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Pakistan Journal of Nutrition
  Year: 2018 | Volume: 17 | Issue: 5 | Page No.: 228-235
DOI: 10.3923/pjn.2018.228.235
 
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Influence of Different Protein Levels and Protein to Energy Ratios on Growth, Feed Efficiency and Survival of Bonylip Barb (Osteochilus vittatus Cyprinidae) Fingerlings

Niagara , Muhammad Agus Suprayudi , Mia Setiawati and Hafrijal Syandri

Abstract:
Background and Objective: Bonylip barb Osteochilus vittatus (O. vittatus) is a freshwater fish with economic value. This study was conducted to evaluate the effect of protein levels and energy levels on the growth, feed efficiency and survival of O. vittatus fingerlings. Materials and Methods: A 3×2 factorial feeding trial was conducted to evaluate the production response of bonylip barb fingerling fish (O. vittatus). Six diets containing 3 protein levels (28, 30 and 32%) and 2 protein-energy ratios (12 and 14) were formulated and fed to triplicate groups of O. vittatus fingerlings (3.77±0.02 g/fish) for 60 days. The formulated diets were P28E12, P28E14, P30E12, P30E14, P32E12 and P32E14 (P-protein and E-energy). Results: Fish fed diets with the lowest protein and highest energy combination (P28E14) had the lowest growth performance. The percent weight gain, specific rate growth, feed conversion ratio, feed efficiency and protein efficiency ratio of O. vittatus fingerlings was highest with the 32% crude protein feed and a protein-energy ratio of 12 (P32E12). Meanwhile, the best fat retention was found in the P28E14 treatment. The protein retention and survival rate showed no significant effect (p>0.05) between treatments. Conclusion: Feed with 32% crude protein and a protein-energy ratio of 12 is good for growth, feed efficiency and survival of O. vittatus fingerlings.
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How to cite this article:

Niagara , Muhammad Agus Suprayudi, Mia Setiawati and Hafrijal Syandri, 2018. Influence of Different Protein Levels and Protein to Energy Ratios on Growth, Feed Efficiency and Survival of Bonylip Barb (Osteochilus vittatus Cyprinidae) Fingerlings. Pakistan Journal of Nutrition, 17: 228-235.

DOI: 10.3923/pjn.2018.228.235

URL: https://scialert.net/abstract/?doi=pjn.2018.228.235

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