Effect of Azolla supplementation on proximate composition and digestibility of Labeo rohita (Ham.)fingerlings
Ramesh Kumari, ML Ojha, VP Saini and SK Sharma
The present study was conducted to evaluate the effect of Azolla supplementation on Labeo rohita fingerlings proximate composition and digestibility. For this purpose basal diet (T0, control) was prepared by using Groundnut oil cake (320g/kg), Rice bran (320g/kg), Soya bean meal (300g/kg), Wheat flour (50g/kg) and Mineral mixture (10g/kg). For the preparation of experimental diet, Azolla was mixed in basal diet at varying levels, 100g/kg (T1), 200g/kg (T2), 300g/kg (T3) and 400g/kg (T4). The control and experimental diet was fed to experimental fish @ 4% body weight per day for a period of 60 days. The protein efficiency ratio (PER), apparent net protein utilization (ANPU) and apparent digestibility (AD) were significantly improved in treatments as compared to control. Still the highest protein efficiency ratio (1.998±0.242), apparent net protein utilization (25.975±0.918%) and apparent digestibility (77.990±0.544%) were recorded in T2 (200g Azolla per kg basal diet). Therefore, it can be concluded that @200g/kg Azolla supplemented diet had significant role in improving digestibility of Labeo rohita. Thus the dose of 200 g/kg Azolla is recommended for supplementation in the diet of L. rohita.