Nutrient digestibility coefficients of some plant and animal proteins for rohu (Labeo rohita)

Digestibility of dry matter and nutrients from three ingredients by the carps, Labeo fimbriatus (Bloch, 1795) and Cyprinus carpio Linnaeus, 1758 with a note on digestive enzyme activity

“…This value is slightly lower than the value (86.8%) for soybean in carp (Kim, 1974), but higher than the values of 69.5% in jalawat (Law, 1984) and 76.08% in Anabas testudineus (Ali et al, 2010). The value is, however, similar to the value of 85% reported for channel catfish (Brown et al, 2002) and 84.67% for tilapia (Hossain et al, 1992). Similar to our results, Eid and Matty (1989) and Atack et al (1979) reported protein digestibility values of 83.2and 83.7% respectively for soybean meal in common carp.…”

“…Digestibility of the protein fraction of soybean products has been reported to be more than 90% for common carp (Takeuchi et al, 2002) and 84.06% for rohu (Hossain et al, 1997). The highest protein digestibility recorded in the present study was around 83% in both the species at the levels tested.…”

“…The highest protein digestibility was 77.64% in L. fimbriatus, whereas it was 78.67% in common carp. Hossain et al (1997) reported a fairly high apparent protein digestibility value of 85.21% for silkworm pupae which is slightly lower than that reported for silkworm pupae (91.89%) in rohu (Jayaram and Shetty, 1980). Kim (1974) however, observed a low value of 63.9% in common carp.…”

“…Digestibility of NFE in the present study was high and ranged between 77.42 and 88.61%. Herbivorous and omnivorous fish are known to utilise carbohydrate better (Hossain et al, 1992). L. fimbriatus being a herbivore and common carp being an omnivore are expected to better utilise carbohydrate from feed ingredients.…”

Apparent protein and energy digestibility of common and alternative feed ingredients by Atlantic cod, Gadus morhua (Linnaeus, 1758)

“…Although there is little data for comparison among cold-water fish species, the values are better for protein (81%) and energy (63%) for rohu (Labeo rohita) (Hossain et al, 1997), which is not surprising given the warm water preference of that species. The product used in that study was a commercial product with a higher protein and lower fiber and carbohydrate content, while the flaxseed meal we used was produced in our lab by finely grinding flaxseed press-cake after oil extraction.…”