The effect of dietary gelatinized ratios at different dietary energy levels on growth and characteristics of blood in carp fingerlings
In order to investigate the effect of dietary gelatinized ratio (GR) and digestible energy (DE) content on the growth and blood profile of carp, fingerlings (8.5g on average) were fed low (DE: 253-393kcal/100g) or high (DE: 323-448kcal/100g) energy diets with different levels of GR adjusted using ra...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1992/05/25, Vol.58(5), pp.945-951 |
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| container_title | NIPPON SUISAN GAKKAISHI |
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| creator | Jeong, K.S. (Tokyo Univ. of Fisheries (Japan)) Takeuchi, T Okamoto, N Watanabe, T |
| description | In order to investigate the effect of dietary gelatinized ratio (GR) and digestible energy (DE) content on the growth and blood profile of carp, fingerlings (8.5g on average) were fed low (DE: 253-393kcal/100g) or high (DE: 323-448kcal/100g) energy diets with different levels of GR adjusted using raw and extruded potato starch at a 40% level. The growth was highest in fish fed on a low energy diet with 40% GR and a high energy diet with 20% GR. Daily feed consumption was inversely related to the dietary GR levels. Feed efficiency and protein efficiency ratio were improved by elevation of dietary GR at both energy levels. The apparent digestibility of dietary lipid was not influenced by GR levels at low energy diets, but slightly by elevation of GR in high energy diets. On the other hand, the digestibility of starch and energy increased along with an increase a dietary GR levels in both the energy levels. Blood parameters were also affected by both dietary GR and energy levels. A mixture of raw and gelatinized starch seemed to be suitable as a carbohydrate source in the diet for carp. |
| doi_str_mv | 10.2331/suisan.58.945 |
| format | Article |
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(Tokyo Univ. of Fisheries (Japan)) ; Takeuchi, T ; Okamoto, N ; Watanabe, T</creator><creatorcontrib>Jeong, K.S. (Tokyo Univ. of Fisheries (Japan)) ; Takeuchi, T ; Okamoto, N ; Watanabe, T</creatorcontrib><description>In order to investigate the effect of dietary gelatinized ratio (GR) and digestible energy (DE) content on the growth and blood profile of carp, fingerlings (8.5g on average) were fed low (DE: 253-393kcal/100g) or high (DE: 323-448kcal/100g) energy diets with different levels of GR adjusted using raw and extruded potato starch at a 40% level. The growth was highest in fish fed on a low energy diet with 40% GR and a high energy diet with 20% GR. Daily feed consumption was inversely related to the dietary GR levels. Feed efficiency and protein efficiency ratio were improved by elevation of dietary GR at both energy levels. The apparent digestibility of dietary lipid was not influenced by GR levels at low energy diets, but slightly by elevation of GR in high energy diets. On the other hand, the digestibility of starch and energy increased along with an increase a dietary GR levels in both the energy levels. Blood parameters were also affected by both dietary GR and energy levels. A mixture of raw and gelatinized starch seemed to be suitable as a carbohydrate source in the diet for carp.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.58.945</identifier><identifier>CODEN: NSUGAF</identifier><language>eng ; jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>AMIDON DE POMME DE TERRE ; BLOOD ; CARP ; CARPA ; CARPE ; COCCION EXTRUSION ; CUISSON EXTRUSION ; Cyprinus carpio ; DIET ; DIETA ; EFFICACITE ALIMENTAIRE ; EFICIENCIA DE CONVERSION DEL PIENSO ; ENERGY VALUE ; EXTRUSION COOKING ; FECULA DE LA PAPA ; FEED CONVERSION EFFICIENCY ; Freshwater ; GELIFICACION ; GELIFICATION ; GROWTH RATE ; INDICE DE CRECIMIENTO ; JELLIFICATION ; MATERIAS PRIMAS ; MATIERE PREMIERE ; POTATO STARCH ; RAW MATERIALS ; REGIME ALIMENTAIRE ; SANG ; SANGRE ; TAUX DE CROISSANCE ; VALEUR ENERGETIQUE ; VALOR ENERGETICO</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1992/05/25, Vol.58(5), pp.945-951</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c475t-6fc8bb8af56ef2e499ddecc577e880dd1cb321a7e5f1ed4e19999ee7b04367033</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4320978$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Jeong, K.S. