Summary
This study evaluated fish scale flour from three farmed species—gourami, carp, and tilapia—as a potential protein-rich ingredient for fish fry feed. Significant compositional variation was observed across species, with crude protein content 49.52–72.94% and notable micronutrient content, though fatty acid levels were comparatively low (6.73–9.48%). The authors concluded that scale flour shows promise as a feed ingredient but requires enrichment with essential fatty acids (EPA, DHA, and ALA) to meet nutritional requirements for fry.
Regional applicability
The study's geography is not specified in the metadata. The findings are likely applicable to aquaculture operations in tropical and subtropical regions where gourami, carp, and tilapia are commonly farmed. Applicability to United Kingdom aquaculture would depend on local farmed fish species and feed formulation practices.
Key measures
Crude protein (%), fat content (%), magnesium (mg/kg), calcium (mg/kg), iron (mg/kg), zinc (mg/kg), amino acid profile (% composition), fatty acid content (%), free amino acids (FAA %)
Outcomes reported
The study analysed proximate composition, amino acid profile, fatty acid content, and mineral content of fish scale flour from three farmed fish species (gourami, carp, tilapia) to evaluate suitability as feed for fish fry. Results showed significant compositional variation across species, with crude protein ranging 49.52–72.94%, magnesium 767.82–816.50 mg/kg, and glycine as the predominant free amino acid.
Topic tags
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