Author(s): De Silva M.P.K.S.K, Senaarachchi, W.A.R.K, Liyanage N.P.P.

Abstract: Sensory and nutritional properties of GIFT reared in cages installed at Kattakaduwa reservoir, Hambantota District, Sri Lanka over O. niloticus caught from the same reservoir was compared. Cage cultured fish were fed with four different formulated diets having 26% and 30 % protein content and each diet having 12% and 8% lipid content in their feed. Three fish from each sex having 200-250g were collected from each treatment as well as from the reservoir. A trained panel evaluated five sensory characteristics; overall acceptance, flavour, juiciness, oiliness and tenderness of the steam cooked fish fillets. Sensory scores were assessed through Friedman non parametric and proximate data were assessed through one way ANOVA. Cage cultured fish in all treatments obtained higher scores for flavour indicating better taste and the values were significantly different (p < 0.05) from the fish captured from the reservoir. Overall acceptance of fish fillets with lower fat content (8%) showed no significant difference with reservoir fish. In contrast, fish fed with higher fat content (12 %) acceptance was significantly different when compared to reservoir fish. Protein, lipid, dry matter and ash contents were significanly different (p < 0.05) among four formulated diets. Reservoir grown fish recorded lowest values for all proximate parameters and were significantly different (p < 0.05) from all cage culture treatments. Present study reveals that GIFT raised in cages with supplimentary feed rich with fat irrespective of protein levels, gives better flavour and acceptance than O. niloticus that feed on naturally available food in reservoir.

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