Comparative study of growth performance and meat quality characteristics of Clarias gariepinus fed with feed produced with non-pre-treated and bio-modified soya

Abstract

Our previous study showed that fermentation can improve the nutritional value of soy (1). Hence, the aim of this study was to modify (M) the main protein component of feed (soya), using technological microorganisms – Pediococcus acidilactici (Pa) and P. pentosaceus (Pp) – and to assess the impact of feed produced with non-pre-treated and M soy on the growth performance and meat quality of Clarias gariepinus. An 18-week experiment was conducted in a recirculating aquaculture system using 150 fish (12 weeks old, with a body weight of 100±10 g). The fish were divided into three groups (50/tank): a control group (C) fed with basal feed, and two treated groups fed with basal feed where the soy was M with Pa and Pp, respectively. After the experiment, parameters of 12 randomly selected fish from each group were analysed. Significant differences (p≤0.05) were observed in the dorsal finbase (in C, Pa, and Pp, 33.1±2.47, 32.6±1.65, and 30.0±1.72, respectively) and caudal peduncle length indexes (47.2±1.53, 47.9±1.56, and 49.9±1.89, respectively). Compared to the C group, the Pa and Pp groups showed, on average, 13.1 and 40.3% higher meat intramuscular fat (IF) content, respectively. Higher dry matter (DM), ash (AC), and protein (PC) content was found in the Pa and Pp groups’ meat, compared to the C group (on average, 5.5 and 3.5% higher DM, 20.5 and 40.9% higher AC, and 3.4 and 4.2% higher PC, respectively). The meat from the Pp group also showed, on average, 4.7% higher monounsaturated fatty acid content compared to the C group. It can be concluded that feed prepared in this manner can be recommended for a more efficient catfish farming.