Please use this identifier to cite or link to this item: http://hdl.handle.net/10524/63201

Effect of Dietary Iron Levels on Tissues, Intestinal Digestive Enzyme Activity, and Muscle Nutrient Compositions of Juvenile Bighead Carp (Aristichthys nobilis)

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Title:Effect of Dietary Iron Levels on Tissues, Intestinal Digestive Enzyme Activity, and Muscle Nutrient Compositions of Juvenile Bighead Carp (Aristichthys nobilis)
Authors:Feng W
Hu X
Wang F
Huang F
Liu L
show 3 moreLi H
Liu H
Yang W
show less
Keywords:Aristichthys nobilis
trypsin
lipase
amylase
muscle
Date Issued:2019
Abstract:A 60-day feeding trial was conducted to estimate the effects of dietary iron (Fe) levels on iron concentration in tissues, intestinal digestive enzyme activities, and muscle nutrient composition of bighead carp (Aristichthys nobilis). Six experimental diets were formulated to contain different Fe levels (0, 43.1, 84.2, 123.3, 162.2 and 203.1 mg/kg of dry diets) using ferrous sulfate (FeSO4) as the source. When Fe dietary content increased to 43.1 mg/kg, trypsin activity in the intestine significantly increased and thereafter decreased. Lipase and amylase activity in the intestine significantly increased with increasing dietary Fe levels up to 123.3 mg/kg diet and thereafter decreased. With lipase and amylase activity in the intestine as the main indicators, Fe content of 123.3 mg/kg was the most suitable dietary Fe level for A. nobilis. Crude protein content in the muscle of the 84.2 mg/kg Fe group was the highest in all groups. Results indicated that the appropriate levels of dietary Fe alter muscle nutrient composition of A. nobilis. Fe content in the muscle and vertebrae significantly increased with increasing dietary Fe levels up to 203.1 mg/kg diet. Fe contents in different tissues were as follows: Vertebra >intestine >muscle.
Pages/Duration:6 pages
URI:http://hdl.handle.net/10524/63201
ISSN:0792-156X
Appears in Collections: Volume 71, 2019


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