Effects of Dietary Protein and Lipid Levels on the Growth and Survival of Juvenile Tomato Clownfish (Amphiprion frenatus)

• Main Authors: Jung-Jiu Wang, 王中櫸
• Other Authors: Fan-Hua Nan
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/49354228444235071215

碩士 === 國立臺灣海洋大學 === 水產養殖學系 === 96 === Two growth trials were conducted to investigate the effect of dietary protein and lipid on growth and body composition of juvenile tomato　clownfish (Amphiprion frenatus). In Experiment 1, we produced six isoenergetic diets that protein was ranging from 30 to 55%, and use fish meal for protein and cod liver oil for lipid with cellulose and α-starch to adjust the energy. Each diet has triplicate groups of tomato clownfish (initial weight: 0.27±0.01 g per fish) were feed for 8 weeks. We found that weight gain of fish were increase with protein portion in the diet. In F1 (55 %), the weight gain was 188.54% and based on a broken-line model estimation that 50.24% protein can offer the maximum weight gain. PER (1.27-1.49), CV (17.16-19.21%) and lipid content of the whole body were no difference between each group (p> 0.05). FCR (1.64-2.09), CF (1.94-2.12%) and VSI (6.40-9.81%) were improve when the protein over 35% in the diet. SGR (1.64-2.09) and the protein content of the whole body were increase with protein portion in the diet. In Experiment 2, we produced five isonitrogenous and isoenergetic diets that lipid was ranging from 4 to 16%, and use fish meal and casein for protein and cod liver oil for lipid with cellulose and α-starch to adjust the energy. Each diet has triplicate groups of tomato clownfish (initial weight: 0.40±0.01 g per fish) were feed for 8 weeks. A1 (4 %) had the worst weight gain but others were no difference between each other (p> 0.05). According to the broken-line model estimation, we found that 7.17% of lipid in the diet can offer the maximum growth in tomato clownfish. FCR (1.97-2.45), SGR (1.49-1.71), PER (0.84-1.06), VSI (8.03-12.82%) and the protein content of the whole body were increase with the lipid portion in the diet. CF (2.06-2.32%) and CV (15.81-18.62%) were no difference between each group (p> 0.05). The protein content of the whole body was decrease when the lipid portion increased in the diet.