Certification - The Federal University of Agriculture, Abeokuta

GROWTH PERFORMANCE AND DIGESTIBILITY OF
NILE TILAPIA, Oreochromis niloticus
FED PINEAPPLE (Ananas comosus) PEEL MEAL-BASED
DIETS
BY
OLALEYE WAHEED INAOLAJI
MATRIC NO: 2006/0818
A PROJECT WORK SUBMITTED TO DEPARTMENT OF
AQUACULTURE AND FISHERIES MANAGEMENT
COLLEGE OF ENVIRONMENTAL RESOURCES
MANAGEMENT
UNIVERSITY OF AGRICULTURE ABEOKUTA
IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
FOR THE DEGREE OF BACHELOR IN AQUACULTURE
AND FISHERIES MANAGEMENT
JUNE, 2011
i

CERTIFICATION
I certify that this project work was carried out by OLALEYE WAHEED INAOLAJI under
my supervision in the Department of Aquaculture and Fishery management, University of
Agriculture, Abeokuta, Ogun State.
_________________________
Dr. S.O Obasa
Supervisor
___________________
Date
__________________________
Prof. Y. Akegbejo-Samsons
H.O.D Department of Aquaculture
& Fishery Management
_____________________
Date
ii

DEDICATION
This Project Work is dedicated to the Almighty Allah who saw mw through this
Course of Study. And also to my Mentors, who serve as my Succour where there seems to be
nobody; My late Father MR. OLALEYE ABDUL-RAHEEM BOLAJI (May his soul rest
in perfect peace), MRS OLALEYE MARIAM AYOKA, MRS AGBEETAN AMINAT,
MR. BOLAJI LUKMAN, MRS OLALEYE NAFISAT and the entire Family of
BABAJIDE
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ACKNOWLEDGEMENT
All Praises, Adoration and Glorification are for ALLAH alone, the Most Beneficent
and the Most Merciful. The Bestower of Knowledge for His Mercy and Provision. May His
blessing continue to shower on the Soul of the UNLETTERED PROPHET who was raised as
mercy for the entire Human Race and Jins, PROPHET MUHAMMAD (SAW) his foot step
till Angel Israfeel blows the trumphet. To an invaluable extend I express my profound
gratitude to my able Supervisor Dr. S.O. Obasa for his assistance and constructive criticisms
on this work, may God be with him and his wards.
Finally, my gratitude extends to our H.O.D Prof. Y. Akegbejo-Samson, all members of the
great Department of Aquaculture and Fisheries management; Dr. Wifred Olusegun Alexandra
Alegbeleye, Mr. Waheed Oyebanjo Abdul, Dr Francis Idowu , Adeosun (The Boy), Dr (Mrs)
Olubunmi Temilade Agbebi, baba Udolisa, Dr (Mrs) Nofisat Bolatito Ikenweiwe, Mr.
Dominic Odulate, Dr. Yemi Akegbejo-Samsons, Prof. Nnamani Ezeri, Prof. S.O. Otubusin,
Mr. Adeolu Akinyemi, Mr. ‘Lere Johnson Oyewunmi, Mr. Ikililu, Mr John, Mr Adeoye
Adedeji Mums and Aunts in the departmental office. My Colleague Brothers and Sisters in
the Department; Mr Asiwaju Abdul-Rahmon, Mr Daniyan Adeolu, Mr Adeoti Oluwatosin,
Mr Sangosina Moshood, friends and well wishers.
Thank you and God bless.
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ABSTRACT
A feeding trial was conducted to investigate the effect of Fermented Pineapple (Ananas
comosus) Peel Meal (FPPM) on Growth Performance and Digestibility of Oreochromis
niloticus. One hundred and twenty fingerlings of Tilapia (Oreochromisniloticus) with average
weight of 13.94 ± 1.96 (Mean ± S.D) per plastic bowl (33L) in the wet laboratory. Four (4)
iso-nitrogenous diets containing 35% crude protein in which maize was replaced by FPPM at
0% (TD1), 25% (TD2), 50% (TD3) and 75% (TD4) levels were formulated. The fingerlings
were fed at 5% body weight per day for 56 days. It was observed at the end of the experiment
that FPPM was most suitable as an energy supplement when incorporated at 75%
replacement. The Weight Gain, Specific Growth Rate (SGR), Feed Conversion Ratio (FCR)
and Protein Production Value (PPV) values of 35.60g, 2.25% day, 2.58 and 0.56 respectively
were highest in fish fed diet TD4.. The final weights of the fish showed no significant
difference (P>0.05) between fish fed the various diets.
There was significant no difference (P>0.05) in FCR among the dietary treatments. TD1 is
significantly different (P˂0.05) from TD4. There was no significant difference (P>0.05) in
PPV among the treatments.
Based on the results, it could be recommended that in practices, 75% inclusion of FPPM in
diet is optimal for O. niloticus fingerlings without necessarily compromising growth rate or
causing deleterious effects on the Digestibility Parameters.
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TABLE OF CONTENT
Front Page
i
Certification
ii
Dedication
iii
Acknowledgement
iv
Abstract
v
Table of content
vi
List of table
vii
CHAPTER ONE
1.0 Introduction 1
1.1 Objectives of the study 3
CHAPTER TWO
2.0 Review of Literatures 4
2.1 Life History and Biology of Nile Tilapia (Oreochromis niloticus) 4
2.1.1 Food and Feeding Habit 4
2.1.2 Physical Characteristics 6
2.2 Nutrient Composition of Nile Tilapia 6
2.2.1 Carbohydrates Requirement of Fish 6
2.2.2 Lipid and Fatty Acids Requirement of Fish 7
2.2.3 Protein and Amino Acids Requirement of Fish 7
2.2.5 Vitamins Requirement of Fish 8
2.2.6 Minerals Requirement of Fish 8
2.2.7 Energy Requirement of Fish 9
2.3 Pineapple Plant (Ananas commosus) 10
2.3.1 Etymology 10
2.3.2 Nutrition Purpose 11
2.3.3 Uses and Composition of Pineapple Plants (Ananas comosus) 14
2.3.4 Processing 14
2.3.5 Utilization of Pineapple Waste 15
2.3.6 Therapeutic Application 16
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CHAPTER THREE
3.0 Materials and Methods 17
3.1.1 Materials 17
3.1.2 Methods 17
3.1.3 Experimental System 18
3.1.4 Experimental Fish 18
3.1.5 Experimental Diets 18
3.1.6 Experimental Procedure 20
3.1.7 Growth Performance 20
3.1.8 Digestibility Parameter 21
3.1.9 Analytical Procedure 22
3.2.0 Proximate Analysis of Mango Peel Meal 22
3.2.1 Water Quality Parameters 23
3.2.2 Statistical Analysis of Experimental Data 23
CHAPTER FOUR
4.0 Results 24
4.1 Proximate Composition Of The Experimental Diets 24
4.2 Carcass Composition 24
4.3 Water Quality Parameters 24
4.4 Growth Performance 27
4.5 Digestibility 31
CHAPTER FIVE
5.0 Discussion 32
References 35
vii

