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Interactive Effects of Dietary Protein and Lipid on Growth and Protein Utilization of Age‐0 Striped Bass
Author(s) -
Millikin Mark R.
Publication year - 1983
Publication title -
transactions of the american fisheries society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.696
H-Index - 86
eISSN - 1548-8659
pISSN - 0002-8487
DOI - 10.1577/1548-8659(1983)112<185:ieodpa>2.0.co;2
Subject(s) - bass (fish) , feed conversion ratio , dietary protein , protein efficiency ratio , biology , food science , lipid accumulation , weight gain , chemistry , zoology , body weight , biochemistry , endocrinology , fishery
Nine dietary combinations of crude protein (37, 47, or 57%) and lipid (7, 12, or 17%) concentrations were evaluated for their effects on growth, feed efficiency, protein‐efficiency ratio, protein retained, and whole‐body composition of age‐0 striped bass Morone saxatilis (initial mean weight, 1.4 g) over 10 weeks. Increasing dietary protein concentration generally improved weight gain of striped bass. Striped bass fed diets containing 37% crude protein plus 7% lipid had lower weight gain than fish fed 47% crude protein plus 12% lipid or 57% crude protein plus 17% lipid. Whole‐body protein concentrations increased with higher dietary protein concentrations and lower dietary lipid concentrations. Highest whole‐body protein concentration occurred in fish fed 57% crude protein plus 7% lipid. Lowest whole‐body protein concentration occurred in fish fed 37% crude protein plus 17% lipid. Whole‐body lipid concentrations increased with higher dietary lipid concentrations and lower dietary protein concentrations. Highest whole‐body lipid concentration occurred in fish fed 37% protein plus 17% lipid. Lowest whole‐body lipid concentration occurred in fish fed 57% crude protein plus 7% lipid. Feed efficiency, protein‐efficiency ratio, and protein retained increased as dietary lipid concentration increased. Feed efficiency also increased as dietary protein increased.