Nutritive value of guar and copra meal after fermentation with yeast Saccharomyces cerevisiae in the diet of Nile tilapia, Oreochromis niloticus
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Title |
Nutritive value of guar and copra meal after fermentation with yeast Saccharomyces cerevisiae in the diet of Nile tilapia, Oreochromis niloticus
Not Available |
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Creator |
Namitha Dileep
Chiranjiv Pradhan Nikhila Peter Dinesh Kaippilly Abhilash Sashidharan Sankar, T.V. |
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Subject |
Nile tilapia
Fishmeal replacement Fermentation Growth Multi-objective optimization |
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Description |
Not Available
Solid-state fermentation increases nutritional bioavailability of plant ingredients by reducing the antinutritional factors and complexity of the nutrients. The present experiment was conducted to replace fish meal (FM) with a mixture ( 3 : 1 ) of yeast fermented guar and copra meal (FGCM) in the diet of Nile tilapia. Five iso-nitrogenous (30 % CP) and iso-lipidic (6 % CL) diets were formulated replacing FM at 0% (FGCM0), 25% (FGCM 1), 50% (FGCM 2), 75% (FGCM 3), and 100% (FGCM 4) with FGCM mixture. Growth, nutrient utilisation, digestibility, digestive enzyme activity, haematological parameters, and antioxidant capacity were analysed in five treatments after a feeding trial of 75 days. Bioprocessing increased the protein and amino acid content and reduced the antinutritional factors in the guar and copra meal. The weight gain was significantly increased in 25% replaced diet. The feed conversion ratio of tilapia fed with FGCM 1 was similar to that of control and significantly lower ( P Not Available |
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Date |
2021-10-30T11:21:16Z
2021-10-30T11:21:16Z 2021-07-27 |
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Type |
Research Paper
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Identifier |
Namitha Dileep, Chiranjiv Pradhan, Nikhila Peter, Dinesh Kaippilly, Abhilash Sashidharan and Sankar, T. V. (2021) Nutritive value of guar and copra meal after fermentation with yeast Saccharomyces cerevisiae in the diet of Nile tilapia, Oreochromis niloticus. Tropical Animal Health and Production. 53: 416
1573-7438 (Online) 0049-4747 (Print) http://krishi.icar.gov.in/jspui/handle/123456789/66665 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Springer
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