effect of different levels of guar gum in diet on growth, feed efficiency and feed digestibilities of tra catfish (pangasinodon hyphophthalmus)

CAN THO UNIVERSITY COLLEGE OF AQUACULTURE AND FISHERIES EFFECT OF DIFFERENT LEVELS OF GUAR GUM IN DIET ON GROWTH, FEED EFFICIENCY AND FEED DIGESTIBILITIES OF TRA CATFISH Pangasinodon

CAN THO UNIVERSITY COLLEGE OF AQUACULTURE AND FISHERIES

EFFECT OF DIFFERENT LEVELS OF GUAR GUM IN DIET ON GROWTH, FEED EFFICIENCY AND FEED

DIGESTIBILITIES OF TRA CATFISH

(Pangasinodon hyphophthalmus)

By

TRAN THI PHUONG HANG

A thesis submitted in partial fulfillment of the requirements for

the degree of Bachelor of Aquaculture Science

Can Tho, December 2014

CAN THO UNIVERSITY COLLEGE OF AQUACULTURE AND FISHERIES

EFFECT OF DIFFERENT LEVELS OF GUAR GUM IN DIET ON

GROWTH, FEED EFFICIENCY AND FEED DIGESTIBILITIES

OF TRA CATFISH (Pangasinodon hyphophthalmus)

By

TRAN THI PHUONG HANG

A thesis submitted in partial fulfillment of the requirements for

the degree of Bachelor of Aquaculture Science

Supervisor

MSc TRAN LE CAM TU

Can Tho, December 2014

EFFECT OF DIFFERENT LEVELS OF GUAR GUM IN DIET ON GROWTH,FEED EFFICIENCY AND FEED

DIGESTIBILITY OF TRA CATFISH

(Pangasinodon hyphophthalmus)

Tran Thi Phuong Hang College of Aquaculture and Fisheries, Can Tho University

ABSTRACT

The study determined the effects of different guar gum (GG ) levels addition in diets on growth performance and feed efficiency and feed digestibility of Tra catfish (Pangasionodon hypophthalmus).T h e experiment was set up consisting of 6 feeding diet treat ments with 6 different levels of guar gum addition (0, 0.025, 0.05, 0.1, 0.2 and 0.3%) with 3 replications per treatment and completely randomized design Experimental fish with average weight of 95.04±0.14g were stocked in 170L tank with the density of 20 individual/tank The growth performance was calculated basing on the initial weight, final weight, and survival fish After

20 days of culture, the results showed that ADC (apparent digestibility coefficience) of feed of the treatment diets 0.025,0.05 and 0.1% GG(78% ,77% and 77% respectively) were not significantly different (P>0.05)compared to the treatment without GG (79%) Similarly, the ADC of protein, ADC of lipid, ADC of ash in treatment diets were not significantly different (P>0.05) as opposed to the treatment without GG It noticed that at GG0.2 and GG0.3 had significant effect of feed digestibility However, the weight gain and PER (protein efficiency ratio) decreased tendentiously with the increasing of GG levels addition in diets In contrast, the survival rate was not affected by GG addition diet treatments In conclusion, the suitable of

GG level addition in diet forTra catfish was 0.05% at this level not only did not affect on growth, feed efficiency and feed digestibility but also helped to improve faecal characteristics

Keywords:catfish, guar gum, growth

Title:Effect of different levels of guar gum in diet on growth, feed efficiency and feed digestibility of Tra catfish (Pangasinodon hyphophthalmus)

1 INTRODUCTION

Tra catfish (Pangasinodon hyphophthalmus) is one of popular aquaculture species in the

Mekong Delta With the advantages in topography, weather and many researches on breeding and rearing techniques Tra catfish are the most interesting species on farming culture in Vietnam in general and in Mekong Delta particularly Catfish farming plays

an important role in aquaculture (PhươngandOanh,2010) Besides that, in recent years Tra catfish consumed markets are hindered in many countries because of some barriers: chemical contamination, meat quality, taxes With the current situation of Tra catfish culturing, sustainable development is crucial It means that each stage in the culture process should be considered to minimize negative effects to environment

