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Vol. 10, Special Issue 7 (2021)

Effect of food restriction and realimentation on the growth performance & body composition of Common carp (Cyprinus carpio var. communis)

Author(s):
Hanzila Altaf, Mansoor Rather, Oyas Asimi, Sadiya Farooq, Ashwani Kumar, Anayitullah Chesti, Sana Bashir and Ishrat Rather
Abstract:
The present study was conducted to investigate the effect of food restriction and realimentation on compensatory growth and body composition of common carp (Cyprinus carpio var. communis). The fish were subjected to four different feeding regimes: Control or T0 (fed regularly two times a day, 0S1F), T1 (one day food restriction followed by one day refeeding, 1S1F), T2 (two day food restriction followed by one day refeeding, 2S1F) and T3 (three day food restriction followed by one day refeeding, 3S1F). It was observed that the fish subjected to T2 (2S1F) and T3 (3S1F) feeding regimes showed significantly (0.05) lower body weight gain, and specific growth rate (SGR) as compared to the control (T0) group. However, no significant difference was observed between T0 (0S1F) and T1 (1S1F) groups, thus indicating complete compensatory growth in one day food restriction followed by one day refeeding group. The FCR was significantly lower in all the food restriction regimes. With increase in food restriction, the body moisture content increased but crude protein and total lipid content decreased significantly (0.05). No significant difference was observed in the ash content of the fish. The results indicated that one day food restriction followed by one day refeeding could be an efficient strategy for rearing of common carp fingerlings.
Pages: 865-874  |  628 Views  186 Downloads
How to cite this article:
Hanzila Altaf, Mansoor Rather, Oyas Asimi, Sadiya Farooq, Ashwani Kumar, Anayitullah Chesti, Sana Bashir and Ishrat Rather. Effect of food restriction and realimentation on the growth performance & body composition of Common carp (Cyprinus carpio var. communis). The Pharma Innovation Journal. 2021; 10(7S): 865-874.

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