GROWTH OF COMMON CARP, CYPRINUS CARPIO VAR. COMMUNIS (L.) FINGERLINGS FED WITH VARIOUS FERMENTED MEALS
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Authors
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O P SHARMA
Department of Aquaculture, College of Fisheries, MPUAT, Udaipur - 313 001, India
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R Kishan
Department of Aquaculture, College of Fisheries, MPUAT, Udaipur - 313 001, India
Abstract
Flours of bajra, wheat, barley and soybean were used as fish feed in fermented forms to fingerlings of common carp at the rate of 4% of the body weight. Growth parameters such as weight gain, digestibility, food conversion ratio, protein efficiency ratio, were better in fermented meals compared to their non-fermented ones. The fish carcass indicated an increase in body protein for fermented meals than the non-fermented. The cost of fish production was significantly less for fermented meals compared to their non fermented forms. The fermented diets were more economical compared to their non-fermented forms.
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