Research Article
Non-gelatinized Corn Supplemented with Microbial α-amylase at Sub-optimal Protein in the Diet of Labeo rohita (Hamilton) Fingerlings Increases Cell Size of Muscle

S. Kumar, N.P. Sahu and A.K. Pal

Journal of Fisheries and Aquatic Science, 2006, 1(2), 102-111.

Abstract

A 60 days feeding trial was conducted to delineate the effect of both gelatinized (G) and non-gelatinized (NG) corn supplemented with exogenous microbial α-amylase (0, 50, 100 and 150 mg kg-1) at either sub-optimal (28%) or optimal (35%) crude protein (CP) level on muscle protein, muscle protein/DNA ratio and DNA/muscle mass (wet wt.) ratio of Labeo rohita fingerlings. Three hundred sixty fingerlings (av. wt. 10±0.15 g) were randomly distributed in 12 treatment groups with each of two replicates. The muscle protein and muscle protein/DNA ratio of NG corn fed groups was significantly higher (p<0.05) than the G corn fed groups, whereas reverse trend was found for DNA/muscle mass (wet wt.) ratio. There was no significant effect on muscle protein, muscle protein/DNA ratio and DNA/muscle mass (wet wt.) ratio at both 28% and 35% CP. Supplementation of α-amylase at 50 mg kg -1 increased the muscle protein and muscle protein/DNA ratio beyond which no significant changes were observed but DNA/muscle mass (wet wt.) ratio was significantly higher in non α-amylase supplemented group. Hence it concludes that NG corn with 50 mg α-amylase kg -1 at 28% CP is optimum in the diet of L. rohita fingerling to improve muscle protein, muscle protein/ DNA ratio and DNA/ muscle mass (wet weight) ratio.

ASCI-ID: 54-18

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