Effect of dietary iron levels on growth, body composition and intestinal enzyme activities of juvenile Jian carp (Cyprinus carpio var. Jian)

作者：Jun Ling, Lin Feng, Y. LIU, Jun Jiang, Wei‐Dan Jiang, Kai Hu, S.-H. LI, Xueyan Zhou · 发表于：Aquaculture Nutrition · 年份：2010 · DOI：10.1111/j.1365-2095.2009.00699.x · 被引用次数：78 · 研究领域：Aquaculture Nutrition and Growth、Aquaculture disease management and microbiota、Reproductive biology and impacts on aquatic species

A 60-day feeding trial was carried out to investigate the effect of iron on growth, body composition and digestive enzyme activities. Diets with seven levels of iron (53.9, 90.0, 115.6, 146.1, 176.0, 215.8 and 266.0 mg iron kg−1 diet) were fed to Jian carp (initial weight 11.4 ± 0.0 g). Per cent weight gain (PWG), feed efficiency (FE) and protein efficiency ratio were the lowest in fish fed the basal diet (P < 0.05). Body protein content was increased with the increasing iron levels (P < 0.05), but moisture, lipid and ash of fish were not significantly affected by dietary iron levels (P > 0.05). Activities of trypsin, lipase, α-amylase, Na+, K+-ATPase, alkaline phosphatase and gamma-glutamyl transpeptidase were improved with increasing dietary iron levels. Serum iron were significantly enhanced with dietary iron levels up to 146.1 mg iron kg−1 diet, and plateaued. In conclusion, iron improved digestive enzyme activities of juvenile Jian carp and the dietary iron requirement for serum iron of juvenile Jian carp (11.4–64.0 g) was 147.4 mg iron kg−1 diet with ferrous fumarate as the iron source.