The food composition and anatomy of the digestive tract of Anguilla marmorata during its yellow stages were studied in this study (non-migrants). Anguilla marmorata is also widely dispersed, exploited, and farmed as a high-value crop. A total of 127 samples were gathered from Thua Thien Hue, Vietnam, with total lengths ranging from 17 to 108 cm and weights ranging from 10 to 3200 g. Anguilla marmorata features the typical characteristics of carnivorous fish, such as a broad mouth, small teeth in bands, a free tongue, a short oesophagus, stomach, and intestines made up of folds, according to the nature of its gastrointestinal tract. The mouth size of Anguilla marmorata ranged from 1.81 to 6.6 cm, and it grew in proportion to the fish’s body weight. Anguilla marmorata is a carnivorous species having an RLG (relative length of the gut) of 0.34 to 0.41 (RLG 1). Crustacea is the preferred food of eels, with 65 percent, 64 percent, and 80 percent of the quantity, weight, and frequency of crustaceans in the gastrointestinal tract, respectively. Crustacea was likewise Anguilla marmorata’s most significant diet in the wild, with an index of relative importance (IRI percent) of 79 percent. L=9.948W0.0622 with R2=0.93 is the correlation equation between length (L=17-108 cm) and weight (W=10-3200 g) of Anguilla marmorata. Our study adds to the body of knowledge on A. marmorata’s food habits, which can help with nutrition planning and aquaculture potential.
Author (S) Details
Kieu Thi Huyen
Faculty of Fisheries, University of Agriculture and Forestry, Hue University, Thua Thien Hue, Hue City 530000, Vietnam.
Nguyen Quang Linh
Department of Nutritional Diseases and Systems for Livestock and Aquaculture, Institute of Biotechnology, Hue University, Thua Thien Hue, Hue City 530000, Vietnam.
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