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Effect of Storage Time on Fish Feed Stored at Room Temperature and Low Temperature

M. N. Hossen
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. Das
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

K. R. Sumi
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M. T. Hasan
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

An experiment was conducted to determine the changes of nutritive value of different commercial fish feeds stored at room temperature (25-30°C) and low temperature (5-8°C) for a period of two months by taking biweekly sample. Three most popular fish feeds named Mega fish feed, Quality fish feed and Saudi Bangla fish feed used in the Mymensingh region were selected for the purpose. Throughout the study, physical characteristics and proximate composition of three commercial fish feeds were analyzed. There were no change in color, appearance of moderately bad odour, a little bit of soft texture and broken pellets were found in later stages of the experiment but the overall quality was still acceptable. Along with physical characteristics, changes were occurred in case of proximate composition. In Mega, Quality and Saudi Bangla fish feed, crude protein content was reduced in both the storage conditions. Lipid content also exhibited similar reduction due to storage at both the conditions. Whereas moisture content increased a little bit in the case of room temperature storage and decreased when stored in low temperature (5-8°C). No marked changes had been occurred in other proximate composition like ash, and crude fibre. Declining rate of the quality of fish feeds was higher at room temperature (25-30°C) than low temperature (5-8°C) but the overall quality remained acceptable upto two months storage at both the conditions. It is suggested to use the feed within two months after manufacture.

Keywords: Fish feed, Storage, Room temperature, Low temperature

Location: Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Start Date: 00-07-2011

End Date: 00-08-2011

Program Area: Postharvest and Agro-processing

Commodity: Feed

Objectives:

To assess the changes and compare the nutritive value of different fish feed stored at room temperature and low temperature.

Methodology:

The experiment on the quality assessment of fish feed was conducted for the period of two months from July to August, 2011. Mega fish feed, Quality fish feed and Saudi-Bangla fish feed were used in this study. Feeds were collected directly from dealer of those feeds. After collection of feed samples, the samples were stored at room temperature and cool condition (5-8°C) in store room and were analyzed for physical characteristics and proximate composition. Bag made of poly-propylene and polythene bag were used to store fish feed. To store in refrigeration temperature polythene bags were used. During storage condition, room temperature was varied from 25 to 30°C and low temperature (cool condition) was ranged from 5 to 8°C. The feed thus stored were sampled for analysis at 15 days interval. In the case of samples stored in low temperature were taken from the refrigerator and kept in ambient temperature for few hours before proximate composition analysis. Then the required amounts of samples were finely ground by a grinding machine and kept in airtight packet for subsequent chemical analysis. The samples stored in room temperature also prepared by the same way. Physical characteristics evaluation is easy but rough in nature. One must be highly trained to identify the changes in the nature of the feeds. Sensory organ is most important to analyze the physical and chemical characteristics of fish feed. The good quality fish feed are shining with good luster and show hardness. The various physical changes of the fish feeds undergo during storage were checked for dull colour, soft texture, rusty odour, bores in feeds and production of fines. Normally the colours of fish feeds of brown; deep brown etc. when alteration of colour indicates the microbial contamination. Odour is the next best indicator just standing near the stock itself will immediately indicate any difference in the normal smell. Broken pieces can be analyzed by sieving. Infestation of insect, microbes, fungi was also checked. The proximate composition of different commercial fish feeds were analyzed in duplicate following the standard procedure given by Association of Official Analytical Chemists (AOAC, 2000) in the Fish Nutrition Laboratory, Department of Aquaculture, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh. For the statistical analysis of the data, simple statistics was done by determining the average with standard deviation of the proximate composition data.

Source of Information: Progress. Agric. 22(1 & 2): 115 – 122, 2011 ISSN 1017-8139

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The proper storage condition was maintained but it was observed that quality degradation of feeds had been occurred for both the conditions during the storage of two months. Declining rate of the quality of feeds was a little bit higher at room temperature (25-30)°C than at low temperature (5-8)°C. Carefully controlled storage condition should be maintained for increasing the shelf life of feeds. Therefore, it can be forcefully stated that the storage condition neither enhance the feed quality nor conserve the original quality perfect, but proper storage reduce the rapidity of feed deterioration. From the results obtained it can be said that the feed of aforesaid companies should not be stored more than two months either at room temperature or at low temperature. Therefore, it is recommended that the prepared feed should not be stored more than two months either in the factory store or at the farmers store. The feeds should be used feed before two months of manufacturing date.

Knowledge Management: Journal