Evaluation of Fig Jam By-Product as an Energy Source in Florida Red Tilapia, Oreochromis, Niloticus x Oreochromis Mosambicus Diets

Document Type : Original Article

Authors

1 Fish Resources and Aquaculture Department, Faculty of Environmental Agricultural Sciences, Suez Canal University, El-Arish. Egypt

2 Animal and Fish Production Department, Faculty of Agriculture, Alexandria University, El-Shatby Alex, Egypt

3 National Institute of Oceanography and Fisheries, Alexandria, Egypt

Abstract

Search on new feedstuff as energy sources in fish diets to reduce feed cost is significant importance. Agro-industry by-products including fig jam by-products (FJB) promising to serve as unconventional energy sources. Full or partial replacement of the wheat bran component by FJB in the diets of Florida red tilapia, Oreochromis niloticus x Oreochromis mosambicus, fingerlings were examined. Five isonitrogenous and isocaloric diets were formulated to contain 0, 5, 10, 15 and 20% FJB, which represented to 0, 25, 50, 75, and 100% replacement level of wheat bran, respectively. Ten fish (2.13g/fish) were randomly distributed into 10 experimental groups in duplicates and reared for eight weeks. Performance of fish fed diets containing 25 and 50% replacement levels were not affected significantly (P >0.05) compared to the control diet. However, at higher levels of FJB (70 or 100%), the growth performance and feed conversion ratio (FCR) were significantly lower (P <0.05) than the control group. Protein efficiency ratio (PER), productive protein value (PPV) and energy retention (ER) decreased at the higher replacement levels. Body composition was not affected using different replacement level of FJB. No significant differences (P >0.05) were observed in incidence cost and profit index among fish fed 25 and 50% FJB replaced wheat bran.

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