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><creatorcontrib>Takeuchi, T</creatorcontrib><creatorcontrib>Okamoto, N</creatorcontrib><creatorcontrib>Watanabe, T</creatorcontrib><title>The effect of dietary gelatinized ratios at different dietary energy levels on growth and characteristics of blood in carp fingerlings</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>In order to investigate the effect of dietary gelatinized ratio (GR) and digestible energy (DE) content on the growth and blood profile of carp, fingerlings (8.5g on average) were fed low (DE: 253-393kcal/100g) or high (DE: 323-448kcal/100g) energy diets with different levels of GR adjusted using raw and extruded potato starch at a 40% level. The growth was highest in fish fed on a low energy diet with 40% GR and a high energy diet with 20% GR. Daily feed consumption was inversely related to the dietary GR levels. Feed efficiency and protein efficiency ratio were improved by elevation of dietary GR at both energy levels. The apparent digestibility of dietary lipid was not influenced by GR levels at low energy diets, but slightly by elevation of GR in high energy diets. On the other hand, the digestibility of starch and energy increased along with an increase a dietary GR levels in both the energy levels. Blood parameters were also affected by both dietary GR and energy levels. A mixture of raw and gelatinized starch seemed to be suitable as a carbohydrate source in the diet for carp.</description><subject>AMIDON DE POMME DE TERRE</subject><subject>BLOOD</subject><subject>CARP</subject><subject>CARPA</subject><subject>CARPE</subject><subject>COCCION EXTRUSION</subject><subject>CUISSON EXTRUSION</subject><subject>Cyprinus carpio</subject><subject>DIET</subject><subject>DIETA</subject><subject>EFFICACITE ALIMENTAIRE</subject><subject>EFICIENCIA DE CONVERSION DEL PIENSO</subject><subject>ENERGY VALUE</subject><subject>EXTRUSION COOKING</subject><subject>FECULA DE LA PAPA</subject><subject>FEED CONVERSION EFFICIENCY</subject><subject>Freshwater</subject><subject>GELIFICACION</subject><subject>GELIFICATION</subject><subject>GROWTH RATE</subject><subject>INDICE DE CRECIMIENTO</subject><subject>JELLIFICATION</subject><subject>MATERIAS PRIMAS</subject><subject>MATIERE PREMIERE</subject><subject>POTATO STARCH</subject><subject>RAW MATERIALS</subject><subject>REGIME ALIMENTAIRE</subject><subject>SANG</subject><subject>SANGRE</subject><subject>TAUX DE CROISSANCE</subject><subject>VALEUR ENERGETIQUE</subject><subject>VALOR ENERGETICO</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1992</creationdate><recordtype>article</recordtype><recordid>eNo9kMFu1DAQhi0EEqvSYy-cfEDcsthxnMRHVNEWVAkORerNmjjjrJFrL7YXVB6gz41XWa0P45Hmm0-an5ArzratEPxTPrgMYSvHrerkK7LholONUuPja7JhrOWNFKp9Sy5zdhNjTHW9YOOGvDzskKK1aAqNls4OC6RnuqCH4oL7hzNNtYuZQqnTCiYM5cxhwLQ8U49_0GcaA11S_Ft2FMJMzQ4SmILJ5eJMPuonH-NMXaAG0p5aFxZMvtb8jryx4DNenv4L8vPmy8P1XXP__fbr9ef7xnSDLE1vzThNI1jZo22xU2qe0Rg5DDiObJ65mUTLYUBpOc4dclUf4jCxTvQDE-KCfFy9-xR_HzAX_eSyQe8hYDxkzXuhBs5ZBZsVNCnmnNDqfXJP9WTNmT4GrtfAtRx1DbzyH05iyAa8TRCMy-elTrRMDWPFblbsVy6w4HkOqUbk8STlSrRHsVxL9Z-BY6gaQxW9X0UWooalZqy__VCyniiF-A-wkabw</recordid><startdate>1992</startdate><enddate>1992</enddate><creator>Jeong, K.S. (Tokyo Univ. of Fisheries (Japan))</creator><creator>Takeuchi, T</creator><creator>Okamoto, N</creator><creator>Watanabe, T</creator><general>The Japanese Society of Fisheries Science</general><general>Nippon Suisan Gakkai</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>C1K</scope><scope>F1W</scope><scope>H95</scope><scope>H97</scope><scope>H98</scope><scope>L.G</scope></search><sort><creationdate>1992</creationdate><title>The effect of dietary gelatinized