Effects of Dietary Protein Level on Growth, Feed Utilization, Morphology Parameters and Muscle Nutritional Components of Schizopygopsis younghusbandi younghusbandi Regan

ZENG Benhe, ZHANG Bianbian, LIU Haiping, WANG Jian, WANG Wanliang, ZHU Chengke, MU Zhenbo, WANG Jinlin, ZHOU Jianshe, WANG Jiu

doi:10.3969/j.issn.1006-267x.2019.03.028

2019 , Vol. 31 >Issue 3: 1231 - 1239

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.03.028

Molecular Nutrition

Effects of Dietary Protein Level on Growth, Feed Utilization, Morphology Parameters and Muscle Nutritional Components of Schizopygopsis younghusbandi younghusbandi Regan

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1. Institute of Fisheries Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032, China;
2. Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
3. Department of Fisheries in Rongchang Compust, Southwest University, Chongqing 402460, China

Received date: 2018-08-07

Online published: 2019-03-18

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Abstract

This experiment was aimed to investigate the effects of dietary protein level on growth, feed utilization, morphology parameters and muscle nutritional components of Schizopygopsis younghusbandi younghusbandi Regan. A total of 540 Schizopygopsis younghusbandi younghusbandi Regan with an initial body weight of (22.42±0.56) g were randomly divided into 6 groups with 3 replicates per group and 30 fish per replicate. Fish in each group were fed experimental groups that the protein levels were 20%, 25%, 30%, 35%, 40% and 45%, respectively. The experiment lasted for 60 days. The results showed as follows:1) the final weight (FW), weight gain rate (WGR), specific growth rate (SGR), protein efficiency ratio(PER) of Schizopygopsis younghusbandi younghusbandi Regan were firstly increased and then decreased with dietary protein level increased, while the feed conversion ratio (FCR) was firstly decreased and then increased. The FW, WGR, SGR in dietary protein level 35% group were the highest, and significantly higher than those in other groups except dietary protein level 30% group (P<0.05). The PER in dietary protein level 30% group was the highest, and significantly higher than that in other groups except dietary protein level 25% group (P<0.05). The FCR in dietary protein level 30% group was the lowest, and significantly lower than that in other groups except dietary protein level 35% group (P<0.05). By regression analysis of regression analysis, the WGR, SGR and FCR obtained optimal value when dietary protein levels were 34.01%,34.09% and 35.31%. 2) The viscerasomatic index (VSI), hepaticsomatic index (HSI) and viserosomatic index (VI) of Schizopygopsis younghusbandi younghusbandi Regan were firstly decreased and then increased with dietary protein level increased, and got the minimum values in dietary protein level 35% group. The VSI in dietary protein level 35% group was significantly lower than that in other groups except dietary protein level 40% group (P<0.05), the HSI and VI in dietary protein level 35% group were significantly lower than those in other groups except dietary protein level 30% and 40% groups (P<0.05). 3) The muscle crude protein content of Schizopygopsis younghusbandi younghusbandi Regan was firstly increased and then tended to stabilize with dietary protein level increased, and got the highest in dietary protein level 40% group, and significantly higher than that in dietary protein level 20% and 25% groups (P<0.05); while the muscle ether extract content was firstly decreased and then tended to stabilize, and got the lowest in dietary protein level 35% group, and significantly lower than that in dietary protein level 20%, 25% and 30% groups (P<0.05). In conclusion, properly increasing the dietary protein level can improve the fish growth rate, increase the edible part of the fish, increase the muscle crude protein content, decreased the muscle ether extract content. But too high dietary protein level can decrease the feed utilization rate, increase feed costs Under this experimental conditions, the suitable dietary protein level of Schizopygopsis younghusbandi younghusbandi Regan is 34.01% to 35.31%.

Key words： Schizopygopsis younghusbandi younghusbandi Regan; protein level; growth; morphology parameters; muscle nutritional components

Cite this article

ZENG Benhe, ZHANG Bianbian, LIU Haiping, WANG Jian, WANG Wanliang, ZHU Chengke, MU Zhenbo, WANG Jinlin, ZHOU Jianshe, WANG Jiu . Effects of Dietary Protein Level on Growth, Feed Utilization, Morphology Parameters and Muscle Nutritional Components of Schizopygopsis younghusbandi younghusbandi Regan[J]. Chinese Journal of Animal Nutrition, 2019 , 31(3) : 1231 -1239 . DOI: 10.3969/j.issn.1006-267x.2019.03.028

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