Khoa hoc Nong nghiep I Thuy sari DOI 10 31276/VJST 64( 12) 60 64 t ? r Xac dinh cac tham $6 sinh hoc cua 4 loai ca bien (Chem, Gio, Song cham nau va Chim vay vang) phuc vu danh gia sire tai moi triron[.]
Khoa hoc Nong nghiep I Thuy sari DOI: 10.31276/VJST.64( 12).60-64 ? t r Xac dinh cac tham $6 sinh hoc cua loai ca bien (Chem, Gio, Song cham nau va Chim vay vang) phuc vu danh gia sire tai moi trirong vung nuoi Tran The Mini*, Phan Minh Quy, Nguyen Dire Tuan, Pham Van Thin, Tran Thj Mai Huong Vien N ghien a m N u d i Thuy sdn N g a y n h a n b /5 /2 2 ; n g a y c h u y e n p h an b ie n /6 /2 2 ; n g a y n h an p h a n b ie n /6 /2 2 ; n g a y ch a p n h an d a n g /6 /2 2 Tom tat: T hi nghiem sinh hoa tren loai ca bien nuoi bien if V iet N am la ca C hem {Lutes calcarifer Bloch, 1790), Gio {Rachycentron canadum L innaeus, 1766), Song cham nau {Epinephelus coioides H am ilton, 1822) va Chim vay vang {Trachinotus ovatus L innaeus, 1758) dirpc thuc hien tai dao C at Ba, H Phong Ca thi nghiem co kich co' th u on g pham tu on g irng 2, 5, va 0,6 kg/con T hi nghiem nham xac dinh cac tham so sinh hoc cua loai nuoi (A p, Af, A c) va cac tham so dinh d u o n g lien quan (Pp, Pf, Fp, Ff, Fc) phuc vu danh gia sire tai m oi trudng vung nuoi K et qua cho thay, ty le tieu hoa protein va chat beo thuc an ca tap cua ca C hem tm m g irng la 92,90 va 93,84% ; ca Gio 91,17 va 95,53% ; ca Song cham nau 95,20 va 96,40% Ty le tieu hoa protein, chat beo va carbohydrate th u c an cong nghiep cua ca C him vay vang tm m g ting la 85,83, 76,47 va 13,68% H am lupng protein va chat beo co' thit ca C hem tm m g ting la 19,28 va 6,27% ; ca G io 19,13 va 13,85% ; ca Song chsim nau 17,37 va 7,32% ; ca C him vay vang 18,31 va 15,08% H am lu on g protein va chat beo thuc an ca tap tu on g irng la 16,99 va 7,19% H am luong protein, chat beo va carbohydrate thuc an cong nghiep tu o n g ung la 42,01, 9,93 va 27,82% Trong cu th |t ca nuoi va ca tap khong co carbohydrate Tie khoa: Epinephelus coioides, Lates calcarifer, Rachycentron canadum, sire tai m oi trircmg, Trachinotus ovatus, ty le tieu hoa Chi so nhan loai: 4.5 Mil flail d o , n g h i e n c u u “ X a c d in h c a c t h a m s o s i n h h o c c u a l o a i c a D e p h a t tr ie n b e n v u n g v d i m o i t r u d n g , n a n g s u a t n u o i tr o n g th u y sa n p h a i p h u h o p v o i s u e ta i m o i tr u o n g , n e u v u o t n g u o n g s e g a y r a n h i e u h e lu y , d a c b i e t v a n d e b ie n (C h e m , G io , S o n g c h a m n a u v a C h im v a y v a n g ) p h u c v u d a n h g i a s u e t a i m d i t r u d n g v u n g n u d i ” d u p e t h u c h ie n n h ie m C ac ty le tie u hoa d in h dudng (th a m so sin h hoc) m o i t r u d n g n u d e d o c a c c h a t t h a i p h a t s i n h tir h o a t d o n g d u p e x a c d in h b a o g o m : t y l e t i e u h o a p r o t e i n , c h a t b e o n u o i t r o n g t h u y s a n S u e ta i m o i t r u c m g d u o c d a n h g i a t h e o v a c a r b o h y d r a te ( k y h ie u tu e m g u n g A p , A f v a A c ) c u a c a m o h in h h e t h o n g M O M ( M o d e l i n g - O n g r o w i n g f i s h fa r m C h e m , G i o v a S o n g c h a m n a u d o i v d i t h u c a n c a ta p ; c u a - M o n ito r in g ) c u a S tig e b r a n d t v a c s ( 0 ) [1 ] v d i c a c th a m c a C h im v a y v a n g d o i v d i th u c a n c o n g n g h ie p C a c th a n h s o s i n h h o c , d in h d u o n g c u a c a c d o i t u o n g n u o i , d in h d u o n g p h a n d in h d u