Evaluation on the potential of acetes shrimp sauce by-product as ingredient for nile tilapia ( Oreoc

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Author: Babilonia, Delia R.

Accession Number: 1094T

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Author No: 1

Copyright Year: 2001

Abstract:

" A feeding was conducted to evaluate the potentials of acetes shrimp sauce by product(ASSBP) as ingredient for Nile tilapia (Oreochromis niloticus) diet. Varying levels of ASSBP were used to determine its effect on the growth, survival, feed conversion ratio and efficiency, economic benefits of cultured fish. Four experimental diets containing 15,20,25, and 30 percent ASSBP were prepared. Each cage measuring 2 x 2 x 1.5 m was stocked with 120 Nile tilapia fingerlings and fed with experimental diets for 90 days. Result revealed that fish fed with diet containing 20 percent (p< 0.05) growth ion terms of final body weight, absolute gain in weight and gain in weight and length, and specific growth rates. Survival of the test fish was not affected by the levels of ASSBP in the diet. Feed conversion ratio and efficiency were better in the TII(20%) however the difference was insignificant (P>0.05) among treatments. The selected water quality parameters monitored(dissolved oxygen, temperature, pH, Total ammonia nitrogen and visibility)were within the ideal range for fish culture. Result of economic evaluation showed that inclusion rate of 20 percent of ASSBP was the most profitable among the levels as demonstrated by its benefit- cost ratio and return on investment values. The significant growth response of the fish in this study indicates that ASSBP can be utilized as feed ingredient for Nile tilapia in combination with other protein sources like soybean meal. However, limitation on the level consideration as high level as high may effect the growth of performance of the fish. "


Keywords: Nile Tilapia, Acetes shrimp sauce

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