Dietary shatavari, Asparagous racemosus root extract promotes growth, feed conversion and nutrient utilization in Labeo rajasthanicus.

Abstract

Aim: Methodology: Results: Interpretation: Two-hundred-seventy fingerlings of equal size (8.19±0.03g) were stocked in 18 fibre reinforced plastic tanks following complete randomized design. Six iso-nitrogenous (30% crude protein) and iso-caloric (390 kcal digestible energy per 100 g) diets were prepared with graded level-1 Significantly (P<0.05) higher growth performance (weight gain %, specific growth rate, net yield and mean d a i l y w e i g h t g a i n percentage) and better feed conversion and n u t r i e n t u t i l i z a t i o n (protein efficiency ratio and lipid efficiency ratio) were observed in T1 group than in other experimental groups. Based on these findings, it can be concluded that ethanolic extract of shatavari root can be used as a growth promoter and can be-1 P D lagiarism etector Grammarly Fingerlings stocking Fed with shatavari root extract diet Water quality-1 T1(0.15 g kg)-1 T3(0.45 g kg)-1 C(0.0 g kg)-1 T2(0.30 g kg)-1 T4(0.60 g kg)-1 T5(0.75 g kg) Sampling Data analysis Growth performance Fin al ha rve st-1 Best result was achieved with 0.15 g kg fed group Dietary shatavari, Asparagus racemosus root extract promotes growth, feed conversion and nutrient utilization in Labeo rajasthanicus The objective of the study was to assess the effect of supplementation with dietary shatavari, Asparagus racemosus root extract on growth, feed conversion and nutrient utilization in Labeo rajasthanicus. included at the supplementation level of 0.15 g kg diet for Labeo rajasthanicus. How to cite : Keer, N.R., N.K. Chadha, V.P. Saini, M.L. Ojha and P.B. Sawant: Dietary shatavari, Asparagus racemosus root extract promotes growth, feed conversion and nutrient utilization in Labeo rajasthanicus. J. Environ. Biol., 41, 1464-1469 (2020). of ethanolic shatavari root extract, i.e., 0.00, 0.15, 0.30, 0.45, 0.60, 0.75 g kg and designated as control, T1, T2, T3, T4 and T5 were fed to L. rajasthanicus twice a day for 45 days. The growth performance, feed conversion and nutrient utilisation were considered as response parameters. ¨Journal of Environmental Biology, November 2020R ajasthan, India. The natural habitat of L. rajasthanicus includes water bodies with rocky substrates for shelter with a depth up to 20 m along with low water current, Sarsi is a candidate species for carp polyculture (Lal et al., 2015). L. rajasthanicus has good market value as an important food and the captive brood stock already has been raised and produced seeds that can be used for aquaculture and enhancement (Anon, 2014). With this background, the aim of the present study was to assess the effect of dietary shatavari root extract on the growth performance, feed conversion and nutrients utilization in the fingerlings of L. rajasthanicus. The collected roots were washed with tap water and further in distilled water for complete removal of dust particles and dried under shade, followed by grinding to fine powder. The fine root powder was transferred to a 250 ml glass beaker containing 100 ml 80% ethanol (v/v) and shaken in an orbital shaker (Orbitek®-Scigenics Biotech, Chennai, India) at 160 rpm for 24 hr, followed by filtering the solution using a muslin cloth. Filtrates were centrifuged at 10,000 rpm at 4ºC for 5 min and the supernatant was collected. A rotatory evaporator (IKA® RV10 Basic-Shanghai, China; temperature of 40-60ºC, rotor speed of 40 rpm) was used to concentrate the supernatant. The concentrate was transferred to screw-cap bottle o o and stored at 4 C for 24 hr and freeze-dried (-95 C±4 C), followed o by storage in a deep freezer (-20 C) until further use. The yield percentage of crude extract was around 15.45% by weight of shatavari root powder. Preparation of diet: According to the feed formulation (Table 1), all the ingredients were weighed and thoroughly mixed in a container to form a homogenous blend, and dough was formed. The dough was autoclaved for 20min to ensure proper gelatinization of starch and allowed to cool. Fish oil and sunflower oil, vitamin-mineral mixture, butylated hydroxytoluene and Vitamin C were added along with the shatavari root extract, and mixed properly. The dough was pressed through a pelletizer (S.B. Panchal and Company, Mumbai, India) with 2 mm diameter die to form uniform-size pellets. The pellets were dried in oven at 45°C for 12 hr and packed into an air airtight container, followed by storage in dry and cool place for further use.