Abstract:Five formulated diets containing 350 g kg-crude protein were prepared replacing 0, 25, 50, 75 and 100% of the fish meal content which silkworm pupae (Bombyx mori) and clam meat as a dietary protein source, and were fed to Indian major carp (Labeo rohita) fingerlings of 2.0-2.2 g size under laboratory conditions. A growth study over a period of 90 days showed that a diet containing 50% of its protein as fishmeal had significantly higher (P < 0.05) growth with values of 1.64, 1.92, 1.48 for specific growth rate, food conversion ratio and protein efficiency ratio, respectively. Significantly lower growth (P < 0.05) was observed with diets having all or none of its protein as fish meal. This experiment with Labeo rohita fingerlings revealed a significantly better utilisation of the diet when half the protein in a fishmeal diet was replaced by protein in the form of silkworm pupae and clam meat.

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The total energy budget of 65 k 8.0 g common carp, Cyprinus carpio L., was studied in the laboratory. The pattern of energy allocation varied with dietary protein content and ration levels. The energy lost as heat of metabolism, R, was found to increase with dietary protein level and total ration. Energy lost as faeces, F, varied from 19% to 24% of consumption, C, but did not appear to be related to either protein content or ration levels. The energy equivalent of nitrogenous excretion, U, as a proportion of C increased with an increase in dietary protein but decreased with an increase of ration level. Regression equations were developed from the data to allow prediction of respiratory energy losses, faecal losses and excretory losses. The balance of energy budgets compiled from experiments conducted over an 18-day period was between 66% and 82%. Observed growth was always less than predicted growth, so the predictive models overestimated growth.The data presented form the basis for the first reported study of total energy budgets in Cyprinus carpio. 1985). Careful investigation of R and U separately helps in constructing the total energy budget in fish, both in laboratory and field studies (Cui & Wootton 1988). Numerous attempts have been made to compile energy budgets for fish species (Brett & Groves 1979; Brafield 1985;Cui 1987;Carter & Brafield 1991). Ivlev (1939) was the first to investigate the energy balance in cunifrioii cmp, Cyp~inu.~ sitrjir?. More recently. a numher of studies have been carried out on the relationship of dietary energy and protein content to growth of carp (Ogino et al. 1976; Schwarz etal. 1983;Gongnet et al. 1987). However, even though common carp are one of the principal cultured fish species in both tropical and subtropical regions, there have been no studies to date, in which a complete energy budget has been described.The purpose of the present study was to conduct a series of experiments to examine the interrelationships among the major components of the energy budget of common carp, Cyprinus carpio, fed diets having different protein contents at different ration levels. introductionThe main components of an energy budget are: Macfadyen 1970), where C denotes energy content of the food eaten; R is respired energy, i.e. heat loss due to total metabolism, F is Energy lost in faeces, U is energy lost in nitrogenous excretion and P is production or energy in growth materials. Accurate measurement of C and F in the long term gives the energy absorbed by the fish (Brafield Pre-experimen tal procedureDisease-free common carp, Cyprinus carpio L., of 65.0 k 8.0 g, obtained from Fison's Fish Farm, Monton, England, were stocked in a recirculating water system consisting of 60-L plastic aquaria with additional aeration. The temperature was maintained at 28°C f 0.5"C. Photoperiod was 12L:12D with 25 lux illumination at the water surface. Fishes in the holding system were fed a maintenance ration (about 1% body weight per day) of a 2.5 mm-diameter commercial trout pellet (EWOS Ltd). Experimen...

Abstract:Study was conducted to identify the changes in nutritional and microbiological aspects of fresh, smoked, salt-smoke-dried (SSD: treated with salt, smoke and sunlight), Control dried (CD: treated only with sunlight) tengra (Mystus tengara) during storage at ambient temperature (26)(27)(28) o C) and refrigeration temperature (4 0 C). The study was done to investigate the effect of natural preservatives salt and smoke on the shelf life of the product over the storage period. The moisture content of fresh tengra was 76.06% whereas 18.80 and 18.36% for SSD and CD respectively. Fresh tengra had 13.45% protein, 7.46% lipid and 2.80% ash. The initial value of protein, fat and ash content of SSD tengra was 63.40, 19.95 and 16.55% respectively on dry matter basis. During 60 days storage period moisture increased whereas protein, fat, and ash content decreased considerably. After two month storage at ambient temperature the protein, lipid and ash content for SSD tengra were 62.75, 19.07 and 15.99% respectively whereas the values of the same parameters stored at refrigeration temperature were 62.54, 19.54 and 16.12% respectively on dry matter basis. The initial TVB-N and SPC value for SSD tengra was 5.86 mg/100g and 1.02×10 4 CFU/g respectively. During storage period the TVB-N and SPC value slowly increased and the values reached to 18.21 mg/100g and 3.32×10 4 CFU/g respectively for salt-smokedried tengra stored at ambient condition whereas 11.81mg/100g and 2.14×10 4 CFU/g respectively for the products stored at refrigeration temperature. The overall quality of salt-smoke-dried product was better than control dried product on the basis of organoleptic, nutritional and microbial aspects. Information obtained from this study it is cleared that, combination of salting, smoking and drying is efficient method of fish processing which could be useful to consumers, processors, and nutritionist at national and global basis.