Assessment of methods for the determination of digestibilities of feed ingredients for Tra catfish, Pangasinodon hypothalamus
In this study, we undertook a series of experiments to assess different faecal-collection methods and also the digestibilities of a range of feed ingredients when fed to Tra catfish (Pangasinodon hypothalamus). Apparent digestibility coefficients for dry matter, energy and nitrogen for a reference d...
Saved in:
Published in | Aquaculture nutrition Vol. 16; no. 4; pp. 351 - 358 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Oxford, UK
Oxford, UK : Blackwell Publishing Ltd
01.08.2010
Blackwell Publishing Ltd |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | In this study, we undertook a series of experiments to assess different faecal-collection methods and also the digestibilities of a range of feed ingredients when fed to Tra catfish (Pangasinodon hypothalamus). Apparent digestibility coefficients for dry matter, energy and nitrogen for a reference diet were also determined from faeces collected by way of settlement at 2-h intervals from 2 to 24 h. No significant effect of sample collection time on the digestibility values was observed. Stripping was attempted, but was not considered a suitable method for collecting digesta from Tra catfish. Dissection collection was also evaluated. Values determined from dissection collection were lower than those from using settlement. In a second experiment, a suite of test ingredients was combined with a reference diet component in a 30 : 70 ratio to determine the ingredients for dry matter, energy and nitrogen digestibilities. Ingredients included were trash-fish, defatted rice bran, wet full-fat rice bran, dried full-fat rice bran, broken rice, cassava, soybean and fish meals. Collection of faeces by settlement was used for determining the digestibility of each of the ingredients. The results showed that Tra catfish can efficiently digest protein and energy from a wide range of feed ingredients and nutrient sources. |
---|---|
Bibliography: | http://dx.doi.org/10.1111/j.1365-2095.2009.00671.x ark:/67375/WNG-B52LR3CJ-J istex:96F586A49639F20877E33A047C0F3EAE9F53E571 ArticleID:ANU671 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 1353-5773 1365-2095 |
DOI: | 10.1111/j.1365-2095.2009.00671.x |