Food conversion in the fish etroplus suratensis

Sumitra-Vijayaraghavan, M.V.M. Wafar, J.P. Royan

Abstract



Food conversion efficiency in the fish Etroplus suratensis was studied using four types of diers. A comparison of assimilation efficiency, gross growth efficiency (K1) and net growth efficiency (K2) obtained in this study indicated a higher conversion efficiency with the food compounded from purified ingredients, followed by processed foods. Lowest conversion rate was obtained with the unprocessed natural food. The diets containing 60 to 87% protein were found to give higher conversion efficiencies

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