Physiological and biochemical status and piscicultural indicators of the fingerlings of ubinsky scaly carp, which are grown at various contents of natural food in the diet
А. Y. Tuchapska1, A. M. Frishtak 1, G. V.Kachay2
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1Institute of Fisheries NAAS, Obukhovska st., 135, Kiev, 03164, Ukraine
2Experimental Station Lviv IRG NAAS, Great Lubień, Lvivska st., 11, 81555, Ukraine
It is known that the growth rate of pond fish and their physiological state is largely dependent on the presence of natural food in diet that can significantly affect the body's metabolism. The share of natural food in the diet of carp fingerlings during the seasonal decline in forage base ponds can be increased by feeding of cultivated zooplankton. To elucidate the metabolic effects of increasing the content of natural food in the diet of carp fingerlings to the main systems of the body of fish, we studied haematological parameters of fingerlings, the composition of muscle tissue and activity of antioxidant defense system in the liver.
In studies the fingerlings of scaly carp (Cyprinus carpio L.) with average weights 0.033–0.042 kg have been used. Elevated levels of natural food in the diet of carp fingerlings in experimental ponds have provided introductions a stock culture of crustaceans during filling the ponds and supplementary feeding of fish cultivated zooplankton during July and August. Studies have shown significantly higher levels of hemoglobin on 23.1–23.4 % (P<0.01) and hematocrit on 8.8–15.8 % (P<0.01) in carp fingerlings with increasing content of natural food in diet. Simultaneously, in the fingerlings from experimental ponds have noted a higher dry matter content in the muscles at 6.5–7.4 % (P<0.01) due to the increase of protein content on 5.5–6.9% (P<0.01) and fat on 13.1–15.8% (P<0.01). Enriching the diet of carp fingerlings natural food marginally contributed to an increase in activity of the antioxidant system in the liver, as evidenced by the lower activity of catalase and incredibly on 3.1–19.6 % higher SOD activity(superoxide dismutase). The level of lipid peroxidation products had a significant trend towards lower values on 2.2–8.3%.
Implemented activities have contributed to considerable increase the content of natural food in the diet of carp fingerlings, so fish productivity of experimental ponds has increased by 33.4–48.5% with savings of feed on 12.5–15.6%.
Keywords: FINGERLINGS CARP, NATURAL FORAGE BASE, HEMOGLOBIN, ERYTHROCYTES, HEMATOCRIT, PROTEIN, FAT, ANTIOXIDANT SYSTEM, FISH PRODUCTIVITY
