Effects of Feeding Diets Containing Azolla Pinnata and Probiotic on the Growth and Nutritional Content of Patin Fish (Pangasius djambal)

Abstract

The main aim of this research is to explore the effect of supplementary feeding, Azolla piñata and probiotics, on the quality and profile of fatty acids in patin fish oil extracts, protein and amino acids content. In this research, patin fish were divided into three different feeding treatments: pellets only (P1) as a control; pellets and A. piñata (P2); pellets and probiotics (P3). These fishes were characterized for their growth profile, fish oil quality, protein and amino acids content. P3 shows the best growth profile indicated with the heaviest bodyweight compare to other fish samples. Quality of fish lipids was determined by an analysis of acid value, saponification number, peroxide value, iodine number, along with an analysis of the composition of fatty acids via gas chromatography. The results show that the highest oil yield from patin fish meal extracted using dry rendering method was obtained from P3. P3 also shows the lowest saponification number and peroxide value. Oleic acid and palmitic acid are the major constituent of unsaturated fatty acid and saturated one, respectively, in all these fish samples. The highest crude protein content which was determined using Kjeldahl method also presented in P3. The amount and the dominant amino acids content in the protein of P1, P2, and P3, in the order, are 13 amino acids: tryptophan, 14 amino acids: asparagine, and 13 amino acids: glutamic acids.