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Comparison of linseed oil and fish oil as dietary ingredients for rainbow trout fry, at two protein levels
Alexis, M.N.; Theochari, V.; Filioglou, M. (1989). Comparison of linseed oil and fish oil as dietary ingredients for rainbow trout fry, at two protein levels, in: De Pauw, N. et al. (Ed.) Aquaculture: a biotechnology in progress: volume 1. pp. 597-602
In: De Pauw, N. et al. (Ed.) (1989). Aquaculture: a biotechnology in progress: volume 1. European Aquaculture Society: Bredene, Belgium. ISBN 90-71625-03-6. 1-592 pp., more

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Document type: Conference paper

Keyword
    Marine

Authors  Top 
  • Alexis, M.N.
  • Theochari, V.
  • Filioglou, M.

Abstract
    Linseed oil and fish oil were used as sources of essential fatty acids in diets of rainbow trout fry, at two protein levels (44 and 52%). The main ingredients used for diet formulation were, fish meal, poultry by-products, and soybean meal. The oil content of the diets was increased to 12,5% by adding linseed oil or fish oil. A commercial diet was also used for comparison. Fish were grown from a weight of 2g to about 30g. The experiment lasted for 5 months. Fish growth and feed conversion did not appear to depend on the kind of oil supplied in the diet. The increase in the protein level of the diets containing linseed oil resulted in a significant increase in the grams of protein retained per fish. Growth characteristics of the fish receiving the commercial food were slightly better. Hepatosomatic indices and dress out weight of all groups were similar. Hematocrit values of all experimental groups were also similar and higher than those fed the commercial food.

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