Open AccessEffect of Dietary Protein and Lipid Levels on Growth and Body Composition of Spotted Halibut, Verasper variegatus
Author(s) -
Lv Yunyun,
Chang Qing,
Chen Siqing,
Yu Chaolei,
Qin Bo,
Wang Zhijun
Publication year - 2015
Publication title -
journal of the world aquaculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0893-8849
DOI - 10.1111/jwas.12196
Subject(s) - biology , halibut , feed conversion ratio , dietary protein , zoology , weight gain , composition (language) , protein efficiency ratio , food science , body weight , fish <actinopterygii> , endocrinology , fishery , linguistics , philosophy
A 83‐d feeding experiment was undertaken to evaluate the effects of dietary protein and lipid levels on growth and body composition of spotted halibut, Verasper variegatus (initial average weight of 93.0 ± 1.0 g). Nine diets were formulated to contain three protein levels (40, 45, and 50%), each with three lipid levels (8, 12% and 16%). Each diet was randomly fed to triplicate groups of 20 fish per tank in the indoor culture system. Results showed that the survival rate of fish was not significantly affected by protein and lipid levels ( P > 0.05). Weight gain, specific growth rate ( SGR ), and feed intake ( FI ) significantly decreased with the increasing dietary lipid levels ( P < 0.05). Feed efficiency significantly increased while the feed conversion ration significantly decreased with increasing dietary protein levels ( P < 0.05). Weight gain, SGR , FI , and feed efficiency of fish fed 50% protein and 8% lipid were significantly higher than that of the other groups. For each level of dietary lipid, the increase in dietary protein resulted in significant increases in whole‐body crude protein ( CP ) contents ( P < 0.05); the increase in dietary lipid caused significant increases in whole‐body crude lipid content and gross energy at each protein level ( P < 0.05). The muscle CP , lipid, and gross energy had the same tendency. The results of this study indicated that increasing dietary lipid levels did not result in a protein‐sparing effect. It could be recommended that the proper dietary protein and lipid levels of spotted halibut were 50 and 8%, respectively.