d n g ( t h a m s o d in h d u d n g ) l i e n q u a n c u n g d u p e c u a t h u c a n v a c a c g i a tri d o d a c t h u c t e t a i c a c v u n g n u o i x a c d in h , b a o g o m : h a m l u p n g p r o t e i n v a c h a t b e o t r o n g th u y sa n d V ie t N a m D a n h g ia s u e ta i m o i tr u d n g (P R O D co - P r o d u c t io n , t h e h o l d i n g c a p a c i t y o f a l o c a t i o n ) l a d u a tr e n c a r b o h y d r a te tr o n g th u c an n u d i c a (F p , F f v a F c ) t h i t lo a i c a ( P p v a P f ) ; h a m l u p n g p r o t e i n , c h a t b e o v a t in h t o a n t o n g s a n l u o n g c o t h e n u d i t o i d a c u a m o t v u n g t a i M u c d i c h c h i n h c u a n g h i e n c u u n a y la x a c d i n h d u p e m o i t h d i d i e m K h i t o n g s a n l u o n g n u d i t h u c t e c u a v u n g ta i n h u n g th a m s o tr e n d e p h u c v u c h o v ie c tin h to a n P R O D m d i th d i d ie m n h o h o n P R O D c u a v u n g th i v u n g n u d i d o a n t a i c a c v u n g n u d i, g o p p h a n q u y h o a c h v u n g n u d i b e n v u n g lo a n v d i m d i t r u d n g D e t i n h d u p e sir e ta i m d i t r u d n g c u a mot \fing n u d i c a n p h a i th u t h a p t h o n g t i n t u v u n g n u d i d o , nhu kich t h u d e v u n g n u d i, t o e d o d o n g c h a y v a c h a t l u p n g nude tai Ming n u d i, dudng Vflt lieu va pluffing phap nghien cum Ca va be thi nghiem d o n g t h d i p h a i x a c d in h th a n h p h a n d in h t h u c a n s u d u n g , t h a n h p h a n d in h d u d n g t r o n g C a th i n g h ie m g o m : C a C h e m , G io , S o n g c h a m n a u v a o o t h it c a n u d i v a t\' l e t i e u h o a d in h d u d n g c u a c a n u d i D o C h im v a y v a n g d u p e la y tu c a c lo n g n u d i t h u o n g p h a m d "w_iL he E rru u : ir a n ih e m u iE a r ia l.o r g 64(12) 12.2022 60 Khoa hoc Nong nghiep I Thuy san k h u b e c a c u a V i e n N g h i e n cir u N u o i t r o n g T h u y s a n ta i Determination of biological parameters of marine fish species (sea bass, cobia, orange-spotted grouper, and short yellowfin pompano) for assessment of the holding capacity of a location The Muu Tran*, Minh Quv Phan, Due Tuan Nguyen, Van Thin Pham, Thi Mai Huong Tran R esearch Institute f o r A quaculture No v in h L a n H a , C a t B a , H a i P h o n g V d i m o i lo a i c a , c h o n c o n c o d o t u o i , c i m g k l c h c d , t i n h t r a n g s u e k h o e to t K ic h c a c a C h e m k g /c o n , G ib k g /c o n , S o n g c h a m n a u k g /c o n v a C h im v a y v a n g ,6 k g /c o n S a u k h i d a c h o n , c a d u g c v a n c h u y e n s o n g v e T ru n g ta m Q u o c g ia G io n g h a i sa n m ie n B a c (X u a n D a m , C a t H a i, H a i P h o n g ) T a i d a y , c a th i n g h i e m d u g c b o tr i n g a u n h i e n t r o n g b e c o m p o s i t tr o n , d a y b e h i n h n o n n g u g c , t h e t i c h m 3, c a p n u d e m O g i u a d a y b e , c h o p n o n n g u g c l a 16 t h o a t n u d e , ta i v i tr i d o c a m m o t o n g t h a n g d u n g , th a p h a n m a t b e c m d e n u d e t a n g m a t tr a n v a o 16 o n g v a t h o a t r a n g o a i N u d e c a p v a o b e t h e o R e c e iv e d M a y 2 ; a c c e p te d Ju n e 2 Abstract: p h u a n g tie p tu y e n v d i b e , ta o d o n g n u d e x o a y tr o n tr o n g b e , n h a m g o m tu p h a n c a v a o g iu a d a y b e , c u th e la x u n g A biochem ical experim ent on four m arine fish