اثر مقادير مختلف پروتيين و چربي بر رشد و تركيب شيميايي لاشه بچه ماهيان انگشت قدقره برون

Effects of different levels of protein and fat on growth and chemical composition of fingerlings Iranian sturgeon (Acipenserpersicus)

A3*4 factorial experiment was conducted for 51 days to determine the effect of diets containing different levels of protein and fat on growth of fingerlings Iranian sturgeon (Acipenser persicus). Twelve different diets were formulated with 3 levels of protein (45,50 and 55) and 4 levels of oil including fish oil and san flower oil (0.5 ,4 , 8 and l2).1 188 Iranian sturgeon fingerlings with initial body weight (IBW) of 1.1±0.2 gram, after adoptation to the experimental conditions were selected and stocked randomly into 36 fiberglass tanks (100 water volume)ʹat 35 fish per tank.Two ways analysis of variance showed that percent body weight increase (%BWI), specific growth rate (SGR), protein efficiency ratio (PER), food consumption ratio and productive protein value (PPV), content were significantly (P<0.05) affected by deffrent protein and fat level.Fishes fed on diets No.8 (containing 50% protein and 17.2% lipid) showed the highest increase body weight in percentage,the best specific growth rate, best protein efficiency ratio and lovest food consumption ratio.The protein, lipid ,dry matter and ash content of fish were significantly (P<0.05) different by the diet. Thus the highest amount of dry matter,crude protein, and crude fat was found in the fingerlings fed by diets No.7 & 8 arenot significantly difference from eachother.Based on the findings of the study, 50% dietary crude protein-fromʹ a good quality source-is recommended for the optimum growth of Iranian sturgeon fingerling. More over the rate of needed lipid for optimum growth of fingerling 17.2% was recommended .