Apparent digestibility coefficients of banana peel, cassava peel, cocoa husk, copra waste, and sugarcane bagasse in the GIFT strain of Nile tilapia (Oreochromis niloticus)

ABSTRACT

This study was conducted to estimate the apparent digestibility coefficients (ADC) of the nutrients and energy contained in banana peel, cassava peel, cocoa husk, copra waste, and sugarcane bagasse in GIFT Nile tilapia (initial body weight 22.38 ± 0.33 g). A reference diet was formulated to satisfy the nutrient requirement of the fish. Five test diets were formulated to contain 70% of the reference diet and 30% of each test ingredient. The experiment lasted 42 days. The ADCs of dry matter (DM), crude lipid (CL), ash, crude fiber (CF), total carbohydrate (TC), and gross energy (GE) were 16.19%, 6.56%, 11.40%, 38.98% and 15.68% for banana peel; the ADCs of DM, crude protein (CP), CL, ash, CF, TC, and GE were 69.11%, 31.61%, 61.07%, 68.88%, 73.14%, 71.24%, and 69.00% for cassava peel; the ADCs of DM, ash, CF, TC, and GE were 10.56%, 0.84%, 28.70%, 2.82%, and 8.459.69% for cocoa husk; the ADCs of DM, CP, CL, ash, CF, TC, and GE were 63.08%, 20.14%, 66.60%, 32.53%, 69.70%, 66.21%, and 64.06% for copra waste; and the ADCs of DM, CF, TC, and GE were 15.22%, 36.71%, 34.34%, and 15.55% for sugarcane bagasse in tilapia respectively. This experiment generated basic information for the use of these ingredients in diet formulation for tilapia. However, considering the relatively low ADCs of nutrients observed in the present experiment, further processing could be an interesting avenue in improving the nutritional value and digestibility of these ingredients.

KEYWORDS:

• Banana peel
• cassava peel
• cocoa husk
• copra waste
• digestibility
• sugarcane bagasse
• tilapia

Acknowledgments

This work was undertaken as part of the CGIAR Research Program on Fish Agri-Food Systems (FISH) led by WorldFish. The authors would like to thank Trong Trinh, Khairul Rizal Abu Bakar, Mahirah Mahmuddin, Hoong Yip Yee, Hooi Bing, Daniel Purba, Wei Neng Lee, Ban Swee Tan, Petrus Yeoh, and Nurul Syafiza Mohamed Hassan for their technical assistance during the planning and execution of the experiment. The authors would also like to express their gratitude to Range Pharma Sdn Bhd, Malaysia, for providing the palm kernel cakes used in this experiment.

Disclaimer

The opinions expressed here belong to the authors and do not necessarily reflect those of the CGIAR Research Program on Fish Agri-Food Systems, Wageningen University and Research, WorldFish, or CGIAR. The use of commercial names in this article was done for clarity purpose only, as there is no relationship between WorldFish and any of the suppliers of the materials used in this experiment, and WorldFish does not endorse any these suppliers.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This work was supported by the CGIAR Research Program on Fish Agri-Food Systems (FISH) led by WorldFish. The program is supported by contributors to the CGIAR Trust Fund. [FISH CRP].