To begin with the life stage, fish excrete huge number of waste to environment Some of

it are able to harm to the fish and their environmental life (Baird et al., 1996; Bergheim

and Åsgård, 1996) and some of it could eliminate by the machine, but this method was useful when the size of dispersion was big enough (Cripps and Bergheim, 2000;

Bergheim and Brinker, 2003).Adding binder into the feed is the appropriate solution The binder plays an important role in increasing the viscosity and stability of the feces The binder can reduce the dispersion of toxic compound such as ammonia, nitrate and nitrite (Thanapa Janphirom et al., 2010) Since 1987, Storebakken & Austreng used

alginate in Rainbow trout (Oncorhynchus mykiss), Shiau et al 1988 also discussed how

Carboxyl methylcellulose (CMC) affected to Tilapia Brinker also had two researches on

how guar gum affect on rainbow trout (Oncorhynchus mykiss) in 2007 and 2009

Nevertheless, binder such as guar gum, alginate even with low concentrations negatively affected on Rainbow Trout growth, digestibility (of both protein and fat), feed intake (Storebakken, 1985) Alginate was precipitated as alginic acid at pH values below 3 but guar gum was also active as a binder at the pH values present in the stomach (Rosenlund and Utne, 1981)

Guar gum is derived from the endosperms of the Idian cluster bean (Cyamoposis

tetragonolobus) and is water-soluble polymer of mannose and

β-1,4-D-galactose with some α-1,6 side chains The –OH groups are responsible for viscosity, making guar gum useful as a thickener (Trond Storeebankken, 1984) or primarily the

ground endosperm of the seeds from Cyamopsis tetragonolobus(L.) Taub (Fam

Leguminosae) mainly consisting of high molecular weight (50,000-8,000,000)

polysaccharides composed of galacto mannans; mannose:galactose ratio is about 2:1 The seeds are dehusked, milled and screened to obtain the ground endosperm (native guar gum) The gum may be washed with ethanol or isopropanol to control the microbiological load (washed guar gum) Guar gum has white to yellowish – white color People use guar gum as thickener, stabilizer, emulsifier (FAO, 2005)

Figure 1: Guar gum structure (Source: FAO, 2005) Guar gum is inert in nature and resistant to oil, greases, and solvents It also had excellent synergy with several other hydrocolloids, particularly xanthan gum (Ahmed et al., 2005) It has a very high viscosity even when very little is used The most important property of guar gum is its ability to hydrate rapidly in cold or hot water to attain uniform and very high viscosity at relatively low concentration and it also provides full viscosity even in cold water

The objective of the research “Effect of different levels of guar gum in diet on growth,

feed efficiency and feed digestibility of Tra catfish (Pangasinodon hyphophthalmus)” is

how guar gum affects on growth, feed digestibility and nutrients digestibility of Tra catfish, giving more information for the next research to set up the feed formula more effective to reduce the feed cost, friendly environment and high production

2 MATERIALS AND METHODS

2.1 Experimental Diet

Table 1: Ingredients content in experimental diet

Fish meal 65 142.9 Defatted soybean meal 50 168.1 Extracted rice brans 151.8 Defatted Rice bran 162.3 Cassava 160.2 Sunflower meal 170.2 Fish oil 24.5 Premix vitamin-mineral 10.0

Chemical compositions g/kg diet

Crude Protein 280.0 Crude Fat 70.0 Crude Ash 97.9

Acid Detergent Fiber 91.7 Acid Detergent Lignin 29.2

For the first step of making feed was crudemixing all the ingredients together: fishmeal

65 (Kien Giang), ricebran (local), cassava (local), defattedsoybeanmeal 50 (Argentina) defattedricebran (Cai Lan company), sunflowermeal (South America) according to weights in the formula

Afteringredients were mixed, the mixture was ground through the mesh size of 0.8 mm Continuously, it was mixedwith guar gum at different levels (0%, 0.025%, 0.05%, 0.1%, 0.2% and 0.3%), Cr2O3, premix minerals and vitamins and fish oil (Chile) Then the experimental diets were extruded into pellet then dried and stored

