Effect of fermentation on apparent total and nutrient digestibility of sesame (Seasamum indicum) seed meal in rohu, Labeo rohita (Hamilton) fingerlings

The apparent digestibility of both raw and treated (fer mented) sesame (Seasamum indicum) seed meal by rohu, La beo rohita, fingerlings was evaluated at 20, 30, and 40% lev els of incorporation for each, using fishmeal based feed as the reference diet. The anti-nutritional factor, phytic acid, from raw sesame seed meal, could be reduced below detection limit by fermentation with lactic acid bacteria (Lactobacillus aci dophilus). Fermentation of the oilseed meal resulted in reduc tion of tannin content from 2 to 1 %. The dry matter digesti bility from the fermented sesame seed meal was highest at 20% inclusion level. The protein digestibility at all levels of inclusion was high in comparison with that from the raw ses ame seed meal diet. A similar trend was noticed with regard to fat digestibility. The results indicate that the digestibility of nutrients largely depend on the nature and level of incorpora tion of the ingredients. It further shows that sesame seed meal can be incorporated at a higher level (up to 40%) in the diet of rohu fingerlings, after suitable processing (fermentation).