The Effect of Fermentation Technology on the Quality of Fish Feed from Agricultural Waste
Keywords:
Fermentation, Agricultural waste , Rice bran , Cassava peelAbstract
Purpose: This study aimed to assess the impact of microbial fermentation on the nutritive value of rice bran and cassava peel and to test its effects on growth, feed use, and gut traits of Nile tilapia.
Subjects and Methods: Two agro-waste types, rice bran and cassava peel, were fermented with Saccharomyces cerevisiae and Aspergillus niger. Proximate traits, fiber, and anti-nutrient levels were tested pre- and post-ferment. A feeding trial used 240 Nile tilapia (mean weight 12.5 g) in triplicate groups for 8 weeks. Diets included: control, unfermented rice bran, fermented rice bran, and fermented cassava peel. Growth, feed intake, feed gain ratio, and protein digest were recorded. Gut histology was done to test villus traits.
Results: ermentation raised crude protein by 22–35% and cut fiber by up to 40%. Anti-nutrient levels fell to safe limits. Fish fed fermented rice bran grew faster (SGR 2.10%/day), had better feed ratio (1.25), and higher protein digest (89%) than control (SGR 1.45%/day, FCR 1.65, digest 74%). Fermented cassava peel gave moderate gains. Gut villus height was higher in fish fed fermented diets (270–285 µm) than in control (210 µm) or unfermented group (215 µm).
Conclusions: Fermentation improved agro-waste quality, enhanced growth, raised feed use, and supported gut health in tilapia. Fermented rice bran was most effective, showing promise as a low-cost, safe, and eco-friendly feed input. This method may reduce reliance on fishmeal and support sustainable aquaculture.
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