species com m only farm ed in V ietnam , sea bass Lates calcarifer (Bloch, 1790), cobia Rachycentron canadum (Linnaeus, 1766), orange-spotted grouper Epinephelus coioides (H am ilton, 1822), and short yellow fin pom pano Trachinotus ovatus (L innaeus, 1758), w as carried out at C at Ba island, H Phong province T he m ean w eight o f fish used in the experim ent w ere 2, 5, 2, and 0.6 kg.ind respectively The experim ent aim ed to determ ine the biological param eters o f th e farm ed fish (Ap, A f, Ac) and related nutritional param eters (Pp, Pf, Fp, Ff, Fc), for assessm ent o f the holding capacity o f a location The results show ed that the apparent digestibility coefficient o f protein and fat in trash fish for sea bass were 92.90% , 93.84% , respectively; cobia 91.17% , 95.53% ; orange-spotted grouper 95.20% , 96.40% T he apparent digestibility coefficient o f protein, fat and carbohydrate in pellet feed for short yellow fin pom pano w ere 85.83, 76.47, and 13.68% , respectively The protein content and fat content in the m uscle o f sea bass w ere 19.28% , 6.27% ; cobia 19.13% , 13.85% ; orange-spotted grouper 17.37% , 7.32% ; and short yellow fin pom pano 18.31% , 15.08% , respectively T he protein content and fat content o f trash fish w ere 16.99% , 7.19% , respectively The proportion o f protein, fat and carbohydrate o f pellet feed w ere 42.01, 9.93, and 27.82% , respectively There are no carbohydrates in the m uscle o f farm ed fish as w ell as trash fish q u a n h c h a n c u a o n g th a n g d u n g , th u a n lg i c h o v ie c s ip h o n t h u p h a n c a M o i b e c o n c a , v d i la n la p la i Thirc an thi nghiem D o i v d i c a C h e m , G i o , S o n g c h a m n a u , t h u c a n la c a ta p t u a i d u g c c h u a n b j h a n g n g a y b a n g e a c h r u a s a c h c a ta p , c a n c h i n h x a c k h o i l u g n g n g u y e n c o n , c a n l u g n g C h r o m ic o x i d e ( C r 20 3) t u c m g ir n g , d a m b a o t h e o d u n g t y le : 9 % k h o i l u g n g c a ta p + 1% k h o i l u g n g C r 20 , C h o C r , , v a o t r o n g b u n g c a ta p , s a u d o c h o c a t h i n g h i e m a n T a t c a c a th i n g h i e m d e u c o k i c h t h u d e l d n n e n c h u n g t h u d n g b a t m o i n g u y e n c o n , t h e o d o C r 20 c u n g d u g c c a t h i n g h i e m a n v a o D o i v d i c a C h im v a y v a n g , s u d u n g th u c a n c o n g n g h ie p d a t r o n v d i 1% C r20 C a c h la m t h u c a n c h o c a C h i m v a y v a n g n h u s a u : sir d u n g t h u c a n v i e n c o n g n g h i e p d a n h c h o c a b i e n c o s a n tr e n t h i t r u d n g ( g o i t a t l a t h u c a n t h u o n g m a i ) , c a n c h i n h x a c k h o i l u g n g t h u c a n t h u o n g m a i v a C r 20 t h e o t y l e t u c m g ir n g 9 v a % N g h i e n m i n t h u c a n t h u o n g m a i d e n c d h a t < p m r o i tr o n v d i C r 20 3, t h e m n u d e l o c c h o a m S a u d o e p la i th a n h v i e n , d u d n g k i n h m m v ir a c d v d i c a t h i n g h i e m b a n g m a y e p v i e n th u c o n g , p h o i k h o , d o n g tu i v a b a o q u a n d -2 ° C c h o d e n k h i d u n g Cho cd an, thu phan cd va mdu phdn tich C h o c a t h i n g h i e m a n m o i n g a y la n v a o lu c g i d s a n g v a g id c h ie u C h o c a an b a n g ta y , q u a n sa t d e n k h i th a y Keywords: apparent digestibility coefficient, Epinephelus coioides, holding capacity, Lates calcarifer, Rachycentron canadum, Trachinotus ovatus