Effect of ingredients substitution on binding, water stability and floatation of farm-made fish feed

Abstract

Eight 40% crude protein diets with approximately 3000KCal/Kg metabolizable energy were formulated for juvenile catfish. Four test ingredients (Rice milling, Millet Offal, Wheat offal and Brewer’s Dry Grain) were used as binders, such that Diets 1, 3, 5 and 7 contained each of the binders respectively, while Diets 2, 4, 6 and 8 contained each of the binders with baker’s yeast as a water stability enhancer. The influence of these binders and the inclusion of yeast was tested on the physical characteristics, floatation and water stability of each compounded diet. Diet 6 (Wheat offal + Yeast) had the best expansion (50.00±0.00) as well as floatation (16.67±5.77 after 20minutes in water), this was followed by Diet 2 (Rice Bran + Yeast) with expansion (33.33±14.43) and floatation (13.33±5.77 within 10 minutes). Diet 1 however recorded the least water absorption (39.77±1.74) and thus the best water stability (90.92±1.89) among the test ingredients. Diets with yeast generally had significantly higher expansion but less water stability. Diet with wheat offal supports floatation best among the test ingredients while Rice Bran facilitates water stability. Also, the inclusion of yeast enhanced floatation. It was therefore recommended that wheat offal and rice bran can be added in fish feed to enhance floatation and water stability of pellets.