effect of different levels of guar gum in diet on growth, feed efficiency and feed digestibilities of tra catfish (pangasinodon hyphophthalmus)

CAN THO UNIVERSITY COLLEGE OF AQUACULTURE AND FISHERIES EFFECT OF DIFFERENT LEVELS OF GUAR GUM IN DIET ON GROWTH, FEED EFFICIENCY AND FEED DIGESTIBILITIES OF TRA CATFISH (Pangasinodon hyphophthalmus) By TRAN THI PHUONG HANG A thesis submitted in partial fulfillment of the requirements for the degree of Bachelor of Aquaculture Science Can Tho, December 2014 CAN THO UNIVERSITY COLLEGE OF AQUACULTURE AND FISHERIES EFFECT OF DIFFERENT LEVELS OF GUAR GUM IN DIET ON GROWTH, FEED EFFICIENCY AND FEED DIGESTIBILITIES OF TRA CATFISH (Pangasinodon hyphophthalmus) By TRAN THI PHUONG HANG A thesis submitted in partial fulfillment of the requirements for the degree of Bachelor of Aquaculture Science Supervisor MSc. TRAN LE CAM TU Can Tho, December 2014 EFFECT OF DIFFERENT LEVELS OF GUAR GUM IN DIET ON GROWTH,FEED EFFICIENCY AND FEED DIGESTIBILITY OF TRA CATFISH (Pangasinodon hyphophthalmus) Tran Thi Phuong Hang College of Aquaculture and Fisheries, Can Tho University ABSTRACT The study determined the effects of different guar gum (GG ) levels addition in diets on growth performance and feed efficiency and feed digestibility of Tra catfish (Pangasionodon hypophthalmus).T h e experiment was set up consisting of 6 feeding diet treat ments with 6 different levels of guar gum addition (0, 0.025, 0.05, 0.1, 0.2 and 0.3%) with 3 replications per treatment and completely randomized design. Experimental fish with average weight of 95.04±0.14g were stocked in 170L tank with the density of 20 individual/tank. The growth performance was calculated basing on the initial weight, final weight, and survival fish. After 20 days of culture, the results showed that ADC (apparent digestibility coefficience) of feed of the treatment diets 0.025,0.05 and 0.1% GG(78% ,77% and 77% respectively) were not significantly different (P>0.05)compared to the treatment without GG (79%). Similarly, the ADC of protein, ADC of lipid, ADC of ash in treatment diets were not significantly different (P>0.05) as opposed to the treatment without GG. It noticed that at GG0.2 and GG0.3 had significant effect of feed digestibility. However, the weight gain and PER (protein efficiency ratio) decreased tendentiously with the increasing of GG levels addition in diets. In contrast, the survival rate was not affected by GG addition diet treatments. In conclusion, the suitable of GG level addition in diet forTra catfish was 0.05% at this level not only did not affect on growth, feed efficiency and feed digestibility but also helped to improve faecal characteristics. Keywords:catfish, guar gum, growth Title:Effect of different levels of guar gum in diet on growth, feed efficiency and feed digestibility of Tra catfish (Pangasinodon hyphophthalmus) 1. INTRODUCTION Tra catfish (Pangasinodon hyphophthalmus) is one of popular aquaculture species in the Mekong Delta. With the advantages in topography, weather and many researches on breeding and rearing techniques Tra catfish are the most interesting species on farming culture in Vietnam in general and in Mekong Delta particularly. Catfish farming plays an important role in aquaculture (PhươngandOanh,2010). Besides that, in recent years Tra catfish consumed markets are hindered in many countries because of some barriers: chemical contamination, meat quality, taxes. With the current situation of Tra catfish culturing, sustainable development is crucial. It means that each stage in the culture process should be considered to minimize negative effects to environment. To begin with the life stage, fish excrete huge number of waste to environment. Some of it are able to harm to the fish and their environmental life (Baird et al., 1996; Bergheim and Åsgård, 1996) and some of it could eliminate by the machine, but this method was useful when the size of dispersion was big enough (Cripps and Bergheim, 2000; 1 Bergheim and Brinker, 2003).Adding binder into the feed is the appropriate solution. The binder plays an important role in increasing the viscosity and stability of the feces. The binder can reduce the dispersion of toxic compound such as ammonia, nitrate and nitrite (Thanapa Janphirom et al., 2010). Since 1987, Storebakken & Austreng used alginate in Rainbow trout (Oncorhynchus mykiss), Shiau et al 1988 also discussed how Carboxyl methylcellulose (CMC) affected to Tilapia. Brinker also had two researches on how guar gum affect on rainbow trout (Oncorhynchus mykiss) in 2007 and 2009. Nevertheless, binder such as guar gum, alginate even with low concentrations negatively affected on Rainbow Trout growth, digestibility (of both protein and fat), feed intake (Storebakken, 1985). Alginate was precipitated as alginic acid at pH values below 3 but guar gum was also active as a binder at