Influence of Different Levels of Turmeric Curcuma longa and Red PaprikaCapsicum annum L. Supplements on Growth Promoter and Chemical Composition of Common Carp Cyprinuscarpio L.

Mahmoud Ahmad Mohammad

Abstract


A total of 105 fingerlings of common carp Cprinuscarpio L. were allotted into seven groups with three equal replicates for each to investigate the effect of dietary supplementation of three levels of turmeric (curcuma) Curcuma longa and Red paprika Capsicum annum on growth performance throughout the experimental period. Fish of the first treatment fed on basal diet and served as a control while fish of the 2nd, 3rd and 4th treatments were fed on basal diet supplemented with Curcuma powder at levels 1.0, 1.5 and 2% respectively, whereas the diet 5th, 6th and 7th groups were supplemented with 1.0, 1.5 and 2% of Paprika powder.The results showed a significant effects(p≤ 0.05) of the fed diets contained herbs on growth performance (final weight, weight gain, daily weight gain, relative specific growth rate(except fish was fed at diet 7 that contains 2% Red Paprika) and feed conversion ratio compared with control diet. The best influence on growth performance and food conversion ratio of common carp were obtained in the fish fed at diet contains 1.5% Curcuma. The results also revealed that the supplementation of fish diets with medicinal plants (2%) reduce lipid significantly (p ≤ 0.05) in the chemical body composition of fish compared with control diet. Therefore, the fish fed diet supplemented with Curcuma and Red paprika enhances the productive performance and chemical body composition of the fish.

Keywords


Paprika, Curcuma, Growth performance, Chemical body composition, Cyprinuscarpio L.

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