Open AccessA preliminary study of dietary protein requirement of juvenile marbled flounder (Pseudopleuronectes yokohamae)
Author(s) -
Jeonghyeon Cho,
Seunghyung Lee,
BongJoo Lee,
SangWoo Hur,
KangWoong Kim,
Maeng-Hyun Son,
Dong-Jae Yoo
Publication year - 2021
Publication title -
animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.356
H-Index - 28
eISSN - 2405-6545
pISSN - 2405-6383
DOI - 10.1016/j.aninu.2020.11.009
Subject(s) - juvenile , marbled meat , feed conversion ratio , flounder , biology , zoology , dry matter , olive flounder , fish <actinopterygii> , fishery , weight gain , body weight , endocrinology , ecology
An 8-week feeding trial was conducted to determine the optimal dietary protein level for juvenile marbled flounder. Five semi-purified test diets were formulated to contain different protein levels (CP) including 42.7%, 47.4%, 53.3%, 58.8%, and 64.5% (dry matter), named as CP42.7, CP47.4, CP53.3, CP58.8, and CP64.5, respectively. Five hundred and twenty-five juveniles (6.0 ± 0.1 g) were randomly distributed into 15 tanks (300 L tanks), resulting in 35 fish per tank ( n = 3 tanks). Fish were fed the test diets 5 times per day until satiation. The CP58.8 resulted in the highest gain in weight and the best efficiency in feed utilization among the tested protein levels ( P < 0.05). Fish fed the CP58.8 diet showed significantly higher whole-body protein and lipid contents than the fish that were fed the other diets ( P < 0.05). Fish fed the CP53.3, CP58.8, and CP64.5 diets showed a significantly higher dorsal-muscle lipid content than the fish that were fed the CP42.7 and CP47.4 diets ( P < 0.05). The one-slope straight broken-line regression analysis on the results of the thermal growth coefficient and feed conversion ratio indicated that the estimated optimum dietary protein level was 58.8%. Taken together, it is suggested that the dietary protein level of 58.8% is optimal for better growth and high efficiency in feed utilization for the juvenile marbled flounder.