The effect of Pediococcus acidilactici on the gut microbiota and immune status of on-growing red tilapia (Oreochromis niloticus).

The study of some blood immune factors of Nile tilapia, Oreochromis niloticus during the replacement of diatary fish meal with blood powder

The aim of this study was to evaluate the effect of substituting the dietary fish meal with blood powder on some blood immune factors of Nile tilapia. 150 speciemns of tilapia (30 ± 0.5 g) were fed diets containing 0 (control group), 25, 50, 75, and 100 % of blood powder, each in three replicates for 8 weeks. After this period, fish were anesthetized and the blood samples were taken from the ca...

Effect of reducing 3.2% dietary protein level on the growth performance and immunity of Nile tilapia (Oreochromis niloticus) with supplementation of multi amino acids

Reducing dietary protein content in fish feeds will reduce cost of production if growth performance can be maintained. In this study, we assessed the effects of reduced dietary protein content from 33.5% to 27.4% with ideal amino acids profile on the growth, immune parameters, intestinal microvilli length and total ammonia nitrogen discharge of tilapia. After 8 weeks of feeding, growth performa...

Effect of reducing 3.2% dietary protein level on the growth performance and immunity of Nile tilapia (Oreochromis niloticus) with supplementation of multi amino acids

Reducing dietary protein content in fish feeds will reduce cost of production if growth performance can be maintained. In this study, we assessed the effects of reduced dietary protein content from 33.5% to 27.4% with ideal amino acids profile on the growth, immune parameters, intestinal microvilli length and total ammonia nitrogen discharge of tilapia. After 8 weeks of feeding, growth performa...

The effect of feed ingredients on the settling velocity of feces in Tilapia (Oreochromis niloticus L.)

Effects of frozen storage on fatty acids profile, chemical quality indices and sensory properties of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus) fillets

The aim of the investigation was to determine the changes in fatty acids profile and chemical quality indexes of Red Tilapia fillets during frozen storage at -18°C. The fish were filleted by hand. The prepared fillets were then placed to the polyamide pouches and stored at -18°C for 150 days. Fatty acid profile, sensory properties and chemical quality indices were determined for a five month pe...