Effect of Protein and Energy Levels in Carp Nutrition

Efekat nivoa proteina i energije u ishrani šarana

dc.contributor.author	Cicovacki, Stanislav
dc.date.accessioned	2015-10-21T15:46:42Z
dc.date.available	2015-10-21T15:46:42Z
dc.identifier.uri	http://arhiva.nara.ac.rs/handle/123456789/1097
dc.description.abstract	In nutrition of the table carp were tested protei : digestible energy optimatio ratio in conditios intensive production, populatin density was 3.500 specimens /ha.In experiment has been tested effect three levels of protein (22, 25, 28 %). Еach levels of protein has two group with different levels of digestible energy14,1 and 15 MJ DE. It was six group divided according to protein:digestible energy relation. Examinations are performed during April – October period. Analyses included climate and aqueous parameters, growth, food conversion, weight per head, survival rate and health of carps. After investigations study date from experiments confirmed that mixture with 28% protein increase yield of carp/ha and survival rate, food with 25% protein and 15 MJ DE has best growth and weight per head.	en
dc.subject	carp	en
dc.subject	protein	sr
dc.subject	digestible energy	en
dc.title	Effect of Protein and Energy Levels in Carp Nutrition	en
dc.title.alternative	Efekat nivoa proteina i energije u ishrani šarana	sr