Effect of the Type and Level of Yeast Incorporation in the Feed on Pellet Buoyancy, Survival and Growth Characteristics of Oreochromis niloticus
Tonfack Achile Peguy *
Animal and Fish Production Program, Institute of Agricultural Research for Development (IRAD), Foumban, Cameroon and Department of Zootechny, The University of Dschang, Cameroon.
Kpoumie Nsangou Amidou
Department of Zootechny, The University of Dschang, Cameroon and Department of Aquaculture, The University of Douala, Cameroon.
Tsoupou Kuete Suzy Gwladys
Animal and Fish Production Program, Institute of Agricultural Research for Development (IRAD), Foumban, Cameroon and Department of Zootechny, The University of Dschang, Cameroon.
Djikengoue Kameni Patricia Linda
Animal and Fish Production Program, Institute of Agricultural Research for Development (IRAD), Foumban, Cameroon and Department of Zootechny, The University of Dschang, Cameroon.
Tiogue Tekounegning Claudine
Department of Zootechny, The University of Dschang, Cameroon and Department of Aquaculture, The University of Ebolowa, Cameroon.
Njouokou Salifou
Animal and Fish Production Program, Institute of Agricultural Research for Development (IRAD), Foumban, Cameroon.
Nana Towa Algrient
Department of Zootechny, The University of Dschang, Cameroon and Department of Forestery, The University of Dschang, Cameroon.
Makoumo Ndonfack Sorelle
Department of Zootechny, The University of Dschang, Cameroon.
Mbouombouo Ndam Azizoum
Department of Zootechny, The University of Dschang, Cameroon.
Efole Ewoukem Thomas
Department of Zootechny, The University of Dschang, Cameroon and Department of Aquatic Ecosystem Management, The University of Douala, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
The effect of yeast type and incorporation level on pellet buoyancy and growth characteristics of Oreochromis niloticus was studied between February and May 2022 at the IRAD/fish farming station/Cameroon. For this, 420 fry were distributed in a comparable manner in 14 concrete tanks of 0.6m3. Seven experimental rations representing respectively the rations without yeast, at 1 ; 1.5 and 2% of incorporation rate of baking powder, then at 1 ; 1.5 and 2% incorporation rate of baker's yeast were distributed randomly and in duplicate. The results show that the type and the incorporation rate of yeast affected significantly (P< 0.05) the floatability of the pellets. Feeds containing yeast, regardless of type or inclusion level, exhibited significantly longer floatation times than those without. Whatever the incorporation rate, the highest floatation times (5568 and 4029 seconds) were obtained in the diets containing 1% and 1.5% of baker's yeast and baking powder respectively and the lowest (74 seconds) in the diet without yeast. The survival rate and growth characteristics studied were significantly (P< 0.05) influenced by the type and incorporation rate of yeast. The highest survival rate values (84% and 76%) were obtained with 2% and 1.5% of baking powder and baker's yeast respectively, and the lowest values (70%) with 0% yeast. The highest significant values (P˂0.05) of live weight (17.33 and 17.27), weight gain (15.13 and 15.07) and average daily gain (0.252 and 0.251) were observed in the groups fed with rations containing 1.5 and 2% of baking powder and baker's yeast respectively, while the lowest significant values were obtained in the groups receiving 0% and 1.5% of baker's yeast. The use of 1% baker's yeast or 2% baking powder is therefore recommended for the manufacture of pellets for Nile Tilapia to increase the buoyancy of the feed and improve growth performances.
Keywords: Oreochromis niloticus, yeast type, incorporation rate, buoyancy, growth characteristics