This study was designed to investigate the effect of different replacement levels of fishmeal with Spirulina on weight gain and Survival rate of common carp Cyprinus carpio L., the trial was conducted for 105 days and for this purpose 200 fingerlings common carp with an average weight 32.7 g were brought from a local market.
The fish were acclimated to laboratory conditions and fed with control pellets (32% protein) prior to the feeding trials for 21 days.
Five experimental diets were used and Spirulina replaced fishmeal protein from the standard diet at 0 (T1), 5 (T2), 10 (T3), 15 (T4) and 20% (T5) levels.
Analysis of variance for weight gain at this period showed that fish group fed 10% Spirulina (T3) had a significant (p<0.05) higher body weight as compared with the control ones and other replacements.
From the data observed (T2) and (T4) have the higher survival rate and all treatments had significant (p<0.05) difference compare to control (T1).
No significant differences were observed in all sensitive composition except color in which T2 was higher significantly than others. The percent of protein and lipids increased significantly in T3 and T5.
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