Effect of Adding Residues of Stone Ovens Produced for Iraqi Samoon (Bread) to Diets of the Common Carp (Cyprinus carpio L) on Growth and Chemical Composition | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 102, Volume 28, Issue 4, July and August 2024, Pages 1723-1735 PDF (1.18 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2024.374571 | ||
| Author | ||
| Hameed et al. | ||
| Abstract | ||
| The study included adding stone oven samoon, a popular type of bread in Iraq, to carp's diets. The levels were distributed among five experimental diets, each representing a single treatment (Diet 1 = 0%, Diet 2 = 0.5%, Diet 3 = 1%, Diet 4 = 2%, and Diet 5 = 3%). The fish were distributed across the experimental treatments in three replicates. The fish used in the study had an average weight of 10.36 ± 0.53g. They were fed on specific diets for a period of 72 days, during which the environmental changes in the tank water were monitored. The growth results of the experimental fish were recorded throughout the study. Fish from Diet 5 exhibited the highest final weight (WF) at 48.82 ± 1.61g and were statistically significant (P≤ 0.05). Improvement was observed in both the feed conversion ratio (FCR) at 2.40 ± 0.08 and the specific growth rate (SGR) at 2.08 ± 0.03% day-1. The chemical composition of the fish bodies fed on the experimental diets was analyzed. Among the diets, Diets 5 and 4 showed significantly higher protein content in the fish bodies, with values of 73.61 ± 0.96 and 76.33 ± 1.26%, respectively, outperforming the other diets at a significance level of P ≤ 0.05. Moreover, Diet 1 showed a statistically significant (P ≤ 0.05) higher fat percentage at 11.96 ± 0.61. We conclude from this study that the effect of samoon has significantly influenced both the chemical composition and body growth of the study fish. | ||
| Keywords | ||
| Bread; Samoon; Diet fish; Common carp | ||
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