Abstract
Tilapia is a popular fish for consumers and aquaculture in every part of Thailand. This study was conducted to determine the level of mineral supplementation in the diet for the growth of red tilapia fingerlings, which gave the lower fish production cost. The fingerlings with an initial average weight of 3.1 ± 0.48 g and a length of 2.5±0.24 cm were raised in 3 m3 concrete tank with 1.5 m3 of water volume at 20 fish/m2 stocking density. Fish were fed with pellets diet (28 % crude protein), which contained different levels of mineral supplements (0 (control), 20 and 40 g/Kg) in triplicate replications. The experiment was conducted within 80 days. The results showed that fish fed with diet3 had better average daily weight gain (ADG) and food conversion ratio (FCR) than diet2 and diet1 significantly (P<0.05). The ADG and FCR of fish fed with diet3 showed 0.70 ± 0.02, 1.72 ± 0.02 respectively, but there was a non-significant difference in survival rate from all treatments (P>0.05), and the fish production cost of diet 3 is lower than those in diet1 and diet2. Thus, this experiment concluded that minerals supplementation at the level 40 g/kg diet were suitable for tilapia aquaculture.
Highlights
Red tilapia is the fish that has been improved in terms of quantity and quality
The results showed that fish fed with diet3 had better average daily weight gain (ADG) and food conversion ratio (FCR) than diet2 and diet1 significantly (P
This study focused on the appropriate level or amount of minerals that can be added into the diet for red tilapia, which should be able to enhance the growth of red tilapia that gave higher production with lower cost and to be a guideline for farmers can continue to produce pellet food for their use in the farm
Summary
Red tilapia is the fish that has been improved in terms of quantity and quality. Characteristics of red tilapia which differ from the others are the fish had a clear and white internal abdominal texture. The scales and skin are red, which are considered by the consumer because of the appetizing colors. The characteristic of red tilapia is matching the needs of both internal and external consumers. Red tilapia has a high potential for exportation, in the form of frozen and fillet. In the year 2013, the production of tilapia was 45.76% of freshwater aquaculture (Department of fisheries, 2013)
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