Effects of dietary arginine levels on growth, feed conversion, protein productive value and carcass composition of stinging catfish fingerling Heteropneustes fossilis (Bloch)

Abstract

A 12-week feeding trial was conducted to evaluate the effects of varying levels of dietary arginine on growth, feed conversion, protein productive value and carcass composition of fingerling Heteropneustes fossilis (10.11 ± 0.14 cm; 5.87 ± 0.07 g). Casein and gelatin-based isonitrogenous (38% crude protein) and isocaloric (14.72 kJ g−1 digestible energy) amino acid test diets with varying levels of l-arginine (1.00, 1.25, 1.50, 1.75, 2.00 and 2.25 g 100 g−1 of dry diet) were fed to randomly assigned triplicate groups of fish to apparent satiation twice daily at two feeding schedules (08.00 and 17.30 h). Thermal growth coefficient (TGC; 0.86), feed conversion ratio (FCR; 1.97) and protein productive value (PPV; 0.25) were best attained by the group fed diet containing 1.75 g arginine 100 g−1 of dry diet (D4). Carcass protein content also peaked at the above level of dietary arginine whereas carcass lipid showed consistent drop with the increase in dietary arginine level up to 1.75 g 100 g−1 of dry diet. Second-degree polynomial regression analysis at 95% maximum and minimum response of thermal growth coefficient, feed conversion, protein productive value, carcass protein and lipid productive value against varying levels of dietary arginine yielded that dietary arginine in the range of 1.51–1.66 g 100 g−1 of dry diet, corresponding to 3.97–4.37 g 100 g−1 protein is adequate to optimize growth, feed conversion, protein productive value and improve carcass quality in fingerling H. fossilis.