Effect of dietary protein level, and an anabolic steroid, ethylestrenol, on the growth, food conversion efficiency and protein efficiency ratio of rainbow trout (Salmo gairdneri)
Ince, B.W.; Lone, K.P.; Matty, A.J.
British Journal of Nutrition 47(3): 615-624
1982
ISSN/ISBN: 0007-1145
PMID: 7082629
DOI: 10.1079/bjn19820073
Accession: 068650907
Three isoenergetic test diets containing 320, 430 and 530 g protein/kg, with (experimental) and without (control) inclusion of an anabolic steroid, ethylestrenol, were given to rainbow trout (S. gairdneri) of mean initial weight 27 g, for 60 d[days]. After 60 d, all trout groups were given an identical, steroid-free, commercial diet (410 g protein/kg) for a further 30 d, to observe withdrawal effects on growth. The weight and length of trout given the 430 and 530 g protein/kg control diets were significantly greater after 60 d than those given the 320 g protein/kg control diet. Inclusion of steroid enhanced the weight and length of trout given the 320 and 430 g protein/kg experimental diets, exerting a preferential effect on weight as opposed to length. After steroid withdrawal, a significant difference between the weight and length of the 320 g protein/kg control and experimental groups was still apparent. An increase in dietary protein increased the food conversion efficiency and decreased the protein efficiency ratio. Inclusion of steroid increased both these factors over the respective controls. Protein assimilation decreased and fecal N content increased with increasing dietary protein. In trout given steroid, protein assimilation and apparent digestibility was higher and fecal N content lower than the controls. Muscle protein increased with increasing dietary protein and was higher in trout given steroid. Relative liver weight increased with increasing dietary protein. Inclusion of steroid resulted in a reduction in relative liver and gut weight and an increase in kidney weight. Ethylestrenol apparently promoted the growth and efficiency of nutrient utilization of trout. The magnitude and duration of these effects may be a function of the dietary protein level.