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首页> 外文期刊>Aquaculture International >High dietary lipids elevate carbon loss without sparing protein in adequate protein-fed juvenile turbot (Psetta maxima)
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High dietary lipids elevate carbon loss without sparing protein in adequate protein-fed juvenile turbot (Psetta maxima)

机译：高饮食脂质会增加碳的损失，而不会在蛋白质饲喂的幼年大菱t（Psetta maxima）中保留蛋白质

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摘要

This study was undertaken to determine the effects of dietary lipid levels on growth and nutrient utilization, and carbon (C), nitrogen (N) and phosphorus (P) balances in juvenile turbot (Psetta maxima) in brackish water. Four isonitrogenous diets (50 % protein) differing in dietary lipid levels from 10 to 19 by 3 % increments (named 10L, 13L, 16L and 19L, respectively) were fed to four replicate groups of fish with an initial weight of 54.4 +/- A 0.2 g for 9 weeks. Significantly better growth and feed conversion ratio were observed in fish fed 13L than those fed 16L and 19L. The whole body, fillet, viscera and liver dry matter and lipid levels were increased as dietary lipid was increased. Liver protein levels were lower in 16L and 19L than 10L. There was an ascending pattern in the whole-body C levels and C/N ratios with the increase in dietary lipids. No significant effect of dietary lipids on either protein efficiency ratio or N and P retentions was detected. Dietary lipids led to an increase in C losses to the environment. Overall, high dietary lipids when introduced at an adequate protein level did reduce growth and feed utilization without a protein-sparing effect and resulted in higher C losses in juvenile turbot reared, and a dietary lipid level of about 13 % seemed to be optimum.
机译：这项研究旨在确定日粮脂质水平对微咸水中幼年大菱turbo（Psetta maxima）生长和养分利用以及碳（C），氮（N）和磷（P）平衡的影响。将四种脂质含量从10到19增加3％的同等氮饲料（蛋白质含量为50％）（分别命名为10L，13L，16L和19L）分别喂给四组重复的鱼，初始重量为54.4 +/-一次0.2克，持续9周。饲喂13L的鱼比饲喂16L和19L的鱼生长和饲料转化率显着提高。随着饮食脂质的增加，全身，鱼片，内脏和肝脏干物质和脂质水平也增加。 16L和19L肝蛋白水平低于10L。随着饮食脂质的增加，全身C水平和C / N比呈上升趋势。饮食中的脂类对蛋白质效率比或氮磷保持均无显着影响。膳食脂质导致对环境的碳损失增加。总体而言，以适当的蛋白质水平引入高饮食脂类确实会降低生长速度和饲料利用率，而没有蛋白稀疏效应，并且会导致幼年鱼种中的C损失更高，大约13％的饮食脂质水平似乎是最佳的。

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