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Determination of in Vitro Protein Digestibility of Different Feed Ingredients in Stinging Catfish (heteropneustes Fossilis)

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

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

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

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

Z. Tazri
Department of Aquaculture, Bangladesh Agricultural University, Mymensingh-2202.

Abstract/ Executive Summary:

The present research was conducted to evaluate relative protein digestibility (RPD) of different feed ingredients for stinging catfish (Heteropneustes fossilis; n=30) using in vitro digestibility technique. Gut crude enzyme was extracted from the experimental species to assay RPD using pH drop method. The RPD of fish meal (FM), meat and bone meal (M&B), shrimp meal (SM), soybean meal (SM), mustard oilcake (MOC) and rice polish (RP) were 84.66%, 77.45%, 58.82%, 80.55%, 59.65% and 36.76% respectively when the respective ingredients were hydrolyzed by the gut crude enzyme extract of H. fossilis where caesin was used as the standard. Highest relative protein digestibility was found in fish meal (84.66 %) and lowest was found in rice polish (36.76%). The RPD of different feed ingredients from this experiment can be used as the base information for the feed preparation of stinging catfish.

Keywords: Protein digestibility, Stinging catfish (Heteropneustes fossilis), In-vitro digestibility

Location: Fisheries and Marine Resources Technology Discipline of Khulna University

Start Date: 00-00-2009

End Date: 00-00-2009

Program Area: Animal Health and Management

Commodity: Feed

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 Heteropneustes fossilis diet preparation.

Methodology:

Feed ingredients - Eight different types of feed ingredients viz. fishmeal, soybean meal, mustard oilcake, maize meal, rice polish, wheat flour, meat and bone meal and shrimp meal were collected from 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, mustered oilcake and rice polish 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. Preparation of enzyme extract - Thirty small sized H. fossilis were collected from local gher and kept in aquarium until used. Upon arrival of the fish at the fish physiology lab of Fisheries and Marine Resources Technology Discipline of Khulna University, the fishes were acclimatized and reared on practical 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 alimentary tract.

Source of Information: J. Environ. Sci. & Natural Resources, 2(1): 83-88, 2009; ISSN 1999-7361

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 FM, M&B meal, SM, SM, MOC and RP were 84.66%, 77.45%, 58.82%, 80.55%, 59.65% and 36.76%, respectively. The ingredient which has high digestibility that is more suited for feed formulation for H. fossilis. The validation of this result 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. However, further research on in vitro and in vivo nutrient digestibility should be carried out to establish the method as a useful tool of ingredient selection for the culture of different fish species.

Knowledge Management: Journal