ratios at different dietary energy levels on growth and characteristics of blood in carp fingerlings</title><author>Jeong, K.S. (Tokyo Univ. of Fisheries (Japan)) ; Takeuchi, T ; Okamoto, N ; Watanabe, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c475t-6fc8bb8af56ef2e499ddecc577e880dd1cb321a7e5f1ed4e19999ee7b04367033</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>1992</creationdate><topic>AMIDON DE POMME DE TERRE</topic><topic>BLOOD</topic><topic>CARP</topic><topic>CARPA</topic><topic>CARPE</topic><topic>COCCION EXTRUSION</topic><topic>CUISSON EXTRUSION</topic><topic>Cyprinus carpio</topic><topic>DIET</topic><topic>DIETA</topic><topic>EFFICACITE ALIMENTAIRE</topic><topic>EFICIENCIA DE CONVERSION DEL PIENSO</topic><topic>ENERGY VALUE</topic><topic>EXTRUSION COOKING</topic><topic>FECULA DE LA PAPA</topic><topic>FEED CONVERSION EFFICIENCY</topic><topic>Freshwater</topic><topic>GELIFICACION</topic><topic>GELIFICATION</topic><topic>GROWTH RATE</topic><topic>INDICE DE CRECIMIENTO</topic><topic>JELLIFICATION</topic><topic>MATERIAS PRIMAS</topic><topic>MATIERE PREMIERE</topic><topic>POTATO STARCH</topic><topic>RAW MATERIALS</topic><topic>REGIME ALIMENTAIRE</topic><topic>SANG</topic><topic>SANGRE</topic><topic>TAUX DE CROISSANCE</topic><topic>VALEUR ENERGETIQUE</topic><topic>VALOR ENERGETICO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jeong, K.S. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><creatorcontrib>Takeuchi, T</creatorcontrib><creatorcontrib>Okamoto, N</creatorcontrib><creatorcontrib>Watanabe, T</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jeong, K.S. (Tokyo Univ. of Fisheries (Japan))</au><au>Takeuchi, T</au><au>Okamoto, N</au><au>Watanabe, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The effect of dietary gelatinized ratios at different dietary energy levels on growth and characteristics of blood in carp fingerlings</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1992</date><risdate>1992</risdate><volume>58</volume><issue>5</issue><spage>945</spage><epage>951</epage><pages>945-951</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><coden>NSUGAF</coden><abstract>In order to investigate the effect of dietary gelatinized ratio (GR) and digestible energy (DE) content on the growth and blood profile of carp, fingerlings (8.5g on average) were fed low (DE: 253-393kcal/100g) or high (DE: 323-448kcal/100g) energy diets with different levels of GR adjusted using raw and extruded potato starch at a 40% level. The growth was highest in fish fed on a low energy diet with 40% GR and a high energy diet with 20% GR. Daily feed consumption was inversely related to the dietary GR levels. Feed efficiency and protein efficiency ratio were improved by elevation of dietary GR at both energy levels. The apparent digestibility of dietary lipid was not influenced by GR levels at low energy diets, but slightly by elevation of GR in high energy diets. On the other hand, the digestibility of starch and energy increased along with an increase a dietary GR levels in both the energy levels. Blood parameters were also affected by both dietary GR and energy levels. A mixture of raw and gelatinized starch seemed to be suitable as a carbohydrate source in the diet for carp.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.58.945</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | AMIDON DE POMME DE TERRE BLOOD CARP CARPA CARPE COCCION EXTRUSION CUISSON EXTRUSION Cyprinus carpio DIET DIETA EFFICACITE ALIMENTAIRE EFICIENCIA DE CONVERSION DEL PIENSO ENERGY VALUE EXTRUSION COOKING FECULA DE LA PAPA FEED CONVERSION EFFICIENCY Freshwater GELIFICACION GELIFICATION GROWTH RATE INDICE DE CRECIMIENTO JELLIFICATION MATERIAS PRIMAS MATIERE PREMIERE POTATO STARCH RAW MATERIALS REGIME ALIMENTAIRE SANG SANGRE TAUX DE CROISSANCE VALEUR ENERGETIQUE VALOR ENERGETICO |
| title | The effect of dietary gelatinized ratios at different dietary energy levels on growth and characteristics of blood in carp fingerlings |
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