1Department of Biotechnology, V.M.K.V. Engineering College, Vinayaka Missions University, Periya Seeragapadi, Salem - 636 308, Tamilnadu, India.
2P.G & Research Department of Zoology, Khadir Mohideen College, Adirampattinam, 614 701, Thanjavur District.
*Corresponding Author
The protein conversion efficiency of Labeo rohita (Ham.) was studied in relation to body weight (25, 50, 75, 100 and 150 g), temperatures (20, 25, 30, 35 and 40°C), different types of protein sources in diet (goat liver, goat flesh and boiled egg white) and salinity levels (2, 4, 6, 8 and 10%). The protein conversion efficiency was inversely related to body weight (p<0.001). The protein conversion efficiency L. rohita was found maximum in the fish diet with goat liver which was significantly (p<0.05) different from the fish fed with egg white and goat flesh incorporated diets. The protein conversion efficiency was found to be high at 30°C and low at 20°C and 40°C. As salinity increased, the protein conversion efficiency decreased.
Protein conversion efficiency, Labeo rohita, Body weight, Food intake, Temperatures, Salinity and biochemical composition
