Nutritional Evaluation of Defatted Groundnut Cake meal with Amino acid as Protein Supplement in African Catfish (Clarias gariepinus Burchell, 1822) Juveniles Diet

The purpose of this study was to figure out catfish meat's chemical composition, mineral content, amino acid composition, and fatty acid profile. Moisture, protein, lipid, and ash content were measured at 71.30%, 19.03%, 8.10%, and 1.5%, respectively. Catfish meat had higher levels of calcium, phosphorus, and iron, with 304.82, 279.45 and 17.03 mg/100 g, respectively. The essential amino acid content was 41.81 g/100g protein. Oleic, linoleic, and palmitic acids were the most common fatty acids present in catfish meat. Oleic acid made up more than a third of the fatty acid content in catfish meat. Because of its high oleic acid content, catfish meat should be considered because it has been linked to a lower risk of cardiovascular disease.

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Fatty acid composition and amino acid profile of two freshwater species, African catfish (Clarias gariepinus) and tilapia (Tilapia zillii).

African Journal of Food Agriculture Nutrition and Development ◽

10.4314/ajfand.v9i1.19216 ◽

2009 ◽

Vol 9 (1) ◽

Cited By ~ 10

Author(s):

AO Osibona ◽

K Kusemiju ◽

GR Akande

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Amino Acid ◽

Acid Composition ◽

Clarias Gariepinus ◽

Amino Acid Profile ◽

African Catfish ◽

Freshwater Species ◽

Tilapia Zillii

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Changes in amino acid composition in the tissues of African catfish (Clarias gariepinus) as a consequence of dietary L-carnitine supplements

Journal of Applied Ichthyology ◽

10.1046/j.1439-0426.2002.00317.x ◽

2002 ◽

Vol 18 (3) ◽

pp. 140-147 ◽

Cited By ~ 30

Author(s):

R. O. A. Ozorio ◽

G. H. R. Booms ◽

E. A. Huisman ◽

J. A. J. Verreth

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Clarias Gariepinus ◽

African Catfish

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Apparent Digestibility Coefficients and Amino Acid Availability of Cricket Meal,Gryllus bimaculatus, and Fishmeal in African Catfish,Clarias gariepinus, Diet

Journal of the World Aquaculture Society ◽

10.1111/jwas.12302 ◽

2016 ◽

Vol 47 (6) ◽

pp. 798-805 ◽

Cited By ~ 5

Author(s):

Norhidayah M. Taufek ◽

Hasniyati Muin ◽

Ameenat A. Raji ◽

Shaharudin A. Razak ◽

Hanan M. Yusof ◽

...

Keyword(s):

Amino Acid ◽

Clarias Gariepinus ◽

African Catfish ◽

Apparent Digestibility ◽

Gryllus Bimaculatus ◽

Amino Acid Availability

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EFEKTIVITAS ANTIBAKTERI BAWANG PUTIH (Allium sativum L) SEBAGAI PENGAWET ALAMI PADA IKAN LELE DUMBO (Clarias gariephinus) SEGAR

Surya Medika: Jurnal Ilmiah Ilmu Keperawatan dan Ilmu Kesehatan Masyarakat ◽

10.32504/sm.v14i1.106 ◽

2019 ◽

Vol 14 (1) ◽

pp. 26

Author(s):

Dyah Anggraeni ◽

Nurlela Nurlela

Keyword(s):

Room Temperature ◽

Allium Sativum ◽

Research Result ◽

Clarias Gariepinus ◽

Storage Period ◽

The Body ◽

Garlic Extract ◽

African Catfish ◽

Natural Preservatives ◽

Colony Counter

Background: Natural preservatives are compounds produced by natural ingredients that can suppress bacterial growth and development. Natural preservatives are carried out because most of the preservatives circulating are chemicals and unsafe for the body. One of the natural preservatives is by using garlic extract (Allium sativum L). Objective: This study is aimed to determine the effectiveness of the antibacterial garlic (Allium sativum L) as a natural preservative in fresh African catfish (Clarias gariepinus). Method: This research used the Pour Plate iroculation method. African catfish (Clarias gariepinus) which is soaked with garlic (Allium sativum L) with a concentration of 7%, 14% and 21% for 30 minutes, then the fish will be kept at room temperature with a storage period of 24 hours and 48 hours and calculated growth in bacterial numbers with the Colony counter. Result: Based on the research result, it was found that garlic extract (Allium sativum L) can obstruct the effectiveness of antibacterial in African catfish (Clarias gariepinus) at a concentration of 14%.

