Effect of adding different levels of cinnamon (Cinnamomum sp) on growth and chemical composition criteria of common carp Cyprinus carpio L.

Abstract

This study was conducted to evaluate the addition of three levels of cinnamon (Cinnamomum sp), 96 common carp Cyprinus carpio L. at a mean weight of 5±0.15 g/fish on four experimental diets with three replicates per treatment 0% with three experimental diets containing 0.75%, 1%, and 1.5% of the total diet 2, 3 and 4 respectively. The results of the statistical analysis showed significant differences in the parameters of the total weight increase, daily growth rate, relative growth rate, protein intake, feed conversion ratio and protein productive value between the control diet and the fish feeding on the fourth diet, meanwhile there were no a significant difference in final weight, food intake, protein efficiency ratio criteria. Chemical body analysis revered there were no a significant difference for dry weight, crude protein and ash, while cinnamon powder added have a significantly differences in body fat deposited. Based on the above results, 1.5% cinnamon can be added can improve the growth performance and nutritional value of common carp fish.

Keywords

• common carp
• cinnamon
• darsin