LIST OF TABLES
Table 1: Nutritional value per 100 g of Pineapple Plant (Ananas comosus) 13
Table 2: The pH of the Fermented Pineapple Peels Flour 17
Table 3: Proximate composition of feed ingredients 19
Table 4:Percentage composition of the experimental diets 19
Table 5: Proximate Composition of Experimental Diets 25
Table 6: Proximate composition of experimental fish carcass 26
Table 7: Mean weekly values of physico-chemical parameters during the
experimental period 26
Table 8: Mean Weekly Growth Trend of Oreochromis Niloticus Fingerlings Fed Various Level of
Pineapple Peel Meal Based Diets 28
Table 9: Growth Response and Nutrient Utilization of Male O. niloticus Fingerlings fed
various Level of Fermented Pineapple Peel Meal based Diets 29
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CHAPTER ONE
1.0 INTRODUCTION
Fish has continued to be the source of hope toward solving global problem of malnutrition due to its
richness in nutritive values above other animal sources of protein (Delgado et al., 2003; Fasakin,
2007). The expansion and intensification of aquaculture production has been recommended towards
ensuring increase in food fish production in order to meet up with the global demand since capture
fisheries have continued to be on the decline over decades (New, 1987; Delgado et al., 2003). Over
the past decades aquaculture has grown in leaps and bounds in response to an increasing demand for
fish as a source of protein globally (Akinrotimi et al., 2007a). This is because production from capture
fisheries has reached its maximum potential possible, as the catch is dwindling with each passing day
(Gabriel et al., 2007). According to FAO (2006), fish supplies from capture fisheries will therefore,
not be able to meet the growing global demand for aquatic food.
Hence, there is the need for a viable alternative fish production system that can sufficiently meet this
demand, and aquaculture fits exactly into this role. As aquaculture production becomes more and more
intensive in Nigeria, fish feed will be a significant factor in increasing the productivity and
profitability of aquaculture (Akinrotimi et.al., (2007b). Jamiu and Ayinla (2003) opined that feed
management determines the viability of aquaculture as it accounts for at least 60 percent of the cost of
fish production. The need to intensify the culture of the fish, so as to meet the ever increasing demand
for fish has made it essential to develop suitable diets either in supplementary forms for ponds or as
complete feed in tanks (Olukunle, 2006). For the purpose of nutritional and economic benefits,
previous researchers have made attempts at increasing the use of nonconventional plant and animal
materials to replace conventional feed ingredients like maize and fish meal in fish feed ration (Falaye,
1988; Fagbenro, 1992; Olatunde, 1996, Baruah et al., 2003; Eyo,2004). According to Olurin et al.
(2006), maize is the major source of metabolisable energy in most compounded diets for Tilapia
species. This is because it is readily available and digestible.
However, the increasing prohibitive cost of this commodity has necessitated the need to search for an
alternative source of energy. Recently, FAO (2006), reported shortages in the production of cereals, a
serious issue in many countries including Nigeria. The use of cereal products, especially maize in fish
1

feeds is becoming increasingly unjustified in economic terms (Tewe, 2004), because of the ever
increasing cost. There is therefore, the need to exploit cheaper energy sources to replace expensive
cereals in fish feed formulation. To relieve the food feed competition between man and animal and for
profit maximization, fermented pineapple meal is very appropriate for this purpose.
However, problem of high cost of feeding in aquaculture is further exacerbated due to the scarce and
expensive nature of ingredients used in the formulation of fish rations. Towards solving the problem of
scarce and expensive feed ingredients, a number of unconventional feedstuffs have been investigated
most of which are alternative protein sources as a result of the expensive nature of protein components
in fish feed. However, it is equally important that more researches are focused on finding alternative
suitable energy sources to maize in fish diet. Maize has been a traditional energy source in formulated
feeds but, rising costs and accompanying scarcity is making it increasingly uneconomical to feed the
grain to livestock’s including fish. Therefore, there is need for the recruitment of other suitable
ingredients that can be used as energy sources that are protein saving in the replacement of maize
towards ensuring profitable fish farming. The need to solve the problems of feeding in aquaculture has
been demonstrated through various researches in the utilization of vegetable sources and agricultural
wastes such as plantain peel meal (Falaye and Oloruntuyi, 1998), poultry offal (Fasakin, 2008),
fermented shrimp head waste meal (Nwanna, 2003), maggot meal (Faturoti et al., 1995; Fasakin et al.,
2004) and water hyacinth meal (Sotolu, 2008) have been emphasized in the formulation of least cost
fish feed towards ensuring profitable fish business. Parkia biglobosa pulp is an observed predominant
waste from the processing of locust bean in Northern Nigeria. The abundance of Parkia biglobosa
pulp (PP) as alternative protein saving energy source would therefore, constitute a huge benefit for the
sustainability of the aquaculture industry if properly harnessed.
This study was, therefore, aimed at evaluating the effect of increasing the substitution of maize with
fermented pineapple meal on growth performance factors in Oreochromisniloticus
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1.1 Objectives of the study
To assess if alternative-based diet ingredient is capable of acting as a partial or complete substitute for
conventional expensive and competitive feed ingredients without compromising fish growth and
health, it requires effort in research. Therefore, this study is designed:
1. To assess the effect of varying replacement levels of maize with Fermented Pineapple Peels in
the diets on the Growth Response of Oreochromis niloticus fingerlings,
2. To assess the effect of varying replacement levels of maize by Fermented Pineapple Peels in
diets on the Digestibility of Oreochromis niloticus fingerlings with an overall objective of;
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CHAPTER TWO
2.0 REVIEW OF LITERATURES.
2.1 Life History and Biology of Nile Tilapia (Oreochromis niloticus)
Tilapia is the generic name of a group of cichlids endemic to Africa. The group consists of three
aquaculturally important genera: Oreochromis, Sarotherodon and Tilapia. Several characteristics
distinguish these three genera, but possibly the most critical relates to reproductive behavior. All
tilapia species are nest builders; fertilized eggs are guarded in the nest by a brood parent. Species of
both Sarotherodon and Oreochromis are mouth brooders; eggs are fertilized in the nest but parents
immediately pick up the eggs in their mouths and hold them through incubation and for several days
after hatching. In Oreochromis species only females practice mouth brooding, while in Sarotherodon
species either the male or both male and female are mouth brooders.
During the last half century fish farmers throughout the tropical and semi-tropical world have begun
farming tilapia. Today, all commercially important tilapia outside of Africa belong to the genus
Oreochromis, and more than 90 percent of all commercially farmed tilapia outside of Africa are Nile
tilapia. Less commonly farmed species are Blue tilapia (O. aureus), Mozambique tilapia (O.
Mossambicus) and the Zanzibar tilapia (O. urolepishornorum).
The scientific names of tilapia species have been revised a lot in the last 30 years, creating some
confusion. The scientific name of the Nile tilapia has been given as Tilapia nilotica, Sarotherodon
niloticus, and currently as Oreochromis niloticus.
2.1.1 FOOD AND FEEDING HABBIT
In the wild, tilapias are generally omnivores, feeding on plankton (phytoplankton, zooplankton),
benthic organisms, detritus, small fish, and aquatic plants. In captivity, tilapia readily accept artificial
diets such as powder mash, crumbled pellets and pelleted feeds, if sized appropriately to fit into their
4

mouth. This means that the fry and fingerling stages need plankton, mash, or crumble feed, rather than
a pellet.
Chicken manure is often an important component of food production for fry and fingerlings. Manure
stimulates phytoplankton production, and also bacteria production on the bottom of the pond (detritus).
The phytoplankton is food for zooplankton. These processes are interlinked, since phytoplankton is a
major source of detritus for bacteria production. Also phytoplankton, through photosynthesis, is the
chief producer of dissolved oxygen in the pond, which is used by all organisms including fish.
A combination of rice pollard (50%) and fish meal (50%) is commonly used as fry and fingerling feed.
Other examples of feeds include copra meal, wheat bran, wheat pollard, rice bran and meat meal.
These feeds can be ground, sieved, and mixed in various combinations giving a crude protein level of
40–50%, depending on availability in the area. Food requirement is expressed as a percentage of the
fish body weight per day: for example, feeding at a rate of 40% of body weight per day for fry and
reducing to 20% per day for fingerlings.
2.1.2 PHYSICAL CHARACTERISTICS
Tilapia are shaped much like sunfish or crappie but can be easily identified by an interrupted lateral
line characteristic of the Cichlid family of fishes. They are laterally compressed and deep-bodied with
long dorsal fins. The forward portion of the dorsal fin is heavily spined. Spines are also found in the
pelvis and anal fins. There are usually wide vertical bars down the sides of fry, fingerlings, and
sometimes adults. Tilapia culture in Nigeria consists of a broad spectrum of systems/practices
operating through a continuum ranging from backyard household ponds to small-scale industrial
systems. It contributes to food security, poverty alleviation, employment, trade and income generation
(Omotosho & Fagbenro, 2005). According to Fagbenro, (1998), the establishment of earthen pond
5

