Effects of feed colour on growth and nutrient utilization of Tilapia zillii and Oreochromis niloticus Fingerlings

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1 AGRICULTURE AND BIOLOGY JOURNAL OF NORTH AMERICA ISSN Print: , ISSN Online: , doi: /bjn , SieneHuβ, Effets of feed olour on growth nd nutrient utiliztion of Tilpi zillii nd Oreohromis nilotius Fingerlings T. Jegede* nd O. D. Olusol Deprtment of Forestry, Wildlife nd Fisheries, University of Ado Ekiti, Nigeri Corresponding uthor: E-mil: ABSTRACT A 75-dy feeding tril ws onduted to determine the effets of olour dditives, {Food Drug nd Cosmeti (FC nd D) olour red, blue, se-green nd yellow} dded to bsl diet (350g rude protein nd 18.5KJ gross energy.g -1 diet) on growth nd nutrient utiliztion in Tilpi zillii nd Oreohromis nilotius fingerlings. The ontrol (norml light brown ommeril diet, Diet 1), redoloured diet (Diet 2), blue-oloured diet (Diet 3), se-green oloured diet(diet 4) nd yellowoloured diet (Diet 5) were fed to triplite groups of T. zillii ( g) nd O. nilotius ( g) fingerlings to pprent stition in two equl instlments ( nd h) in onrete tnks (2m x 2m x 1.25m). At the end of the tril, the fish were bth-weighed. T. zillii fed yellow nd se green oloured diets hd better growth performne nd nutrient utiliztion thn the other diets (P<0.05). Wter qulity during the feeding tril ws within the eptble rnge for tilpi ulture. Fish survivl ws high (>98%) nd ws not ffeted by feed olour in both tilpis. Keywords: Feed olour, Tilpi zillii, Oreohromis nilotius, growth, nutrient utiliztion. INTRODUCTION Tilpis onstitute one of the most produtive nd interntionlly trded food fish in the world (Moddugu nd Belen 2004). They re mjor protein soure in mny of the developing ountries. The ommodity is not only the seond most importnt frmed fish globlly (next to rp) but lso desribed s the most importnt quulture speies of the 21 st entury (Shelton 2002). Tilpi speies hve sine been introdued in different prts of the world to improve fisheries or to develop quulture (Lèveque, 2002). There re bout 70 speies of tilpis, most of them ntive to rivers of western Afri (Anon 1984). Out of these, nine speies re used in quulture worldwide mong whih re Oreohromis nilotius nd Tilpi zillii (Hepher nd Pruginin 1981, Mir 2001, FAO 2002). Feed is the most expensive omponent in intensive quulture (El-syed, 2004), ounting for 40-60% of the quulture prodution (ADCP, 1983; Elsyed, 1999). Proper feeding mngement is therefore neessry tool in tilpi ulture. Though extensive reserh hd been onduted on the nutrient requirements nd feeding regimes of frmed tilpi but the effets of feed olour on growth nd nutritionl utiliztion re yet to be fully investigted (El-Syed 2004). Therefore, the objetive of this study is to evlute the effets of feed olour on feed eptbility, growth nd nutrient utiliztion by T. zillii nd O. nilotius. MATERIALS AND METHODS Diet formultion nd preprtion: Feedstuffs were purhsed from lol mrket nd seprtely milled to smll prtile size (< 250 µm) using pulverizing mhine (Model BCC-2516). Five bsl diets (350g rude protein/kg diet; D1, D2, D3, D4, D5) were formulted (Tble 1) to whih ws dded Food Drug nd Cosmeti (FD nd C) olour Red (4), FD nd C olour Blue (2), FD nd C olour Se-Green (3) nd FD nd C olour Yellow (5) to 1 kg of bsl diet (Diet 1,350g rude protein nd 18.5KJ gross energy.kg -1 diet, respetively. The feedstuffs nd the dissolved olour dditives (Dyes) were thoroughly mixed in Hobrt A-200T pelleting nd mixing mhine. Hot wter ws dded t intervls to geltinize strh. All diets were pelletized using die of 0.8 mm dimeter. The diets were ir-dried t mbient temperture for 72 hours (Plte 1); broken, sieved into smll pellet sizes, pked in ir-tight plsti ontiners, lbelled nd stored. Smples of the diets were nlyzed for proximte omposition ording to AOAC (1990) methods. Crude protein ws determined using Kjelte Auto 1003 Anlyser fter digestion with onentrted H 2 SO 4 in digester. Crude lipid ws estimted by extrting in hloroform: methnol (2:1) using Soxlet extrtion HT6 unit. Crude fiber ws

