Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/326
Title: QUALITY ASSESSMENT OF COMMERCIAL AND ON-FARM FISH MEAL FOR FISH FEED FORMULATION IN BENIN CITY, NIGERIA
Authors: OKONJI, V. A.
ALUKAH, N. K.
Keywords: Commercial
On-farm
Fish meal
Quality
Adulteration
Issue Date: 2014
Publisher: BEST JOURNAL
Series/Report no.: 11;1
Abstract: Quality assessment of the available commercial and on-farm fishmeal was carried out. The on-farm fishmeal was produces from Oreochromis niloticus while the commercial fishmeal was bought from feed ingredient stores in Benin City. The commercial fish meal types identified included South Africa, Mauritania and Kano type while the On-farm fish meal types made included unscaled whole tilapia and scaled whole tilapia fish meal types. Thus a total of five fish meal types were assessed. The experiment was design as complete randomized design with two replications for each fishmeal type. The parameters were for each fish meal type included crude protein, fat, ash and nitrogen free extract. Also physical examination of the fish meal types was carried out for the texture, colour and flavour for possible adulteration. It was observed that scaled whole tilapia fishmeal prepared on farm was higher in crude protein with 65.12% compared with some commercial fish meal (i.e., Mauritania and South Africa type) with crude protein levels of 58.41% and 54.41% respectively. It was also lower in nitrogen-free extract and cost. This is because the commercial fish meals were observed to contain some item other than the fish flesh and 26 may have been adulterated. To overcome this problem of adulteration of fishmeal, it was recommended that fish farmer might attempt to produce fishmeal on farm, by converting stunted tilapia into fishmeal. Oreochromis niloticus is one of the widely cultured fish in the farm and is known to have low market value due to its small size most times. The value can be improved by converting it into fishmeal.
URI: http://hdl.handle.net/123456789/326
ISSN: 0794 - 905
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