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Evaluation of mahua oil cake (Bassia latifolia Roxb.) as a non-conventional feed ingredient for Labeo rohita (Ham.) fingerlings

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Title Evaluation of mahua oil cake (Bassia latifolia Roxb.) as a non-conventional feed ingredient for Labeo rohita (Ham.) fingerlings
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Creator Rath SC
Nayak KC
Mohanty TK
Devaraj C
Chandan NK
Mohanta KN
Giri SS
 
Subject Fish feed
Mahua oil cake, Non-conventional ingredient
Mahua oil cake
Non-conventional ingredient
 
Description Not Available
Mahua (Bassia latifolia Roxb.) oil cake (MOC) is rich in protein (24%) and energy (19.0 KJ g-1) with high levels of fatty acids comprising saturates (45%), monoenes (42%) and polyunsaturated fatty acids (PUFA, n-6) (7%). Saponin, phenol and avonoids are the main metabolites. Labeo rohita (Hamilton, 1822) ngerlings (5.25±0.2 g) were fed with ve iso-nitrogenous (28% CP) diets containing MOC at 0% (F1), 10% (F2), 20% (F3), 30% (F4) and 40% (F5) for 90 days in 300 l cement cisterns. Survival (%) of all groups were statistically similar (p>0.05). Weight gain (%) and specic growth rate (SGR) were signicantly lower in F1, F2, F5 and higher in F3 and F4 groups (p
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Date 2018-11-22T07:13:22Z
2018-11-22T07:13:22Z
2017-06-01
 
Type Research Paper
 
Identifier Rath SC, Nayak KC, Mohanty TK, Devaraj C, Chandan NK, Mohanta KN and Giri SS. 2017. Evaluation of mahua oil cake (Bassia latifolia Roxb.) as a non-conventional feed ingredient for Labeo rohita (Ham.) fingerlings. Indian Journal Fisheries, 64(2):33-39.
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http://krishi.icar.gov.in/jspui/handle/123456789/12734
 
Language English
 
Relation Not Available;
 
Publisher researchgate