merged

Effects of paprika inclusion as carotenoid source on coloration of Nile
Tilapia (Oreochromis niloticus) using image processing technique
Mohd Shafik Shakirin bin Khalid
Supervisor: Dr Noordiyana bt Mat Noordin
Bachelor of Science in Agrotechnology (Aquaculture)
School of Fisheries and Aquaculture Sciences
This study was conducted to investigate the effects of paprika inclusion as
carotenoid source on coloration of nile tilapia (Oreochromis niloticus). The juvenile
tilapia were fed with four isonitrogenous and isocaloric diets at different inclusion
level of paprika (0% (control), 4%, 8% & 12%) for 30 days. Initial and final color of
the juvenile tilapia were analysed using image processing technique (Software:
image J version 1.41). The results demonstrated no significant differences between
color of tilapia at different dietary level of paprika (p>0.05). However, for fish fed
diet that contain 4%, 8% and 12% paprika, fish color increased on day 15 and
decreased on day 30. Fish fed control diet showed contrast results as the level of
coloration increases. In conclusion at present experimental set up and analysis,
paprika did not contribute to color changes of the juvenile tilapia.
496 | UMT UNDERGRADUATE RESEARCH DAY 2018