The feeding value and protein quality in high-fibre and fibre-reduced sunflower cakes and Kenya’s “omena” fishmeal for tilapia (Oreochromis niloticus)

摘要

ThisstudywasundertakentoassessthenutritivevaluesofsomelocallyavailableproteinsourcesinKenya,asreplacementsforanchovyfishmealintilapiadiets.nbsp;ThetestproteinsourceswereomenafishmealmadefromRastrineobolaargentea,anchovyfishmeal,aswellasfibre-reducedandhigh-fibresunflowercakes.nbsp;Thefourproteinsourceswereeachtestedattwoproteinconcentrations.nbsp;Oreochromisniloticusfingerlingswithaninitialweightof16g.wereusedforthestudy.Eightexperimentaldiets,fourbasedonfishmealandfouronsunflowercakewereformulated.Eachdietcontainedoneoftwolevelsofprotein,viz.,approximately20%(low-protein)and30%(high-protein).Further,eachdietwasfedtotriplicategroupsoffishfor78days.nbsp;Dietsbasedonthefibre-reducedcakehadhigherlevelsofallaminoacidsthantheonesbasedonthehigh-fibrecake.Lysineandthreonineconcentrationswerelowerindietsbasedonthesunflowercakesthantheonesbasedonthefishmeals.nbsp;Fishfeddietswith20%proteingainedlessweightandhadhigherfeed:gainratiosthanthosefeddietswith30%protein.Fishfeddietsbasedonanchovyfishmealhadhigherweightgainsthanthosefeddietsbasedonthehigh-fibresunflowercake.Reducingthefibrecontentofsunflowercakeimprovedgrowthrateandweightgain.Growthratesandweightgainsoffishfeddietsbasedonthetwofishmealswerenotsignificantlydifferent.