M., A., Khalil, F., Elbarbary, M. (1997). EFFECT OF DIFFERENT DIETARY CRUDE PROTEIN LEVELS SUPPLEMENTED WITH GRADED LEVELS OF FLAVOMYCIN ON GROWTH PERFORMANCE OF NILE TILAPIA FRY AND THEIR UTILIZATION OF DIFFERENT NUTRIENTS. Egyptian Journal of Aquatic Biology and Fisheries, 1(2), 93-108. doi: 10.21608/ejabf.1997.3378
Abdelhamid M.; F. Khalil; M. Elbarbary. "EFFECT OF DIFFERENT DIETARY CRUDE PROTEIN LEVELS SUPPLEMENTED WITH GRADED LEVELS OF FLAVOMYCIN ON GROWTH PERFORMANCE OF NILE TILAPIA FRY AND THEIR UTILIZATION OF DIFFERENT NUTRIENTS". Egyptian Journal of Aquatic Biology and Fisheries, 1, 2, 1997, 93-108. doi: 10.21608/ejabf.1997.3378
M., A., Khalil, F., Elbarbary, M. (1997). 'EFFECT OF DIFFERENT DIETARY CRUDE PROTEIN LEVELS SUPPLEMENTED WITH GRADED LEVELS OF FLAVOMYCIN ON GROWTH PERFORMANCE OF NILE TILAPIA FRY AND THEIR UTILIZATION OF DIFFERENT NUTRIENTS', Egyptian Journal of Aquatic Biology and Fisheries, 1(2), pp. 93-108. doi: 10.21608/ejabf.1997.3378
M., A., Khalil, F., Elbarbary, M. EFFECT OF DIFFERENT DIETARY CRUDE PROTEIN LEVELS SUPPLEMENTED WITH GRADED LEVELS OF FLAVOMYCIN ON GROWTH PERFORMANCE OF NILE TILAPIA FRY AND THEIR UTILIZATION OF DIFFERENT NUTRIENTS. Egyptian Journal of Aquatic Biology and Fisheries, 1997; 1(2): 93-108. doi: 10.21608/ejabf.1997.3378
EFFECT OF DIFFERENT DIETARY CRUDE PROTEIN LEVELS SUPPLEMENTED WITH GRADED LEVELS OF FLAVOMYCIN ON GROWTH PERFORMANCE OF NILE TILAPIA FRY AND THEIR UTILIZATION OF DIFFERENT NUTRIENTS
1Animal production Dept., Faculty of Agriculture, Mansoura Univ
2Animal production Dept., Faculty of Agriculture, Mansoura Univ.
Abstract
This study was carried out on Nile tilapia fry, which were fed for 8 weeks on 25 or 30% dietary crude protein (CP) and 0,1,5 or 10 g flavomycin (FM)/kg diet. The following results were obtained: 1. dietary FM inclusion improved daily gain of fish body weight, relative growth rate (RGR), specific growth rate (SGR), feed intake (FI), and feed conversion ratio (FCR), particularly at the digest rate (10 g/kg). It reduced mortality rate of the fish and improved also protein productive value, protein efficiency ratio, and energy utilization. 2. increasing dietary CP led to increased body weight of the fish as well as body gain (as length and weight), RGR, SGR, FI, and FCR and reduced fat content of fish body.
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