Effect of Storage Temperature on the Nutritional Quality and Chemical Stability of Tilapia Feed Over Six Months
Makaleler > Tam Makale · 2025
Yazarlar: Sana Yagoub Abdallah Tahir, Aysun KOP, Kutsal GAMSIZ
MEMBA Su Bilimleri Dergisi, Uluslararası, 2025, cilt 11, ss 491-501
Özet
Changes in the feed characteristics during storage usually cause a decrease in feed quality. Low-quality fish feed may result in poor intake, reduced growth, high feed conversion ratios, and low survival rates. This experiment was conducted to determine the changes in the nutritive value of tilapia feed during the storage period. Tilapia feed was formulated to contain 35% crude protein and 12% crude lipid, and stored in refrigerator (4°C) and room temperature (15-24°C) for six months. During the storage period, proximate composition, free fatty acid content, and the peroxide value of stored feeds were monitored in the beginning and after three and six months to evaluate stored feed quality. The room temperature was measured once a week during the storage period. The study results showed no change in the color, appearance, and odor of stored feed during storage. However, all feed quality parameters including lipid, moisture, crude protein, and fatty acid content were decreased during storage at both storage temperatures. Whereas peroxide levels of stored feed groups were increased with the length of the storage period. The change in peroxide level can be considered as an indicator of the change in the fatty acid content of the feed. Feed samples stored at 4°C temperature showed better quality than samples stored at room temperature.