QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Murray, M. W. Articles by DeLoach, H. L. Search for Related Content PubMed PubMed Citation Articles by Murray, M. W. Articles by DeLoach, H. L.

Effects of Dietary Lipids, Dietary Protein and Environmental Temperatures on Growth, Feed Conversion and Body Composition of Channel Catfish¹

University of Georgia College of Agriculture, Skidaway Institute of Oceanography and Coastal Plain Station, P.O. Box 13687, Savannah, Georgia 31406

Studies were conducted to determine the effects of several lipid supplements in practical-type diets for channel catfish (Ictalurus punctatus) fingerlings reared at 23° and 28°. Maximum growth and feed efficiency were obtained when diets were supplemented with 9% animal tallow, 9% menhaden oil or a combination of the two (4.5% of each). A growth suppression was observed when fish were fed a diet containing a combination of 3% corn oil, 3% animal tallow and 3% menhaden oil. In studies on interactions of dietary protein and lipid at 23° and 28°, increasing dietary protein from 25% to 35% resulted in higher gains. At 28°, increasing dietary lipid from 5% to 12% resulted in increased gains with diets containing 35% protein but not with diets containing 25% protein. At 23°, 5% lipid was sufficient in all cases. Carcass lipid levels increased with increasing temperature and were positively correlated with weight gains and negatively correlated with carcass moisture content. Improved protein conversion (protein fed:protein gained) was noted when dietary protein levels were increased from 25% to 35%; when dietary lipid levels were increased from 5% to 12%; and when environmental temperature was increased from 23° to 28°.

KEY WORDS: • catfish • lipid • protein • temperature

¹ This investigation was partially financed with the support of the Fats and Protein Research Foundation, Inc., Des Plaines, Illinois 60018.

² Deceased.

Manuscript received 3 June 1976.