Effect of using dried grape pomace juice on the total apparent digestibility coefficient, apparent protein digestibility coefficient and chemical body composition of Common Carp (Cyprinus carpio.L)

Abstract

Abstract The study of the effect of using different levels of dried grape pomace Juice on the apparent digestibility coefficient, Protein digestibility coefficient and chemical body composition of common carp Cyprinus carpio.L was used on five treatments with three replicates and five-point (0, 5, 10, 15 and 20)% in the diets for the period from 1/12/2016 to 14/2/2017, in the fish laboratory- Animal Production Department- Agriculture College of Anbar University (Abu Ghraib site). The digestibility for the fourth treatment 15% g was significantly higher (P≤0.05) than the other treatments 69.7%, protein digestibility 84.2%. The results of the chemical analysis of the high body fat percentage in the treatment of fish meat control 3.60% and fourth 3.10% and different protein ratio control treatment 16% for the rest of the other experimental treatments that were not significantly different between them protein ratios. The ash and moisture and the proportion of carbohydrates results did not show any significant differences between the various transactions