Optimal Replacement of Fish Meal Protein by Stick Water in Diet of Sex-Reversed Nile Tilapia (<i>Oreochromis niloticus</i>)

• Main Authors: Uraiwan Wattanakul, Wattana Wattanakul, Karun Thongprajukaew
• Format: Article
• Language: English
• Published: MDPI AG 2019-08-01
• Series: Animals
• Subjects: carcass; digestive enzyme; feed utilization; fish condensate; growth; hematological parameter; histopathology; industrial waste; protein replacement
• Online Access: https://www.mdpi.com/2076-2615/9/8/521

The effects of replacing fish meal (FM) protein with stick water (SW) were investigated during the market stage of sex-reversed Nile tilapia, <i>Oreochromis niloticus</i> (18.49 &#177; 0.31 g initial body weight). The FM protein was replaced with SW for 10% (10SW), 20% (20SW), 30% (30SW) and 50% (50SW) of the FM. The completely randomized design was conducted in outdoor 15 floating baskets (1.5 &#215; 1.5 &#215; 2 m), comprising three replications with 50 fish each, over an 8 month trial. At the end of the experiment, no differences in survival, growth performance or feed utilization were observed across the dietary treatments (<i>p</i> &gt; 0.05). A significant change in lipase-specific activity was caused by the replacement, without changes to trypsin, chymotrypsin or amylase activities. The fish in all dietary groups exhibited normal liver histopathology, but the fish fed a diet containing SW showed higher numbers of cells accumulating lipids as compared to fish fed the baseline 0SW dietary treatment. Hematological parameters were similar across the five dietary groups. Only fish fed the 20SW diet had superior carcass quality compared to the baseline 0SW group, in terms of crude protein and lipids, but lower or higher replacement levels had negative effects on carcass quality. Findings from the current study support the replacement of FM protein with SW at a level of 20% in the diet of sex-reversed Nile tilapia reared to the market stage. Higher replacement levels might be possible with the supplementation of fatty acids.