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Water soaking and exogenous enzyme treatment of plantbased diets: effect on growth performance, whole-body composition, and digestive enzyme activities of rohu, Labeo rohita (Hamilton), fingerlings

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Title Water soaking and exogenous enzyme treatment of plantbased
diets: effect on growth performance, whole-body
composition, and digestive enzyme activities of rohu, Labeo
rohita (Hamilton), fingerlings
Not Available
 
Creator Xavier,Biji
Sahu,N P
Pal,A K
Jain,K K
Misra,Sougat
Dalvi,R S
Baruah,Kartik
 
Subject Antinutritional factor
Soaking
Phytase
Cellulase
Growth
Digestive enzymes
Labeo rohita
 
Description Not Available
A 2 9 2 9 2 factorial experiment was
conducted to delineate the main effect of water
soaking of plant ingredients, phytase, cellulase, and
their interactions on the growth and digestive enzyme
activities of Labeo rohita fingerlings. Two basal diets
were prepared using water-soaked (S) or unsoaked
(US) plant-based ingredients. Feed of US ingredients
was supplemented with phytase (U kg-1) and cellulase
(%) at the level of 0, 0 (Cus); 500, 0 (T1); 0, 0.2
(T2); 500, 0.2 (T3), and feed of S ingredients at 0, 0
(Cs); 500, 0 (T4); 0, 0.2 (T5), and 500, 0.2 (T6),
respectively. Three hundred and sixty fingerlings
were randomly distributed into eight treatments, each
with three replicates. Soaking of the ingredients for
24 h significantly reduced the tannin content. However,
feeding of S diets did not improve the fish
growth. Highest performance was recorded in the T3
group. A significant interaction between dietary
phytase and cellulase was observed for apparent net
protein utilization. Tissue crude protein, ether extract,
and ash content of the fingerlings were observed
highest in the T3 group. Activities of amylase,
protease, and lipase were recorded highest in the T3
group. Results suggested that soaking of plant-based
ingredients reduces tannin content; however, growth
and digestive enzyme activities of group fed soaked
diet were not improved, possibly due to leaching of
soluble nutrients. Probably, a shorter duration soaking
may be effective in reducing tannin content and
avoiding nutrients leaching.
Not Available
 
Date 2021-09-16T06:56:50Z
2021-09-16T06:56:50Z
2012
 
Type Article
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/63066
 
Language English
 
Relation Not Available
 
Publisher Kluwer