AI SearchThe effect of vitamin on salinity tolerance, growth, body composition and flesh quality of Nile tilapia (Oreochromis niloticus)
Call Number: AIT Thesis no. AS-98-12 Material type:
SeriesSeries: Asian Institute of Technology. Thesis ; no. AS-98-12Publication details: Bangkok : Asian Institute of Technology, 1998Description: 112 leavesSubject(s): Online resources: Dissertation note: Thesis (M.Sc.) - Asian Institute of Technology, 1998 Summary: Two feeding trials were conducted to determine the effect of vitamin E on the growth performance, body composition and salinity tolerance of Nile tilapia ( Oreochromis niloticus). The first experiment, which included two tests, was conducted to determine the effect of feeding different levels of vitamin E (0, 100, 250, and 500 mg/kg feed) on the resistance of Nile tilapia fry to increasing salinity levels. Fish fry were fed diets containing 4 levels of vitamin E for 2, 4, and 6 weeks, and then exposed immediately to 0, 5, 10, 20, and 30 ppt salinity levels, respectively, during the first test (salinity shock test). The second test involved exposure of fry to a 5 ppt increase in salinity every two days from 0 to 30 ppt (salinity acclimatization test), after seven weeks of feeding diets containing 4 vitamin E levels. Results of these two tests showed high survival rate and high LC 50 in fry fed high vitamin E levels (100, 250, and 500 mg/kg feed). A more apparent trend was observed in the second test at salinity levels of 20 to 30 ppt. Improvement in growth and feed conversion of Nile tilapia fry were observed for the diet containing 250 mg/kg feed. The results showed that vitamin E plays a role in increasing the resistance of Nile tilapia fry to salinity stress and improving growth and feed conversion performance. The second experiment was conducted to determine the effect of feeding four levels of vitamin E (0, 200, 500, and 1000 mg/kg feed) on growth, proximate body composition, oxidative stability and organoleptic properties of fillets of mature Nile tilapia. There was no effect of vitamin E on growth performance and proximate body composition of Nile tilapia. However, improvement in oxidative stability was observed in fillets of fish fed high vitamin E levels (200 and 1000 mg/kg feed). The sensory analysis showed greater preference of panelists to smell and taste of fillets of Nile tilapia fed high vitamin E levels (500 and 1000 mg/kg feed). Results indicated that vitamin E had a significant effect in improving oxidative stability, taste, and smell of fish fillets.
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A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
Thesis (M.Sc.) - Asian Institute of Technology, 1998
Two feeding trials were conducted to determine the effect of vitamin E on the growth performance, body composition and salinity tolerance of Nile tilapia ( Oreochromis niloticus). The first experiment, which included two tests, was conducted to determine the effect of feeding different levels of vitamin E (0, 100, 250, and 500 mg/kg feed) on the resistance of Nile tilapia fry to increasing salinity levels. Fish fry were fed diets containing 4 levels of vitamin E for 2, 4, and 6 weeks, and then exposed immediately to 0, 5, 10, 20, and 30 ppt salinity levels, respectively, during the first test (salinity shock test). The second test involved exposure of fry to a 5 ppt increase in salinity every two days from 0 to 30 ppt (salinity acclimatization test), after seven weeks of feeding diets containing 4 vitamin E levels. Results of these two tests showed high survival rate and high LC 50 in fry fed high vitamin E levels (100, 250, and 500 mg/kg feed). A more apparent trend was observed in the second test at salinity levels of 20 to 30 ppt. Improvement in growth and feed conversion of Nile tilapia fry were observed for the diet containing 250 mg/kg feed. The results showed that vitamin E plays a role in increasing the resistance of Nile tilapia fry to salinity stress and improving growth and feed conversion performance. The second experiment was conducted to determine the effect of feeding four levels of vitamin E (0, 200, 500, and 1000 mg/kg feed) on growth, proximate body composition, oxidative stability and organoleptic properties of fillets of mature Nile tilapia. There was no effect of vitamin E on growth performance and proximate body composition of Nile tilapia. However, improvement in oxidative stability was observed in fillets of fish fed high vitamin E levels (200 and 1000 mg/kg feed). The sensory analysis showed greater preference of panelists to smell and taste of fillets of Nile tilapia fed high vitamin E levels (500 and 1000 mg/kg feed). Results indicated that vitamin E had a significant effect in improving oxidative stability, taste, and smell of fish fillets.
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