تأثیر سطوح مختلف عصارة زنجبیل بر کارایی رشد، تغذیه و ترکیبات بیوشیمیایی لاشة ماهی بنی (Mesopotamichthys sharpeyi) انگشت‌قد

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کارشناسی ارشد رشتة تکثیر و پرورش، گروه شیلات، دانشکدة منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران

2 استادیار گروه شیلات، دانشکدة منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران

3 دانشیار گروه شیلات، دانشکدة منابع طبیعی دریا، دانشگاه علوم و فنون دریایی خرمشهر، خرمشهر، ایران

چکیده

مطالعة حاضر با هدف تعیین تأثیر سطوح مختلف عصارة زنجبیل بر کارایی رشد، تغذیه و ترکیبات بیوشیمیایی لاشة ماهی بنی در مرحلة انگشت‌قدی به مدت 8 هفته انجام شد. تعداد 192 قطعه بچه‌ماهی بنی با متوسط وزن اولیة 32/0±67/11 گرم در قالب طرحی کاملاً تصادفی به 4 تیمار با 3 تکرار برای هر تیمار تقسیم شدند. ماهی‌ها روزانه به میزان 3 درصد وزن بدن و در 3 نوبت با جیرة غذایی حاوی عصارة زنجبیل با سطوح 0، 1/0، 5/0 و 1 درصد (به ترتیب به‌منزلة تیمار کنترل و تیمارهای 1، 2 و 3) تغذیه شدند. گروه فاقد عصارة زنجبیل به‌منزلة تیمار کنترل در نظر گرفته شد. بیش‌ترین میزان شاخص افزایش وزن بدن و شاخص کبدی در بین تیمارهای آزمایش در تیمار 3، تغذیه‌شده با جیرة حاوی 1 درصد عصارة زنجبیل، مشاهده شد (P<0.05). مطلوب‌ترین میزان ضریب تبدیل غذایی و نرخ رشد ویژه مربوط به تیمار 3، تغذیه‌شده با جیرة حاوی 1 درصد عصارة زنجبیل، بود (P<0.05). میزان ضریب چاقی و ضریب بازده پروتئین بین تیمارهای مختلف اختلاف معنی‌داری نشان ندادند (P>0.05). نتایج نشان داد که استفاده از عصارة زنجبیل در جیرة غذایی تأثیری در میزان پروتئین، چربی، خاکستر و رطوبت لاشة ماهی بنی ندارد (P>0.05). با این حال، بیش‌ترین میزان پروتئین و چربی لاشه به ترتیب در تیمار 1 تغذیه‌شده با جیرة حاوی 1/0 درصد و تیمار 2 تغذیه‌شده با جیرة حاوی 5/0 درصد عصارة زنجبیل مشاهده شد. به طور کلی، می‌توان نتیجه‌ گرفت که عصارة زنجبیل موجب تحریک رشد شده، اما تأثیری در میزان ترکیبات لاشه نداشته است. بنابراین، می‌توان استفاده از عصارة زنجبیل را به‌منزلة محرک رشد در ماهی بنی در مرحلة انگشت‌قدی پیشنهاد کرد.
 

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Effects of different levels of Ginger extract on growth performance, nutrition and body biochemical composition of Mesopotamicthys sharpeyi fingerlings

نویسندگان [English]

  • Nasrin Rahimi Yadkoori 1
  • Nasim Zanguee 2
  • Seyed Mohammad Mousavi 3
  • Mohammad Zakeri 2
1 Master's degree Graduated student in the field of Aquaculture, Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of marine science and Technology, Khorramshahr, Iran
2 Assistant Professor, Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of marine science and Technology, Khorramshahr, Iran
3 Associate Professor, Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of marine science and Technology, Khorramshahr, Iran
چکیده [English]

In this study, the effects of dietary intake of different levels of ginger (Zingiberofficinale) extract on fingerlings of Mesopotamichthys sharpeyi,were investigated. For this purpose, 192 fingerlings (mean weight: 11.67±0.32 g) were randomly distributed in twelve 300 litres fiberglass tanks (16 fish per tank) and fed with commercial diet containing 0% (control group),0.1%, 0. 5% and 1% of ethanolic ginger extract (treatment 1, 2 and 3 respectively). The fish were fed by 3% of body weight per day 3 Times a day for 8 weeks. At the end of the experimental period, various growth parameters including weight gain, specific growth rate, condition factor and hepatosomatic index and feeding indices included of feed conversion rate and protein efficiency rate were calculated. Carcass biochemical composition was also analyzed. The results showed that Adding of different levels of ginger extract to fingerlings diet caused an increase in weight gain and specific growth rate (P<0.05) compared to control group. The highest rate of these factors were respectively observed in diet containing 1% and 0.5% of ginger extract and the lowest rate was for control group. The highest rate of hepatosomatic index recorded for 1% of ginger extract diet (P<0.05). Feed conversion rate was highest in 0.5% of ginger extract diet (P<0.05) However there was no significant difference between three experimental and control groups for condition factor, protein efficiency rate, protein content, fat, ash and moisture content ofwhole body composition (P>0.05). According to the results of this study, adding of 1% of ginger extract to diet of Mesopotamichthys sharpeyi fingerlings cause growth inhancement.
 
 

کلیدواژه‌ها [English]

  • Mesopotamichthys sharpeyi
  • Ginger extract
  • Growth
  • Nutrition

مراجع

 
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