The Effect of Fermentation Technology on the Quality of Fish Feed from Agricultural Waste
Keywords:
Agricultural Waste , Fish Feed , Digestibility , Growth , Sustainable AquacultureAbstract
Purpose: There is a rising demand of quality and sustainable fish feed as the size of the aquaculture industry grows and reliance on fish meal has suffered sustainability problems and expensive rates. The study proposes to test the impact of fermentation technology in the quality of fish feed on agricultural waste include rice bran, soybean meal and cassava pulp.
Subjects and Methods: A research design that was Solid-state fermentation (SSF) and submerged fermentation in selected microbes (Bacillus subtilis, Aspergillus niger and Saccharomyces cerevisiae) was applied. They demonstrated that fermentation enhanced the protein content (up to 40 percent in soybean meal), decreased crude fiber and antinutrimental factors (phytate, tannin) and enhanced the digestibility of feed.
Results: Biological analysis on the tilapia (Oreochromis niloticus) revealed fermented ingredients that were added to the diets at 20 percent level provided highest specific growth (SGR 1.74 percent /day), lowest FCR (1.36), and enhanced antioxidant activity without lowering the quality of the rearing waters.
Conclusions: The results substantiate that fermentation technology holds potential in the exploitation of agricultural waste as fish feed on a sustainable basis though optimization, and improvement of the bioprocess and further economic analyses are needed to scale it up to industrial scale.
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