Influence of dietary protein levels and water temperature on growth,body composition and nutrient utilization of Cirrhinus mrigala (Hamilton, 1822) fry

The experiment was conducted to determine the protein requirement of Cirrhinus mrigala fry at three different water temperatures, 28, 30 and 32 °C, and to investigate the influence of dietary protein levels and water temperatures on weight gain, body composition, food and nutrient utilization. The 36% protein concentration in the diet yielded highest weight gain at all temperatures from 28 to 32 °C. However, daily protein intake was lower at 28 °C than at 30 and 32 °C. The diet with 36% dietary protein and 32.17% carbohydrate produced the best weight gain and gross conversion efficiency (GCE) at 30 °C. The protein-sparing effect was observed at temperatures 30 and 32 °C in diets 1 and 2, having carbohydrate levels 37.36–44.91%. Highest protein efficiency ratio (PER) was recorded at 28% dietary protein level, while it was lowest at 40% dietary protein level in all three temperatures. Lipid in the body of fishes increased at the end of the experiment in comparison to the initial body lipid. The body protein was found to be related to daily protein intake at 30 and 32 °C. Significant difference (P<0.05) was also noted between temperatures, the hepatosomatic index (HSI) and viscerosomatic index (VSI). The diet with 36% dietary protein and 32.17% carbohydrate was observed to be the best diet for C. mrigala fry at 28–32 °C.