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Meat and Bone Characteristics of Broiler Chickens Fed Groundnut Cake-Based Diets as Affected by Graded Dietary Supplements of Crystalline L- Lysine and DL- Methionine

JOURNAL OF ADVANCES IN AGRICULTURE ◽

10.24297/jaa.v6i1.5392 ◽

2016 ◽

Vol 6 (1) ◽

pp. 846-852

Author(s):

Olugbenga Adeniran Ogunwole ◽

B. C Majekodunmi ◽

R. A Faboyede ◽

D. Ogunsiji

Keyword(s):

Amino Acid ◽

Broiler Chickens ◽

Bone Development ◽

Thiobarbituric Acid ◽

Broiler Chicks ◽

Amino Acid Supplementation ◽

Acid Supplementation ◽

Groundnut Cake ◽

Randomized Design ◽

Phosphorus And Potassium

Effects of supplemental dietary lysine and methionine in a Groundnut Cake (GNC) based diets on meat and bone characteristics of broiler chickens were investigated. In a completely randomized design, a total of 168 one - day â€“ old Arbor acre broiler chicks were randomly allocated to seven dietary treatments each in triplicate of eight birds per replicate. The Seven starter and finishersâ€™ diets were: GNC based diets without any amino acid (lysine or methionine) supplementation (T1); GNC diet + 0.2% lysine (T2); GNC diet + 0.4% lysine (T3); GNC diet + 0.2% methionine (T4); GNC diet + 0.4% methionine (T5); GNC diet + 0.2 lysine and 0.2% methionine (T6) and GNC diet + 0.4% lysine and 0.4% methionine (T7). Experimental diets and water were offered to birds ad libitum in an experiment lasting six-week. At day 42, two birds per replicate were slaughtered, meat and bone characteristics determined. There were significant variations (P<0.05) in the crude protein (%) and ether extract (%), pH1 and pH2 of meat. Thiobarbituric acid reactive substances composition of meat at days 0, 5, and 10 were similar (P<0.05) and were not affected by dietary amino acid supplementation. Tibiotarsal index (mg/mm) of bone (22.10, 27.25, 33.35, 31.40, 28.70, 31.45 and 29.75 for broilers on T1, T2, T3, T4, T5, T6 and T7, respectively) were increased significantly (P<0.05) by amino acid supplementation. Significantly differences (P<0.05) were observed in the calcium, phosphorus and potassium (%) contents of broilersâ€™ bone across treatments. Supplemental lysine and both lysine and methionine improved meat quality and bone development of broiler chickens in this study.

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PEMBEKUAN SEMEN LELE DUMBO (Clarias Gariepinus BURCHELL 1822) SEBAGAI MODEL KRIOPRESERVASI SEMEN IKAN

Jurnal Natural ◽

10.30862/jn.v9i1.778 ◽

2010 ◽

Vol 9 (1) ◽

Author(s):

Lutfi Lutfi

Keyword(s):

Liquid Nitrogen ◽

Clarias Gariepinus ◽

African Catfish ◽

Nitrogen Vapor ◽

Dmso Concentration ◽

Freezing Temperatures ◽

Vapor Liquid

Effect of four types of diluentss and four concentration of DMSO (5%, 10%, 15% and 20%) against the motility of African catfish sperm were evaluated after storage at freezing temperatures. The steps in preparation the 16 treatments combination of the diluents are preparation of diluents, mixing diluents with DMSO, packing of semen into 0.3-ml straw, equilibration of semen at 4 °C for 30 minutes, freezing of semen in nitrogen vapor liquid at a height of 6.5 cm for 10 minutes, and subsequently storage of semen in liquid nitrogen (-196 0C) for further analysis of post-thawing motility (PTM). The result showed that the highest level of motility of spermatozoa was in treatment P1D15 (45.7 ± 4.3%) and the lowest was in treatment P2D20 (14.5 ± 13.2%). The best diluent in this observation was diluents containing NaCl, KCl, CaCl2 and NaHCO3. The best concentration was DMSO 15%. While the best interaction between the concentration of DMSO diluents is P1D15 treatments containing NaCl, KCl, CaCl 2 and NaHCO3 with a combination of 15% DMSO concentration. The conclusion of the research is that diluents containing NaCl, KCl, CaCl2 and NaHCO3 with a combination of 15% DMSO concentration can be used in cryopreservation of African catfish semen.

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