Effect of dietary fat level on body dimensions and weight gain of carp
Нема приказа
Аутори
Stanković, MarkoLakić, Nada
Dulić, Zorka
Živić, Ivana
Poleksić, Vesna
Spasić, M.M.
Marković, Zoran
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The aim of this study was to investigate the impact of different level of fat in diets on body dimensions and weight gain of carp fry. Fish diets contained 38% protein and 8,12 or 16% of fat. The experiment was carried out in triplicates, (3 tanks per treatment, 9 tanks in total) for 90 days at the Laboratory for Fish Nutrition, at the University of Belgrade, Faculty of Agriculture. Every tank has a usable volume of 120 gallons of water and water flow of 0.34 Lmin-1. After adjusting fish to laboratory conditions, every tank was stocked with 29 fish, average weight 15.4 g. Based on data of body length and height of fish, obtained in 30- to daily intervals, statistical analysis showed that there were differences among fish from different treatments. Fish fed diets with 8% fat achieved 46.8% higher weight gain than fish fed with food containing 12% fat and 65.4% higher weight gain than fish fed with feed containing 16% fat. Additionally, fish fed with less fat in diet had a more elongated... body form and less pronounced body height as well as lower values for fish condition. Based on obtained results, it can be concluded that the diet with lower level of fat is justifiable to use, both from an economic and consumer perspective.
Кључне речи:
Carp fry / Fat level / Growth rateИзвор:
CEFood 2012 - Proceedings of 6th Central European Congress on Food, 2012, 1432-1435Издавач:
- 6th Central European Congress on Food, CEFood 2012
Scopus: 2-s2.0-84926071269
Институција/група
Poljoprivredni fakultetTY - CONF AU - Stanković, Marko AU - Lakić, Nada AU - Dulić, Zorka AU - Živić, Ivana AU - Poleksić, Vesna AU - Spasić, M.M. AU - Marković, Zoran PY - 2012 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2761 AB - The aim of this study was to investigate the impact of different level of fat in diets on body dimensions and weight gain of carp fry. Fish diets contained 38% protein and 8,12 or 16% of fat. The experiment was carried out in triplicates, (3 tanks per treatment, 9 tanks in total) for 90 days at the Laboratory for Fish Nutrition, at the University of Belgrade, Faculty of Agriculture. Every tank has a usable volume of 120 gallons of water and water flow of 0.34 Lmin-1. After adjusting fish to laboratory conditions, every tank was stocked with 29 fish, average weight 15.4 g. Based on data of body length and height of fish, obtained in 30- to daily intervals, statistical analysis showed that there were differences among fish from different treatments. Fish fed diets with 8% fat achieved 46.8% higher weight gain than fish fed with food containing 12% fat and 65.4% higher weight gain than fish fed with feed containing 16% fat. Additionally, fish fed with less fat in diet had a more elongated body form and less pronounced body height as well as lower values for fish condition. Based on obtained results, it can be concluded that the diet with lower level of fat is justifiable to use, both from an economic and consumer perspective. PB - 6th Central European Congress on Food, CEFood 2012 C3 - CEFood 2012 - Proceedings of 6th Central European Congress on Food T1 - Effect of dietary fat level on body dimensions and weight gain of carp EP - 1435 SP - 1432 UR - https://hdl.handle.net/21.15107/rcub_agrospace_2761 ER -
@conference{ author = "Stanković, Marko and Lakić, Nada and Dulić, Zorka and Živić, Ivana and Poleksić, Vesna and Spasić, M.M. and Marković, Zoran", year = "2012", abstract = "The aim of this study was to investigate the impact of different level of fat in diets on body dimensions and weight gain of carp fry. Fish diets contained 38% protein and 8,12 or 16% of fat. The experiment was carried out in triplicates, (3 tanks per treatment, 9 tanks in total) for 90 days at the Laboratory for Fish Nutrition, at the University of Belgrade, Faculty of Agriculture. Every tank has a usable volume of 120 gallons of water and water flow of 0.34 Lmin-1. After adjusting fish to laboratory conditions, every tank was stocked with 29 fish, average weight 15.4 g. Based on data of body length and height of fish, obtained in 30- to daily intervals, statistical analysis showed that there were differences among fish from different treatments. Fish fed diets with 8% fat achieved 46.8% higher weight gain than fish fed with food containing 12% fat and 65.4% higher weight gain than fish fed with feed containing 16% fat. Additionally, fish fed with less fat in diet had a more elongated body form and less pronounced body height as well as lower values for fish condition. Based on obtained results, it can be concluded that the diet with lower level of fat is justifiable to use, both from an economic and consumer perspective.", publisher = "6th Central European Congress on Food, CEFood 2012", journal = "CEFood 2012 - Proceedings of 6th Central European Congress on Food", title = "Effect of dietary fat level on body dimensions and weight gain of carp", pages = "1435-1432", url = "https://hdl.handle.net/21.15107/rcub_agrospace_2761" }
Stanković, M., Lakić, N., Dulić, Z., Živić, I., Poleksić, V., Spasić, M.M.,& Marković, Z.. (2012). Effect of dietary fat level on body dimensions and weight gain of carp. in CEFood 2012 - Proceedings of 6th Central European Congress on Food 6th Central European Congress on Food, CEFood 2012., 1432-1435. https://hdl.handle.net/21.15107/rcub_agrospace_2761
Stanković M, Lakić N, Dulić Z, Živić I, Poleksić V, Spasić M, Marković Z. Effect of dietary fat level on body dimensions and weight gain of carp. in CEFood 2012 - Proceedings of 6th Central European Congress on Food. 2012;:1432-1435. https://hdl.handle.net/21.15107/rcub_agrospace_2761 .
Stanković, Marko, Lakić, Nada, Dulić, Zorka, Živić, Ivana, Poleksić, Vesna, Spasić, M.M., Marković, Zoran, "Effect of dietary fat level on body dimensions and weight gain of carp" in CEFood 2012 - Proceedings of 6th Central European Congress on Food (2012):1432-1435, https://hdl.handle.net/21.15107/rcub_agrospace_2761 .