Table 2: Chemistry characteristics of feed ingredients

Treatmets Chemistry characteristic of feed ingredients

Moisture (%) Protein(%) Lipid (%) Ash (%) GG0 11.7 29.1 5.88 11.3

2.2 Experimental system and animals

The experiment lasted six weeks at The College of Aquaculture and Fisheries, Can Tho University Healthy and non-infectious stripped catfish juveniles were taken from

artificial hatchery in Tra vinh province with the size 95±0.14 g The experiment concluded of 18 composite settling tankswith the total volume of 170L/tank The stocking density was 20 individuals / tank The experiment had 6 diet treatments and 3 replications per each with different levels of guar gum (0, 0.025, 0.05, 0.1, 0.2, 0.3%) and completely randomized design Chromium (III) oxide was used as external marker (1%) Environmental conditions were checked everydaysuch astemperature twice a day (in the morning and in the afternoon), D.O and pH once a week (in the morning and in the afternoon)

2.3 Experimental procedure

− Fish housing and rearing: Tra catfish juveniles were stocked in the 10m3

tank for adaptation to experimental conditions for two weeks after that fish were fed with six treatment diets one time per day at 09:00am untilsatiation

2.4 Samples collection:

− Initial weight and final weight were recorded before and after finishing the

experiment for growth rate evaluation

− Uneaten feed collection: uneaten feed were collected after feeding time 30

minutes, dried at 60oC, and weighed (this wascarriedoutdaily)

− Feces collection:

Settled feces in the bottles were collected before feeding time (at 8:00am), wet-weighted, dried, dry-wet-weighted, and stored in the freezer with condition is -200C until analyzing After feeding 30 minutes, uneaten feed were collected and then the bottles of the settling tank were connected into the middle of the last part of the tanks These bottles were immerged into the ice boxes so as to keep the temperature of collected feces below 4oC Next, the connected vales between faecal collected bottles and settling tanks were opened and the whole system was leaved for nearly 22 hours for settling feces

2.5 Chemical analysis, calculation and analysis static

All the parameters of chemical compositions such as dry matter, crude protein, crude lipid and crude ash were determined by the method of AOAC (2000) Dry matter: sampleswere dried in oven at 105oC unttable weight; crude protein: using Kjeldahl method after acid digestion; crude fat: using Soxhlet method after ethyleth erextraction; crude ash: samples after drying were burnt in furnace at 550-5600C in 4 hours until the samples had white color for ash determination Cr2O3 was measured by a spectrophotometerat the wave length 350 nm after digested by nitric acid then perchlori cacid (Furukawa and Tsukahara, 1966)

All the data were calculated by Microsoft Excel 5.0 and differences of data between six treatment diets determined by using one way ANOVA (Duncan test) at significant level 0.05 of SPSS 16.0

Survival rate (%)(SR)

Weight gain (g) (WG)

WG = Wt – Wo Dailyweight gain (g) (DWG)

Feed conversion ratio (FCR)

FCR = Protein Efficiency Ratio (PER)

PER = Apparent digestibility coefficient nutrient (ADCNu)

ADCnu: nutrient digesibility A: % of marker in food B: % of marker in feces A’: % nutrient in feed B’: % nutrient in feces

3 RESULTS AND DISCUSSION

3.1 Experimental Environment

Temperature is one of important factors effect to daily of fish It affects to growth rate, nutrition, breeding and disease of fish When temperature get high fish more active on metabolism and when temperature get low fish get shock, less feed is consumed and low growth rate (ĐỗThị ThanhHương,2000)

During the experiment, the environment factors were stable and no differences between six diet treatments The lowest temperature was 28.40C in the morning and highest temperatures was 30.70C in the afternoon while pH was nearly to steady from 7.5 in the morning – 7.6 in the afternoon during the experiment

Table 3: The variation of environmental factors during the experiment

GG0 28,4  0,04 30,7  0,22 7,5  0,05 7,6  0,08 5,93  0,43 6,05  0,37

GG0.025 28,4  0,05 30,6  0,03 7,5  0,01 7,6  0,02 5,84  0,17 6,23  0,06

GG0.05 28,5  0,06 30,7  0,12 7,5  0,02 7,6  0,04 6,09  0,09 6,38  0,05

GG0.1 28,4  0,02 30,6  0,08 7,5  0,08 7,6  0,06 5,85  0,42 6,06  0,33

GG0.2 28,5  0,07 30,6  0,07 7,5  0,02 7,6  0,02 6,14  0,23 6,34  0,13

GG0.3 28,4  0,07 30,6  0,08 7,5  0,06 7,6  0,03 5,85  0,38 6,07  0,32

Value are mean ±SD of triplicate (n=3)

