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首页> 外文期刊>Aquaculture Research >Growth, body chemical composition and trypsin activity of South American catfish, surubim (Pseudoplatystoma sp.) juveniles fed different dietary protein and lipid levels.
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Growth, body chemical composition and trypsin activity of South American catfish, surubim (Pseudoplatystoma sp.) juveniles fed different dietary protein and lipid levels.

机译：南美cat鱼surubim（Pseudoplatystoma sp。）幼鱼的生长，身体化学组成和胰蛋白酶活性摄食不同的饮食蛋白质和脂质水平。

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摘要

To evaluate protein and lipid requirement of South American catfish surubim (Pseudoplatystoma sp.) juveniles, nine semi-purified diets containing three levels of protein (40%, 45% and 50%) and three levels of lipid (12%, 16% and 20%) were tested. After 8-week feeding trial, body weight increase averaged 2124.3 +or- 295.7%. Growth performance was significantly affected by dietary level of protein (P < 0.05). At the 40% protein level, increasing level of dietary lipid had a positive effect on final individual mean weight (protein sparing effect). Whole body protein and moisture contents were affected by the dietary level of lipid (P < 0.05). Whole body lipid content positively correlated with the level of dietary lipid (P < 0.05). Cannibalism related mortality was observed despite rearing fish in 24 h dark. Fatty acid composition of fish was affected by the dietary lipid level (P < 0.05). Polyunsaturated fatty acids increased with the increasing level of dietary lipid while saturated fatty acids and monounsaturated fatty acids decreased. Trypsin activity in the digestive tract of surubim was influenced by dietary levels of protein and lipid (P < 0.05). Our preliminary results suggest that the optimum protein/lipid ratio might be close to 45/16% for surubim juveniles
机译：为了评估南美cat鱼泛鱼（Pseudoplatystoma sp。）幼鱼的蛋白质和脂质需求，我们采用了9种半纯化的饲料，其中含有三种蛋白质水平（40％，45％和50％）和三种脂质水平（12％，16％和20％）进行了测试。经过8周的喂养试验，体重平均增加了2124.3±或295.7％。饮食中蛋白质水平显着影响生长性能（P <0.05）。在蛋白质含量为40％的情况下，饮食中脂质含量的增加对最终个体平均体重有积极的影响（蛋白质节省作用）。人体蛋白质和水分含量受饮食中脂质水平的影响（P <0.05）。体内脂质含量与膳食脂质水平呈正相关（P <0.05）。尽管在24小时黑暗中饲养鱼，但仍观察到与食人相关的死亡率。鱼的脂肪酸组成受饮食中脂质水平的影响（P <0.05）。多不饱和脂肪酸随着饮食脂质水平的增加而增加，而饱和脂肪酸和单不饱和脂肪酸则减少。饮食中蛋白质和脂质的水平影响了苏必比消化道中的胰蛋白酶活性（P <0.05）。我们的初步结果表明，最佳蛋白/脂质比率可能接近45/16％

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