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Studies on Indoor Culture of Indus Golden Mahseer (Tor macrolepis) in Central Punjab, Pakistan

Anser Mahmood Chatta, Zulfiqar Ahmad, Sikender Hayat and Sajid Ali Naqvi
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Studies were conducted to investigate the survival and growth performance of hatchery reared, semi-cold water, Indus golden mahseer (Tor macrolepis) fingerlings in indoor cemented tanks on different feed rations in Central Punjab. There were three ration levels; 4, 5 and 6% of live body weight of fish, designated as treatment 1 (T1), treatment 2 (T2) and treatment 3 (T3), respectively. Each treatment was run in triplicate. Fish were housed in 9 indoor cemented tanks of 6 m3 each and experiment was continued for 150 days from October to March. Ninety fingerlings of uniform size were stocked in each tank at 15 fish/m3. Feed prepared from locally available ingredients, containing 43% crude protein was offered to all treatments with different ration levels mentioned earlier. Temperature (°C), dissolved oxygen (mg/l) and pH were monitored on daily basis twice a day and kept within optimal ranges required for fish culture through aeration and partial exchange of water. The results reveal that this game fish, Tor macrolepis can survive successfully and grow comfortably under monoculture in Central Punjab. The difference in ration size however, influenced the growth of fingerlings but not the survival. Maximum final weight i.e., 15.52±0.448 g was observed in T3 that significantly differed from T2 (13.60±0.368 g) and T1 (12.97±0.367 g). Net weight gain increased significantly with the increase in ration rate. PWG and SGR were higher in T3 as compared to T2 and T1 at p<0.05. T2 and T3 had high values of FCR than T1, while FCE was significantly high in T1, followed by T2 and T3. So, ration rate was directly related to NWG, PWG, SGR and FCR and had inverse relation to FCE.

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Anser Mahmood Chatta, Zulfiqar Ahmad, Sikender Hayat and Sajid Ali Naqvi, 2015. Studies on Indoor Culture of Indus Golden Mahseer (Tor macrolepis) in Central Punjab, Pakistan. Pakistan Journal of Nutrition, 14: 229-233.

DOI: 10.3923/pjn.2015.229.233


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