Open AccessEffect of non‐starch polysaccharide composition and enzyme supplementation on growth performance and nutrient digestibility in Nile tilapia ( Oreochromis niloticus )
Author(s) -
Maas Roel M.,
Verdegem Marc C. J.,
Schrama Johan W.
Publication year - 2019
Publication title -
aquaculture nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.941
H-Index - 79
eISSN - 1365-2095
pISSN - 1353-5773
DOI - 10.1111/anu.12884
Subject(s) - nile tilapia , oreochromis , phytase , biology , bran , ingredient , xylanase , food science , factorial experiment , feed conversion ratio , nutrient , tilapia , fish meal , starch , zoology , enzyme , biochemistry , body weight , fish <actinopterygii> , fishery , ecology , raw material , statistics , mathematics , endocrinology
The experiment investigated whether the effect of enzyme supplementation on performance and nutrient digestibility is dependent on type of the ingredient(s) used, by incorporating wheat bran (WB), sunflower meal (SFM) and citrus pulp (CP) to a reference diet (REF). Those ingredients are known to be rich in different types of non‐starch polysaccharides (NSP). Diets were supplemented with and without (control) an enzyme mix (phytase 1,000 FTU/kg and xylanase U/kg) according to a 2 × 4 factorial arrangement. In total, 24 tanks (3 replicates/treatment) were used with 30 fish each (Nile tilapia, Oreochromis niloticus ; mean initial body weight 41 g). Fish were restrictively fed the experimental diets for 43 days (80% of expected satiation). Enzyme supplementation affected the absolute growth (g/day) and FCR ( p < 0.05), improving the growth of fish fed the WB and SFM diets, while fish fed the REF and CP diets did not benefit. NSP, energy, ash, phosphorous and calcium digestibility improved with enzyme supplementation ( p < 0.05). There was an interaction effect on all growth parameters, as well as the digestibility of energy and phosphorus ( p < 0.05). This indicates that the effectiveness of the enzymes was dependent on the NSP‐rich ingredient used and thus the composition of the NSP fraction.