Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effect of Different Types of Feed Ingredients in Formulated Diets on Muscle Color and Growth Performance of Pangasianodon Hypophthalmus

Dr. Momtaz Begum
Principal Scientific Officer
Bangladesh Fisheries Research Institute

Abstract/ Executive Summary:

Growth performances in terms of weight gain, % weight gain and SGR of fish-fed diet 4 were significantly higher (p<0.05) than fish-fed diets 1, 2 and 3. Food conversion ratio (FCR) values were showed a trend towards lower i.e. better for diet 4. Fish-fed diets 1-3 showed significantly (p< 0.05) superior FCR value than the diets 4 (Table 2). Protein efficiency ratio (PER) value ranged was 1.76 ± 0.01 with diet 4 producing significantly (p<0.05) the higher PER values. The apparent net protein utilization (ANPU %) values were 26.80 ± 0.28 for diet 4 which was significantly higher (p<0.05) than diet 1-3. Color profile of this study showed that the lightness factor was highest for Diet 4 indicating the degree of lightness or darkness of fish fillets and red (+) /green (-) and yellow (+) /blue (-) colour attributes and redness index were lowest for Diet 4 indicating less redness of fish fillets (Table 4) due to the absence of meat and bone meal and maize as feed ingredients and possible reason behind this is the absence of myoglobin of meat and bone meal which is responsible for red colour and absence of carotenoids of maize which is responsible for the yellow colour in fish fillets.

Keywords: Fish feed, Feeding, Pangasianodon hypophthalmus

Location:

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Fish

Objectives:

To evaluate the effect of various sources of feed ingredients and additives on growth of Pangasianodon hypophthalmus
To evaluate the muscle color of Pangasianodon hypophthalmus
To optimize the inclusion level of feed ingredients and additives in the formulated diets.

Methodology:

Six experimental ponds (400 m² area) situated in the pond complex of Freshwater Station, Bangladesh Fisheries Research Institute (BFRI), Mymensingh were used for the feeding trail. The water depth in each pond will be maintained to the maximum of 1.3 m. The ponds will be prepared by draining out the water and the ponds will be limed with quick lime (CaO) at the rate of 10 kg per pond 14 days before stocking. The same aged uniform size (average wt. 1.0-2.0 ± 0.56 g) fingerlings of Pangasianodon hypophthalmus were collected from a local fish vendor. The fish will be stocked in the ponds at the rate of 100 fish/decimal pond. Water quality parameter such as temperature, pH, dissolve oxygen and total ammonia were monitored on weekly. At the beginning of the experiment, 15-20 fish were randomly sacrificed and kept for analysis of the initial whole body composition. At the end of the feeding trial all fish were weighed and survival rates were determined. Five to seven fish will be taken out from each pond for the determination of whole-body carcass composition. The feeding trail was conducted for 5 months.

Source of Information: Annual Report 2017-19. 232 p.

Article Link (Online Journal):

Funding Source:

1. Government

Budget: 15,00,000

Total Budget (Tk.) : NaN

Achievement/Findings:

The feeding trial of Pangasianodon hypopthalmus without meat and bone meal and maize showed higher growth performance, feed and protein utilization, survival and production, more lightness and less redness than in fish fed with these two ingredients. From the results of this feeding trial, it is logical to conclude that feed incorporated without meat and bone meal and maize can be used as a fish feed in Pangasianodon hypopthalmus culture, to enhance fish health, better feed efficiency and growth performance and to produce whitish fish fillets.

Knowledge Management: Report/Proceedings