Effects of Different Levels of Protein, Lipid and their Interaction on Growth Factors of Indian White Shrimp (Fenneropenaeus indicus) Post Larvae

Three experiments of 60 days duration were conducted in post larval stage of Indian white shrimp, Fenneropenaeus indicus, to explore the appropriate protein: lipid ratios in their diets. A common ingredient mixture consisting of; fish meal, shrimp meal, ground nut oil cake, cholesterol, lecithin, vitamins and minerals blended with chicken egg albumin, tapioca flour and cellulose (filler) was used to formulate nine feeds with protein levels of 35%, 40% and 45% and lipid levels of 6%, 9% and 12%. Nutritional responses in terms of WG, RGR, FCR, FCE, PER and PLV indicated that there was no 2-way significant (p>0.05) interaction between protein and lipids levels in any of parameters mentioned; however, the effect of lipids, when tested individually, showed significant variation (P> 0.05). Comparison of mean values showedsignificantly higher WG, RGR, lower FCR, higher FCE and decreased PLV in 45% protein and 12% lipids.