Pito brewery waste as an alternative protein source to fishmeal in feeds for Tilapia busumana
1988
Boateng, F.O. | Plange, A.B. (Kumasi Univ. of Science and Technology, Kumasi (Ghana). Technology Consultancy Centre)
Pito brewery waste, a by-product of brewing by fermentation of sorghum, has a crude protein content of about 32%. Three diets were tested on triplicate groups of ten tilapia busumana fry (mean initial weight, 1.5 g) in glass aquaria. The diets have similar protein content (about 27%) but different protein sources: A, fishmeal alone; B, 5% fishmeal and 5% pito waste and C, pito waste alone. Proximate analysis was performed on all the diets. The following results were obtained in order of diets A, B, C (mean values): specific growth rate, 1.34, 1.46, 1.12: food conversion ratio, 4.10, 3.56, 4.49: protein efficiency ratio, 0.89, 1.05, 0.83. It was concluded that pito waste, despite its inferior growth results in a useful protein source for T. busumana feeds, because of its low cost. The feeding costs/kg of fish produced for diets A, B, C, were US $0.62, 0.27 and 0.03, respectively.
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