In addition, dissolve oxygen level ranged from 5.85 to 6.38 because of flow through system and aeration In conclusion, all of the environment factors according to Boyd (1998) pH from 6-9, temperature from 25oC to 320C and dissolve oxygen at least 5mg/l

were suitable for growth of Tra catfish

3.2 Survival rate and Growth performance

3.2.1 Survival rate

There were no significant differences in survival rates between diet treatments Its

Table 4: The survival rate of Tra catfish during the experiment

Mean values in same row with different superscript letters are significantly different (P<0.05) Value are mean ±SD of triplicate (n=3)

value ranged from at least 96.7%to 100% (Table 4) It indicated that guar gum did not affect to survival rate of fish This result was similar to the research of Brinker in 2009

on rainbow trout (Oncorhynchus mykiss) on improving the mechanical characteristics of

fecal waste and influence of fish size and NSP-guar gum The fish developed normally and there were no visible signs of intestinal irritation or pathology that could have been

attributed to the inclusion of dietary binder

3.2.2 Growth performance

The growth performance of Tra catfish that were fed the different levels of guar gum is presented in Table 5 had no significant difference

Table 5: The growth performance of Tra catfish during experiment

GG0 95.0±0.12 a 113.6±2.4 a 18.6± 2.42a 0.98± 0.13a

GG0.025 95.0±0.19 a 112.6±5.8 a 17.6± 5.70a 0.93± 0.30a

GG0.05 95.0±0.10 a 110.8±1.4 a 15.8± 1.38a 0.83± 0.07a

GG0.1 95.0±0.20 a 111.0±3.0 a 15.8± 3.14a 0.83± 0.17a

GG0.2 95.0±0.06 a 110.0±2.0 a 15.0± 2.03a 0.79± 0.11a

GG0.3 95.0±0.16 a 110.6±3.6 a 15.5± 3.73a 0.82± 0.20a

Mean values in same row with different superscript letters are significantly different (P<0.05) Value are mean ±SD of triplicate (n=3)

With the same initial weight 5.0±0.14g after six weeks treatment GG0.2 had the lowest final weight of 110±2.0 while treatment without guar gum (GG0) had the highest final weight (113.6±2.4) compared to the treatment without GG At the levels GG0.025, GG0.05, GG0.1, GG0.2 and GG0.3, the final weight decreased lightly but were not significant difference (P>0.05) and this trend was similar to growth rates (WG and DWG) Particularly, in weight gain, the treatment without GG were 18.6g while

GG0.025, GG0.05, GG0.1,GG0.2 and GG0.3 were 17.6g, 15.8g, 15.8g, 15g and 15.5g in respectively Similarly, daily weight gain also decreased with the increasing of GG levels in the diets but it was not clearly between each treatment because of limited

experimental time (only six weeks) as opposed to at least eight weeks when the

experiment fish could show the difference in growth (Tran Thi Thanh Hien and Nguyen Anh Tuan, 2009)

3.3 Feed Efficiency

FCR (feed conversion ratio) plays an important role in aquaculture The feed conversion ratio (FCR) or feed conversion efficiency (FCE), to define it simply, is a measure of an animal’s efficiency in converting feed mass into increased body mass

There were no significant differences in feed efficiency (FCR and PER) between treatments (P>0.05) The FCR increased with the increase of GG level 0.99, 1.04, 1.07, 1.13, 1.23 and 1.23 with GG level from 0, 0.025, 0.05, 0.1, 0.2, 0.3, respectively

Table 6: Effect of different level GG on FCR and PER during the experiments

GG0 0.99± 0.14a 3.52± 0.53a

Mean values in same row with different superscript letters are significantly different (P<0.05) Value are mean ±SD of triplicate (n=3)

