The effect of varying salinity levels (15‰ to 40‰ with 5‰ increment) on growth, feed ef ciency and meat quality of red tilapia, Oreochromis sp. (mean body weight 5±0.07g) were investigated. Juveniles of red tilapia were randomly distributed into seawater tanks (60 cm × 30 cm × 45 cm each). Ten sh were stocked in each tank with 2 replications. Fish were fed with commercial oating pellet (35% protein) at 3% body weight per day for 40 days. Results showed that sh growth was signi cantly (P<0.05) higher in term of weight gain, WG % of initial weight, mean daily WG, SGR, feed conversion and survival rate from 15‰ to 30‰ salinity than those reared in 35‰ and 40‰ salinity. Condition factor was found to be signi cantly higher on 40‰ salinity than 15‰ to 35‰ salinity. Feed conversion ratio remained non-sig- ni cant in all salinity levels. Present study proves that red tilapia can be reared up to 30‰ salinity to get optimum growth and maximum survival rate. Biochemical analysis of sh meat showed that moisture, protein, lipid, ash and crude ber were not signi cantly (P>0.05) affected by salinity level. The hemato- logical parameters like hematocrit, cholesterol and plasma triglycerides were similar among sh fed on different salinity level (P < 0.05).
Impact of Different Salinity Levels on Growing Performance, Food Conversion and Meat Quality of Red Tilapia (Oreochromis sp.) Reared in Seawater Tanks
Lorenzo Gallus
2018-01-01
Abstract
The effect of varying salinity levels (15‰ to 40‰ with 5‰ increment) on growth, feed ef ciency and meat quality of red tilapia, Oreochromis sp. (mean body weight 5±0.07g) were investigated. Juveniles of red tilapia were randomly distributed into seawater tanks (60 cm × 30 cm × 45 cm each). Ten sh were stocked in each tank with 2 replications. Fish were fed with commercial oating pellet (35% protein) at 3% body weight per day for 40 days. Results showed that sh growth was signi cantly (P<0.05) higher in term of weight gain, WG % of initial weight, mean daily WG, SGR, feed conversion and survival rate from 15‰ to 30‰ salinity than those reared in 35‰ and 40‰ salinity. Condition factor was found to be signi cantly higher on 40‰ salinity than 15‰ to 35‰ salinity. Feed conversion ratio remained non-sig- ni cant in all salinity levels. Present study proves that red tilapia can be reared up to 30‰ salinity to get optimum growth and maximum survival rate. Biochemical analysis of sh meat showed that moisture, protein, lipid, ash and crude ber were not signi cantly (P>0.05) affected by salinity level. The hemato- logical parameters like hematocrit, cholesterol and plasma triglycerides were similar among sh fed on different salinity level (P < 0.05).
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