نوع مقاله : مقاله پژوهشی
نویسندگان
گروه شیلات، دانشکده منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر
چکیده
این مطالعه جهت بررسی اثرات سطوح مختلف پروتئین و چربی جیره غذایی بر ترکیبات بیوشیمیایی خون و عضله در ماهیان جوان صبیتی (Sparidentex hasta) طراحی گردید. شش جیره غذایی شامل سه سطح پروتئین (35، 40 و 45 درصد) در دو سطح چربی (7 و 14 درصد) با سه تکرار در نظر گرفته شد. ماهیان با میانگین وزن اولیه 28/0± 55/36 گرم به صورت تصادفی در 18 تانک 300 لیتری پلی‌اتیلن ذخیره سازی و به مدت 56 روز، سه بار در روز به روش سیری غذا‌‌دهی گردیدند. بر‌اساس نتایج، در سطح 14 درصد چربی جیره غذایی، شاخص پروتئین کل پلاسما به طور معنی‌داری افزایش یافت (05/0>P). کمترین میزان تری‌گلیسیرید پلاسما در سطح 40 درصد پروتئین مشاهده گردید. با افزایش سطوح چربی جیره غذایی، شاخص کلسترول پلاسما به طور معنی‌داری افزایش یافت. بالاترین میزان کلسترول پلاسما در سطح 35 درصد پروتئین مشاهده گردید. سطوح مختلف پروتئین جیره غذایی به طور معنی‌داری بر میزان پروتئین عضله اثر گذاشتند (05/0>P)، در صورتیکه رطوبت و خاکستر عضله تحت تاثیر سطوح مختلف پروتئین و چربی جیره غذایی قرار نگرفتند (05/0P). در نهایت می توان اظهار داشت که ماهیان جوان صبیتی قادر به مصرف پروتئین در جیره های غذایی با چربی 14 درصد می باشند. بنابراین در ماهیان جوان صبیتی (S. hasta) با افزایش سطح چربی جیره غذایی تا 14 درصد، سطح پروتئین جیره غذایی تا 40 درصد می تواند کاهش یابد.
کلیدواژه‌ها
موضوعات
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