systems in Nigeria coastal aquaculture upsets the ecological balance and causes deforestation and
destruction of the mangrove vegetation, hence water-based aquaculture systems. Cage culture of
tilapias has often been developed and adapted by trial and error in Nigerian freshwater since the
1970’s (Fagbenro,1987) and over time led to a drop in economic performance (Omotosho & Fagbenro,
2005). Despite tilapia culture merits of being an entry point for planning natural resource usage and
contribution to environmental enhancements, it faces a lot of risks.
2.2 NUTRIENTS COMPOSITION OF NILE TILAPIA
The qualitative nutritional requirement of fish provide relevant information on the nutrient needs of
fish species in order to supply adequate amount of these nutrients in formulated diet for optimum fish
performance (Falaye, 1992). With the exception of water and energy, the dietary nutrient requirements
of all aquaculture species can be considered under five different nutrient groups; proteins, lipids,
carbohydrates, vitamins, and minerals. The science of aquaculture nutrition and feeding is concerned
with the supply of these dietary nutrients to fish or shrimp either directly in the form of an exogenous
‘artificial’ diet or indirectly through the increased production of natural live food organisms within the
water body in which the fish or shrimp are cultured (FAO, 1987).
2.2.1 CARBOHYDRATES REQUIREMENT OF FISH
Carbohydrates represent a broad group of substances which include the sugars, starches, gums and
celluloses. The common attributes of carbohydrates are that they contain only the elements carbon,
hydrogen and oxygen, and that their combustion will yield carbon dioxide plus one or more molecules
of water. Carbohydrates make up three-fourths of the biomass of plants but are present only in small
quantities in the animal body as glycogen, sugars and their derivatives.
No dietary requirement for carbohydrates has been demonstrated in fish. However, carbohydrates
present a cheap energy source that would “spare” the catabolism of other components such as protein
and lipids to energy. Warm water fish can use much greater amounts of dietary carbohydrate than cold
water and marine species (NRC, 1993). The utilization of carbohydrate by Tilapia appears to differ
depending on the complexity of them carbohydrate. Starch or dextrin (partially hydrolysed starch) is
used more efficiently by Tilapia than are sugars such as glucose or sucrose (Edwing and Meng, 1996).
It has generally been thought that Tilapia and certain other fish resemble diabetic animals by having
6

insufficient insulin for maximum carbohydrate utilization (Dupree and Hunter, 1984). However, recent
information has shown that insulin levels in fish are about the same as those found in mammals, which
indicates that fish are not diabetic. Glucose is highly digestible by fish, but a large portion of the
absorbed glucose is excreted (Edwin and Meng, 1996). Although Tilapia use carbohydrate effectively,
there is no dietary requirement for carbohydrate. Carbohydrates are important dietary components as
an inexpensive energy source as precursors for various metabolic intermediates such as non-essential
amino acids and fatty acids (Dupree and Hunter, 1984) and as an aid in pelleting practical Tilapia
feeds, and in reducing the amount of protein used for energy thereby sparing protein for growth
(Dupree and Hunter, 1984).
2.2.2 LIPID AND FATTY ACIDS REQUIREMENT OF FISH
Dietary lipids are important sources of energy and fatty acids that are essential for normal growth and
survival of fish. Although fish have a low energy demand, and is thus susceptible to deposition of
excessive lipid (Earle, 1995). Lipids do have a role as carriers for fat-soluble vitamins and sterols.
Lipids are important in the structure of biological membranes at both the cellular and sub cellular
levels. They are components of hormones and precursors for synthesis of various functional
metabolites such as prostaglandins, and are also important in the flavor and textural properties of the
feed consumed by fish (NRC, 1983). The use of lipids (fats and oils) in Tilapia feeds is desirable
because lipids are highly digestible sources of concentrated energy containing about 2.25 times as
much energy as does an equivalent amount of carbohydrate (Eyo, 2002). The type and amount of lipid
used in Tilapia diets are based on essential fatty acid requirements, economic constraints of feed
manufacture and quality of fish flesh desired (Eyo, 2002). Fish in general require fatty acids of longer
chain length and a higher degree of unsaturation than mammals. Tilapia appear to have the ability to
synthesize most of their fatty acids. Nutritionally, there may be no “best” level of dietary lipid except
that needed to provide essential fatty acids.
2.2.3 PROTEIN AND AMINO ACIDS REQUIREMENT OF FISH
Proteins are large, complex molecules made up of various amino acids that are essential components
in the structure and functioning of all living organisms (NRC, 1983). Protein comprises about 15-20%
of the dry weight of fish muscle (Eyo, 2002). The first need regarding protein requirements of fish is
to supply the indispensable amino acid requirement of the animal, and secondly to supply dispensable
amino acids or sufficient amino nitrogen to enable their synthesis (Macartney, 1996). In term of
7

nutrients required by fish for optimum growth performance and yield, protein is the most expensive
single nutrient in fish diets preparation. Over 200 amino acids occur in nature among which are the
dispensable amino acids which can be synthesized by Tilapia. Thus must be incorporated in the diet
e.g. arginine, histidine, threonine, isoleucine, leucine, lysine, valine and phenyaanaline. If they are in
the diet, energy is saved in their synthesis and some dispensable amino acids can partially replace an
indispensable amino acid e.g. cystine can replace about 60% of the methionine and tyrosine can
replace about 50% of the phenylalanine (Edwin and Meng, 1996).
2.2.5 VITAMINS REQUIREMENT OF FISH
Vitamins are a heterogeneous group of organic compounds essential for the growth and maintenance
of animal life. The majority of vitamins are not synthesized by the animal body or at a rate sufficient
to meet the animal’s needs. They are distinct from the major food nutrients (proteins, lipids, and
carbohydrates) in that they are not chemically related to one another, are present in very small
quantities within animal and plant foodstuffs, and are required by the animal body in trace amounts.
Approximately 15 vitamins have been isolated from biological materials; their essentiality depending
on the animal species, the growth rate of the animal, feed composition, and the bacterial synthesizing
capacity of the gastro-intestinal tract of the animal. In general, all animals display distinct
morphological and physiological deficiency signs when individual vitamins are absent from the diet.
Craig and Helfrich (2002) reported that vitamin C is the most important since it is a powerful
antioxidant and helps in the immune system of fish. The fat soluble vitamins A, D, E and K perform
useful function in fish body. Vitamin A (retinol) is important in vision; vitamin D (cholecalciferols)
ensures bone integrity; vitamin E (tocopherol) is antioxidant and vitamin K (such as menadlone) help
in blood clotting and skin integrity (Craig and Helfrich, 2002).
Deficiency of almost any vitamin can result in increased susceptibility to disease and retard growth
(Robert, 1978). Tilapia feeds are generally supplemented with a vitamin premix that contains all
essential vitamins in sufficient quantities to meet the requirement and to compensate for losses due to
feed processing and storage. Vitamins present in feedstuffs are usually not considered during feed
formulation because their availability is not known, but they certainly contribute to the vitamin
nutrition Tilapia (Edwin Meng, 1996).
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2.2.6 MINERALS REQUIREMENT OF FISH
Minerals are inorganic elements required by fish for tissue formation and various functions in
metabolism and regulation (NRC, 1977). Of all the minerals required by fish, phosphorus is one of the
most important because it is essential in growth, bone mineralisation and lipid and carbohydrate
metabolism. It is needed in the diet due to low content in natural water.
Furthermore, the pollution of water by excess phosphorus excreted appeared highly critical, as this
may lead to eutrophication. Tilapia also require minerals for osmotic balance between body fluids and
their environment, some of which can be absorbed from the water. Minerals can be classified as macro
or micro minerals depending on the amount required in the diet. Macro minerals (e.g. calcium,
phosphorus, magnesium, iron, iodine, potassium) are required in relatively large quantities while
micro minerals (e.g. copper, cobalt, manganese, fluorine, zinc) are required in trace quantities. Mineral
nutrition studies in fish are complicated by dissolved minerals found in the water. For example, a
dietary calcium requirement can only be demonstrated in fish reared in calcium-free water. In water
containing sufficient calcium, Tilapia can meet their calcium requirement by absorption of calcium
from the water. Although mineral studies with fish are difficult to conduct, deficiency signs and
quantitative requirements for macro and micro minerals have been determined for Tilapia (Edwin and
Meng, 1996)
2.2.7 ENERGY REQUIREMENT OF FISH
Energy is defined as the capacity to do work, and is derived by animals through the catabolism of
dietary carbohydrates, lipid and protein within the body. Although many forms of energy exist in
nature (i.e. radiant, chemical, mechanical, heat, and electrical energy), all have the capacity to do
chemical, electrical and mechanical work. Energy is therefore essential for the maintenance of life
processes such as cellular metabolism, growth, reproduction, and physical activity. In particular, life
on earth is dependent on radiant solar energy and its subsequent fixation and conversion by green
plants during photosynthesis into stored chemical energy (i.e. carbohydrates) for use as an energy
source by plants themselves or for animals that consume them through respiration. Major food
nutrients (i.e. carbohydrates, proteins and lipids) are required by animals not only as essential
materials for the construction of living tissues, but also as sources of stored chemical energy to fuel
these processes as work. The ability of a food to supply energy is therefore of great importance in
determining its nutritional value to animals. Fish eat to satisfy their energy requirement, thus protein
and energy in the diet should be balanced (Macartney, 1996). Although fish use energy efficiently as
9

