التفاصيل البيبلوغرافية
| العنوان: |
Evaluation of Nutritive Value of Raw and Fermented De-oiled Physic Nut, Jatropha curcas Seed Meal in the Formulated Diets for Rohu, Labeo rohita (Hamilton) Fingerlings. |
| المؤلفون: |
Saha, Sayanti, Ghosh, Koushik |
| المصدر: |
Proceedings of the Zoological Society; Jun2013, Vol. 66 Issue 1, p41-50, 10p |
| مستخلص: |
Rohu ( Labeo rohita) fingerlings, were fed de-oiled Jatropha curcas seed meal (DJSM) supplemented diets for 60 days and the effectiveness, if any, on the growth was evaluated. Nine isonitrogenous (35 % crude protein) and isocaloric (4.0 kcal g) diets were formulated of which one was reference diet (RD, fishmeal based control diet) and the other eight were experimental diets prepared by incorporating raw (D1-D4) and fermented (D5-D8) DJSM at 10, 20, 30 and 40 % levels by weight, respectively. Autoclaved DJSM was processed through solid state fermentation (SSF) for 15 days at 37 ± 1 °C by an exo-enzyme producing bacterium, Bacillus cereus Lr.H.23 isolated from the hindgut of rohu, L. rohita. Processing through SSF caused decrease in the contents of crude fibre and anti-nutritional factors, but increase in the levels of free amino acids and free fatty acids. In terms of growth performance, feed utilization efficiency and apparent protein digestibility, fish fed diet D7 containing 30 % fermented DJSM showed the best performance, which differed significantly ( P < 0.05) from that of the fish fed diets containing raw DJSM. The results indicated that an inclusion level up to 30 % fermented DJSM replacing 15 % FM in the practical diet for rohu fingerlings can be proposed when compared to the RD. However, further experiments are required to recommend the ingredient for use in industry. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
