Effect of wood vinegar on survivability of Nile Tilapia, oreochromis niloticus.

• Main Author: Mohamad Fikree Jamaluddin
• Format: Undergraduate Final Project Report
• Language: English
• Published: 2018
• Online Access: http://discol.umk.edu.my/id/eprint/5019/1/MOHAMAD%20FIKREE%20BIN%20JAMALUDDIN.pdf; http://discol.umk.edu.my/id/eprint/5019/

Wood vinegar is a pyroligneous acid which is the byproduct that was created from the charcoal production. It was used in the agriculture and livestock industry for the reason to enhance the production of their product. The use of this wood vinegar in aquaculture species remains elusive. A research was conducted in order to determine the survivability of Nile tilapia, Oreochromis niloticus by adding the wood vinegar in fish culturing water with two different concentrations which is 1:1500 and 1:1000. 1:1500 concentrations were labelled as Treatment 1, concentration of 1:1000 was labelled as Treatment 2 and control fish was labelled as Treatment 3. The tilapia fish were observed for every 4 hours until 72 hours. The mortality of the fish was recorded during the observation period. The fish have shown unfavourable towards the concentration of wood vinegar 1:1000 which is considered as concentrated. Mortality of the fish in the concentration of wood vinegar 1:1000 reach over 32 % while there is no mortality recorded for the concentration of wood vinegar 1:1500 and the control fish. The findings of this research provide additional information about the use of wood vinegar in aquaculture which will be helpful for the future.