The effects of microcapsulated oil in giant fresh water prawn Macrobrachium rosenbergii on Growth, body proximate composition and physical qualities of pellet

The effects of Microcapsulation oil on growth factor and body proximate composition of the giant fresh water prawn and some physical qualitative factors of its pellet were investigated. For this purpose, 6 pellet treatments with isoproteic 33 percent were prepared. Three level of fat 6, 9 and 12 percent were considered that tow diets made at each fat level. In one of the diet (1, 3 and 5) oil was not microcapsulated and microcapsulated in other diet (2, 4 and 6). In 12 percent lipid level, weight gain and feed conversion ratio were significantly different (P< 0.05) in treatment without microcapsultion oil (5) and microcapsulated oil treatment (6). Also specific growth rate and protein efficiency ratio was significantly (P< 0.05) higher in 6 diet  than to 1 and 2 diets. In growth factor, effect of lipid level was significant but microcapsule effect and interaction were not significant. The microcapsulation in diet 12 percent lipid level cased to significant (P< 0.05) increase in fillet fat and also in effect of lipid level and microcapsule effect. In physical qualities of pellet like durability, fat leaching, density and sinking velocity were significantly (P< 0.05) influenced to microcapsulation, especially in diets with 9 and 12 percent fat level. In conclusion oil microcapsulatin in 6 percent lipid level was not significant on growth factor, fillet fat and physical qualities of pellet.