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Swine Nutrition and Feed Technology
Asian-Australasian Journal of Animal Sciences 1995;8(6): 635-639.
https://doi.org/10.5713/ajas.1995.635    Published online December 1, 1995.
Effect of different levels of roasted full-fat siybean on the apparent digestibility of dietary components by carp (Cyprinus carpio) grower
J. D. Kim, K. S. Kim, J. S. Song, Y. B. Woo, K. S. Jeong, T. H. Won
Abstract
Digestibility trial was performed with carps weighing 200 k/fish. Fecal collection was made over 7 days using a settling column. The water temperature was in the range of 27 to 30째C during whole experimental period. Fishes were fed 5 diets(Control, F24S13, F16S27, F8S40 and F0S56) containing both 32%, 24%, 16%, 8% and 0% of fish meal (F) and 0%, 13%, 27%, 40% and 56% of roasted full-fat soybean (S), respectively. Water volume in each recirculated rearing tank was maintained at 130 l with flow rate of 10-12 l/min. Apparent digestibility coefficients(ADCs) of dry matter, protein, lipid, total carbohydrates and energy in diets showed a reduction (p<0.05) with the increase of dietary full-fat soybean level, although there was no difference in the ADCs between Control and F24S13(p>0.05). The ADCs of ash, Ca and P in diets significantly increased with the increase of dietary full-fat soybean level, suggesting the high availability of phosphorus in monocalcium phosphate.
Keywords: Carp; Digestibility; Roasted Full-Fat Soybean; Fish Meal
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