Growth and Body Composition Changes in Labeo rohita in Relation to Dietary Carbohydrate Content (Gelatinized and Non-Gelatinized Corn) and Protein Levels

For a twelve week experiment, three varying crude protein levels (30, 35 and 40%) were considered to observe the growth and meat composition changes in Labeo rohita raised on six semi purified diets (T1: G, 30% CP; T2: NG, 30% CP; T3: G, 35% CP; T4: NG, 35% CP; T5: G, 40% CP and T6: NG, 40% CP) formulated with either gelatinized or non-gelatinized corn starch followed by two replicates for each diet. Fish reared on T5 (G, 40% CP) exhibited highest average body weight (3.63±0.00 g) followed by T3 (3.51±0.00 g), T6 (3.50±0.00 g), T1 (3.49±0.00 g), T4 (3.38±0.00 g) and T2 (3.36±0.00 g) respectively. The statistical differences among these diets were non-significant. Correspondingly, average total length achieved by fingerlings was capital (3.30±0.00 cm) treated on T5 (G, 40% CP), followed by T3 (3.28±0.00 cm), T1 (3.20±0.00 cm), T4 (3.19±0.00 cm), T6 (3.16±0.00 cm) and T2 (3.15±0.00 cm) indicating non-significant differences among diets. Protein, fat and ash content deposition was maximum in fish body meat raised on T5 while dry matter and gross energy retention was highest in T6. Convincingly, it is concluded that gelatinized corn starch at 40% protein level is promising fish feed ingredient for excellent outcomes of quality of meat and growth excellence.