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dc.creatorYossa, R.en_US
dc.creatorAhmad Fatan, N.en_US
dc.creatorFairchild, J.en_US
dc.creatorSchrama, J.W.en_US
dc.date.accessioned2021-01-26T13:45:46Z
dc.date.available2021-01-26T13:45:46Z
dc.date.issued2021
dc.identifier.citationYossa, R. Fatan, N. A. Fairchild, J. Schrama, J. W. (2021). Apparent digestibility coefficients of local palm kernel cakes, rice bran, maize bran and sago flour in the GIFT strain of tilapia (Oreochromis niloticus). Journal of Applied Aquaculture. Journal of Applied Aquaculture, online first 18 Jan, DOI: 10. 1080/10454438. 2020. 1869635.en_US
dc.identifier.issn1045-4438en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12348/4465
dc.description.abstractAn experiment was conducted to estimate the apparent digestibility coefficients (ADC) of macronutrients and energy of local palm kernel cakes, rice bran, maize bran and sago flour available in tilapia, Oreochromis niloticus (average initial body weight of 30.49±0.38 g). A reference (basal) diet was formulated to contain 33% crude protein, 7% crude fat and 390 Kcal/100g diet, all on a dry matter basis. The acid insoluble ash was used in all the diets as the digestibility marker. The experiment lasted 37 days, including a growth phase of 28 days followed by a faeces collection phase of 9 days. The results showed that the ADCs of dry matter, crude protein, crude lipid, ash, crude fibre, total carbohydrate and gross energy were 79.74%, 83.53%, 78.79%, 83.84%, 75.53%, 78.20% and 79.25% for the conventional palm kernel cake, 46.36%, 34.59%, 47.89%, 34.94%, 60.35%, 51.69% and 47.96% for refined palm kernel cake, 58.67%, 51.00%, 65.10%, 60.39%, 63.59%, 59.44% and 60.50% for rice bran, 79.24%, 94.03%, 80.34%, 99.69%, 83.83%, 76.85% and 78.61% for maize bran, and 33.74%, -22.20%, -7.52%, -67.80%, 8.49%, 47.65% and 35.96% for sago flour in tilapia, respectively. The present study generated original information on the digestibility of nutrients contained in these local foodstuffs, which represents a baseline, original information that could be used to formulate least-cost local feeds. However, to account for the changes in the nutrient content of these local associated with seasonality, plant variety and improvement in ingredient processing on the quality of the ingredients available on local markets, it would be interesting to collect additional samples, several times a year and run similar digestibility experiments on a regular basis, in order to have a comprehensive database that could be used by local feed miller to manufacture feed for small fish farm holders.en_US
dc.formatPDFen_US
dc.languageenen_US
dc.publisherTaylor & Francis Groupen_US
dc.rightsCC-BY-NC-4.0en_US
dc.sourceJournal of Applied Aquaculture;(2021)en_US
dc.subjectfeeden_US
dc.subjectdietsen_US
dc.subjectlocal ingredientsen_US
dc.subjectpalm kernel cakesen_US
dc.subjectfish feedsen_US
dc.subjectexperimental researchen_US
dc.subjectfeed formulationsen_US
dc.titleApparent digestibility coefficients of local palm kernel cakes, rice bran, maize bran and sago flour in the GIFT strain of tilapia (Oreochromis niloticus)en_US
dc.typeJournal Articleen_US
cg.contributor.crpFishen_US
cg.contributor.funderCGIAR System Organizationen_US
cg.coverage.countryMalaysiaen_US
cg.coverage.regionSouth-Eastern Asiaen_US
cg.identifier.worldfish4983
cg.subject.agrovocdigestibilityen_US
cg.subject.agrovocfishen_US
cg.subject.agrovoctilapiaen_US
cg.subject.agrovocoreochromis niloticusen_US
cg.subject.agrovocfeed compositionen_US
cg.subject.agrovocingredientsen_US
cg.subject.agrovocmaize branen_US
cg.subject.agrovocrice branen_US
cg.subject.agrovocsagoen_US
cg.contributor.affiliationWageningen University & Research Centreen_US
cg.contributor.affiliationWorldFishen_US
cg.identifier.statusTimeless limited accessen_US
cg.identifier.ISIindexedISI indexeden_US
cg.contribution.worldfishauthorYossa, R.en_US
cg.contribution.worldfishauthorAhmad Fatan, N.en_US
cg.contribution.worldfishauthorFairchild, J.en_US
cg.description.themeSustainable aquacultureen_US
dc.identifier.doihttps://dx.doi.org/10.1080/10454438.2020.1869635en_US
cg.creator.idRodrigue Yossa: 0000-0003-4792-0173en_US


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