Dietary inclusion effect of ginger (Zingiber officinale) and garlic (Allium sativum) blend on growth, feed nutrients utilization and retention in African Catfish (Clarias gariepinus) fry in intensive system

Paulin Nyadjeu*, Noël Arlette Tamko Ndjuissi, Doriane Divine Mane Yemdjie, Nesrine Yolande Chamsy Dedou, Georges Fonkwa, Ghislain Nguimdop Nguenang and Minette Eyango Tabi-Tomedi

This study was conducted to evaluate the dietary inclusion effect of ginger-garlic mixture on growth, feed nutrient utilization and whole-body composition of Clarias gariepinus fry. Fry weighing 1.2±0.01g were divided into four triplicate treatments before being fed with diets containing 0mg (D0 or control), 50mg (D1), 100mg (D2) and 200mg (D3) of ginger-garlic mixture /kg diet (1:1 proportion) for 56 days. Fish were fed at the rate of 10% of their body weight and every 14 days, intermediate sampling was done during which fry per treatment were counted, measurements taken on a representative sample and the feeding rate adjusted. Main water parameters were recorded daily before feeding. The results obtained indicate that, adding ginger-garlic blend in the diet enhanced significantly growth, feed nutrients utilization and retention as well as whole-body composition of C. gariepinus fry depending to the inclusion level. Fish fed with the highest supplemented level (200mg/kg diet) have recorded a final weight of 25.5±0.16g, with a weight gain (WG) of 24.34±0.16g, feed conversion ratio (FCR) of 1.46±0.01 and protein efficiency ratio (PER) of 1.53±0.02. These parameters were significantly different to those recorded in fish fed with control diet (final weight=17.02±0.27g, WG=15.23±0.28g, FCR=2.03±0.01, and PER=1.10±0.01). Similar trend to growth parameters was observed with macro-nutrient retention (protein=36.2±0.33%, lipid=29.1±0.33%, ash=23.13±0.68% and energy=24.99±0.25%) as compared to control (protein=24.94±0.01%, lipid=21.91±0.01%, ash=13.40±0.01% and energy=18.00±0.01%) Thus, the improvement in growth induced by the feed addition of ginger-garlic mixture could be largely attributed to the synergistic actions of the bioactive molecules contained in each phyto-additive on the functioning of the digestive system as well as to their hypoglycaemic and antioxidant properties.

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Published on: May 27, 2021 Pages: 14-23

Full Text PDF Full Text HTML DOI: 10.17352/2455-8400.000068
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