Especially, the FCR at GG0.05 and GG0.1 compared to GG0, they were all no

significantly different and these levels of GG helped to improve the fecal characteristic (Pham Minh Tam, 2014) He reported that at the levels of GG 0.05% and 0.1% benefited bigger size of feces but not affected on FCR The opposite was almost true of the values

of PER, it decreased with the increasing of GG levels

3.4FeedDigestibilities

Table 7: The feed digestibility and nutrients digestibility of Tra catfish during the

experiment

GG0 0.79± 0.01c 0.89 ± 0.01d 0.96± 0.01b 0.45± 0.05c

GG0.025 0.78± 0.02bc 0.88± 0.2cd 0.96± 0.01b 0.40± 0.01bc

GG0.05 0.77± 0.01 bc 0.88± 0.1 cd 0.96± 0.01 b 0.37± 0.01 b

GG0.2 0.76± 0.01ab 0.87± 0.03b 0.95± 0.02ab 0.35± 0.02ab

Mean values in same row with different superscript letters are significantly different (P<0.05) Value are mean ±SD of triplicate (n=3)

First of all, the feed digestibility was no significant difference (P >0.05) between treatment with levels of GG of 0, 0.025, 0.05and 0.1% (0.77 – 0.78) compared to the diet without GG (0.79) However, the diets with levels GG of 0.2 and 0.3 had the ADC of feed of 0.74 which were significantly different (p<0.05) from the diet without GG (Table 7)

Similarly, the ADC of protein at levels of GG addition of 0.2 and 0.3 (0.86 – 0.87) were

significant difference (P<0.05) from the diet without GG (0.89)whereas other diets such

as GG0.025, GG0.05 and GG0.1 had no significant differences as opposed to GG0and all of them ranged from 0.88 to 0.89

The ADC of lipid had no significant difference between the diets GG0.025, GG0.5, GG 0.1, GG0.2 compared to diets GG0 (0.95 – 0.96 versus 0.96) Once GG levels addition increased to 0.3%, the difference was significant to other levels except for 0.2%

The result of this experiment was similar to that of Leenhowers’ rearch in 2006 on

African catfish (Clarias gariepinus) His research determined the effect of GG addition

on nutrients digestibility In general, ADC of dry matter, protein, and energy decreased with increasing inclusion levels of guar gum In addition, Thanapa Janphirom et

al.,(2010) on Channa Striata increased fish feed stability by using guar gum in his case study The study Channa striata were fed for 20 days with the basic diets, diets with guar gum of 0.01%, 0.02% and 0.03% The specific growth rate of juveniles Channa

striata was 90-95% However, the SGR were 50.0%, 48.4%, 48.4% and 48.3% in basic

diet, diet with guar gum 0.01%, 0.02% and 0.03%, respectively The reason why SGR with diets with guar gum addition was lower than that without guar gum addition, since guar gum was indigestible and may obstruct the absorption of nutrients of the fish especially fat, which is one of the most important nutrients for growth Lastly, at level of

GG addition was 0.05 not only had result on improving the characteristics of feces but also not affecting on growth, feed efficiency and feed digestibility of fish According to all results of the study, the level of GG 0.05% was the suitable choice for improving the feces and economic efficiency

4 CONCLUSION

The suitable level of guar gum addition in feed was 0.05% At this level, there was no effecton survival rate, growth performance, and feed digestibility of fish

ACKNOWLEDGEMENTS

I would like to say thanks to Ms Tran Le Cam Tu, Mr Cong and Mr Tam, Mr Quan

Ms Tran, Ms Yen and all of my classmates from Advance Aquaculture Program course

36 for supporting and advising to me during the research Sincerely thanksto all the staff

of College of Aquaculture and Fisheries for teaching me and provide good conditions for

me to study Lastly, thanks to my advisor Ass Professor Dr Ngo Thi Thu Thao for being with me during a long time

REFERENCES

AOAC, 2000 Official Methods of Analysis Association of Offical AnalyticalChemistArlington

Amirkolaie k Abdolsamad, Johan A.J.Verreth, Johan W.Schrama, 2006 Effect of gelatinization degree and inclusion level of dietary starch on the

characteristics of digesta and faeces in nile tilapia(Oreochromis niloticus),

Aquaculture 260 (2006) 194-205

Ahmed, J.; Ramaswamy, H.S ; Ngadi, M.O.(2005) Rheological characteristics of Arabic gum in combination with guar and xanthan gum using response surface methodology: Effect of temperature and concentration International Journal of Food Properties, Vol 8, No 2, (April 2005), pp 179-192, ISSN 1094-2912