Effect of the use of different types of fishmeal on the physicochemical properties of a fishfeed for Oreochromis niloticus (Nile tilapia)

Abstract

The objective of this research was to study the effect of two types of fishmeal on the physicochemical properties of extruded food for Oreochromis niloticus (Nile tilapia). Using Pearson's squares, a diet was formulated (moringa, fish meal and corn flours, gelatin and vitamin and mineral premixes) with a protein content of 30 to 32%. The fish meal (sardine or salmon) was added in a 23.7% with respect to total composition of diet. The treatments were moistened with 13 and 17% water and processed in a single screw laboratory extruder. Extruded foods and a commercial (control), were analyzed according to their moisture, apparent density (DA), expansion index (IE), water absorption index (IAA), water solubility index (ISA), hardness and bulk density. The foods formulated with salmon flour at both moistures and with sardine flour at 17% humidity floated at 100%. The IE and DA values of food with salmon meal were like those of the commercial feed. Concluding that, the type of fishmeal used in the formulation of extruded foods influences the physicochemical properties of the product.