Classification number: 4.5 c a n o t h o a m a n , t u y e t d o i k h o n g d e th ir c a n th ir a t r o n g b e T r o n g n g a y d a u t i e n , ta p c h o c a a n q u e n t h u c a n th i n g h i e m n g a y d u g c x e m la d u c h o c a d a o t h a i h o a n t o a n n h u n g th irc a n tr a d e d o v a th ic h n g h i v d i t h u c a n th i n g h ie m [2 ] , T i e n h a n h th u p h a n c a t r o n g n g a y t i e p t h e o T h u p h a n b a n g e a c h s i p h o n , c h it y e u p h a n c a ta p t r u n g d g i u a d a y b e , x u n g q u a n h o n g d u n g T h u d n g x u y e n q u a n s a t b e th i n g h ie m , s ip h o n n g a y k h i n a o th a y c o p h a n am 64(12) 12.2022 61 Khoa hoc Nong nghiep I Thuy san P h a n c a s a u k h i th u d ir g e t h a m k h o b a n g g i a y l o c , r o i c h o c h i d u n g sa u h a m lu g n g p r o te in (4 ,0 % ) , c o n h a m lu g n g v a o h o p v a b a o q u a rt b - ° C c h o d e n k h i p h a n ti'ch t y l e t i e u c h a t b e o t h a p n h a t ( ,9 % ) h o a d in h d u b n g ( A p , A f v a A c ) M a u p h a n c u a m o i b e t h i Bang Ham lu’O’ng protein, chat beo va carbohydrate thirc an n g h ie m q u a c a c la n th u d u g c g o m c h u n g v b i n h a u M a u t h u c a n c a t a p , m a u there a n t h u o n g m a i d u n g t r o n g th i n g h ie m n a y d u g c b a o q u a n a -2 ° C c h o d e n k h i p h a n Thanh ph^n dinh dirftng chinh thne bn Loai thirc in nuoi ca bien Ham lumg Hamhtfttg protein Fp(%) chk beo Ff(%) tic h th a n h p h a n d in h d u b n g th u c a n (F p , F f, F c ) C u o i t h i n g h i e m , m o i l o a i c a th u m a u c o n d e p h a n t i c h Phan tich phan dinh dw&ng thirc an, thit va phan ca - D o a m d u g c x a c d in h b a n g e a c h s a y m a u lie n tu c tr o n g khoi luong udt 16,99 7,19 khoi lucrng kho 47,87 20,24 42,01 9,93 Thirc an ca tap t h a n h p h a n d in h d u b n g t r o n g c o t h it c a ( P p v a P f ) Ham lupng carbohydrate Fc (%) - Thirc an cong nghiep 27,82 K b t q u a p h a n t i c h t h a n h p h a n d in h d u b n g t r o n g c o t h i t lo a i c a b i i n (b a n g ) c h o th a y , h a m lu g n g p r o te in tr o n g c o t h it c a C h e m l a ,2 % , c a G i b ,1 % , c a S o n g c h i m n a u g ib b n h ie t d o 0 ° C ,3 % v a c a C h i m v a y v a n g l a ,3 % H a m l u g n g c h a t - P r o te in to n g so d u g c x a c d in h t h e o p h u e m g p h a p K je ld a h l ( N x ,2 ) b e o t u o n g u n g , , ,8 , , v a ,0 % T r o n g l o a i , c a C h e m c o h a m lu g n g p r o te in c a o n h a t v a h a m lu g n g c h a t - C h a t b e o t o n g s o d u g c ta c h c h ie t b a n g e th y l-e th e r b e o t h a p n h a t - T r o d u g c x a c d i n h b a n g e a c h d o t m a u t r o n g 16 n u n g b Bang Ham lipong protein va chat beo co’ thjt ca (Pp va Pf) (theo khoi luong u>bt) n h i e t d o 5 ° C t r o n g p h u t - C a r b o h y d r a t e d u g c x a c d in h g i a n t i e p t h e o c o n g t h u c : Ham lircmg chit beo Loai ca Hbm liryng protein Pp(%) Pf(%) Ca Chem 19,28 6,27 Ca Gio 19,13 13,85 Ca Song cham nau 17,37 7,32 Ca Chim vay vang 18,31 15,08 H a m lu g n g c a r b o h y d r a te (% ) = 0 - H a m lu g n g p r o te in H a m l u g n g c h a t b e o - H a m l u g n g tr o Phan tich ty le tieu hoa dinh dw&ng - C r 20 d u g c p h a n t i c h t h e o p h u o n g p h a p F i s h N u t r i t i o n L a b , K o c h i U n i v e r s i t y , N h a t B a n : M a u + a c i d n it r ic d o t b n h ie t d o ° C