Effect of dietary carbohydrate to lipid ratio on performance of Nile tilapia and enhancement of natural food in pond aquaculture

This study tested the effect of two diets differing in carbohydrate to lipid (CHO:LIP) ratio (4.7 vs. 19.5 g/g) on the contribution of natural food and the total fish production in tilapia ponds. Eight ponds, each divided into three equally sized compartments, were assigned to one of the two diets, which differed in CHO:LIP ratio but had the same digestible protein to digestible energy (DP:DE) ratio (15.5 and 15.6 g/MJ). Ponds were fed equal amounts of crude protein. Three feeding levels (no, low and high) were nested in each pond in a split plot design.

Cell wall disruption increases bioavailability of Nannochloropsis gaditana nutrients for juvenile Nile tilapia (Oreochromis niloticus)

In this study the correlation between the accessibility of nutrients and in vivo nutrient digestibility was tested on the marine microalga Nannochloropsis gaditana in juvenile Nile tilapia (Oreochromis niloticus). It was hypothesized that disrupting the cell walls of microalgae increases the nutrient accessibility and digestibility. N. gaditana biomass was subjected to physical treatments (pasteurization, freezing, freeze drying) or mechanical treatments (bead milling) to influence its cell wall integrity. These treatments resulted in an up to 4 x increase in in vitro accessibility of N.

Cell wall disruption: An effective strategy to improve the nutritive quality of microalgae in African catfish (Clarias gariepinus)

The rigid cell walls of microalgae may hinder their utilization in fish feeds. The current experiment assessed the correlation between the accessibility of microalgae nutri- ents and their in vivo digestibility in African catfish. Nannochloropsis gaditana biomass was subjected to physical or mechanical treatments to weaken its cell wall; un- treated—no disruption treatment (UNT), pasteurization (PAS), freezing (FRO), freeze- drying (FRD), cold pasteurization (L40) and bead milling (BEM).

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