Effects of Nutrient Inclusion levels on Aquafeed Buoyancy

Abstract

The production of on-farm floating fish feed using non-extrusion technology remains a challenge to fish farmers. This has made most fish farmers to depend on commercial extruded feeds. Thus, the investigation into the effect of nutrient inclusion levels (crude protein and different dietary lipids) on diets buoyancy. Nineteen (19) diets were formulated at two crude protein levels; 30% and 42% and three dietary lipids; Shea butter oil, palm oil and vegetable oil incorporated at three inclusion levels; 5%, 10% and 15% respectively. Data obtained were subjected to descriptive statistics. The results obtained indicated varying levels of buoyancy among diets. Thirty percentage (30% CP) crude protein with 5% vegetable and 10% sheabutter oil-based diets exhibited 100% floatation for over 60 minutes of immersion in water while 10% palm oil and shea butter oil-based diets showed 90% and 70% floatation respectively. However, the 42% crude protein with 10% sheabutter oil indicated 90% floatation for 60 minutes while 15% vegetable and sheabutter oil lipid inclusion levels diets did not float at all. It is therefore concluded that, 30% crude protein with 5% vegetable oil or 10% sheabutter oil or 10% palm oil inclusion levels would produce 100% floating pellets for 60 minutes and above and thus, recommended for fish farmers for adoption.

Keywords: floating, pellet, lipids, crude protein