the pH values present in the stomach (Rosenlund and Utne, 1981). Guar gum is derived from the endosperms of the Idian cluster bean (Cyamoposis tetragonolobus) and is water-soluble polymer of β-1,4-D-mannose and β-1,4-Dgalactose with some α-1,6 side chains. The –OH groups are responsible for viscosity, making guar gum useful as a thickener (Trond Storeebankken, 1984) or primarily the ground endosperm of the seeds from Cyamopsis tetragonolobus(L.) Taub. (Fam. Leguminosae) mainly consisting of high molecular weight (50,000-8,000,000) polysaccharides composed of galacto mannans; mannose:galactose ratio is about 2:1. The seeds are dehusked, milled and screened to obtain the ground endosperm (native guar gum). The gum may be washed with ethanol or isopropanol to control the microbiological load (washed guar gum). Guar gum has white to yellowish – white color. People use guar gum as thickener, stabilizer, emulsifier (FAO, 2005). Figure 1: Guar gum structure (Source: FAO, 2005) Guar gum is inert in nature and resistant to oil, greases, and solvents. It also had excellent synergy with several other hydrocolloids, particularly xanthan gum (Ahmed et al., 2005). It has a very high viscosity even when very little is used. The most important property of guar gum is its ability to hydrate rapidly in cold or hot water to attain uniform and very high viscosity at relatively low concentration and it also provides full viscosity even in cold water. The objective of the research “Effect of different levels of guar gum in diet on growth, feed efficiency and feed digestibility of Tra catfish (Pangasinodon hyphophthalmus)” is 2 how guar gum affects on growth, feed digestibility and nutrients digestibility of Tra catfish, giving more information for the next research to set up the feed formula more effective to reduce the feed cost, friendly environment and high production. 2. MATERIALS AND METHODS 2.1 Experimental Diet Table 1: Ingredients content in experimental diet Ingredients Fish meal 65 Defatted soybean meal 50 Extracted rice brans Defatted Rice bran Cassava Sunflower meal Fish oil Premix vitamin-mineral Marker Chemical compositions Crude Protein Crude Fat Crude Ash Starch Acid Detergent Fiber Acid Detergent Lignin g/kg Diet 142.9 168.1 151.8 162.3 160.2 170.2 24.5 10.0 10.0 g/kg diet 280.0 70.0 97.9 198 91.7 29.2 For the first step of making feed was crudemixing all the ingredients together: fishmeal 65 (Kien Giang), ricebran (local), cassava (local), defattedsoybeanmeal 50 (Argentina) defattedricebran (Cai Lan company), sunflowermeal (South America) according to weights in the formula. Afteringredients were mixed, the mixture was ground through the mesh size of 0.8 mm. Continuously, it was mixedwith guar gum at different levels (0%, 0.025%, 0.05%, 0.1%, 0.2% and 0.3%), Cr2O3, premix minerals and vitamins and fish oil (Chile). Then the experimental diets were extruded into pellet then dried and stored. Table 2: Chemistry characteristics of feed ingredients Treatmets GG0 GG0.025 GG0.05 GG0.1 GG0.2 GG0.3 Chemistry characteristic of feed ingredients Moisture (%) Protein(%) Lipid (%) Ash (%) 11.7 29.1 5.88 11.3 9.84 28.7 5.75 11.2 12.3 30.2 5.81 11.2 11.1 29.1 5.74 11.2 10.2 28.9 5.71 11.3 11.1 28.9 5.84 11.3 2.2 Experimental system and animals The experiment lasted six weeks at The College of Aquaculture and Fisheries, Can Tho University. Healthy and non-infectious stripped catfish juveniles were taken from 3 artificial hatchery in Tra vinh province with the size 95±0.14 g. The experiment concluded of 18 composite settling tankswith the total volume of 170L/tank. The stocking density was 20 individuals / tank. The experiment had 6 diet treatments and 3 replications per each with different levels of guar gum (0, 0.025, 0.05, 0.1, 0.2, 0.3%) and completely randomized design. Chromium (III) oxide was used as external marker (1%). Environmental conditions were checked everydaysuch astemperature twice a day (in the morning and in the afternoon), D.O and pH once a week (in the morning and in the afternoon). 2.3 Experimental procedure − Fish housing and rearing: Tra catfish juveniles were stocked in the 10m3 tank for adaptation to experimental conditions for two weeks after that fish were fed with six treatment diets one time per day at 09:00am untilsatiation. 2.4 Samples collection: − Initial weight and final weight were recorded before and after finishing the experiment for growth rate evaluation. − Uneaten feed collection: uneaten feed were collected after feeding time 30 minutes, dried at 60oC, and weighed (this wascarriedoutdaily). − Feces collection: Settled feces in the bottles were collected before feeding time (at 8:00am), wetweighted, dried, dry-weighted, and stored in the freezer with condition is -200C until analyzing. After feeding 30 minutes, uneaten feed were collected and then the bottles of the settling tank were connected into the middle of the last part of the tanks. These bottles were immerged into the ice boxes so as to keep the temperature of collected feces below 4oC. Next, the connected vales between faecal collected bottles and settling tanks were opened and the whole system was leaved for nearly 22 hours for settling feces. 