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Effect of different levels of roasted full-fat siybean on the apparent digestibility of dietary components by carp (Cyprinus carpio) grower |
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J. D. Kim, K. S. Kim, J. S. Song, Y. B. Woo, K. S. Jeong, T. H. Won |
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| Abstract |
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Digestibility trial was performed with carps weighing 200 k/fish. Fecal collection was made over 7 days using a settling column. The water temperature was in the range of 27 to 30째C during whole experimental period. Fishes were fed 5 diets(Control, F24S13, F16S27, F8S40 and F0S56) containing both 32%, 24%, 16%, 8% and 0% of fish meal (F) and 0%, 13%, 27%, 40% and 56% of roasted full-fat soybean (S), respectively. Water volume in each recirculated rearing tank was maintained at 130 l with flow rate of 10-12 l/min. Apparent digestibility coefficients(ADCs) of dry matter, protein, lipid, total carbohydrates and energy in diets showed a reduction (p<0.05) with the increase of dietary full-fat soybean level, although there was no difference in the ADCs between Control and F24S13(p>0.05). The ADCs of ash, Ca and P in diets significantly increased with the increase of dietary full-fat soybean level, suggesting the high availability of phosphorus in monocalcium phosphate. |
| Keywords:
Carp; Digestibility; Roasted Full-Fat Soybean; Fish Meal |
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