Volume 8, Issue 4 (2019)                   JFST 2019, 8(4): 183-192 | Back to browse issues page

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Mohseni M, najjar lashgari S, moazzenzadeh K, Esmailnia R. Compositions, and some Haematological Parameters in Caspian salmon (Salmo trutta caspius). JFST 2019; 8 (4) :183-192
URL: http://jfst.modares.ac.ir/article-6-31466-en.html
1- Coldwater Research Center , mahmoudmohseni@yahoo.com
2- Coldwater Research Center
3- Student
Abstract:   (2350 Views)
This study was aimed to evaluate the effect of Levels of Choline on the growth performance (WG, SGR, FCR, CF, PER and HIS), Carcass Compositions, and Haematological of Caspian salmon. 270 (8.82±0.38 g) were randomly distributed in 18 fiber glass tank with treeplicatefor 10 weeks. Experimental diets were also prepared by adding 0, 250, 500, 750, 1000 and 2000 mg/kg the basal diet (Control, Cho250، Cho500, Cho1000 and Cho2000) to evaluategrowth performance, carcass composition, and some haematological parameters. The final weight, weight gain, specific growth rate index, proteinefficiency ratio, obesity coefficient, and feed conversion ratio of fish fed with diet containing appropriate levels of choline (750-1000 mg/kg-1) were significantlyhigher than fish fed with other diets. With increasing choline in fish diet, body fatand protein concentrations significantly increased, but carcass moisture decreased. Also, addition of 750-1000 mg/kg-1choline to diet caused a significant diference in the activity of liver enzymes (ALT, AST, ALP and LDH), compared with control treatment and 2000 mg/kg-1.The results showed a significant increase in growth parameters and optimal carcasscomposition of Caspian salmon, the most suitable amount of choline is 750-1000 mg/kg-1in the fish diet (p<0.05).
The results of this study indicated, that dietaryup to 1000 mg/kg-1 to be negetivecooparation on growth performance, liver enzymesin Caspian salmon, salmo trutta caspius has moderate Choline requirement 750-1000 mg/kg-1 as fed
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Article Type: Original Research | Subject: Nutrition and Feed Technology
Received: 2019/03/19 | Published: 2020/06/21

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