tr o n g - p h u t d e n k h i d u n g d ic h c o n K i t q u a p h a n t i c h t y l e t i e u h o a d in h d u b n g t r o n g t h u c m l, d e n g u o i + p e r c h lo r ic a c id d u n tie p d e n k h i x u a t h ie n a n c u a lo a i c a b ie n (b a n g ) c h o th a y , c a C h e m , G ib , S o n g k h o i, tie p tu c d u n th e m p h u t, d e n g u o i s a u d o d u a v a o c h a m n a u d u g c n u o i b a n g th u c a n c a ta p c o ty le t ie u h o a b i n h d i n h m u c 0 m l , t h e m n u b c c a t c h o d e n v a c h d in h p r o te in v a c h a t b e o k h a c a o ( t u o n g u n g ,9 , ,1 v a m u c , l i e d b u d u n g d ic h S a u d o s o i m a u b b u b c s o n g ( O D ) ,2 % ; , , , v a ,4 % ) T r o n g k h i d o , c a C h i m n m , r o i tin h t h e o c o n g th u c : v a y v a n g a n th u c a n c o n g n g h ie p c o ty le tie u h o a th a p h o n , % C r20 = 0 x [(O D - ,0 ) /0 ,2 /k h o i lu g n g m a u (m g )] t u o n g u n g , v a ,4 % B a c b i e t , k h a n a n g t i e u h o a c a r b o h y d r a t e r a t t h a p c h i d a t ,6 % D i e u n a y g g i y c h o c a c - T y l e t i e u h o a d in h d u b n g ( A p , A f v a A c ) d u g c t i n h th e o c o n g th u c: c o n g ty sa n x u a t th u c a n k h o n g n e n d u a n h ie u c a r b o h y d r a te v a o t r o n g t h u c a n n u o i c a n h i m tr a n h la n g p h i n g u y e n l i e u % Cr20 Ty le tieu hoa dinh dircmg (Ap, Af, Ac) = % dinh du&ng thuc an phan - x -% Cr20 % dinh duong phan thirc an III « n n k a M u v a g i a m c h i t t h a i r a m o i t r u b n g n u o i Bang Ty le tieu hoa protein, chat beo va carbohydrate thu>c an cua loai ca bien Ket qua p h a n t i c h t h a n h p h a n d in h d u b n g ( A p , A f v a A c ) thuc an n u o i c a ( b a n g 1) c h o t h a y , t h u c a n c a ta p c o ham lugng p r o t e i n v a c h a t b e o t u o n g u n g t h e o k h o i l u g n g ubt la 16,99 va ,1 % ; t h e o k h o i l u g n g k h o l a , v a Ty 1? tieu hoa protein Ap (%) Ca Chem Catap 92,90 93,84 CaGio Catap 91,17 95,53 Ca Song cham nau Catap 95,20 96,40 Ca Chim vay vang Cong nghiep 85,83 76,47 2 % : k h o n g t h a y c o h a m l u g n g c a r b o h y d r a t e T h u c a n thuong m a i c o h a m lu g n g c a r b o h y d r a te rat c a o (2 ,8 % ) v a 64(12) 12.2022 Ty l( tieu h6a chat beo Af Logi thurc an Loai ca 62 (%) Ty If tieu hda carbohydrate Ac (%) 13,68 Khoa hoc Nong nghiep I Thuy san N h u d a n e u d tr e n m u c d i c h c h i n h c u a v i e c x a c d jn h T r o n g s a n x u a t t h u c a n t h u y s a n k h o n g n e n la m d u n g c a c t h a m s o la d e p h u c v u c h o v i e c t i n h t o a n P R O D t a i c a c q u a n h ie u c a r b o h y d r a te B d i le , d o i v d i d o n g v a t c o v u , v u n g n u o i B a n h g ia P R O D v u n g n u o i n h a m g iu p q u y h o a c h c a r b o h y d r a te la n g u o n n a n g lu g n g c h in h , c h u n g c o th e la y v u n g n u o i a n t o a n v tri m o i t r u d n g , d a m b a o n g h c n u o i p h a t d u g c k h o a n g c a l o n a n g l u g n g tir g c a r b o h y d r a t e , t r o n g t r i e n b d n v u n g V i e c t in h t o a n P R O D d ir g e p h o n g t h e o t h e o k h i d o , c a k h o n g s u d u n g h ie u q u a c a r b o h y d r a te , c h u n g c h i m o h in h h e t h o n g M O M [ ] M o h in h d a n h g i a n a y d a d u g c l a y d u g c k h o a n g ,6 c a l o tit g c a r b o h y d r a t e [ ] , C a c u n g t m g d u n g r a n g i t r o n g c a c v u n g n u