an energy source, excessive dietary intake may restrict protein consumption and subsequent growth
(NRC, 1977).
2.3 PINEAPPLE PLANT (Ananas commosus)
Pineapple (Ananas cosmosus) is a tropical fruit which grows in countries which are situated in the
tropical and sub-tropical regions. It is native to Central and South America.
Pineapple belongs to the Bromeliaceae family and grows on the ground. It can grow up to 1m in height
and 1.5m wide. Other bromeliads live on trees (epiphytes). There are many cultivars of Ananas, but
the predominant one is 'Smooth Cayenne' (Samson, 1986). Total pineapple production worldwide is
around 16 to 18 million tons (Carvalho et al., 2008; Fernandes et al., 2008). There are several
countries (e.g. Thailand, Brazil, India, Phillipines and China) which contribute to the total production.
Pineapple is an important food which can be eaten fresh or eaten in a processed form. It is composed
of nutrients which are good for human health. This is due to researches carried out on the relationship
between nutrients in pineapple and human health. Processing pineapple in industries can leave a lot of
waste which can cause serious environmental problems. Researches have been carried out recently to
counteract this problem.
2.3.1 ETYMOLOGY
The word pineapple in English was first recorded in 1398, when it was originally used to describe the
reproductive organs of conifer trees (now termed pine cones). The term pine cone for the reproductive
organ of conifer trees was first recorded in 1694. When European explorers discovered this tropical
fruit, they called them pineapples (term first recorded in that sense in 1664 because of their
resemblance to what is now known as the pine cone).
10

In the scientific binomial Ananas comosus, ananas, the original name of the fruit, comes from the Tupi
(Rio de Janeiro, Brazil) word nanas, meaning "excellent fruit", [6] as recorded by André Thevet in
1555, and comosus, "tufted", refers to the stem of the fruit. Other members of the Ananasgenus are
often called pine as well by laymen.
Many languages use the Tupian term ananas. In Spanish, pineapples are called piña "pine cone" in
Spain and most Hispanic American countries, or ananá (ananás in Argentina) (see the piña colada
drink). They have varying names in the languages of India: "Anaasa"in telugu, annachipazham
(Tamil), anarosh (Bengali), and in Malayalam, kaithachakka. In Malay, pineapples are known as
"nanas" or "nenas". In the Maldivian language of Dhivehi, pineapples are known as alanaasi. A large,
sweet pineapple grown especially in Brazil is called abacaxi
Botany
The pineapple is a herbaceous short-lived perennial plant which grows to 1.0 to 1.5 metres (3.3 to 4.9
ft) tall. The plant only produces one fruit and then dies. Commercially suckers that appear around the
base are cultivated. It has 30 or more long, narrow, fleshy, trough-shaped leaves with sharp spines
along the margins that are 30 to 100 centimetres (1.0 to 3.3 ft) long, surrounding a thick stem. In the
first year of growth the axis lengthens and thickens, bearing numerous leaves in close spirals. After 12
to 20 months the stem grows into a spike-like inflorescence up to 15 cm long with over 100 spirally
arranged, trimerous flowers, each subtended by a bract. Flower colours vary, depending on variety,
from lavender, through light purple to red.
The ovaries develop into berries which coalesce into a large, compact, multiple accessory fruit. The
fruit of a pineapple is arranged in two interlocking helices, eight in one direction, thirteen in the other,
each being a Fibonacci number.
11

Pineapple carries out CAM photosynthesis, fixing carbon dioxide at night and storing it as the acid
malate and then releasing it during the day, aiding photosynthesis.
2.3.2 NUTRITION PURPOSE
Pineapple is a good source of manganese (91% DV in a 1 cup serving), and also contains significant
amounts of vitamin C (94% DV in a 1 cup serving) and vitamin B 1 (8% DV in a 1 cup
serving).Pineapple contains a proteolytic enzyme bromelain, which breaks down protein. Pineapple
juice can thus be used as a marinade and tenderizer for meat. The enzymes in raw pineapples can
interfere with the preparation of some foods, such as jelly or other gelatin-based desserts, but it breaks
down during cooking and the canning process. Though some have claimed pineapple should not be
consumed by people with Ehlers Danlos Syndrome or kidney or liver disease, the quantity of
bromelain in the fruit is probably not medically significant, being mostly in the inedible stalk.
Consumers of pineapple have claimed that pineapple has benefits for some intestinal disorders, and
others believe it serves as a pain reliever still others claim that it helps to induce childbirth when a
baby is overdue.
12

TABLE 1: Nutritional value per 100 g of Pineapple Plant (Ananas comosus)
Energy
Carbohydrates
Sugars
Dietary fiber
Fat
Protein
202 kJ (48 kcal)
12.63 g
9.26 g
1.4 g
0.12 g
0.54 g
Thiamine (Vit. B 1 ) 0.079 mg (6%)
Riboflavin (Vit. B 2 ) 0.031 mg (2%)
Niacin (Vit. B 3 ) 0.489 mg (3%)
Pantothenic acid (B 5 ) 0.205 mg (4%)
Vitamin B 6 0.110 mg (8%)
Folate (Vit. B 9 ) 15 µg (4%)
Vitamin C 36.2 mg (60%)
Calcium 13 mg (1%)
Iron 0.28 mg (2%)
Magnesium 12 mg (3%)
Phosphorus 8 mg (1%)
Potassium 115 mg (2%)
Zinc 0.10 mg (1%)
13

2.3.3 USES AND COMPOSITION OF PINEAPPLE PLANTS (Ananas comosus)
Pineapple is largely consumed around the world as canned pineapple slices, chunk and dice, pineapple
juice, fruit salads, sugar syrup, alcohol, citric acid, pineapple chips and pineapple puree. It is also
exported to other countries as a fresh product. Sixty percent of fresh pineapple is edible (Samson,
1986).
Pineapple mainly contains water, carbohydrates, sugars, vitamins A, C and carotene, beta. It contains
low amounts of protein, fat, ash and fibre. Pineapples contain antioxidants namely flavonoids, vitamin
A and C. These antioxidants reduce the oxidative damage such as that caused by free radicals and
chelating metals. It also has the enzyme complex protease (bromelain). Bromelain contains
peroxidase, acid phosphate, several protease inhibitors and organically bound calcium (Tochi et al.,
2008).
2.3.4 PROCESSING
Processed pineapple is a popular product which is exported by countries which produce pineapple.
Brazil is considered the main pineapple producing country in the world since 2005 (Carvalho et al.,
2008). During processing, nutritional quality of pineapple can be reduced but there are recent
reasearches carried out which uses new technologies which tries to retain the nutritional quality of the
pineapple fruit. This is to meet the consumer demand for healthy, nutritious and "natural" products
(Delizaet al., 2005).
Some of the processing methods using the new technologies are as follows:
1. Vacuum frying - a dehydration process that produces healthy fruit snacks (pineapple chips)
which partially preserve the fruits original colour and nutritional compounds and have a high
hydrophilic antioxidant capacity (Perez-Tinoco et al., 2008).
2. Radiation processing - a dose of 2KGy did not affect significantly the nutritional value as well
as the sensory quality of minimally processed pineapple (Hajare et al., 2006).
14

3. Thermal processing - helps in the improvement of colour, as a quality attribute of processed
pineapple puree. This is made possible by the increase in knowledge of kinetic of colour
change (Chutintrasri and Noomhorm, 2007).
4. Ultrasound - This is a pre-treatment for drying of pineapple. Drying of pineapple reduces postharvest
loss of fruits and also a process to produce dried fruits, which can be directly consumed
or become part of foodstuffs like cakes, pastries and many others. This method has affected the
sugar gain of pineapples during the pre-treatment and also has affected the water effective
diffusitivity of pineapples during air-drying process (Fernandes et al., 2008).
5. Osmotic evaporation - this is a process whereby pineapple juice is concentrated at moderate
temperatures and pressures with good nutritional and sensory qualities. This process has minor
changes in the concentrated juices which makes it more preferable (Hongvaleerat et al., 2008).
6. High pressure technology - This method is used in food processing where food borne microorganisms
and enzymes are inactivated at low temperature, without the need for chemical
preservation. This is done in fruit juice processing to preserve most of the nutritional qualities
similar to a fresh product (Deliza et al., 2005).
2.3.5 UTILIZATION OF PINEAPPLE WASTE
Pineapple waste is a by-product of the pineapple processing industry and it consists of residual pulp,
peels and skin. These wastes can cause environmental pollution problems if not utilized. Recently
there are investigations/studies carried out on how to utilize these wastes.
Pineapple peel is rich in cellulose, hemicellulose and other carbohydrates. Ensilaging of pineapple
peels produces methane which can be used as a biogas. Anaerobic digestion takes place and the
digested slurry may find further application as animal, poultry and fish feeds (Rani and Nand, 2004).
15

