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In Vitro Protein Digestibility of Different Feed Ingredients in Thai Koi (anabas Testudineus)

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

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

M. M. R. Chowdhury
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202, BangladeshDepartment of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

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

Abstract/ Executive Summary:

The study was carried out to determine relative protein digestibility (RPD) of different feed ingredients for Thai koi (Anabas. testudineus; n=22) using in vitro digestibility technique. Gut crude enzyme extracted from the experimental species was used to assay RPD using pH drop method. The RPD of fish meal (FM), meat & bone meal (M&B), shrimp meal (SM), soybean meal (SM), mustard oilcake (MOC) and rice polish (RP) were 78.08%, 72.82%, 20.65%, 76.08%, 67.39% and 35.86%, respectively when the respective ingredients were hydrolyzed by the gut crude enzyme extract of A. testudineus and caesin was used as the standard. The highest relative protein digestibility was found in fish meal (78.08 %) and the lowest was found in shrimp meal (35.65 %). The determined RPD of different feed ingredients can be used as the base information for the feed preparation of A. testudineus.

Keywords: Protein digestibility, Thai koi (A. testudineus), In vitro digestibility

Location: Department of Aquaculture, Bangladesh Agricultural University, Mymensingh

Start Date: 00-00-2009

End Date: 00-00-2009

Program Area: Animal Health and Management

Commodity: Feed

Objectives:

1. The study was conducted to determine the in vitro protein digestibility assay of some food ingredients that could be applied to the practical evaluation of alternative protein sources for climbing perch (A. testudineus) diet preparation.

Methodology:

Nine different types of feed ingredients viz. fishmeal, soybean meal, mustard oilcake, maize meal, rice polish, wheat flour, meat and bone meal, shrimp meal and plant protein concentrate were collected from the local market. From these ingredients three animal proteins such as fish meal, meat and bone meal and shrimp meal and three plant proteins such as soybean meal, mustard oilcake and rice polish were selected for the study. All the ingredients were homogenized separately by grindings. Protein and moisture of different ingredients and diets were analyzed. Twenty two small sized (weight 13.80±1.30g and length 10.49±1.20cm) A. testudineus were collected from local ghar and kept in aquarium until used. Upon arrival at the fish physiology lab of Fisheries and Marine Resources Technology Discipline of Khulna University, the fish were acclimatized and reared on test diet (25% protein) in different aquaria for three weeks before they were subjected for enzyme extraction. After rearing in the aquaria the species were sacrificed to collect the elementary tract. 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 4⁰C. An equivalent amount of each ingredient that provided 160 mg of crude protein, determined by the respective material’s proximate analysis was mixed with 20ml of distilled water and 2ml 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 (-Δ pH) ratio of the ingredient and casein. The RPD of different feed ingredients was calculated by the following equation: (%) RPD(%) = ( - ΔpH of ingredient/ - ΔpH of casein) x 100.

Source of Information: J. Bangladesh Agril. Univ. 7(1): 205–210, 2009; ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The in vitro protein digestibility method is very important for the selection of dietary feed ingredients for feed formulation of any species. This method using fish digestive enzyme has potentiality as a promising tool in estimating the digestibility and biological value of alternative protein sources for fish feeds. The in vitro protein digestibility data would be useful in providing a suitable and reliable estimation of protein nutritional quality in different fish feed. The RPD of fish meal, meat & bone meal, shrimp meal, rice polish, soybean meal and mustard oilcake were 78.08%, 72.82%, 20.65%, 35.86%, 76.08% and 67.39% respectively. The ingredient with high digestibility is more suited for feed formulation for the respective species. In this experiment the fish meal, meat & bone meal, soybean meal and mustard oilcake were found better for feed formulation and could become the alternative protein source for Thai koi (A. testudineus) diet preparation. The validation of this method depends on the comparison between in vitro and in vivo techniques of digestibility determination. Due to the limitation of availability of the in vivo information of protein digestibility of different ingredients, it was not possible to validate the method.

Knowledge Management: Journal