The Israeli Journal of Aquaculture - Bamidgeh 53(3-4), 2001, 101-109

EFFECTS OF THERMOSTABLE BACTERIAL α-AMYLASE
ON GROWTH AND FEED UTILIZATION IN ROHU,
LABEO ROHITA (HAMILTON), FINGERLINGS

Koushik Ghosh¹, Kakali Chakraborty², Sukanta Kumar Sen², Arun Kumar Ray ¹*

1 Fisheries Laboratory, Department of Zoology, Visva Bharati University, Santiniketan 731235, West Bengal, India
*Corresponding author. Arun Kumar Ray arunray@vbharat.ernet.in
2 Microbiology Laboratory, Department of Botany, Visva Bharati University, Santiniketan 731235, West Bengal, India


(Received 27.9.01, Accepted 15.10.01)

Key words: α-amylase, growth performance, Labeo rohita fingerlings, nutrient utilization, soil bacteria

Abstract

The effects of dietary supplementation of thermostable bacterial α-amylase (produced by Bacillus stearothermophilus, a thermophilic soil bacterium) on the growth, feed conversion, body composition and digestive enzyme profile of rohu, Labeo rohita, fingerlings were evaluated. Rohu fingerlings (avg wt 0.990.01 g) were fed purified isonitrogenous diets (35% crude protein) with crude bacterial α-amylase at 350, 525, 700 and 850 U per 100 g feed for 60 days at 3% of their body weight. Fingerlings fed the enzyme-supplemented diets performed better than the control group which received no enzyme supplementation. The best performance in terms of percent weight gain, SGR, FCR and PER was achieved in fish fed the diet supplemented with 700 U of α-amylase. The bacterial α-amylase led to higher protein accretion and lipid depletion in the carcass up to the 700 U incorporation level. Intestinal protease and α-amylase activity increased in all groups compared to the initial level.

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