Correia et al (2004) investigated the ability of Rhizopus oligosporous to produce enhanced levels of
free phenolics from pineapple residue in combination with soy flour as potential nitrogen source. From
this investigation, they established a relationship between antioxidant activity, ß-glucosidase and total
phenolic content in these pineapple/soy flour extracts. They will further investigate these extracts but
from this, the value of pineapple wastes can be enhanced.
Bromelain is present in pineapple wastes. Hebber et al (2008) carried out a study where they use
Reverse micellar extraction (RME) technique to extract and purify bromelain from pineapple wastes.
They found that CTAB/isooctane/hexanol/butanol system resulted in a fairly good extraction of
bromelain from pineapple core.
2.3.6 THERAPEUTIC APPLICATION
In the tropics, pineapple is grown and used as a medicinal plant. Pineapple contains the enzyme
bromelain (protease) which has several therapeutic properties including malignant cell growth,
thrombus formation, inflammation, control of diarrhoea, dermatological and skin debridement (Tochi
et al., 2008). According to Tochi et al, available evidence indicates bromelain is well absorbed orally
with its therapeutic effects being enhanced in a dose dependent manner and if successfully
incorporated in foods, it could become more acceptable as a nutraceutical product than it now is.
16

CHAPTER THREE
3.0 MATERIALS AND METHODS
Evaluation of fermented peels Pineapples (Ananas comosus) Peels as a substitute for Maize as a source
of energy in the diets of Nile tilapia (Oreochromis niloticus)
3.1.1 MATERIALS
The Pineapple peels were collected at Salawu Comprehensive High school, Osiele, Ogun State and
University of Agriculture, Alabata, Abeokuta, Ogun State. The peels were dried for 17 hours in order
to remove the moisture content of the waste and the dried materials were milled into flour (Dough) and
later sieved to remove the unreasonable materials from the milled peels.
3.1.2 METHODS
The classical way of starting up the fermentation procedure is to mix the flour (Pineapple Peel) and
water in the ratio 1:6 i.e. (Weight per Volume) and allow it to ferment naturally at room temperature
for 48 hours, after which the pH would fall to a stabilized level. The temperature of the fermented
pineapples peels meal would be taken at 12 hours interval with the use of Mercury in Glass
thermometer.
At 12 hours intervals, the pH of the fermented pineapple meal was determined.
The pH of the water solution was measured and it is exactly 7.3, and when the pineapple peels dough
was mixed with the water, the pH falls drastically to 4.7 in the first day at exactly 6:30 pm.
Table 2: The pH of the Fermented Pineapple Peels Flour
Day pH Before pH After
1 7.3 4.7
2 4.7 5.1
3 5.1 5.6
17

3.1.3 EXPERIMENTAL SYSTEM
The feeding trial was conducted in 12 Plastic Tanks (33Litres) in the HATCHERY of The Federal
University of Agriculture, Abeokuta, Ogun State. The Tanks were filled to 2/3 of its volume with
water supplied from the university’s water reservoir. To sustain optimal environment and to preclude
primary productivity, the water was introduced in a splash for better aeration. The system was
continuously flushed with fresh water through outflow pipes from the bowls.
3.1.4 EXPERIMENTAL FISH
One hundred and twenty fingerlings of Tilapia (Oreochromisniloticus)with average weight of 13.94 ±
1.96 (Mean ± S.D) were obtained from Durante Fish Farm, Orita-challenge, Ibadan, Oyo State.
The fish were transferred to the wet laboratory and acclimatized for one week. They were then starved
for 24hours prior to being placed on experimental diets. Five randomly selected samples were
sacrificed for proximate analysis before the commencement of the experiment.
3.1.5 EXPERIMENTAL DIETS
Four iso-nitrogeneous diets were formulated to contain 40% crude protein. Maize (10% crude protein)
was replaced by fermented pineapple peel meal (11.56% crude protein) at 0% (TD1), 25% (TD2),
50% (TD3), and 75% (TD4). The formulation was based on proximate composition of the ingredient
showing the gross percentage composition of the experimental diets. The entire feed ingredients were
obtained from different areas of the nooks and crannies of Abeokuta metropolis. Pineapple (Ananas
comosus) peels were obtained from local market and sun-dried at complete 2 days until all the
moisture contents were removed. All the ingredients were milled and sieved to remove chaff and
ensure homogenous size profile. The ingredients for each diet were mixed thoroughly in a bowl and
pelletized in a manually operated pelletizer. The moist pellets were sun-dried, packaged in tagged airtight
polythene bags and stored in dry place at room temperature.
18

Table 3: Proximate composition of feed ingredients
Samples % Crude % Crude fat % Crude Fibre % Ash
Protein
Pineapple 6.84 1.12 9.24 1.21
Fishmeal 67.67 4.10 1.31 14.80
Soybean Meal 45.30 18.00 5.00 4.60
Groundnut cake 36.46 8.80 4.31 13.80
Maize 10.81 5.20 1.40 1.40
Table 4: Percentage composition of the experimental diets
Ingredients TD1, 0% TD2, 25% TD3, 50% TD4, 75%
Fermented Pineapple Peels 8.14 16.43 24.13
Fishmeal 19.98 19.88 19.74 19.68
Soybean Meal 19.98 19.88 19.74 19.68
Groundnut Cake 19.98 19.88 19.74 19.68
Maize 32.25 24.41 16.43 8.29
Vitamin C 0.50 0.50 0.50 0.50
Vitamins / Minerals Premix 1.00 1.00 1.00 1.00
Di Calcium Phosphate 0.50 0.50 0.50 0.50
Fats & Oil 5.00 5.00 5.00 5.00
Mineral Salt 0.30 0.30 0.30 0.30
Chromic Oxide 0.50 0.50 0.50 0.50
Total 100.00 100.00 100.00 100.00
19

3.1.6 EXPERIMENTAL PROCEDURE
The experimental design was a completely randomized design; Male Oreochromis niloticus
Fingerlings were randomly distributed into 12 plastic bowls representing Four Treatments and Three
Replicated, at the rate of ten fish per bowl. All the experimental fish were fed the experimental diets
twice daily at 5% of total biomass, between the hours of 07:00 – 08:00 and 16:00 – 17:00 for Ten
weeks. Fish were batch weighted weekly with a sensitive electronic balance (METTLER TOLEDO,
PB602). Mortality was monitored daily. Prior to stocking and at the end of the feeding trial, 3 fish
were selected and sacrificed for gross proximate analysis.
3.1.7 GROWTH PERFORMANCE
The following growth performances were measured:
Percentage Weight Gain, PWG (%) = (Final Mean Body Weight – Initial Mean Body Weight) × 100
Specific Growth Rate, SGR (percent per day). This is the relationship of difference in the weight of
fish within the experimental period.
SGR = In (W₂ – W₁) × 100/ T₂ - T
Where: W = weight of fish at T day,
W = weight of fish at T day
Feed Conversion Ratio, FCR. This is obtained by dividing the total weight of the food administered
by the total increase in weight gained by the fish over a period of time.
FCR = Dry Weight of the feed administered/ Increase in wet weight of fish
Protein Efficiency Ratio, PER = Fish Weight Gain/Protein Gain
20

