Ameliorative Effects of Different Dietary Levels of Fish Protein Hydrolysate (FPH) on Growth and Reproductive Performance, Feed Stability, Tissues Biochemical Composition, Haematobiochemical Profile, Liver Histology, and Economic Analysis of Pabda (Ompok pabda) Broodstock

IF 1.9 4区 农林科学 Q2 FISHERIES Aquaculture Research Pub Date : 2024-02-01 DOI:10.1155/2024/6044920
Nahid Hasan Sezu, Shishir Kumar Nandi, Afrina Yeasmin Suma, Zulhisyam Abdul Kari, Lee Seong Wei, Paul Seguin, Mikael Herault, Md. Sakhawat Hossain, Martina Irwan Khoo, El-Sayed Hemdan Eissa, Muhammad Anamul Kabir
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Abstract

This study investigated the impacts of various inclusion levels of dietary potential of fish protein hydrolysate (FPH) on the growth and reproductive performance, biochemical composition, blood parameters, and liver histology of Ompok pabda broodstock. About 600 pabda broods (11.00 ± 0.05 g) were distributed into 12 cages and fed twice in a day. For this, four experimental diets (crude protein: 30%; crude lipid: 9%) were prepared by incorporating FPH at different percentages (0%, 5%, 7%, and 9%). The FPH positively impacted (p < 0.05) the durability index, water stability, and swelling rates of the experimental diets. Furthermore, significantly higher palatability (p < 0.05) was recorded for pabda diets incorporated with 5% and 7% FPH. After 90 days, the growth performance of pabda in final weight, live weight gain, total biomass, specific growth rate, hepatosomatic index, visceral somatic index, and nutrient utilization indices, feed conversion ratio and protein efficiency ratio, was significantly (p < 0.05) improved when fed with 7% FPH diet. Additionally, the ovipositor diameter (5.10 ± 0.05 mm), spawning response (98.48 ± 2.4%), fecundity (13.28 ± 0.23 × 104 eggs/kg), and egg fertilization rate (87.09% ± 0.14%) were significantly higher (p < 0.05) for the 7% FPH dietary group than other treatments. The fish group that received control diet experienced a marked (p < 0.05) reduction in egg hatching rates, coupled with longer ovulation period as compared to FPH-treated groups. Dietary FPH inclusion at different levels also caused notable improvements (p < 0.05) in most hematological and serum biochemical indices of pabda broodfish. The 7% FPH group also exhibited enhanced liver health, characterized by superior nuclei, erythrocyte, and cytoplasmic structure and boosted the farm economics efficiency. In summary, 7% dietary FPH is suitable and beneficial for O. pabda broodstock development in captivity by improving growth and reproductive performance, overall health, and farm economics.

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不同膳食水平的鱼蛋白水解物(FPH)对巴布达(Ompok pabda)鱼苗的生长和繁殖性能、饲料稳定性、组织生化成分、血液生化指标、肝脏组织学和经济分析的改善作用
本研究调查了不同膳食潜能值的鱼蛋白水解物(FPH)对翁波克鱼(Ompok pabda)幼鱼的生长和繁殖性能、生化成分、血液参数和肝脏组织学的影响。将约 600 尾(11.00 ± 0.05 克)鲳鲹分布在 12 个笼子中,每天喂食两次。在四种试验日粮(粗蛋白:30%;粗脂肪:9%)中添加不同比例(0%、5%、7%和9%)的FPH。FPH对实验日粮的耐久性指数、水稳定性和膨胀率有积极影响(p<0.05)。此外,添加了 5%和 7% FPH 的 pabda 日粮的适口性明显更高(p<0.05)。90天后,饲喂7%FPH日粮可显著提高巴布达的生长性能,包括最终体重、活体增重、总生物量、特定生长率、肝脏指数、内脏体细胞指数、营养利用指数、饲料转化率和蛋白质效率比(p<0.05)。此外,7%FPH日粮组的产卵器直径(5.10 ± 0.05 mm)、产卵反应(98.48 ± 2.4%)、受精率(13.28 ± 0.23 × 104卵/kg)和卵受精率(87.09% ± 0.14%)均明显高于其他处理(P<0.05)。与FPH处理组相比,对照组鱼卵孵化率明显降低(p<0.05),排卵期延长。饵料中添加不同水平的FPH也会显著改善(p<0.05)巴布达裸鲤的大多数血液和血清生化指标。7%FPH组的肝脏健康状况也有所改善,表现为细胞核、红细胞和细胞质结构的改善,并提高了养殖经济效益。总之,7%的日粮FPH可改善生长和繁殖性能、总体健康状况和养殖经济效益,适合并有益于人工饲养的巴布达鱼种群的发展。
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来源期刊
Aquaculture Research
Aquaculture Research 农林科学-渔业
CiteScore
4.60
自引率
5.00%
发文量
464
审稿时长
5.3 months
期刊介绍: International in perspective, Aquaculture Research is published 12 times a year and specifically addresses research and reference needs of all working and studying within the many varied areas of aquaculture. The Journal regularly publishes papers on applied or scientific research relevant to freshwater, brackish, and marine aquaculture. It covers all aquatic organisms, floristic and faunistic, related directly or indirectly to human consumption. The journal also includes review articles, short communications and technical papers. Young scientists are particularly encouraged to submit short communications based on their own research.
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