Dietary Inclusion of Fermented Parkia in Feeds as an Organic Strategy to Improve Feed Quality and An
Aim: The aim of this study is to assess fermented parkia infusion in feed as organic strategy to improve feed quality and immune system of African catfish (Clarias gariepinus) fingerlings.
Place and Duration of Study: Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Niger State, Nigeria, between 1st January 2017 and 25th March 2017.
Methodology: In the present study, feed ingredients were fermented for 72 hrs with probiotic starter culture from Parkia biglobosa (TF diet) in comparison to a control diet with similar ingredients to the experimental diets but totally unfermented (CF diet) and used to make feed pellets. The experimental feeds were fed at 5% of body weight of each dietary treatment to triplicate groups of 20 fish per tank (100 Liter capacity), two times daily for 10 weeks. Proximate composition and mineral content of diets and whole fish, Feed efficiency, growth performance and Biochemical parameters of the fish were evaluated.
Results: The result of proximate compositions of experimental diets revealed a significantly higher protein and ash contents in TF compared to the CF. Carbohydrate content was significantly lower in TF diet while crude fibre, moisture and fat contents were not significantly higher in CF compared to TF. The highest values of some minerals such as sodium (Na), potassium (K), phosphorus (P) and magnesium (Mg) were also recorded in the TF while the least was recorded in CF. The result of feed efficiency and growth performance indicated similar feed acceptance and intake between fish fed the fermented diet and the control. The activities of serum antioxidant enzymes activities of superoxide dismutase and catalase were significantly (P < 0.05) higher in serum of fish fed TF compared to that in fish fed CF diet.
Conclusion: It can be deduced from this study that the fermented diet improved the immunity of fish and does not adversely affect the growth performance.
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