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dc.creatorYossa, R.en_US
dc.creatorAhmad Fatan, N.en_US
dc.creatorKumari, J.en_US
dc.creatorSchrama, J.W.en_US
dc.date.accessioned2021-04-23T07:39:47Z
dc.date.available2021-04-23T07:39:47Z
dc.identifier.citationYossa, R. Fatan, N. A. Kumari, J. Schrama, J. W. (2021). Apparent digestibility coefficients of banana peel, cassava peel, cocoa husk, copra waste, and sugarcane bagasse in the GIFT strain of Nile tilapia (Oreochromis niloticus). Journal of Applied Aquaculture, online first 22 March. https://doi.org/10.1080/10454438.2021.1890304en_US
dc.identifier.issn1045-4438en_US
dc.identifier.issn1545-0805en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12348/4707
dc.description.abstractThis study was conducted to estimate the apparent digestibility coefficients (ADC) of the nutrients and energy contained in banana peel, cassava peel, cocoa husk, copra waste, and sugarcane bagasse in GIFT Nile tilapia (initial body weight 22.38 ± 0.33 g). A reference diet was formulated to satisfy the nutrient requirement of the fish. Five test diets were formulated to contain 70% of the reference diet and 30% of each test ingredient. The experiment lasted 42 days. The ADCs of dry matter (DM), crude lipid (CL), ash, crude fiber (CF), total carbohydrate (TC), and gross energy (GE) were 16.19%, 6.56%, 11.40%, 38.98% and 15.68% for banana peel; the ADCs of DM, crude protein (CP), CL, ash, CF, TC, and GE were 69.11%, 31.61%, 61.07%, 68.88%, 73.14%, 71.24%, and 69.00% for cassava peel; the ADCs of DM, ash, CF, TC, and GE were 10.56%, 0.84%, 28.70%, 2.82%, and 8.459.69% for cocoa husk; the ADCs of DM, CP, CL, ash, CF, TC, and GE were 63.08%, 20.14%, 66.60%, 32.53%, 69.70%, 66.21%, and 64.06% for copra waste; and the ADCs of DM, CF, TC, and GE were 15.22%, 36.71%, 34.34%, and 15.55% for sugarcane bagasse in tilapia respectively. This experiment generated basic information for the use of these ingredients in diet formulation for tilapia. However, considering the relatively low ADCs of nutrients observed in the present experiment, further processing could be an interesting avenue in improving the nutritional value and digestibility of these ingredients.en_US
dc.formatPDFen_US
dc.languageenen_US
dc.publisherTaylor and Francisen_US
dc.rightsCC-BY-NC-4.0en_US
dc.sourceJournal of Applied Aquaculture;(2021)en_US
dc.subjectfeeden_US
dc.subjectdietsen_US
dc.subjectbanana peelen_US
dc.subjectcassava peelen_US
dc.subjectcocoa husken_US
dc.subjectcopra wasteen_US
dc.subjectsugarcane wasteen_US
dc.subjectfish feedsen_US
dc.subjectexperimental researchen_US
dc.titleApparent digestibility coefficients of banana peel, cassava peel, cocoa husk, copra waste, and sugarcane bagasse in the GIFT strain of Nile 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.subject.agrovocdigestibilityen_US
cg.subject.agrovoctilapiaen_US
cg.subject.agrovocoreochromis niloticusen_US
cg.subject.agrovocfeed compositionen_US
cg.subject.agrovocingredientsen_US
cg.subject.agrovocfeed formulationsen_US
cg.contributor.affiliationWageningen University & Research Centreen_US
cg.contributor.affiliationWorldFishen_US
cg.contributor.affiliationUniversity of Selangoren_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.description.themeSustainable aquacultureen_US
dc.identifier.doihttps://dx.doi.org/10.1080/10454438.2021.1890304en_US
cg.creator.idRodrigue Yossa: 0000-0003-4792-0173en_US


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