Optimization of maggot production from a mixture of chicken viscera and soya cake based on different ratios

Abstract

In order to promote new local protein sources to fish feed, a study based on maggot production from a mixture of chicken viscera and soya cake was carried out in the station of research on fish farming diversification of the University of Abomey-Calavi (Benin) to determine the proportions of substrates combination that can provide the best productivity of maggot. Five treatments (T₁ to T₅) made of chicken viscera (CV) and soya cake (SC) with different ratios served to produce maggot. Ratios 1:1; 2:1; 1:2; 1:3 and 3:1 among chicken viscera and soya cake were used to constitute respectively treatments T₁, T₂, T₃, T₄ and T₅. Resulting from the experiment, the density of production varies significantly at the level according to ratios of the different treatments. The temperature values (28.2 ± 0.6 °C) and the relative humidity (96 ± 2%) recorded show that they comply with the requirements to maggot development of maximum production. The mean productivity varied between 660 and 1250 according to the ratio of the different treatments. The best production densities of maggot such as 13.89 and 11.67 g/100g are respectively obtained with ratios 2:1 and 1:3 between CV and SC. This density of production is according of the nature but especially of the proportion of chicken viscera and soya cake in the mixture. Mean heights increased when the proportion of SC is high and the individual mean weight remained high when the proportion of CV in the mixture is higher or equals to those of SC.

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Keywords: Production, production density, maggot, productivity