2.5 Chemical analysis, calculation and analysis static All the parameters of chemical compositions such as dry matter, crude protein, crude lipid and crude ash were determined by the method of AOAC (2000). Dry matter: sampleswere dried in oven at 105oC unttable weight; crude protein: using Kjeldahl method after acid digestion; crude fat: using Soxhlet method after ethyleth erextraction; crude ash: samples after drying were burnt in furnace at 550-5600C in 4 hours until the samples had white color for ash determination. Cr2O3 was measured by a spectrophotometerat the wave length 350 nm after digested by nitric acid then perchlori cacid (Furukawa and Tsukahara, 1966) All the data were calculated by Microsoft Excel 5.0 and differences of data between six treatment diets determined by using one way ANOVA (Duncan test) at significant level 0.05 of SPSS 16.0. Survival rate (%)(SR) 4 Weight gain (g) (WG) WG = Wt – Wo Dailyweight gain (g) (DWG) Feed conversion ratio (FCR) FCR = Protein Efficiency Ratio (PER) PER = Apparent digestibility coefficient nutrient (ADCNu) ADCnu: nutrient digesibility A: % of marker in food B: % of marker in feces A’: % nutrient in feed B’: % nutrient in feces. 3. RESULTS AND DISCUSSION 3.1 Experimental Environment Temperature is one of important factors effect to daily of fish. It affects to growth rate, nutrition, breeding and disease of fish. When temperature get high fish more active on metabolism and when temperature get low fish get shock, less feed is consumed and low growth rate (ĐỗThị ThanhHương,2000) During the experiment, the environment factors were stable and no differences between six diet treatments. The lowest temperature was 28.40C in the morning and highest temperatures was 30.70C in the afternoon while pH was nearly to steady from 7.5 in the morning – 7.6 in the afternoon during the experiment. Table 3: The variation of environmental factors during the experiment Treatment GG0 GG0.025 GG0.05 GG0.1 GG0.2 Temperature (0C) pH D.O (mg/L) Morning Afternoon Morning Afternoon Morning Afternoon 28,40,04 28,40,05 28,50,06 28,40,02 28,50,07 30,70,22 30,60,03 30,70,12 30,60,08 30,60,07 7,50,05 7,50,01 7,50,02 7,50,08 7,50,02 7,60,08 7,60,02 7,60,04 7,60,06 7,60,02 5,930,43 5,840,17 6,090,09 5,850,42 6,140,23 6,050,37 6,230,06 6,380,05 6,060,33 6,340,13 5 GG0.3 28,40,07 30,60,08 7,50,06 7,60,03 5,850,38 6,070,32 Value are mean ±SD of triplicate (n=3) In addition, dissolve oxygen level ranged from 5.85 to 6.38 because of flow through system and aeration. In conclusion, all of the environment factors according to Boyd (1998) pH from 6-9, temperature from 25oC to 320C and dissolve oxygen at least 5mg/l were suitable for growth of Tra catfish. 3.2 Survival rate and Growth performance 3.2.1 Survival rate There were no significant differences in survival rates between diet treatments. Its Table 4: The survival rate of Tra catfish during the experiment Treatment SR (%) GG0 98.3± 2.89 GG0.025 a 98.3± 2.89 GG0.05 a a 100± 0 GG0.1 96.7± 2.89 GG0.2 a a 100± 0 GG0.3 98.3± 2.89 a Mean values in same row with different superscript letters are significantly different (P0.05). The FCR increased with the increase of GG level 0.99, 1.04, 1.07, 1.13, 1.23 and 1.23 with GG level from 0, 0.025, 0.05, 0.1, 0.2, 0.3, respectively. Table 6: Effect of different level GG on FCR and PER during the experiments Treatment FCR PER GG0 GG0.025 GG0.05 GG0.1 GG0.2 GG0.3 0.99± 0.14a 1.04± 0.27a a 1.07± 0.09 1.13± 0.27a a 1.23± 0.16 a 1.19± 0.34 3.52± 0.53a 3.53± 1.03a a 3.12± 0.27 3.13± 0.66a a 2.85± 0.39 a 3.08± 0.82 Mean values in same row with different superscript letters are significantly different (P[...]... stability 9 using guargum: casestudy with Channa striata Asian Journal of Food and AgroIndustry, 363-370 Trần Thị Thanh Hiền và Nguyễn Anh Tuấn, 2009 Giáo trình Dinh dưỡng và thức ăn thủy sản Khoa Thủy sản, trường Đại học Cần Thơ Trond Storebakken, 1985 Binder in fish feeds I Effect of alginate and guar gum on growth, digestibility, feed intake and passage through the gastrointesnal tract of Rainbow Trout,... digestibility and organ weight in African catfish (Clarias gariepimus) fed diets supplemented with different levels of a soluble non – starch polysaccharide, Aquaculture Nutrition 2006 12; 111-116 Lê Thanh Hùng, 2008 Thức ăn và dinh dưỡng thủy sản Nhà xuất bản Nông nghiệp Thành phố Hồ Chí Minh 299 trang Pham Minh Tam, 2014 Effect of guar gum levels on digestion and feces characteristic of catfish (Pangasionodon... 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