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dc.contributor.authorSharma, Jai Gopal-
dc.contributor.authorKumar, Ashok-
dc.contributor.authorSaini, Deepak-
dc.contributor.authorTargay, Nawang Lendup-
dc.contributor.authorKhangembam, Bronson Kumar-
dc.contributor.authorChakrabarti, Rina-
dc.identifier.issn0975-1009 (Online); 0019-5189 (Print)-
dc.description.abstractAquaculture, as a promising food industry, is expected to meet the demand for quality food from the increasing human population. As the diet is critical for feeding farm fish, such a faster growth in the industry is destined to create stress in the fishmeal market to supply diets to the tune. In this context, here, we studied the protein content of 20 plant ingredients, including aquatic weeds, cereals, pulses and oil-cakes using micro-Kjeldahl method and evaluated in vitro digestibility of these ingredients for rohu Labeo rohita and common carp Cyprinus carpio using pH-Stat method. The protein contents of water fern, duckweed, almond oil-cake and soybean product were 20.81, 39.75, 47.78 and 57.48%, respectively. Species-specific digestibility was found for the same plant ingredient. The degree of hydrolysis for water fern, duck weed, almond oil-cake and soybean product were 14.17, 4.80, 17.30 and 3.57%, respectively for rohu and 4.58, 6.03, 12.17 and 3.35%, respectively for common carp. This study showed that incorporation of water fern and almond oil-cake in the diet of rohu, and duck weed and almond oil-cake in the diet of common carp are beneficial considering their protein content and digestibility. These are cost-effective, protein-rich feed ingredients for aquafeed.en_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJEB Vol.54(09) [September 2016]en_US
dc.subjectIn vitro digestibilityen_US
dc.subjectPlant proteinen_US
dc.titleIn vitro digestibility study of some plant protein sources as aquafeed for carps Labeo rohita and Cyprinus carpio using pH-Stat methoden_US
Appears in Collections:IJEB Vol.54(09) [September 2016]

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