Effects of dietary taurine on growth performance and digestive enzyme activity of Anguilla marmorata

Abstract:

A 14-week feeding trial was conducted to evaluate the effects of dietary taurine on growth and digestive enzyme activity of Anguilla marmorata with initial body weight 85.95 g. Five experimental diets, which were formulated with 0%, 0.20%, 0.40%, 0.60% and 0.80% taurine respectively, and contained 0.708%, 0.908%, 1.108%, 1.308% and 1.508% taurine (named D1, D2, D3, D4 and D5). The results showed that: (1)With the increasing of dietary taurine, the final weight of the fish first increased then deceased and peaked in D4 group. The weight gain rate (WGR) and specific growth rate (SGR) in D4 group were significantly higher than those in D1 and D2 groups. (2)Crude protein, total lipid and ash contents in muscle were increased and moisture was decreased along with the increasing dietary taurine levels, the crude protein content in D3 group was significantly higher than that in D1 group. (3)The fish fed the diets with 1.108%-1.308% taurine displayed significantly higher amylase activity and protease activity in stomach and intestine and higher lipase activity in liver. It is therefore suggested that the optimum dietary taurine level for Anguilla marmorata is 1.308%.