP1998.28.2.03
dc.identifierhttps://aiep.pensoft.net/article/25644/
dc.identifier.urihttps://openrepository.mephi.ru/handle/123456789/7480
dc.languageen
dc.publisherPensoft Publishers
dc.relationinfo:eu-repo/semantics/altIdentifier/eissn/1734-1515
dc.relationinfo:eu-repo/semantics/altIdentifier/pissn/0137-1592
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightsCC BY 4.0
dc.sourceActa Ichthyologica et Piscatoria 28(2): 27-37
dc.titleEffects of different dietary lipid levels in extruded food on the growth of 1+-old carp (Cyprinus carpio L.) cultured in cooling water
dc.typeResearch Article
Файлы
Коллекции