ADDING DIFFERENT LEVELS OF DRY ARTEMIA AND FROZEN ARTEMIA SUBSTITUTE FISH MEAL AND EFFECT OF PROTEIN STANDARDS AND PHYSIOLOGICAL TRAITS FOR COMMON CARP CYPRINUS CARPIO

This study was conducted in the fish laboratory, Department of animal production, Dept of Agriculture, University of Baghdad from 23/10/2021 till 20/01/2022 to the purpose of adding different ratios of dried and frozen brine shrimp instead of fish powder with concentration level of 25%, 50%, 75% and 100% for both dry and frozen brine shrimp to be used as food for Common carp (Cyprinus Carpio L), to study its growth. In this study 18 glass tanks were used with the dimensions of 60X40X30cm with the capacity of 72 litre. I planted 126 fish with weights varying from 2 to ±14 gr as median weight for individual fish over nine experiments. In each experiment 7 fish were used in each tank, repeated over for each experiment. The fish was feed until they were satisfied and being weighed every 14 days. 9 food batches were created in the laboratory, with the diameter of 4mm, protein level varied between 32.19% and 35.76% of each batch, whilst the calories varied between 2758.6 to 3491.8. Dry brine shrimp was added for the first, second, third and fourth productions with the percentage of 25%, 50%, 75% and 100% consecutively, whilst wet/frozen brine shrimp was added to the fifth, sixth, seventh and eighth productions with percentage of 25%, 50%, 75% and 100% consecutively. I studied in this research the amount of fodder that was consumed, the efficiency of digestion, digestion median, the amount of protein consumed, the efficiency of the consumption of the protein, the percentage of efficiency of the fodder, the digested remains of the fodder in terms of (protein, carbohydrates, fats, fibers, amount of protein disposed, amount of protein utilised), stool digestion time, testing body parts, testing the blood whilst looking at white blood cells, Hemoglobin, Hematocrit, blood protein, testing Triglyceride, Cholesterol, Low-density lipoprotein, High-density lipoprotein. The amount of fodder consumed during experiment number 7 was far more superior than the other experiments as the amount of fodder consumed was between 0.83gr ± 65.57gr per fish, after that experiment number 6 with an average of 1.94 ± 62.92gr per fish, followed by experiment number two 0.15 ± 60.54 per fish.The Efficiency of food conversion was superior in the experiment number seven, and it was by far the best out of all experiments as digestion median was 0.49±64.98%, followed by experiment number two with an average of 0.38 ±62.48%, then experiment number six 1.70±58.78%. The average of Efficiency of food conversion was best in experiment number seven as it reached 0.05±1.19%, followed experiment number six, 0.05±153% followed by experiment number two as it reached 1.60±1.60%. The amount of protein consumed was during experiment number seven 0.49±21.49gr, the efficiency of the protein 0.14±1.96% whilst the value of the produced protein 4.67±158.11%. The visual aspect of the digestion was superior in the third experiment which reached 0.360±88.82%. Experiment number two was very successful in terms of protein filtration over the other experiments, where it reached 0.06±2.65% followed by the seventh experiment where it reached 0.07± 1.92%. Apparent protein precipitation was best in experiment number 2 which reached 0.13±10.55% followed by experiment number 1 which reached 0.10±12.25% followed by experiment number 7 with an average of 0.08±16.06. Time it took for stool to come out was the last in experiment number 7 as it was 4.63±8.36 hours, the level of blood cells was 25.8 and Hematocrit 29.2±106/ mm3 whilst red blood cells 0.015±1.91 0.020±103/mm3 and triglycerides 0.500 ± 209.50 and cholesterol %0.100g/dl, hemoglobin 0.050 ± 9.73 0.500 ±96.50. Low-density fatty proteins 0.150 ±59.15 whilst high-density fatty protein 0.200 ±16.70 and blood protein 0.31 ±2.60.