3.1.8 DIGESTIBILITY PARAMETER
Collection of Faecal Materials
The faacal material of the experimental fish was collected daily with the aid of a hosepipe which was
used to siphon the freshly released faecal material from the plastic containers into a medium size bowl.
the faecal material was allowed to settle, the water containing the faecal material in the bowl decanted
and poured into a filter placed on a clean surfaced to sieve out the faecal material. the collected faecal
material was then sun dried and kept in a container. The same process was repeated for all treatment
Determination of chromic oxide
Chromic oxide was used as inert marker in the fish feed.the method of chromic oxide(Cr 2 O 3 )
estimation involves the acid digestion of the sample which oxidises the organic in the sample which
Oxidises the organic in the sample using a concentrated nitric acid (HNO 3 ), followed by the oxidation
of insoluble (green) chromiumn III in chromic oxide to insoluble chromium VI (yellow colour) with
concentrated perchloric acid. The aliquot is then transferred in to a (Biotech Novaspec II).
Spectrophometer cuvette and the optical absorbance is taken at 350nm (Wave Length) with distilled
water as a black, as described by Furukawa and Tsukahara (1966).
Calculation:
Weight of Sample = (Weight of foil + Sample) - Weight of foil = A (mg) = Y
Optical Density
Weight of Chromic Oxide in Sample (mg) Y – 0.002/0.2089 = X
% Chromic oxide in the Sample X/A x 100
0.2089
Apparent Digestibility
21

Percentage Apparent Digestibility (D) of a nutrient is expressed by equation below
% Digestibility = Amount of Nutrient Fed – Amount of Nutrient in Faeces
Amount of Nutrient Fed
3.1.9 ANALYTICAL PROCEDURE
Proximate analysis was carried out on the mango peel, experimental fish and diets before the trial and
after according to A.O.A.C. (1990). A sample of 5 fishes of the initial stock as well as 3 samples of
life fish from each plastic bowl was removed and sacrificed at the end of the experiment for carcass
analysis. Water temperature and pH was monitored throughout the feeding period using Mackreth
(1963) and Boyd (1981) method.
3.2.0 PROXIMATE ANALYSIS OF MANGO PEEL MEAL
Moisture Content
The moisture content was determined by drying to constant weight in an oven at 80-85˚C for 10 hours.
Crude Protein
Crude protein or total nitrogen was determined by kjeldahl method, the total nitrogen obtained was
converted to crude protein by multiplying with a conversion factor, 6.25 (AOAC, 1990).
Crude Fibre
This was determined as the materials that were left after acid / alkali digestion.
Crude Lipid
Crude lipid was determined by the soxhlet method, ether extract was used as the refluxing solvent for
6 hours (AOAC, 1990).
22

Non-Fat Extract, NFE
NFE was determined by subtracting the sum of moisture, ash, crude protein, ether extract and crude
fibre (all expressed as g/kg) from 1000.
NFE = 1000 – (moisture + ash + crude protein+ ether extract+ crude fibre) (g/kg)
Ash Content
Ash was determined by burning weighted samples inside porcelain crucibles in muffle furnace at
450˚C for 12 hours (overnight). The residue was weighted and determined as ash content.
3.2.1 WATER QUALITY PARAMETERS
Water quality parameters were monitored at regular interval. Water temperature, dissolved oxygen and
pH were determined using 4-in 1-Measuring Meter (MODEL JPB-607 Portable DO 2 Analyzer).
3.2.2 STATISTICAL ANALYSIS OF EXPERIMENTAL DATA
The data describing Growth Performance and Digestibility were analysed statistically using one-way
analysis of variance (ANOVA) and the differences among means were tested for significance (P˂0.05)
(Duncan, 1955) using SPSS 16.0 Statistical Package
23

CHAPTER FOUR
4.0 RESULTS
4.1 PROXIMATE COMPOSITION OF THE EXPERIMENTAL DIETS
The proximate composition of the diets fed to Oreochromis niloticus fingerlings are presented in table 4.0. the
protein content varied from approximately 40.69% in TD3 to 41.59% in TD5. Crude Fibre is 3.39% in TD2 to
3.51% in TD1. Fat content is 4.78% in TD1 to 5.66% in TD4. Moisture contents ranges. Ash content ranges
between 11.37% in TD2 to 11.81% in TD5
4.2 CARCASS COMPOSITION
The proximate analysis of the carcass of the initial fish and those fed with the different diets at the start and end
of the experiment is represented in table 5. The moisture content ranged from 7.24% in TD3 to 8.41% in TD4.
The crude protein ranged from 51.75% in TD2 to 59.39% in TD4. Also, the fat ranges from 7.72% in TD3 to
8.15% in TD2. The ash content also ranges from 11.56% in TD1 to 12.59% in TD4. The crude fibre also ranges
between 0.89% in TD1 to 1.23% in TD2
4.3 WATER QUALITY PARAMETERS
Water quality parameters in the bowls during the experimental period are presented in Table 6. The
values observed were within the tolerant range of O. niloticus. The pH was between 7.18 to 70.25,
Dissolved Oxygen 6.7 – 7.6 Mg/Litre and Temperature is between 28.30 – 29.20 ˚C.
24

Table 5: Proximate Composition of Experimental Diets
Parameters TD1, 0% TD2, 25% TD3, 50% TD4, 75%
Moisture (%) 8.76 8.63 9.12 8.67
Lipid (%) 4.78 4.96 5.47 5.66
Ash (%) 11.49 11.37 11.74 11.44
Crude Fibre (%) 3.51 3.46 3.39 3.41
Crude Protein
(%)
34.87 35.26 34.69 35.37
NFE (%) 36.59 36.32 35.59 35.45
NFE - Nitrogen Free Extract.
25

Table 6: Proximate composition of experimental fish carcass
Parameters Initial TD1, 0% TD2, 25% TD3, 50% TD4, 75%
Moisture (%) 90.97 8.34 7.82 7.24 8.41
Lipid (%) 4.59 53.48 51.75 57.88 59.39
Ash (%) 5.59 7.88 8.15 7.72 7.58
Crude Fibre (%) 11.81 11.56 11.78 11.61 12.59
Crude Protein (%) 3.49 0.89 1.23 1.16 0.98
NFE (%) 3.49 17.58 19.27 14.89 11.05
Table 7: Mean weekly values of physico-chemical parameters during the experimental period
Week Ph Dissolve Oxygen (Mg/L) Temperature °C
0 7.24 7.20 29.1
1 7.20 7.50 28.5
2 7.19 7.00 28.9
3 7.23 7.40 29.0
4 7.18 7.20 28.7
5 7.21 6.80 28.3
6 7.20 6.70 28.6
7 7.25 7.20 29.2
8 7.23 7.60 28.8
26

4.4 GROWTH PERFORMANCE
The growth performance of Oreochromis niloticus fingerlings fed the experimental diets in terms of
Weight Gain, Percentage Weight Gain (PWG), Specific Growth Rate (SGR), Feed Conversion Ratio
(FCR), Protein Efficiency Ratio (PER), and Survival Rate is presented in Table 9. The best growth
was recorded for group of fish fed TD4. There was no significant difference (P>0.5) between all the
initial weight of Oreochromis niloticus fingerlings. The initial weight of fish showed significant
difference (P0.05) between the fish fed diets
TD3 and fish fed diet TD1, TD2, TD4. The final mean body weight ranges between 44.27g in TD1
and 50.23g in TD4.
The decrease with increase in replacement level of pineapple peel meal in the diets was also observed
in Specific Growth Rate in some instance, SGR. SGR ranged between 2.05%/ day in fish fed TD3 and
2.25%/ day in fish fed TD4.
The results of the nutrient utilization of Oreochromis niloticus fingerlings expressed as food
conversion ratio, FCR and protein efficiency ratio, PER are presented in table 8. FCR ranged between
2.43 in TD1 to 2.77 in TD3. There was an increase with increase in level of replacement of pineapple
peel meal in the diets but in TD4 the FCR actually dropped to 2.58g but no Significant Difference
occurred compare to other inclusion level. There was no significant difference (P>0.05) in the protein
efficiency ratio, PER among the treatments. Protein efficiency ratio ranges between 1.03 in TD3 and
1.22 in TD1. There was no significant different (P>0.05) in the AGR, which ranges between 0.54 in
TD3 and 0.64 in TD4. There was no significant different (P>0.05) in the survival rate
The Digestibility of Oreochromis niloticus fingerlings fed the experimental diets in terms of Protein
Productive Value (PPV) as presented in Table 8. There was no significant difference (P>0.5)
27

Table 8: Mean Weekly Growth Trend of Oreochromis Niloticus Fingerlings Fed Various Level of
Pineapple Peel Meal Based Diets
Week TD1, 0% TD2, 25% TD3,50% TD4, 75%
0 17.66 19.66 19.06 17.33
1 12.13 13.87 15.20 14.57
2 14.83 15.80 17.00 17.90
3 17.87 18.23 20.13 20.20
4 20.93 22.23 23.30 24.10
5 24.03 27.97 28.53 28.87
6 25.43 28.87 28.87 31.50
7 28.70 30.90 32.90 34.80
8 34.93 40.07 40.03 42.20
28

