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International Journal of Fisheries and Aquatic Studies
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(ICV-Poland) Impact Value: 76.37, Impact Factor: RJIF 5.69
E-ISSN: 2347-5129, P-ISSN: 2394-0506

International Journal of Fisheries and Aquatic Studies

2017, Vol. 5, Issue 6, Part B

Supplemental effects of shochu distillery by-product and some crude ingredients to improve the nutritional utilization of low fish meal diets for red sea bream, Pagrus major


Author(s): Mosa Sanzida Sultana, Jobaer Md Alam, Shunsuke Koshio, Manabu Ishikawa, Saichiro Yokoyama and Ikemura Tomoyuki

Abstract: A feeding trial was conducted to improve nutritional utilization of low fishmeal diets by supplementing shochu distillery by-product (SDBP) alone and with some crude ingredients (krill meal or KM and squid meal or SM). Six test diets were formulated, where diet 1 was fish meal (FM) based control diet and diets 2-5 were prepared by replacing same amount of fish meal protein. Triplicate groups of fish (average initial weight 3.35g) were randomly stocked in 18 100-L polycarbonate tanks at a stocking density of 15 fishes per tank. The test diets were hand delivered twice a day up to satiation level for 42 days. The average temperature of water during the whole period of experiment was 23-29℃. The results demonstrated that weight gain and specific growth rate was similar in FM based diet 1 and SDBP content diet 6 but other groups showed the significantly (P<0.05) lower value than diet 1. Hepato Somatic Index (HSI) also followed the similar trends. But no difference was found between SDBP alone and SDBP with crude ingredients incase of growth parameter. Feed intake (FI) was significantly higher in d1 group than other groups, but FI was showing the increasing tendency with the increase in the level of SDBP. Whole body proximate compositions were not markedly influenced by the dietary treatments. No difference was found to contain P and N in feed and whole body, but showing the increasing tendency incase of SDBP alone and SDBP with crude ingredients. Blood parameters were significantly influenced by SDBP than FM based protein group. Incase of oxidative stress, fish fed higher level of SDBP alone showed the significantly higher antioxidant effect than FM based control diet. Based on the overall performances of fish, it was demonstrated that it possible to improve utilization of low fishmeal diet by using SDBP alone or SDBP with krill and squid meal.

Pages: 127-134  |  505 Views  18 Downloads

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How to cite this article:
Mosa Sanzida Sultana, Jobaer Md Alam, Shunsuke Koshio, Manabu Ishikawa, Saichiro Yokoyama and Ikemura Tomoyuki. Supplemental effects of shochu distillery by-product and some crude ingredients to improve the nutritional utilization of low fish meal diets for red sea bream, Pagrus major. International Journal of Fisheries and Aquatic Studies. 2017; 5(6): 127-134.
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