Growth Performance and Nutrient Utilization of African Catfish (Clarias gariepinus) Fingerlings Fed Solid-State Fermented Cassava Peels as Partial Replacement for Fishmeal
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Abstract
The cassava fermentation process enhances nutritional value by increasing protein content and detoxifying harmful and anti-nutritional chemicals in cassava peels. The most difficult issue facing aquaculture is the high cost of feed, and the most costly component in fish feed composition is fishmeal. This study investigated growth performance and nutrient utilization of African Catfish (Clarias gariepinus) fingerlings fed solid state fermented cassava peels as partial replacement for fishmeal. Three hundred and sixty (360) C. gariepinus fingerlings were stocked at 15 fish per plastic tank. Six iso-nitrogenous diets were formulated with an inclusion level of FCP 10%, FCP 20%, FCP 30%, FCP 40%, FCP 50% and control diet with 0% FCP substitution. Fish were fed at 3% of their weekly body weight twice at 9.00am and 5pm daily for 12 weeks. Twelve-weeks feeding trial was conducted using completely randomized design to determine the physico-chemical parameters, investigate the proximate composition, the growth performance and the nutrient utilization of African catfish. The feeding schedules showed significant differences (p>0.05) on the body composition. The result for the growth and feed utilization parameter showed that FCP 30% had the highest value while the control FCP (0%) had the least value. Diets of cassava peels fermented with palm wine yeast as fish meal substitute is therefore a cost-effective practical alternative to commercial fishmeal in the diet of Clarias gariepinus when used as a meal at the 30% inclusion level. FCP at 30% inclusion level is therefore recommended as a fishmeal substitute in the diet of C. gariepinus fingerlings.
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