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EFFECT OF DIFFERENT LEVELS OF ROASTED FULL-FAT SOYBEAN ON THE APPARENT DIGESTIBILITY OF DIETARY COMPONENTS BY CARP (Cyprinus carpio) GROWER

  • Kim, J.D. (Department of Animal Science, College of Animal Agriculture, Kangwon National University) ;
  • Kim, K.S. (Fish Nutrition Research Laboratory, Department of Animal Science, College of Animal Agriculture, Kangwon National University) ;
  • Song, J.S. (Fish Nutrition Research Laboratory, Department of Animal Science, College of Animal Agriculture, Kangwon National University) ;
  • Woo, Y.B. (Dept. of Fisheries Development, Dong-U Junior College) ;
  • Jeong, K.S. (Dept. of Aquaculture, Yosu National Fisheries University) ;
  • Won, T.H. (Korea Special Feed Mill Co.)
  • Received : 1994.11.18
  • Accepted : 1995.07.07
  • Published : 1995.12.01

Abstract

Digestibility trial was performed with carps weighing 200 g/fish. Fecal collection was made over 7 days using a settling column. The water temperature was in the range of 27 to $30{^{\circ}C}$ during whole experimental period. Fishes were fed 5 diets (Control, $F_{24}S_{13}$, $F_{16}S_{27}$, $F_8S_{40}$ and $F_0S_{56}$) containing both 32%, 24%, 16%, 8% and 0% of fish meal (F) and 0%, 13%, 27%, 40% and 56% of roasted full-fat soybean (S), respectively. Water volume in each recirculated rearing tank was maintained at 130 l with flow rate of 10-12 l/min. Apparent digestibility coefficients (ADCs) of dry matter, protein, lipid, total carbohydrates and energy in diets showed a reduction (p < 0.05) with the increase of dietary full-fat soybean level, although there was no difference in the ADCs between Control and $F_{24}S_{13}$ (p > 0.05). The ADCs of ash, Ca and P in diets significantly increased with the increase of dietary full-fat soybean level, suggesting the high availability of phosphorus in monocalcium phosphate.

Keywords

Carp;Digestibility;Roasted Full-Fat Soybean;Fish Meal