The study was conducted with a completely randomized design consisting of four treatments in triplicates. Experimental diets were formulated to contain four different lipid levels (8, 10, 12 and 14%) at constant protein level (46.8%) and different gross energy of 4314, 4417, 4519 and 4622kcal/kg, respectively. Kutum fry (average weight, 203±4mg) were randomly assigned and distributed at a density of 2 fish/l into twelve 80 liter fiberglass tanks equipped with a tap-freshwater system and water temperature of 22-24oC. Fish were fed the experimental diets thrice a day at 10% of body weight for 81 days. Statistical analysis indicated that fish fed the lowest lipid level of 8% showed significant differences (p<0.05) with other treatments. Fish growth, survival, protein and energy retention showed a marked decrease with an increase of dietary lipid level. Crude lipid of carcass composition increased, but ash and moisture decreased with an increase of lipid levels.
Haghighi, D., Saad, C., Hosseinzadeh Sahafi, H., & Mansouri, D. (2009). The effect of dietary lipid level on the growth of kutum fry (Rutilus frisii kutum). Iranian Journal of Fisheries Sciences, 8(1), 13-24. doi: 10.22092/ijfs.2018.114756
MLA
D.T. Haghighi; C.R. Saad; H. Hosseinzadeh Sahafi; D. Mansouri. "The effect of dietary lipid level on the growth of kutum fry (Rutilus frisii kutum)". Iranian Journal of Fisheries Sciences, 8, 1, 2009, 13-24. doi: 10.22092/ijfs.2018.114756
HARVARD
Haghighi, D., Saad, C., Hosseinzadeh Sahafi, H., Mansouri, D. (2009). 'The effect of dietary lipid level on the growth of kutum fry (Rutilus frisii kutum)', Iranian Journal of Fisheries Sciences, 8(1), pp. 13-24. doi: 10.22092/ijfs.2018.114756
VANCOUVER
Haghighi, D., Saad, C., Hosseinzadeh Sahafi, H., Mansouri, D. The effect of dietary lipid level on the growth of kutum fry (Rutilus frisii kutum). Iranian Journal of Fisheries Sciences, 2009; 8(1): 13-24. doi: 10.22092/ijfs.2018.114756
)