2 Agri. Biol. J. N. Am., 2010, 1(6): determined using Fibrete System 1020 Hot Extrtor nd sh ontent ws determined by igniting t 550 o C in muffle furne for 12 hours. Gross energy ontent ws determined using bllisti bomb lorimeter (Gllenkmp Co. Ltd., Loughborough, Englnd). Experimentl system nd nimls: Frm-rised T. zillii nd O. nilotius fingerlings were limted for 14 dys in onrete tnks (2m x 2m x 1.25m) of 600L pity. Two-thirds of eh tnk ws filled with wter. Continuous ertion ws provided using blower nd ir stones (Tes ir pump AP-3000) nd fish were fed with ommeril pelleted diet (30% rude protein). After limtion, 20 T. zillii ( g) or O. nilotius ( g) were rndomly stoked in eh tnk. Eh tretment ws replited thrie. Feeding ommened dy fter stoking nd lsted 75 dys. The fishes were hnd-fed to pprent stition in two equl instlments t nd h. All fish were removed from eh tnk every fortnight nd bth- weighed. Mortlity ws monitored dily nd reorded. Growth performne nd nutrient utiliztion indies were determined s follows: % weight gin (%. fish -1 ) = [(finl wt. initil wt.)/initil wt.)] x 100 weight gin (g) = (finl wt. initil wt.) speifi growth rte (%. dy- 1 ) = [(ln finl wt. ln initil wt.)/no of dys] x 100 feed onversion rtio = feed intke (g)/body weight gin (g) Wter temperture nd dissolved oxygen were mesured dily using ombined digitl YSI DO meter (YSI model 57); ph ws monitored weekly using n eletroni ph meter (Metler Toledo 320 model). Two weeks before the ompletion of the feeding tril, fees were olleted from eh tnk, 8 h fter eh feeding dily. The shes were digested by id insoluble sh (AIA) s desribed by Hlver et l. (1993). The vlue obtined for AIA ws used s inditor in the lultion of digestibility oeffiient. The digestibility oeffiient ws lulted s follows: Digestibility = (%AIA in feed) (% nutrient in fees)/(%aia in fees)(% nutrient in feeds). Dt obtined were subjeted to one-wy Anlysis of Vrine (ANOVA) test using the SPSS Version 11. Fisher s pirwise omprison ws used in ompring differenes mong individul men. RESULTS Crude protein of 35% ws used in the formultion of the test diets (Tble 1) nd their proximte omposition is presented in Tble 2. Wter qulity during the feeding tril ws within the eptble rnge for tilpi ulture (wter temperture, 27 o C; ph, 7.3; lklinity, 50 ppm; dissolved oxygen, mg/l). After 75dys, T. zillii fed light-oloured diets (yellow nd se-green oloured diets) hd better growth nd feed effiieny(p<0.05) thn the other diets (Diets 1, 2 nd 3) (Tble 3 nd figure 1). The lest growth performne ws evident in fish fed the blue-oloured diet (Tble 2). T. zillii survivl ws not ffeted by feed olour, s 100% survivl ws reorded in ll tretments. 1 Fish pre-mix. Colborne Dwes Nutrition Ltd., United Kingdom.: vitmin A, 1600 IU; vitmin D, 2400 IU; vitmin E, 160 mg; vitmin K, 16 mg; thimin, 36 mg; riboflvin, 48 mg; pyridoxine, 24 mg; niin 288 mg; pnthoteni id, 96 mg; foli id, 8 mg; biotin, 1.3 mg; ynooblmin, 48 mg; sorbi id, 720 mg; holine hloride, 320 mg; lium 5.2 g; oblt, 3.2 mg; iodine, 4.8 mg; opper, 8 mg; iron, 32 mg; mngnese, 76 mg; zin, 160 mg; Endox (ntioxidnt) 200 mg. Tble 1: Ingredients omposition of the bsl diet (35% rude protein) Ingredient g/kg Diet Menhden fish mel 280 Soyben mel 370 Yellow mize 250 Cod liver oil 30 Vegetble oil 20 Vitmin-minerl mix 30 Corn strh 20 Tble 2: Proximte omposition (g.kg -1 diet) of the experimentl diets. DIET Crude protein Ether extrt Crude fibre 17.8 Ash Moisture 57.0 Nitrogen free extrt Gross energy (KJ g -1 )

3 Agri. Biol. J. N. Am., 2010, 1(6): Tble 3: Growth performne nd protein utiliztion of Tilpi zillii fingerlings fed different oloured diets. DIET 1 (Control) DIET 2 (Red) DIET 3 (Blue) DIET 4 (Se green) DIET 5 (Yellow) Finl Weight (g) b d Initil Weight (g) Weight Gin (g) b b Weight gin (%) b b SGR b b FCR b b b Apprent protein digestibility (%) Survivl (%) *vlues in eh row hving the sme supersripts re not signifintly different (P<0.05). *Stndrd error lulted from residul men squre (ANOVA) Tble 4: Growth performne nd feed onversion of O. nilotius fed different oloured (FD & C Dye) diets. Control Diet 2 (Red) Diet 3 (Blue) Diet4 (Se-green) Diet 5 (Yellow) Finl Weight (g) e d b Initil weight (g) Weight gin (g) e d b SGR(%) e d b FCR e d b Apprent protein digestibility(%) Survivl (%) *vlues in eh row hving the sme supersripts re not signifintly different (P<0.05). *Stndrd error lulted from residul men squre (ANOVA) Fig 1: Effet of feed olour on weight gin in Tilpi zillii fingerlings Fig 2: Effet of feed olour on weight gin in Oreohromis nilotius fingerlings O. nilotius fed drker oloured diets (red nd blue) hd better growth performne nd nutrient utiliztion (p<0.05) thn those fed lighter oloured diets. The red oloured diets hd the best growth performne, 1184

