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Determination of in Vitro Protein Digestibility of Different Feed Ingredients in Puntius Gonionotus (thai Sarputi)

H. Ali
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202

M.A.H. Chisty
Fisheries and Marine Resource Technology Discipline, Life Science School, Khulna University, Khulna-9208

A. Saha
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202

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

M.I. Shariful
Department of Fisheries Management, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

This study was carried out to determine relative protein digestibility (RPD) of different feed ingredients in silver burb (Puntius gonionotus; n=20) using in vitro digestibility technique. Gut containing crude enzyme was extracted from the experimental species which was used to assay RPD using pH drop method. The RPD of fish meal, meat and bone meal, soybean meal and sesame oilcake were 91.18%, 92.64%, 79.41%, and 83.82% respectively when the respective ingredients were hydrolyzed by the gut crude enzyme extract of P. gonionotus where caesin was used as the standard. Highest relative protein digestibility was found in meat and bone meal (92.64%) and lowest in soybean meal (79.41%). The RPD of different feed ingredients from this experiment can be used as the base information for the feed preparation of silver burb (P. gonionotus).

Keywords: Protein digestibility, Puntius gonionotus, Crude enzyme, Feed ingredients

Location: Department of Aquaculture, Bangladesh Agricultural University, Mymensingh

Start Date: 00-05-2008

End Date: 00-11-2008

Program Area: Animal Health and Management

Commodity: Carp fish

Objectives:

1. To determine the in vitro protein digestibility assay of some food ingredients that can be applied to the practical evaluation of alternative protein sources for Puntius gonionotus diet preparation.

Methodology:

Feed ingredients - Seven different types of feed ingredients viz. fishmeal (fish pack), soybean meal, sesame oilcake, maize meal, rice polishing, wheat flour, and meat and bone meal were collected from local market. From these ingredients two animal proteins such as fish meal and meat and bone meal and two plant proteins such as soybean meal and sesame oilcake were selected for the study. Proximate analysis of different feed ingredients - All the ingredients were homogenized separately by grindings. Proximate composition viz. protein and moisture of different ingredients and diets were analyzed according to AOAC. Determination of in vitro relative protein digestibility (RPD) using fish enzyme - In vitro methods for the protein digestibility assay of different feed ingredients were conducted using the pH drop method. At first the feed ingredients were finely ground for sample preparation. The ingredients were soaked with water for over night at 4°C. An equivalent amount of each ingredient that provided 240 mg of crude protein, determined by the respective material’s proximate analysis was mixed with 30ml of distilled water and 3ml of gut enzyme to produce suspension of 8mg crude protein per milliliter. The mixture was kept at pH 8 with the addition of dilute sodium hydroxide (NaoH) or hydrochloric acid (HCl) .The pH was recorded at every minute interval for 10 minutes by pH meter (pH 211. Labor-pH/mV/°C- Meter unit Mikroprocessor, HANNA instruments). Casein was chosen as the reference protein. The protein digestibility (PD) was calculated as the percentage of magnitude of pH drop (-? pH) of the ratio of ingredient and casein.

Source of Information: J. Agrofor. Environ. 3 (1): 65-68, 2009; ISSN 1995-6983

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In vitro protein digestibility of different feed ingredients was found different by using gut crude enzyme extract of Puntius gonionotus. The highest RPD (92.64%) was observed in meat and bone meal when it was hydrolyzed by the gut crude enzyme extract of P. gonionotus and the lowest RPD (79.41%) was observed in soybean meal. The RPD of fish meal and sesame oilcake were 91.17% and 83.82%, respectively.

Knowledge Management: Journal