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Effect of Different Dietary Levels of Protein on the Proximate Composition of Genetically Improved Farmed Tilapia (GIFT) from Pakistan

Effect of Different Dietary Levels of Protein on the Proximate Composition of Genetically Improved Farmed Tilapia (GIFT) from Pakistan

Anila Kousar, Muhammad Naeem* and Samrah Masud 

Institute of Pure and Applied Biology, Zoology Division, Bahauddin Zakariya University, Multan, 60800, Pakistan.

dr_naeembzu@yahoo.com 

ABSTRACT

The present investigation evaluated the influence of three different protein diets (T1=15%, T2 = 20% and T3 = 25% crude protein) on the proximate composition of Genetically Improved Farmed Tilapia (GIFT). It is a developed strain of Nile tilapia (Oreochromis niloticus). In the whole wet body weight of GIFT, the mean percentages for water, fat, ash, protein and organic content were observed as 79.13, 3.74, 2.75, 14.43 and 18.12 (T1,15% crude protein CP level); 80.85, 2.62, 3.27, 14.00 and 16.62 (T2, 20% CP) and 78.48, 2.82, 3.30, 15.39 and 18.22 (T3, 25% CP) respectively. Proximate composition of GIFT tilapia was influenced by body size. The relationship between water and body weight as well as total length exhibited strong correlation. However, body size yielded significant influence on total ash, protein and organic content while remained non-significant (P>0.05) with fat content in T1, T2 and T3. The correlation between condition factor and percent water, ash, protein and organic content was found constant with all the three diets. However, % fat yielded least significant correlation in T2 with condition factor but insignificant in T1 and T3. Predictive equations were developed to describe these relationships. On the basis of wet weight, % water exhibited strong inverse relationship with %protein in T3, and %organic content in T1 and T3 fed fish while, %fat and %ash showed no influence of % water. This indicates that protein is increasing while water decreases at increasing dietary protein level in T3 (25%) fed fish. Similarly, highest protein and lowest fat contents on the basis of both wet and dry weights were recorded in the whole body constituents indicating that GIFT is rich source of protein with less fat content fed upon 25% CP (T3). 

 

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Sarhad Journal of Agriculture

June

Vol. 36, Iss. 2, Pages 374-733

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