Evaluation of mahua oil cake (Bassia latifolia Roxb.) as a non-conventional feed ingredient for Labeo rohita (Ham.) fingerlings

Abstract

Mahua (Bassia latifolia Roxb.) oil cake (MOC) is rich in protein (24%) and energy (19.0 KJ g-1) with high levels of fatty acids comprising saturates (45%), monoenes (42%) and polyunsaturated fatty acids (PUFA, n-6) (7%). Saponin, phenol and avonoids are the main metabolites. Labeo rohita (Hamilton, 1822) ngerlings (5.25±0.2 g) were fed with ve iso-nitrogenous (28% CP) diets containing MOC at 0% (F1), 10% (F2), 20% (F3), 30% (F4) and 40% (F5) for 90 days in 300 l cement cisterns. Survival (%) of all groups were statistically similar (p>0.05). Weight gain (%) and specic growth rate (SGR) were signicantly lower in F1, F2, F5 and higher in F3 and F4 groups (p<0.05). Feed conversion ratio (FCR) was signicantly lower (p<0.05) in F4 as compared to the other groups. Among all the dietary treatments, signicantly higher (p<0.05) protein efciency ratio (PER) and net protein utilisation (NPU) were found in F4. Whole body protein and lipid was signicantly higher (p<0.05) in F4 and F3, respectively. Hemoglobin, glucose, protein and cholesterol in blood were found to be at higher levels in F4 group. All these parameters declined, but serum glutamic oxaloacetic transaminase (SGOT) and serum glutamic pyruvic transaminase (SGPT) levels increased signicantly (p<0.05) in F5. The ndings of the study clearly indicated that MOC can be incorporated at 300 g kg-1 in the diet of L. rohita ngerlings without any adverse effect on growth, survival and nutrient utilisation