4 Agri. Biol. J. N. Am., 2010, 1(6): followed by blue, the ontrol nd se-green. The poorest growth performne me from O. nilotius fed the yellow oloured diet (Tble 4 nd Figure 2). O. nilotius survivl ws not ffeted by feed olour, s perentge survivl ws either greter thn or equl ( ) to 98% in ll the tretments. DISCUSSION The rude protein of 35% of the experimentl diets for T. zillii nd O. nilotius fingerlings (Tble 1) stisfied the nutrient requirements for tilpis (Juney, 2000). The study reveled tht T. zillii fed light-oloured diets (yellow nd se-green oloured diets) hd better growth nd feed effiieny thn the other diets (Diets 1, 2 nd 3 )(Tble 3 nd Figure 1). The lest growth performne ws reorded in fish fed the blue-oloured diet. This result is orroborted by Brdh et l (1980) whih reported tht fish generlly hd been proven to respond positively to olours. Trditionl hook bits re now being joined by flshy hrtreuse, red, blue, yellow nd gold olours to dd extr fish-thing ttrtion. Some hooks re lso vilble with fluoresent olours tht further enhne the hook's fish-thing bility. Reserh hve lso shown tht red olour often triggers n ttk response from gme fish, while other very bright olours my simply provide some extr dzzle tht lso grbs the ttention of gme fish on the prowl for its next mel. Clydesdle (1998) lso reported tht olour influenes the flvour pereption of food nd even tste threshold. T. zillii survivl ws tully not ffeted by feed olour s 100% survivl ws reorded in ll tretments. Wter qulity during the feeding tril ws within the eptble rnge for tilpi ulture (Ross, 2000). Aeptne of the diets ws good nd fish beme ustomed to the diets within the first week. This study therefore revels tht T. zillii respond positively nd more fvourbly to light oloured diets (yellowoloured diet nd se-green oloured diet) s ginst the norml ommeril light-brown ontrol diet. In relted study, O. nilotius fed drker oloured diets (red nd blue) hd better growth performne nd nutrient utiliztion thn those fed lighter oloured diets. The red oloured diets hd the best growth performne, followed by blue, the ontrol (norml light brown diet) nd se-green. The poorest growth performne me from O. nilotius fed the yellow oloured diet (Tble 4, Fig. 2). Fish survivl ws not ffeted by feed olour, s perentge survivl ws either greter thn or equl to 98% in ll the tretments. The trend of results obtined in this seond study is similr to the preliminry study of El Syed (2004) whih reported tht red nd drk-blue pelletized diets seemed preferble to O. nilotius thn light oloured diets (yellow nd light green). However he reommended tht dditionl long term studies be onduted using different size lsses of tilpi to onfirm the results. In this seond tril, O. nilotius of verge initil weight of 10.20g ws used but for longer experimentl durtion (75dys), while in the study onduted by El Syed (2004), O. nilotius of verge initil weight of 10.5g ws used but for reltively shorter period (60dys). In onlusion, T. zillii responded fvourbly to light oloured diets (yellow nd se-green) nd inuspiiously to drk oloured diets, while O. nilotius responded fvourbly to drk oloured diets (red nd blue) nd inuspiiously to light oloured diets. Therefore, understnding the response of fish to different feed olours ould be fundmentl ftor in improving feed eptne nd growth performne in frmed tilpis. REFERENCES Aquulture Development nd Coordintion Progrmme (ADCP) (1983). Fish feed nd feeding in developing ountries. An interview reports on the development progrmme. ADCP/REP/83/18.UNDP/FAO. Anon. (1984) Introduing the tilpis. ICLARM Newsletter. Jnury (1): 3 Assoition of Offiil Anlytil Chemists (AOAC) (1990): Offiil methods of Anlysis.16th edition, Assoition of Offiil Anlytil hemists. Arlington, V. A, U.S.A. Brdh J. E., Mgnuson, J. J., My, R. C. nd Reinhrt J. M. (1980) Fish behviour nd its use in the pture nd ulture of fishes. ICLAM Conferene Proeedings 5. Mnil, Philippines: Interntionl Centre for Living Aquti Resoures Mngement, pp 512 Clydesdle F. M. (1993) Colour s ftor in food hoie. Critil Reviews in Food Siene nd Nutrition 33 (1): El-Syed A. M. (2004) Feed olour ffets growth, feed utiliztion of Nile tilpi. Globl Aquulture Advote (5) pp. 49 El-Syed A. M. (1999) Alterntive dietry protein soure for frmed tilpi, Oreohromis spp. Aquulture, 179: FAO (Food nd Agriulture Orgniztion of the United Ntions) (2007). Fishstt Plus. FAO, Rome FAO (Food nd Agriulture Orgniztion of the United Ntions) (2002). Fishery Sttistis. Aquulture prodution. 90(2). 1185

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