Journal of Aquaculture Feed Science and Nutrition

Year: 2014
Volume: 6
Issue: 1
Page No. 14 - 22

Partial Replacement of Fish Meal with Mangrove Based Plant Ingredients and its Effect on Water Quality, Growth Performance and Length-Weight Relationship of Macrobrachium rosenbergii

Authors : Kunal Mondal, Rajrupa Ghosh, Subhra Bikash Bhattacharyya, Sufia Zaman, Kakoli Banerjee, Ajoy Mallick, Madhusudan Das and Abhijit Mitra

Abstract: Partial replacement of 30% fish meal was done with 10% plant ingredients comprised of macroalgae (Enteromorpha intestinalis) and saltmarsh grass (Porteresia coarctata) to prepare freshwater prawn (Macrobrachium rosenbergii) feed. The floral based feed was applied to culture M. rosenbergii in Indian Sundarbans region. The water quality parameters (temperature, salinity, pH, DO, nutrient concentrations, chlorophyll a, transparency, soil organic carbon) and growth performance (average initial weight, average final weight, DGR, SGR, survival rate, FCR, total yield) were monitored throughout the culture period. The pond health was best where diet 3 was applied compared to the other ponds. The condition state was also monitored based on Length-Weight Relationship (LWR). The growth was uniform and maximum in cultured species fed with diet 3 compared to that of other formulated diets (diet C, 1 and 2). LWR (W = 0.008xTL2.9486) indicated isometric growth of M. rosenbergii fed with diet 3. The trial experiment thus demonstrates the efficacy of diet 3 (P. coarctata based feed) in maintaining the overall growth performance and condition state of the cultured species, as well as the environmental health of the culture pond.

How to cite this article:

Kunal Mondal, Rajrupa Ghosh, Subhra Bikash Bhattacharyya, Sufia Zaman, Kakoli Banerjee, Ajoy Mallick, Madhusudan Das and Abhijit Mitra, 2014. Partial Replacement of Fish Meal with Mangrove Based Plant Ingredients and its Effect on Water Quality, Growth Performance and Length-Weight Relationship of Macrobrachium rosenbergii. Journal of Aquaculture Feed Science and Nutrition, 6: 14-22.

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