Effects of dietary cassava dough (Fufu) kitchen waste as a replacement for maize on growth performance of Clarias gariapinus fingerlings

Olusola Adeniyi Babalola, Murisiku Onigemo, Deborah Olude

Abstract

The study was carried out to determine the growth performance of Clarias gariepinus fingerlings cultured in the circular plastic ponds and fed diets containing varying level of cassava dough (fufu) kitchen waste at 0, 2.5, 5, 7.5, and 10% levels of inclusion. Two hundred and twenty-five fingerlings were randomly distributed into five treatments, which were replicated thrice-using completely randomize design. While the diet with 0% serves as a control. Clarias gariepinus with average initial weight of 10 g were stocked at the rate of 15 fishes per replicates. The result shows that there were no significant different among the treatment as compared with mean weight gained, feed intake, specific growth rate, protein efficiency ratio, and feed conversion ratio. Clarias gariepinus fingerlings fed with 2.5% level of inclusion of cassava dough kitchen waste had the highest weight gained with the value of 11.66 g, followed by treatments 1, 4, 3 and 5, respectively. The result shows that the feed with 4.96% of cassava dough kitchen waste has the highest feed intake, specific growth rate, protein efficiency ratio and feed conversion ratio. Therefore, a diet with 4.96% level of inclusion of cassava dough kitchen waste is hereby recommended to be in the diet of C. gariepinus fingerlings for economic reasons over maize.


Keywords

Feeding, Fingerlings, Cassava dough, Kitchen waste.

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References

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