Table 9: Growth Response and Nutrient Utilization of Male O. niloticus Fingerlings fed various
Level of Fermented Pineapple Peel Meal based Diets
Parameters TD1 TD2 TD3 TD4
Initial Mean
Body Weight (g)
Final Mean
Body Weight (g)
12.13± 2.57 13.87 ± 2.30 15.20 ± 0.91 14.57 ± 0.66
44.27 ± 7.08 46.40 ± 2.68 47.00 ± 3.08 50.2 3± 41.3
Weight Gain (g) 32.13 ± 6.75 32.53 ± 4.30 31.80 ± 3.04 35.60 ± 4.79
Specific growth
Weight (%)
Feed Intake
Weight (g)
Feed Conversion
Ratio
Average Gain
Ratio (g)
2.36 ± 0.41 2.2 1± 0.38 2.05 ± 0.15 2.25 ± 0.22
76.30 ± 13.94 84.9 3± 6.35 87.73 ± 6.50 91.23± 6.27
2.43 ± 0.53 2.63 ± 0.43 2.77 ± 0.24 2.58± 0.30
0.58 ± 0.12 0.58± 0.08 0.57 ± 0.05 0.6 4± 0.08
Protein 0.35±0.07 c 0.45±0.02 b 0.53±0.03 ab 0.56±0.04 a
Productive
Value (g)
Survival rate 100±0.00 100±0.00 100±0.00 100±0.00
Net Protein
Utilization (%)
Protein
Digestibility (%)
1981.67 1693.33 2585.71 2966.67
70.35 82.82 73.60 83.21
29

60
50
40
30
20
FPP1
FPP2
FPP3
FPP4
10
0
WEEK0 WEEK1 WEEK2 WEEK3 WEEK4 WEEK5 WEEK6 WEEK7 WEEK8
Plate 1: Shows the weekly growth trend of the experimental fish fed the treatment diets for eight
(8) weeks.
30

4.5 DIGESTIBILITY
The Digestibility of Oreochromis niloticus fingerlings fed the experimental diets in terms of Protein
Productive Value (PPV) as presented in Table 9. There is an increase in the Protein Production Value
with an increase in the level of Fermented Pineapple Meal. There was no significant difference (P>0.5)
between all the fish fed diets. There is an effective level of Production of protein level during the
digestion process of the fish fed diets by the fish. The Protein Production Level ranges from 0.45g in
TD2 to 0.56g in TD4. Generally, the protein quality of dietary ingredients is the leading factor
affecting fish performance, and Protein Digestibility is the first measure of its availability by fish.
Protein Quality of dietary protein sources depends on the amino acid composition and their
digestibility. Deficiency of an essential amino acid leads to poor utilization of the dietary protein and
consequently reduces growth and decreases feed efficiency (Halver and Hardy, 2002).
31

CHAPTER FIVE
5.0 DISCUSSION
The significant difference (P˂0.05) in the growth and nutrient utilization indices as pineapple peel
meal increased in the diets of Oreochromis niloticus showed that growth was affected by the inclusion
of pineapple peel meal used to replace maize at different inclusion levels. However, the lack of
significant difference between the reference diets at 75% showed that maize could be supplemented at
this level of inclusion in the diets of Oreochromis niloticus without compromising growth
performance. Similar patterns of growth have been reported in the mirror carp and trout fed different
levels of cassava as a substitute for Maize as a source of Energy. Ufodike, E.B.C. and A.J. Matty,
(1983) reported the ability of mirror carp fingerlings to accept high quantities of cassava in diet.
Mirror carp fed on a diet containing 45% cassava was found to perform better than those fed on lower
quantities of cassava. Ufodike, E.B.C. and A.J. Matty, (1984). Also observed optimum growth and
food utilization in Rainbow Trout fed 20% dietary cassava and there was no evidence of drastic
adverse effects on the tissue and liver composition of fish.
The high increase in the growth rate of O. niloticus in the first few weeks of culture in the study may
be due to initial starvation of the fish which made them more metabolically active. This is similar to
Obasa and Faturoti (2001) observation in juvenile Heterotis niloticus, where they recorded an increase
in growth of the fish as they were subjected to delay in feed distribution.
Fish performance in terms of FCR, PER and SGR decreased with increase in inclusion level of mango
peel meal in the diet. This could be due to unpalatable nature of the diet resulting in appetite reduction
as result of increasing mango peel meal in the diets and Jackson et al (1982) opined that food wastage
contributes substantially to poor food conversion ratios and growth rate.
The growth pattern revealed that Oreochromis niloticus performed in diet TD4 than all other diets. It
has been documented that 50% replacement of maize with cassava meal in broiler diet showed no
depression in growth or unfavourable feed conversion ratio (Essers et al., 1995) and that the best
growth performance was recorded in layers fed 10% cassava meal. This work indicated that O.
niloticus can utilize Fermented Pineaaple Peel Meal better than other fish species. Olurin et., al. (2006)
reported a replacement level of 50% cassava meal for maize without a depressing growth in Claria
gariepinus. In the present study the best growth performance and nutrient utilization was recorded in
fish fed 75% level of whole Pineapple peel meal. This implies that high inclusion levels of whole
32

pineapple peel meal in the diet of O. niloticus favours enhanced growth rate. This is unlike in broiler
that had the best growth performance at 25%, root meal inclusion levels respectively (Ernersto, et al.,
2000).
The differences in growth observed between the experimental diets are indication of the variation in
the feed utilization. The reports of Carter et al. (2003) for Atlantic salmon (Salmon salar) and Ernesto
et. al, (2002) are at variance (that is contrary) to the report of this study. These workers recorded better
feed conversion ratio and feed acceptability in the control diet. The acceptance of Fermented
Pineapple Peel Meal by O. niloticus, indicate that replacement of maize with pineapple peel meal
could be more profitable to fish farmer as maize is more expensive and pineapple peel meal which was
regarded as a waste is of great use. Ability of an organisms to convert nutrients especially protein will
positively influence its growth performance. This was justified by the best protein efficiency ratio and
growth performance in 75% whole pineapple peel meal inclusion diets lower feed conversion ratio
indicates better utilization of the feed by the fish. According to De Silva (2001) feed conversion ratio
is between 1.2-1.8 for fish fed carefully prepared diets, and the results from the present study falls
within this range. Also, Davis (2004) observed that Protein Efficiency Ratio (PER) is a measure of
how well the protein sources in a diet could provide the essential amino acid requirement of the fish
fed. Furthermore, this index has been associated with fat deposition in fish muscle. The high survival
rates recorded in this study indicate that feeding O. niloticus with pineapple peel mea does not leads
to mortality of the fish.
The observed water quality parameters were due to constant water change of the culture system. The
close range in the average temperature recorded during the experimental period was probably due to
the fact that all the treatments were indoors. Adekoya et al (2004) and Omotayo et al (2006)
recommended dissolved oxygen, DO level of between 4-8mg/litre in the pond and DO values observed
during the experimental period fall within the these values. The values of physic-chemical parameters
observed in the pond were within the range recommended for Oreochromis niloticus
The Digestibility of the Fermented Pineapple Peel meal fed diet by the Oreochromis niloticus was as
effective as it was shown in Table 9 in form of Protein Productive Value. This is due to the
fermentation procedure which has reduced the anti-nutritional factors of the Pineapple Peel Meal like
Anti-Vitamin B Complex. A diet could also be poorly utilized by fish even at high consumption rate
(Francis et al, 2001; Sotolu and Adejumoh, 2008) probably be due to the presence of certain
33

antinutritional factors. The relatively and effective digestibility of the experimental diets with
inclusions of Fermented Pineapple Peel Meal at TD4 level may be due to the detoxication of certain
antinutritional factors such as Anti- Vitamin B Comple factors by fermentation procedures as reported
by Gernmah et al., (2007). This result may also be explained by the observation of Krogdahl et al.,
(2005) who reported possibility of positive effects of combining starch or energy sources in fish diets.
34

REFERENCES
Adekoya BB, Olunuga OA, Ayansanwo TO, and Omoyinmi GAK (2004). Manual of the second
annual seminar and training workshop held at Ogun State Agricultural Development
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39

