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Add To Calendar 24/02/2016 09:15:0024/02/2016 09:35:00America/ChicagoAquaculture 2016FERMENTATION OF SHRIMP (Penaeus notialis) WASTE FOR USE AS SUPPLEMENT IN FISHFEED FORMULATION Champagne 3The World Aquaculture Societyjohnc@was.orgfalseanrl65yqlzh3g1q0dme13067DD/MM/YYYY


Olaitan O. Olajuyigbe* and Obasola E. Fagade  
*Nigerian Institute for Oceanography and Marine Research,
Victoria Island, Lagos, Nigeria.

Shrimp is processed for its meat, leaving the chitin-rich exoskeleton and head, which are highly resistant to biodegradation, as waste products. Uncontrolled dumping of this waste into waterways results in pollution of the aquatic ecosystem. Therefore, bio-conversion of Shrimp Waste (SW) into Value-Added Product (VAP) would reduce environmental pollution and provide some economic benefits. This study was designed to convert SW into VAP utilisable as a replacement for fishmeal in fishfeed formulation.

Bacteria and fungi were isolated from the SW collected from major processors in Lagos, Nigeria. The bacteria and fungi isolates obtained were identified using phenotypic and molecular methods. Then, solid state fermentation of the SW was carried out, using Bacillus subtilis (B42). Six diets (D1-D6) were compounded using 0, 10, 25, 50, 75 and 100% of Bacteria Fermented Shrimp Waste as a replacement for fishmeal. The diets were fed to Clarias gariepinus fingerlings (11.1±0.2g) for ten weeks at 20 fingerlings/ treatment in three replicates, using a completely randomised design. Weight Gain (WG), Survival Rate (SR), and Feed Conversion Ratio (FCR) were recorded fortnightly. Haematological Index (HI) and feed cost analysis were evaluated at the end of the experiment. Data were analysed using descriptive statistics and ANOVA at p = 0.05.

Forty-seven bacteria of the genera Bacillus (31), Staphylococcus (3), Pseudomonas (4), Corynebacterium (2), Providencia (3) Strenotrophomonas (1), Jeotgalicoccus (2), and Aeromonas (1), and 10 fungi of the genera Aspergillus (4), Penicillium (2), Fusarium (2) and Thanatephorus (2) were isolated. The bacteria fermented shrimp waste had a 41.5% crude protein. The highest WG (71.9±1.1 g) was obtained for fish group fed D2, with significant differences in the FCR of fish fed D1-D4 (1.3-2.0). However, the diets had no significant influence on SR and HI of the fingerlings. Fish group fed D3 (25% BFSW) had the least cost of production ($1.39/kg), the highest profit index (2.7), and net profit ($2.19/kg).

Fermentation of shrimp waste with Bacillus subtilis (B42) was effective in its conversion to a VAP suitable for use as an alternative to fishmeal in fishfeed formulation.

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