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Effect of paprika inclusion as carotenoid source to total carotenoids
content in muscle and skin of Nile tilapia (Oreochromis niloticus)
Muhammad Azharudin Bin Md. Zuki
Supervisor: Dr Noordiyana Bt. Mat Noordin
Bachelor of Science in Agrotechnology (Aquaculture)
School of Fisheries and Aquaculture Sciences
Nile tilapia (Oreochromis niloticus) has become one of the most important aquaculture
species. A 30-day feeding trial were conducted to determine the effect of paprika
inclusion as carotenoids source to total carotenoids content (TCC) in muscle and skin
of juvenile tilapia. Four isonitrogenous and isocaloric diets were formulated to contain
0% (control), 4%, 8% and 12% of paprika (diet dry weight). At the end of the feeding
trial, no significant differences were found between TCC level in muscle and skin
although the level was lower than the initial samples. In muscle and skin, control diet
shows reduce level of TCC at 69.77% ± 13.83 and 24.91% ± 5.84 respectively. At
higher level of paprika, the result demonstrates lower reduction of TCC in both muscle
and skin. In summary, the different dietary level of paprika dies not increase or
retained TCC in muscle and skin. Further study needed to elucidate the effect of
paprika as carotenoids source in juvenile Nile tilapia.
501 | UMT UNDERGRADUATE RESEARCH DAY 2018