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@article{Michael_Kyewalyanga_Lugomela_2023, title={Spirulina (Arthrospira fusiformis, Gomont 1892) as a High-Quality Feed Ingredient for Nile Tilapia Fingerlings}, volume={49}, url={http://tjs.udsm.ac.tz/index.php/tjs/article/view/1548}, DOI={10.4314/tjs.v49i3.3}, abstractNote={<p>A partially randomized experimental design was conducted to evaluate the effect and potential of spirulina species (<em>Arthrospira fusiformis</em>) isolated from Momela Lakes, Tanzania, on the growth, antioxidant capacity, feed utilization, and body composition of Nile tilapia fingerlings. Five dietary treatments were formulated, including spirulina meal at 5%, 10%, and 15% of the total diets, as well as control diets with freshwater shrimp or Lake Victoria sardine. The protein content of the experimental diets was 25, 28, and 35% for a treatment containing spirulina at 5, 10, and 15% inclusion, respectively, while the control diets had 35% crude protein each. After eight weeks of feeding, fish fed with a lower inclusion level of spirulina showed the best growth performance and feed utilization efficiency, similar to the fish fed with control diets. The group fed with 5% spirulina exhibited excellent protein efficiency ratio compared to all other fish groups. All spirulina-fed fish groups demonstrated higher protein deposition and strong antioxidant activity against free radicals compared to those fed with control diets. In conclusion, spirulina proves to be a superior feed ingredient for high-quality Nile tilapia farming, providing comparable results to control feeds.</p>}, number={3}, journal={Tanzania Journal of Science}, author={Michael, Angelina and Kyewalyanga, Margareth S. and Lugomela, Charles V.}, year={2023}, month={Sep.}, pages={587–596} }