o i c u a N a U y , C h i L e , c h i tie u h o a d u g c m o t p h a n n h o c a r b o h y d r a te tr o n g th u c an U c c u n g n h u c u a n h i e u n u d e k h a c v a d a m a n g la i h i e u q u a c h u n g d a a n v a o , k h o a n g ,6 % ( b a n g ) c h o s u p h a t tr ie n b d n v u n g c u a n g h e n u o i t h u y s a n n h u n g n u d e d o D e th a y d u g c s u th a m g ia c u a c a c th a m s o tr o n g d a n h g i a s u e t a i, c a n d i t h e o n h u n g b u d e t i n h t o a n c u a q u a tr in h d a n h g i a n a y V e c a t a p , h a u h e t m g i h e t h o n g n u o i t h u y s a n tr e n t o a n th e g id i d e u d u n g d e n c a ta p , c h u y e u d d a n g b o t c a v a d a u c a M o t s o h e t h o n g n u o i sir d u n g t r u e t i e p c a ta p t u a i g g i la t h u c a n c a t a p D u d d a n g n a o c a ta p v a n l u o n d u g c x e m la P R O D s e b a n g g i a tri n h o h o n t r o n g g i a tr i T P F Q2 v a n g u o n c u n g c a p d in h d ir d n g t o t n h a t c h o c a c d o i t u g n g n u o i T P F NH4 T r o n g d o : T P F , la s a n l u g n g n u o i ld n n h a t m a v a n th u y sa n ( n g o a i tr u n h u n g d o i t u g n g k h o n g a n d o n g v a t, n h u g i u d u g c h a m l u g n g o x y h o a ta n t r o n g n u d e c a o h o n n g u o n g n g h e u , h a u ) T h u c a n c a ta p d u g c c a n u o i t i e u h o a r a t to t o x y th a p n h a t m a l o a i n u o i c h j u d u g c ; T P F NH4 l a s a n l u g n g T y le tie u h o a p r o te in , c h a t b e o tr o n g th u c a n c a ta p c u a n u o i ld n n h a t m a v a n g i u d u g c h a m lu g n g a m m o n iu m tr o n g l o a i c a b i e n d m ir e c a o , t u e m g u n g , - , % v a , - n u d e d u d i n g u o n g c a o n h a t lo a i n u o i c h i u d u o c T P F ()2 = [ ( 2,N - 2MIN) L FD P FU mJ / D O ; v a T P F M)4 = [ ( N H 4max N ,H m ) L ,,D P F U m „ J / D N H 4- T r o n ca p h u e m g tr in h n a y , t u s o c h u y e u lie n q u a n d e n d a c d ie m c u a v u n g n u o i, c o n m a u ,4 % ( b a n g ) T r o n g k h i d o , t y l e t i e u h o a c a r b o h y d r a t e d u g c b o tr o n g b d i v i tr o n g c a ta p , c a th i n g h ie m , c u n g n h u t r o n g h a u h e t ta t c a c a c l o a i c a , p h a n c a t h i t k h o n g c o c a r b o h y d r a te s o lie n q u a n d e n lo a i n u o i B d i v a y , tie p tu c v d i m a u s o D va DNFF H a m lu g n g p r o te in v a c h a t b e o tr o n g c a th it c a C h e m , G i o , S o n g c h a m n a u v a C h i m v a y v a n g tr in h b a y d b a n g D la l u g n g o x y t i e u th u tr e n k h o i l u g n g c a , c o n D N H l a l u g n g a m m o n i u m t h a i r a tr e n k h o i l u g n g c a C a c c o n g d u g c t i n h tr e n k h o i l u g n g c a t u a i ( k h o i l u g n g u d t ) T in h tr e n k h o i lu g n g t u a i d e p h u h g p c h o s u d u n g tr o n g tin h to a n s u e ta i m o i tr u d n g H o a c tr o n g tr u d n g h g p tin h h e s o t h u c t i n h n h u sa u : c h u y e n h o a th ir c a n ( F C R ) d o i v d i t h u c a n c a ta p th i c u n g D = ( F p x A p x Q r /5 - P p x d W / d t ) x O p + ( F f x A f x t i n h t h e o k h o i l u g n g c a ta p t u a i Q r /5 - P f x d W / d t ) x O f + ( F c x A c x Q r / ) x O c D N H = (F p x A p x Q r /8 - P p x d W /d t) x N p tro n g d o: Qr: k h o i lu g n g th u c an c a tie u th u h a n g n g a y (c a l/n g a y ); : n a n g l u g n g c u t h e c u a t h u c a n s u d u n g ; d W /d t : t o e d o s i n h t r u d n g t h e o n g a y ( g / n g a y ) ; O p , O f v a O c la l u g n g o x y c a n c h o p h a n p r o te in , lip id v a c a r b o h y d r a te N g h ie n c u u tr u d e d a y v e h a m lu g n g p r o te in v a c h a t b e o tr e n t h i t c a b i e n c h o t h a y , h a m l u g n g p r o t e i n v a c h a t b e o k h a c n h a u d c a c l o a i c a k h a c n h a u , th a t c h i n g a y t r o n g c i i n g lo a i c a th i h a m lu g n g n a y c u n g k h a c n h a u d c a c k ic h c a c a k h a c n h a u n h u (b a n g ) Bang Ham lirang protein va chat beo cua loai ca bien d nhtrng kich cb> khac H a i p h u a n g tr in h n a y c h o t h a y s u t h a m g i a c u a c a c t h a m s o A p , A f , A c , P p , P f, F p , F f, F c tr o n g d a n h g ia P R O D v u n g Loai ca n u o i D o l a l y d o t a i s a o c a n t h u c h i e n n g h i e n c u u d e x a c d in h c a c t h a m s o n a y Ca Chem M o t d i e u d a n g c h u y t r o n g n g h i e n c u u n a y la h a m l u g n g c a r b o h y d r a t e t r o n g t h u c a n t h u o n g m a i t c a o ( ,8 % ) ( b a n g ) H a m l u g n g c a r b o h y d r a t e t r o n g t h u c a n p h o b i e n (kh6i iuong kho) Ca Chem (khoi luoaig uot) n u o i c a h o i D a i T a y D u o n g c h i d m u c % [1 ], C a r b o h y d r a te Ca Gio la n g u o n n a n g l u g n g r e n h a t t r o n g t h u c a n C a r b o h y d r a t e (kh6i luong uot) sa u k h i d u g c c a tie u h o a s e s u d u n g c h o n h u c a u n a n g lu g n g c u a c o th e c a v a d u g c d u tr u d u d i d a n g g ly c o g e n d tr o n g Ca Song cham nau (khfii lugng udt) Kich co (g/con) Ham lirung nu6c(%) Him hrgog protein (%) Hhm lugng chat beo (%) Nguon 22,8-40,8 84,71-74,71 59,5-70,23 7,25-22,99 [4] 51,7-83,1 73,4-83,5 61,3-56,1 20,0-31,2 [5] 1200-1500 68,05±0,96 22,94±0,15 5,10±0,26 [6] 2130-2150 64,8-65,8 18,2-18,7 14,1-16,1 [7] 20,95-23,87 73,47-76,51 15,86-16,89 2,92-5,56 [8] 87,6-125,8 74,1-75,1 21,9-22,6 3,5-4,8 [9] 34,6-47,5 72,4-74,4 15,7-16,7 6,4-8,2 [10] 62,0-75,3 68,6-71,1 17,6-17,9 7,3-10,0 [11] 21,34-21,99 10,12-10,92 [12] g a n C a r b o h y d r a te c h u y e u d d a n g tin h b o t, d u g c d u a v a o th u c a n n h a m g iu p g ia m g ia th a n h th u c a n v a ta n g k h a n a n g k e t d in h t r o n g q u a tr in h d im e p v i e n t h u c a n T h a n h p h a n tin h b o t tr o n g th u c a n g iu p s a n x u a t th u c a n v ie n n o i k h i Ca Chim vay vang (kh6i lugng uot) 82,49-83,70 d u g c d im e p d n h i e t d o c a o I S n g n g h e Viet Nam 64(12) 12.2022 63 67,25-68,23 Khoa hoc Nong nghiep I Thuy san [6] S Kamruzzaman, et al (2015), “Proximate composition and Ket luan nutritional value of different life stages o f L a t e s D a x a c d i n h d ir g e c a c t h a m s o s i n h h o c A p , A f , A c v a c a lc a r ife r U n i v e r s i t y J o u r n a l o f Z o o lo g y , R a j s h a h i U n iv e r s ity , (Bloch, 1790)”, 34, pp.21-24 c a c t h a m s o d in h d u o n g P p , P f , F p , F f , F c c u a c a C h e m , [7] A Riche, Marty, Charles R Weirich (2013), “Stocking density G io , S o n g c h a m n a u v a C h im v a y v a n g d o i v d i th iic a n c a ta p c u n g n h u t h i i c a n c o n g n g h i e p C a c t h a m s o s e d u o c d u n g c h o d a n h g ia P R O D v u n g n u o i C a r b o h y d r a te k h o n g effects on production characteristics and body composition o f market size Cobia, R a c h y c e n tr o n c a n a d u m , systems”, J o u r n a l reared