Effects of feeding time, water temperature, feeding frequency and dietary composition on apparent nutrient digestibility in rainbow trout Oncorhynchus mykiss and common carp Cyprinus carpio

Abstract

A series of experiments was conducted to evaluate the effects of feeding time (daytime vs nighttime feeding), dietary fat content (8 and 20%), feeding frequency (trout 1-3 times/day, carp 2-7 times/day), water temperature (trout 18 and 11°C, carp 25 and 17°C), on the apparent nutrient digestibility in rainbow trout and common carp. The feeding time had little effect on the macronutrient digestibility in both species. In trout, starch digestibility decreased with the decrease of water temperature and with increase of feeding frequency, but in carp, increase of the feeding frequency markedly decreased the macronutrient digestibility and phosphorus absorption of the high fat diet. Fat digestibility of the beef tallow diet decreased relative to the pollock oil diet in carp, without affecting the phosphorus absorption. Inclusion of raw starch, the digestibility of which was lower than that of gelatinized starch, increased the phosphorus absorption in carp. These results suggest that reduction of water temperature and increase of feeding frequency notably decreased starch digestibility in trout while in carp, the effects of feeding frequency and water temperature on macronutrient digestibility and phosphorus absorption are notable for a high fat diet.

Apparent digestibility of nutrients and energy in extruded diets from cultivars of barley and wheat selected for nutritional quality in rainbow troutOncorhynchus mykiss

“…Also counterintuitive is the difference in P availability between wheat starch types: P availability was higher in waxy wheat compared to the normal starch soft white wheat. Yamamoto et al. (2007) noted that P absorption from diets for common carp ( Cyprinius carpio ) was lower when gelatinized starch was included when compared to diets that included raw starch; however, the mechanism by which this occurred is unresolved.…”

Validation of a methodology for measuring nutrient digestibility and evaluation of commercial feeds for channel catfish

“…Therefore, feces collection can initiate from 8 to 10 h after first feeding when water temperature is 28.70ºC and two feedings are carried out 6 h apart. Changes in feeding frequency or water temperature can affect feed digestibility, as reported for rainbow trout Oncorhynchus mykiss and common carp Cyprinus carpio (Yamamoto et al, 2007). Increased gastrointestinal transit time was reported for catfish when water temperature was above 26ºC (NRC, 1993), but nutrient digestibility was not affected.…”

The potential of tomato pomace as a feed ingredient in common carp (<i>Cyprinus carpio</i> L.) diet

“…Recent technological developments enhanced the nutritional potential of these feedstuffs in diets for fish (Davies and Gouveia, 2010). These ingredients have been used for a number of fresh water species such as Nile tilapia (Oreochromis niloticus; Guimaraes et al, 2008;Shelby et al, 2008;Nguyen et al, 2009), channel catfish (Ictalurus punctatus; Evans et al, 2005;Robinson and Li, 2008), African catfish (Clarias gariepinus; Nyina-wamwiza et al, 2007;Davies and Gouveia, 2008) and common carp (Cyprinus carpio; Hossain et al, 2001;Jahan et al, 2003;Yamamoto et al, 2007). Tomato pomace can be among the promising alternative protein and energy sources employed for monogastric animal feed industry (Mansoori et al, 2008;Peiretti et al, 2013).…”

“…While some literature is available on application of some vegetable ingredients in common carp component diet (Hossain et al, 2001;Jahan et al, 2003;Yamamoto et al, 2007), nearly no data are available mentioning the impacts of tomato pomace, as an agricultural by-product, on common carp performance and nutrient utilization. These parameters are most valuable in the development of low cost diet for commercial carp farms.…”