International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 4 (2017)

Effect of dietary gelatinized starch on growth performance, feed utilization and body composition of Nile tilapia (Oreochromis niloticus L.).


Maurice G. Yeo, Célestin M. Blé, Soumaila Dabonne, Yao L. Alla, Athanase K. Otchoumou, Assoi O. Etchian,

A 5 week feeding trial was carried out to determine the effect of gelatinization temperature of starch on juvenile Oreochromis niloticus growth, feed utilization and body composition. Five isoproteic and isocaloric diets were formulated to contain different gelatinized starch (R0, R70, R85, and R100) and a control diet containing a maize flour. Growth performance and feed conversion ration responded in a positive manner with a R70 and R85, reflecting protein and lipid sparing effect. No further improvement in growth was observed with diet R100, but there is a protein sparing effect. Nitrogenous losses varied from 9.34 to 11.48 g Kg-1 day-1, with the significantly lowest value was observed in fish fed with R70, the gelatinization reduced releases nitrogen in water. Whole body protein and lipid content were significantly affected by different gelatinized starches; the content is highest with R70 and R85. Under our experimental conditions, the best performances in terms of growth rate and nutrient utilization were observed with the starch gelatinized at 70 °C.
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