Evaluation of in vitro Protein Digestibility of Different Feed Ingredients for Tilapia

Authors

  • Tania Sultana Mohona Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna – 9208,
  • Md Shoyayeb Shakil Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna – 9208
  • Sumaiya Tabassam Joty Mony Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna – 9208
  • Ayaz Hasan Chisty Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna – 9208

DOI:

https://doi.org/10.3329/saja.v10i1.80552

Keywords:

Feed ingredients

Abstract

Protein is a crucial component of fish feed, especially during early developmental stages, as it directly influences growth, health, and immunity. However, due to the rising cost and limited availability of fish meal, a primary protein source, there is growing demand for sustainable alternatives in aquaculture. This study explores the potentials of plant-based proteins as substitutes by evaluating their in vitro protein digestibility for tilapia (Oreochromis mossambicus). Crude gut enzymes from O. mossambicus were used in the pH drop method to measure relative protein digestibility (RPD). Protein content across samples varied from 19% to 61%, with fish meal showing the highest content (61.7%) and wheat bran the lowest (18.6%). In vitro digestibility, expressed as RPD% with casein as a reference, ranged from 62.7% to 83.3%. Soybean meal (83.3%) and wheat bran (78.8%) demonstrated significantly (P≤0.05) higher RPD compared to the reference diet (62.7%), fish meal (6%), and meat and bone meal (63.5%). These findings suggest that plant-based ingredients offer superior protein digestibility, supporting their use as effective, sustainable alternatives in tilapia feed formulations.

South Asian J. Agric., Vol. 10, No.1-2, 2024: 82-91

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Published

2025-03-25

How to Cite

Mohona, T. S., Shakil, M. S., Joty Mony, S. T., & Chisty, A. H. (2025). Evaluation of in vitro Protein Digestibility of Different Feed Ingredients for Tilapia . South Asian Journal of Agriculture , 10(1), 82–91. https://doi.org/10.3329/saja.v10i1.80552

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Articles