Study on the nutrition analysis of fermented fish meal and its effects on growth rate in Red hybrid tilapia, Oreochromis sp.

• Main Author: Noor Khalidah Mohd Khairuddin Effendie
• Format: Undergraduate Final Project Report
• Published: 2016
• Online Access: http://discol.umk.edu.my/id/eprint/6417/

The purpose of this study is to investigate the nutrient composition of fermented fishmeal and the effects on the growth performance of Red Hybrid Tilapia, Oreochromis sp. Fermented fishmeal was prepared by mixing commercial fishmeal with 10 % of sugarcane molasses and 10 % distilled water. The mixture was kept in room temperature around 27 °C for 35 days for biopreservation by fermentation. Furthermore, the mixture was monitored and observed every 7 days for any changes of biochemical properties (pH and acidity) and microbial growth (fungi. mould,bacteria, lactic acid bacteria) throughout the fermentation period. Results indicated that the pH increased slightly before it decreased gradually until 4.52 while acidity level decreases before it increases dramatically until 8.9 in day 35. As for microbiological analysis, results showed that there are continuously increment and decrement in all medium culture throughout the fermentation process where in the ending week, the number of fungi and bacteria increases smoothly. After the completion of all analysis, feeding trial of Red Hybrid Tilapia, Oreochromis sp was started for another 28 days where 3 treatments and 1 control were prepared. Treatment group were given fermented fishmeal directly in mesh form at 4 % of total fish weight whereas commercial pellet was given to the control group. Nonetheless, the weight gain was measured weekly for 28 days and were recorded. Finally, the results of the feeding proves that treatment group fed fermented fishmeal showed significant improvement of growth rate and efficient feed utilization compared to control group.