Ingredient (g) Diet (Ulva Content)
F1
0
F2
2%
F3
4%
F4
6%
F5
8%
Fish meal 40 40 40 40 40
Ground nut oil cake 36 36 36 36 36
Tapioca flour 14 13 12 11 10
Wheat flour 8 7 6 5 4
Sardine oil 1 1 1 1 1
Vitamin & Mineral mix 1 1 1 1 1
Ulva meal 0 2 4 6 8
Proximate composition (%)
Moisture 7.27 ± 0.13 7.51 ± 0.05 7.74 ± 0.08 7.86 ± 0.08 7.89 ± 0.02
Crude protein 34.13 ± 0.17 34.84 ± 0.3 34.92 ± 0.14 34.92 ± 0.14 35.19 ± 0.7
Crude fat 6.11 ± 0.06 5.83 ± 0.09 5.69 ± 0.17 5.12 ± 0.23 4.78 ± 0.08
Ash 9.26 ± 0.06 10.94 ± 0.09 11.54 ± 0.10 11.69 ± 0.08 14.02 ± 0.06
Nitrogen Free Extract 43.22 ± 0.27 41.45 ± 0.14 40.35 ± 0.23 39.82 ± 0.34 39.96 ± 0.35
Table 1: Formulation and composition of the experimental diets and their proximate composition (% dry matter basis).
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