@article { author = {Haghighi, D.T. and Saad, C.R. and Hosseinzadeh Sahafi, H. and Mansouri, D.}, title = {The effect of dietary lipid level on the growth of kutum fry (Rutilus frisii kutum)}, journal = {Iranian Journal of Fisheries Sciences}, volume = {8}, number = {1}, pages = {13-24}, year = {2009}, publisher = {Agricultural Research,Education and Extension Organization}, issn = {1562-2916}, eissn = {2322-5696}, doi = {10.22092/ijfs.2018.114756}, abstract = {The study was conducted with a completely randomized design consisting of four treatments in triplicates. Experimental diets were formulated to contain four different lipid levels (8, 10, 12 and 14%) at constant protein level (46.8%) and different gross energy of 4314, 4417, 4519 and 4622kcal/kg, respectively. Kutum fry (average weight, 203±4mg) were randomly assigned and distributed at a density of 2 fish/l into twelve 80 liter fiberglass tanks equipped with a tap-freshwater system and water temperature of 22-24oC. Fish were fed the experimental diets thrice a day at 10% of body weight for 81 days. Statistical analysis indicated that fish fed the lowest lipid level of 8% showed significant differences (p<0.05) with other treatments. Fish growth, survival, protein and energy retention showed a marked decrease with an increase of dietary lipid level. Crude lipid of carcass composition increased, but ash and moisture decreased with an increase of lipid levels.}, keywords = {Rutilus frisii kutum,Dietary lipid,Nutritional performance,Feed Conversion Ratio}, url = {https://jifro.areeo.ac.ir/article_114756.html}, eprint = {https://jifro.areeo.ac.ir/article_114756_8873858d666277e29fdb10976fb8c8d3.pdf} }