Author/Authors :
K. Alkhafaje, Waleed Anesthesia Techniques Department - Al-Mustaqbal University College - Babylon, Iraq , A. Lafta, Holya Al-Nisour University College - Baghdad, Iraq , Abdulhussain Fadhil, Ali College of Medical Technology - Medical Lab Techniques - Al-farahidi University - Iraq , Adhab, Ali Hussein Department of Medical Laboratory Technics - Al-Zahrawi University College - Karbala, Iraq , Jalil Obaid, Ali Medical Laboratory Techniques Department - Hilla University College, Babylon, Iraq , S. Zabibah, Rahman Medical Laboratory Technology Department - College of Medical Technology - The Islamic University - Najaf, Iraq , R. Alwaily, Enas Microbiology Research Group - College of Pharmacy - Al-Ayen University - Thi-Qar, Iraq , Karim Khodir, Doha Department of Pharmacy - Ashur University College - Baghdad, Iraq , Takleef al salami, Heba Altoosi University College - Najaf, Iraq , Almouh, Mansour College of Veterinary Medicine - Hama University - Hama, Syria , Naef, Hamdan College of Veterinary Medicine - Al Furat University - Deirez-Zor, Syria , M. Abbas, Mahmoud Plant Nutrition Department - National Research Centre - Cairo, Egypt
Abstract :
To protect the sustainability of the aquaculture industry, fishmeal is being replaced with alternative feed ingredients such as plant-based protein components. However, most plant-based feedstuffs contain a wide array of anti-nutritional factors. These factors can potentially hinder nutrient consumption, which in turn can interfere with fish health and performance. Protease enzyme supplements can reverse the impacts of anti-nutritional factors and enhance fish growth. This study aimed to incorporate the trypsin enzyme into the food of Spanish mackerel and explore its effects on growth factors, body composition, and blood biochemical parameters. This study was a fully-randomized experiment with three treatments and three replications. This experiment was carried out as a completely randomized design with three treatments and three replications, and the trypsin enzyme was added to the fish diet at different levels: 0%, 0.015%, and 0.025%. For a timeframe of 60 days, the fish were given experimental diets. The growth indices considered were: specific growth rate (SGR), protein efficiency ratio (PER), condition factor (CF), feed conversion ratio (FCR), weight gain percentage (WGP), and hepatic steatosis index (HSI). The results showed that FCR, PER, SGR, and WGP at enzyme levels of 0.015% and 0.025% were substantially different from the control group.
Keywords :
Protease , enzyme , Trypsin , Fish diet , Spanish mackerel
