여름철 넙치치어 배합사료의 적정지질함량 및 공급량 (Optimum Dietary Lipid Level and Feeding Rates of Extruded Pellets in Juvenile Flounder Paralichthys olivaceus during the Summer Season)

서지정보

· 발행기관 : 한국양식학회
· 수록지 정보 : 한국양식학회지 / 21권 / 4호 / 244 ~ 251페이지
· 저자명 : 최세민, 김강웅, 강용진, 박흥식, 배승철

초록

We evaluated the optimum dietary lipid level and feeding rates of extruded pellets (EP) in juvenile flounder
Paralichthys olivaceus during the summer season. The first experiment was conducted to determine the optimum
dietary lipid level in juvenile flounder. Five isonitrogenous EP (52% crude protein) with increasing dietary lipids
(6, 8, 10, 12 and 14%) were fed to satiety to triplicate groups of the juveniles (18.4±0.11g) twice a day for 6 weeks.
Weight gain (WG) of fish fed EP with 10% lipid was significantly higher than those of fish fed EP with 6 and
14% lipid (P<0.05). Broken line model analysis suggested that the optimum dietary lipid level could be
9.08±0.37% for the maximum WG in juvenile flounder. The second experiment was conducted to determine the
optimum feeding rate using experimental diet contained 10% lipid level that had the highest WG in first experiment.
The feed intake of triplicate groups of the juveniles (13.4±0.15g) was restricted to four different feeding
rates of 2.0, 2.5, 3.0 and 3.5% of their body weight day-1 and to satiation using experimental diets. WG and feed
efficiency (FE) of fish was affected by feeding rates. WG and specific growth rate of fish fed the diets increased
with increasing feeding rate, however no significant differences (P>0.05) in WG and specific growth rate were
observed between the fish fed 3.5% of their body weight day-1 and to satiation. FE of fish fed 3.5% of their body
weight day-1 was significantly higher than those of fish fed 2.0% of their body weight day-1 and to satiation (P<0.05).
Broken line model analysis suggested that the optimum dietary feeding rate could be 3.56±0.06 % for the maximum
WG in juvenile flounder. These results indicated that the optimum lipid level and feeding rate could be
9~10% (Energy: 4,774kcal and P/E ratio: 108mg protein/kcal in diet) and 3.5% of their body weight day-1 in juvenile
flounder, respectively.

영어초록

We evaluated the optimum dietary lipid level and feeding rates of extruded pellets (EP) in juvenile flounder
Paralichthys olivaceus during the summer season. The first experiment was conducted to determine the optimum
dietary lipid level in juvenile flounder. Five isonitrogenous EP (52% crude protein) with increasing dietary lipids
(6, 8, 10, 12 and 14%) were fed to satiety to triplicate groups of the juveniles (18.4±0.11g) twice a day for 6 weeks.
Weight gain (WG) of fish fed EP with 10% lipid was significantly higher than those of fish fed EP with 6 and
14% lipid (P<0.05). Broken line model analysis suggested that the optimum dietary lipid level could be
9.08±0.37% for the maximum WG in juvenile flounder. The second experiment was conducted to determine the
optimum feeding rate using experimental diet contained 10% lipid level that had the highest WG in first experiment.
The feed intake of triplicate groups of the juveniles (13.4±0.15g) was restricted to four different feeding
rates of 2.0, 2.5, 3.0 and 3.5% of their body weight day-1 and to satiation using experimental diets. WG and feed
efficiency (FE) of fish was affected by feeding rates. WG and specific growth rate of fish fed the diets increased
with increasing feeding rate, however no significant differences (P>0.05) in WG and specific growth rate were
observed between the fish fed 3.5% of their body weight day-1 and to satiation. FE of fish fed 3.5% of their body
weight day-1 was significantly higher than those of fish fed 2.0% of their body weight day-1 and to satiation (P<0.05).
Broken line model analysis suggested that the optimum dietary feeding rate could be 3.56±0.06 % for the maximum
WG in juvenile flounder. These results indicated that the optimum lipid level and feeding rate could be
9~10% (Energy: 4,774kcal and P/E ratio: 108mg protein/kcal in diet) and 3.5% of their body weight day-1 in juvenile
flounder, respectively.

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