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Proximate Composition of Fish Feed Ingredients Available in Lakshmipur Region, Bangladesh

Nasim Al Mahmud
Department of Fisheries Biology and Genetics, Bangladesh Agricultural University, Mymensingh-2202

M.D. Robiul Hasan
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814

M. Belal Hossain
Corresponding author:
Department of Fisheries and Marine Science, Noakhali Science and Technology University, Sonapur, Noakhali-3814 and Department of Biology, Faculty of Science, University Brunei Darussalam, Brunei BE1410

Maruf Hossain Minar
Department of Fisheries Biology and Genetics, Bangladesh Agricultural University, Mymensingh-2202

Abstract/ Executive Summary:

This study presents the availability of fish feed ingredients and their nutritive value in Lakshmipur region, southern Bangladesh considering the presence of large number of fish farms in those areas. A survey was conducted to collect the ingredients from the local markets and fish farms of the area. A range of commonly used feed ingredients for fish farming was available in the markets that include two types of fishmeal, different oilseed cakes, rice bran, rice polish, broken rice, beson, pulse, maize, wheat bran and wheat flour. All the common feed ingredients were found to be available throughout the year with exception of ‘cheoa’ type fishmeal which was produced from marine fish called cheoa fish. During the present study the protein percentage of the mustard oil cake, wheat bran, wheat flour and fish meal was estimated 35.17-37.25%, 14.84-15.40%, 14.15-17.73% and 51.32-65.34% respectively. The mean range of crude lipid was recorded as 10.73 to 15.52% in mustard oil cake, 4.09 to 9.71% in wheat bran, 2.94 to 4.57 % in wheat flour and 3.69 to 12.50% in fish meal. The analyzed ash contents of the samples of the fish feed ingredients collected from three areas were in the range of 14.79 to 18.84% in rice bran, 2.52 to 8.26% in wheat bran, 6.99 to 9.08 % in mustard oil cake, 2.5 to 3.64% in wheat flour and 15.16 to 34.14 % in fish meal. The feed ingredients viz. mustard oil cake, wheat bran, rice bran and wheat flour had no significant variations in their proximate composition in respect to place. The composition of the experimented ingredients indicated the crude protein to be the main component as the feed cost appears to be one of the major constraints against the greater expansion of fish farming. It is therefore imperative that the feed should substitute the animal protein with plant protein sources ingredients such as Soybean those are available and rich in protein level to reduce feed cost.

Keywords: Proximate, Composition, % Fish Feed, % Crude Protein, % Fishmeal

Location: Ramgati, Kamalnagar Upazila and Lakshmipur city in Lakshmipur district in southern Bangladesh

Start Date: 00-03-2011

End Date: 00-07-2011

Program Area: Animal Health and Management

Commodity: Fish farming, Feed

Objectives:

To know and collect the locally available fish feed ingredients in the market of the Lakshmipur area. In addition, the nutritive value of the fish feed ingredients and changes of nutritive value of the fish feed ingredients by place were investigated.

Methodology:

Experimental Sites and Study Period: A number of visit on fish feed market were carried out in Ramgati, Kamalnagar Upazila and Lakshmipur city in Lakshmipur district in southern Bangladesh during the period from March 2011 to July 2011 considering the presence of large number of fish farms in those areas. During the study period, fish feed ingredients were collected and then transported to the Fish Nutrition Laboratory, Department of Aquaculture, Bangladesh Agricultural University, Mymensingh. Collection and Storage of Samples: Three fish feed markets named Alexander Bazar in Ramgati Upazila, Hazirhat Bazar in Kamalnagar Upazila and Lakshmipur city of Lakshmipur district were selected for samples collection. Samples of available feed ingredients such fish meal, rice bran, wheat bran, maize, pulse, oilseed cakes, broken rice (khud), beson, wheat flour etc were collected and packed in polyethylene bags to prevent initial spoilage and brought to the Fish Nutrition Laboratory, Department of Aquaculture, Bangladesh Agricultural University, Mymensingh as well as stored in a refrigerator for subsequent analysis. Proximate composition analysis: Proximate analysis is usually the first step in the chemical evaluation of a feed ingredient, where the material is subjected to a series of relatively simple chemical tests so as to determine the content of moisture, crude protein, lipid, crude fiber, ash and digestible carbohydrate. Estimation of Moisture: The moisture of fish is commonly determined by drying a sample at some elevated temperature and reporting the loss in weight in terms of moisture. Determination of Ash: Ash in the products is readily determined by incineration from either raw or dried sample at about 600-700EC for 5-8 hours, depending on the method used. The residue is weighed and reported as ash. Determination of Crude Protein: The crude protein of the fish was conducted by Micro- Kjeldhal method. Determination of Crude Lipid: The fat content was determined quantitatively by extraction with a mixture of chloroform-methanol (2:1). The mixture was allowed to stand overnight and lower lipid-protein was transferred to a pretreated and weighed flask was heated to dryness. The difference in the two weights of the round joint flask gave the weight of the fat.

Source of Information: American-Eurasian J. Agric. & Environ. Sci., 12 (5): 556-560, 2012; ISSN 1818-6769

Article Link (Online Journal): DOI: 10.1007/s11250-016-1057-y

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The mean range of crude lipid was recorded as 10.73 to 15.52% in mustard oil cake, 4.09 to 9.71% in wheat bran, 2.94 to 4.57 % in wheat flour and 3.69 to 12.50% in fish meal. The analyzed ash contents of the samples of the fish feed ingredients collected from three areas were in the range of 14.79 to 18.84% in rice bran, 2.52 to 8.26% in wheat bran, 6.99 to 9.08 % in mustard oil cake, 2.5 to 3.64% in wheat flour and 15.16 to 34.14 % in fish meal. The feed ingredients viz. mustard oil cake, wheat bran, rice bran and wheat flour had no significant variations in their proximate composition in respect to place. The composition of the experimented ingredients indicated the crude protein to be the main component as the feed cost appears to be one of the major constraints against the greater expansion of fish farming. It is therefore imperative that the feed should substitute the animal protein with plant protein sources ingredients such as Soybean those are available and rich in protein level to reduce feed cost.

Knowledge Management: Journal