Why add the right amount of fat in cold water fish feed?
The main physiological function of fat is to serve as an energy source for the life activities of fish. The physiological heat produced by oxidation of fat is equivalent to 2.25 times that of the same amount of protein and carbohydrate. The utilization of fat for fish is as high as 90%. The fat accumulated in the fish is not only derived from feed, but also converted from protein or carbohydrate in the feed. However, some unsaturated fatty acids such as oleic acid, linolenic acid, arachidonic acid, etc. cannot be synthesized in fish and must be derived from feed. Ingestion. Therefore, adding appropriate amount of fat to the feed can increase the digestible energy in the feed and save protein.
The content of fat in the feed should be appropriate, not as much as possible. Because fats are easily oxidized and can produce aldehydes, ketones, acids and other substances harmful to fish, can cause fish suffering from anaemia, body paleness, muscle atrophy, visual degradation embolism, so often in the feed containing high fat The addition of vitamin E or 1% lecithin is necessary to prevent feed oxidation. The fat content in the general culture feed is 10% to 30%.
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