Effect of Different Levels of Dried Azolla pinnata in Grass Carp (Ctenopharyngodon idella , Val .1844) Diets on the Fatty Acid Profile of Muscles
DOI:
https://doi.org/10.56714/bjrs.51.2.13Keywords:
Azolla Plant, Grass carp, Fish muscle, Fatty acidsAbstract
This research assessed the impact of varying proportions of dried Azolla in the diets of grass carp (Ctenopharyngodon idella) fingerlings and examined its influence on fatty acid concentrations in the muscles of both the anterior and posterior sections of the fish. Fish were randomly allocated to glass tanks (40×60×40) cm throughout three treatments (T1, T2, and T3). The experimental fish were fed three experimental diets for eight weeks, each containing a specific percentage of Azolla. The first diet was designated as the control diet and was free of dried azolla. Dried azolla was added at 15% and 30% to the second and third diets, designated T2 and T3 respectively.
The results of the current study showed differences in the percentages of fatty acids in the muscles of the anterior regions R1 and posterior regions R2 of the studied fish. These percentages ranged between (0.7- 50) % in the anterior muscles during the time periods and for the different concentrations used in the study. While the percentages of fatty acids ranged between (1.4 -52.5) % in R1 during the time periods and for the concentrations used in the study. Palmitic acid recorded a constant appearance, as it was recorded in all concentrations and periods for the two studied regions. The highest percentage appeared in R2, especially at a concentration of 30%, reaching 52.5%. While Enanthic acid appeared at 0% in all treatments and for the three periods in the two studied regions. The statistical results proved the existence of significant differences (p<0.05) in the percentages of fatty acids in the anterior and posterior muscles during the time periods and for the studied concentrations.
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