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The study on effect of paprika inclusion as carotenoid based on body
composition of Nile Tilapia (Oreochromis niloticus)
Siti Nur Shafiqah Binti Ramli
Supervisor: Dr Noordiyana Binti Mat Noordin
Bachelor of Sciences in Agrotechnology (Aquaculture)
School of Fisheries and Aquaculture Sciences
An experiment was conducted to investigate the effect of paprika inclusion as
carotenoid source on body composition, of juvenile Nile tilapia (Oreochromis niloticus).
Four diets were formulated to contain different level of paprika at 0% (control), 4%,
8% and 12% (diet dry weight) and fed to the fish for 30 days. From analysis, the
highest percentage of moisture, ash, lipid, fibre and protein contents were obtained
from fish, fed with 8% paprika inclusion while the lowest percentage was obtained by
fish that were fed with control diet although the differences were not significant
(p>0.05). Similarly, there is no significant differences between hepatosomatic index
(HI) and visceral somatic index (VI) between each treatment. In conclusions, this
study showed that 8% of paprika inclusion is the most effective dietary percentage
for O. niloticus juvenile tilapia to stimulate the body nutrient content meanwhile HI
and VI were not influenced by dietary paprika.
535 | UMT UNDERGRADUATE RESEARCH DAY 2018