APPENDIX
Descriptives
N Mean
Std.
Deviation
Std.
Error
95% Confidence Interval
for Mean
Minimu
m
Maximu
m
Lower
Bound
Upper
Bound
Lower
Bound
Upper
Bound
Lower
Bound
Upper
Bound
Lower
Bound
IWa 1.00 3 12.1333 2.57941 1.48922 5.7257 18.5409 10.00 15.00
2.00 3 13.8667 2.30940 1.33333 8.1298 19.6035 11.20 15.20
3.00 3 15.2000 .91652 .52915 12.9233 17.4767 14.20 16.00
4.00 3 14.5667 .66583 .38442 12.9126 16.2207 13.80 15.00
Total 12 13.9417 1.96073 .56601 12.6959 15.1875 10.00 16.00
FWa 1.00 3 44.2667 7.08684 4.09159 26.6620 61.8714 36.10 48.80
2.00 3 46.4000 2.68514 1.55027 39.7297 53.0703 43.30 48.00
3.00 3 47.0000 3.08058 1.77858 39.3474 54.6526 43.70 49.80
4.00 3 50.2333 4.13078 2.38491 39.9719 60.4948 47.70 55.00
Total 12 46.9750 4.50073 1.29925 44.1154 49.8346 36.10 55.00
WGa 1.00 3 32.1333 6.75599 3.90057 15.3505 48.9161 24.70 37.90
2.00 3 32.5333 4.30620 2.48618 21.8361 43.2305 28.10 36.70
3.00 3 31.8000 3.04138 1.75594 24.2448 39.3552 28.30 33.80
4.00 3 35.6667 4.79305 2.76727 23.7601 47.5733 32.80 41.20
Total 12 33.0333 4.48601 1.29500 30.1831 35.8836 24.70 41.20
SGR
a
1.00 3 2.3667 .41932 .24210 1.3250 3.4083 2.10 2.85
2.00 3 2.2100 .38432 .22189 1.2553 3.1647 1.90 2.64
3.00 3 2.0567 .15044 .08686 1.6829 2.4304 1.90 2.20
4.00 3 2.2500 .22517 .13000 1.6907 2.8093 2.12 2.51
Total 12 2.2208 .29253 .08445 2.0350 2.4067 1.90 2.85
FIa 1.00 3 76.3000 13.94740 8.05254 41.6527 110.9473 67.90 92.40
2.00 3 84.9333 6.35164 3.66712 69.1550 100.7117 79.10 91.70
3.00 3 87.7333 6.50410 3.75514 71.5763 103.8904 83.30 95.20
4.00 3 91.2333 6.27402 3.62231 75.6478 106.8189 84.00 95.20
Total 12 85.0500 9.53038 2.75118 78.9947 91.1053 67.90 95.20
FCRa 1.00 3 2.4300 .53703 .31005 1.0959 3.7641 1.81 2.75
2.00 3 2.6367 .43558 .25148 1.5546 3.7187 2.15 2.99
3.00 3 2.7700 .24880 .14364 2.1520 3.3880 2.50 2.99
4.00 3 2.5800 .30050 .17349 1.8335 3.3265 2.29 2.89
Total 12 2.6042 .36170 .10441 2.3744 2.8340 1.81 2.99
AGR 1.00 3 .5800 .12490 .07211 .2697 .8903 .44 .68
a 2.00 3 .5833 .08021 .04631 .3841 .7826 .50 .66
3.00 3 .5700 .05196 .03000 .4409 .6991 .51 .60
4.00 3 .6400 .08660 .05000 .4249 .8551 .59 .74
Total 12 .5933 .08172 .02359 .5414 .6453 .44 .74
PERa 1.00 3 1.2200 .31177 .18000 .4455 1.9945 1.04 1.58
2.00 3 1.1067 .19655 .11348 .6184 1.5949 .96 1.33
3.00 3 1.0300 .09165 .05292 .8023 1.2577 .95 1.13
4.00 3 1.1267 .12503 .07219 .8161 1.4373 1.00 1.25
Total 12 1.1208 .18456 .05328 1.0036 1.2381 .95 1.58
PPVa 1.00 3 .4533 .07234 .04177 .2736 .6330 .37 .50
40
Upper
Bound

2.00 3 .3467 .02517 .01453 .2842 .4092 .32 .37
3.00 3 .5333 .03786 .02186 .4393 .6274 .49 .56
4.00 3 .5633 .04041 .02333 .4629 .6637 .54 .61
Total 12 .4742 .09643 .02784 .4129 .5354 .32 .61
SRa 1.00
100.000
3
0
.00000 .00000 100.0000 100.0000 100.00 100.00
2.00
100.000
3
0
.00000 .00000 100.0000 100.0000 100.00 100.00
3.00
100.000
3
0
.00000 .00000 100.0000 100.0000 100.00 100.00
4.00
100.000
3
0
.00000 .00000 100.0000 100.0000 100.00 100.00
Total
100.000
12
0
.00000 .00000 100.0000 100.0000 100.00 100.00
ANOVA
Sum of
Squares df Mean Square F Sig.
IWa Between Groups 15.749 3 5.250 1.582 .268
Within Groups 26.540 8 3.317
Total 42.289 11
FWa Between Groups 54.849 3 18.283 .871 .495
Within Groups 167.973 8 20.997
Total 222.822 11
WGa Between Groups 28.547 3 9.516 .395 .760
Within Groups 192.820 8 24.103
Total 221.367 11
SGRa Between Groups .148 3 .049 .496 .695
Within Groups .794 8 .099
Total .941 11
FIa Between Groups 366.030 3 122.010 1.542 .277
Within Groups 633.080 8 79.135
Total 999.110 11
FCRa Between Groups .178 3 .059 .377 .772
Within Groups 1.261 8 .158
Total 1.439 11
AGRa Between Groups .009 3 .003 .372 .775
Within Groups .064 8 .008
Total .073 11
PERa Between Groups .055 3 .018 .458 .719
Within Groups .320 8 .040
Total .375 11
PPVa Between Groups .084 3 .028 12.601 .002
Within Groups .018 8 .002
Total .102 11
SRa Between Groups .000 3 .000 . .
Within Groups .000 8 .000
Total .000 11
41

IWa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 1.00 3 12.1333
a) 2.00 3 13.8667
4.00 3 14.5667
3.00 3 15.2000
Sig. .089
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
FWa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 1.00 3 44.2667
a) 2.00 3 46.4000
3.00 3 47.0000
4.00 3 50.2333
Sig. .172
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
WGa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 3.00 3 31.8000
a) 1.00 3 32.1333
2.00 3 32.5333
4.00 3 35.6667
Sig. .390
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
42

SGRa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 3.00 3 2.0567
a) 2.00 3 2.2100
4.00 3 2.2500
1.00 3 2.3667
Sig. .289
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
FIa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 1.00 3 76.3000
a) 2.00 3 84.9333
3.00 3 87.7333
4.00 3 91.2333
Sig. .090
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
FCRa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 1.00 3 2.4300
a) 4.00 3 2.5800
2.00 3 2.6367
3.00 3 2.7700
Sig. .352
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
43

AGRa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 3.00 3 .5700
a) 1.00 3 .5800
2.00 3 .5833
4.00 3 .6400
Sig. .394
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
PERa
N
Subset for
alpha =
.05
TRT 1 1
Duncan( 3.00 3 1.0300
a) 2.00 3 1.1067
4.00 3 1.1267
1.00 3 1.2200
Sig. .305
Means for groups in homogeneous subsets are displayed.
a Uses Harmonic Mean Sample Size = 3.000.
Duncan(
a)
PPVa
N Subset for alpha = .05
TRT 1 2 3 1
2.00 3 .3467
1.00 3 .4533
3.00 3 .5333 .5333
4.00 3 .5633
Sig. 1.000 .072 .459
Means for groups in homogeneous subsets are displayed.
Uses Harmonic Mean Sample Size = 3.000.
44

Week TD1, 0% TD2, 25% TD3,50% TD4, 75%
0 17.66 19.66 19.06 17.33
1 12.13 13.87 15.20 14.57
2 14.83 15.80 17.00 17.90
3 17.87 18.23 20.13 20.20
4 20.93 22.23 23.30 24.10
5 24.03 27.97 28.53 28.87
6 25.43 28.87 28.87 31.50
7 28.70 30.90 32.90 34.80
8 34.93 40.07 40.03 42.20
45