Interacting effects of dietary lipid level and temperature on growth, body composition and fatty acid profile of rohu, Labeo rohita (Hamilton)

摘要: Three isonitrogenous (320 g kg−1 crude protein, casein and gelatine) semi-purified diets with 80 (L8), 130 (L13) 180 (L18) g kg−1 lipid (sunflower oil at increasing levels cod liver fixed 50 g kg−1) three digestible energy (12 096, 13 986 15 876 kJ kg−1 dry weight) were tested, in triplicate, on rohu fingerlings (3.2 ± 0.08 g) two different temperatures (21 32 °C). Fish fed to apparent satiation, twice daily, 09.00 15.00 h, 7 days a week for 56 days. Maximum growth was obtained level of 80 g kg−1 (L8) 21 °C (439.37%) 130 g kg−1 32 °C (481.8%). In general rate higher than all levels. Tissue monounsaturated fatty acid (MUFA) contents decreased 32 °C, but the reverse occurred 21 °C. At 21 °C, Polyunsaturated (PUFA) increased significantly (P > 0.05) over initial values, affected insignificantly by dietary level. fish diet L13 had more n-3 (FA) muscle other groups while both FA profiles exhibited significant change n-6 content which corresponded variation percent addition lipid. However, n-3/n-6 ratio L8 may be correlated growth.