in recirculating aquaculture o f th e W o r ld A q u a c u ltu r e S o c ie ty , 44, pp.259-266 c o tr o n g c o th it c a c lo a i c a b ie n T h u c a n t h u o n g m a i n u o i c a b ie n c o d u r a h a m h r o n g c a r b o h y d r a te q u a c a o , tr o n g k h i [8] Zhi Luo, et al (2005), “Effect of dietary lipid level on growth c a t i e u h o a c a r b o h y d r a t e v o i t y l e r a t t h a p , la m la n g p h i t h i ic performance, feed utilization and body composition o f grouper E p in e p h e lu s a n v a g a y n h ie m m o i tr u d n g c o io id e s netcages”, A q u a c u ltu r e Tfll LIEU THAM KHAO juveniles fed isonitrogenous diets in floating I n te r n a tio n a l, 13, pp.257-269 [9] Chao-Xia, Ye, et al (2006), “Effect of dietary calcium and [1] Stigebrandt, et al (2004), “Regulating the local environmental impact of intensive marine fish farming: III A model for estimation of the holding capacity in the Modelling - Ongrowing fish farm - Monitoring system”, A q u a c u ltu r e , 234, pp.239-261 phosphorus on growth, feed efficiency, mineral content and body composition of juvenile grouper, E p in e p h e lu s c o io id e s " , A q u a c u ltu r e , 255, pp.263-271 [10] F Wang, et al (2013), “Growth, feed utilization and body [2] Olim Carla Patricia Rodrigues (2012), A p p a re n t D ig e s tib ility C o e f f ic ie n t F e e d I n g r e d ie n ts f o r J u v e n ile M e a g r e ( A r g y r o s o m u s r e g iu s , A s s o ), University of Porto composition of juvenile golden pompano T r a c h in o tu s o v a t u s fed at different dietary protein and lipid levels”, A q u a c u ltu r e N u tr itio n , 19, pp.360-367 [3] Craig, Steven, Louis Helfrich (2017), U n d e r s ta n d i n g F is h Virginia Polytechnic Institute and State University, Virginia State University, USA [11] Wu Yubo, et al (2015), “Effect o f feeding frequency on growth, N u tr itio n , F e e d s , a n d F e e d i n g , [4] M.R Catacutan, R.M Coloso (1995), “Effect of dietary protein to energy ratios on growth, survival, and body composition o f juvenile Asian seabass L a t e s c a l c a r i f e r ”, A q u a c u ltu r e , 131, pp.125-133 [5] Raso, et al (2003), “Effects of dietary fish oil replacement on growth and carcass proximate composition of juvenile barramundi (L a t e s c a lc a r if e r ) " , A q u a c u ltu r e R e s e a r c h , 34, pp.813-819 SSJSSt'VflVi^'2”22022 feed utilization, body composition and waste output o f juvenile golden pompano ( T r a c h in o tu s o v a t u s ) reared in net pens”, A q u a c u ltu r e R e s e a r c h , 46, pp.1436-1443, A [12] L.F Dong, et al (2018), “Effects of dietary carbohydrate to lipid ratio on growth, feed utilization, body composition and digestive enzyme activities of golden pompano N u tr itio n , 64 24, pp.341-347 ( T r a c h in o tu s o v a tu s ) " , A q u a c u ltu r e ... 22, 94? ?0,15 5,10±0,26 [6] 2130-2150 64, 8-65,8 18,2-18,7 14, 1-16,1 [7] 20,95-23,87 73 ,47 -76,51 15,86-16,89 2,92-5,56 [8] 87,6-125,8 74, 1-75,1 21,9-22,6 3,5 -4, 8 [9] 34, 6 -47 ,5 72 ,4- 74, 4 15,7-16,7 6 ,4- 8,2... n g Ca Song cham nau (khfii lugng udt) Kich co (g/con) Ham lirung nu6c(%) Him hrgog protein (%) Hhm lugng chat beo (%) Nguon 22,8 -40 ,8 84, 71- 74, 71 59,5-70,23 7,25-22,99 [4] 51,7-83,1 73 ,4- 83,5... tieu hoa protein Ap (%) Ca Chem Catap 92,90 93, 84 CaGio Catap 91,17 95,53 Ca Song cham nau Catap 95,20 96 ,40 Ca Chim vay vang Cong nghiep 85,83 76 ,47 2 % : k h o n g t h a y c o h a m l u g n g