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1.
The objective was to assess neural, behavioural responses and product quality in farmed sea bass (Dicentrarchus labrax) upon electrical stunning in seawater. The electrical sinusoidal 50 Hz or pulse square wave alternating 133 Hz current induced a general epileptiform insult with a current of 3.3±0.2 or 3 A dm?2, respectively, for 1 s head to tail in seawater. The total duration of the insult was 48±34 and 23±11 s. After stunning, the electro‐cardiogram revealed fibrillation and ceased or showed malfunction. Product quality was assessed in a group electrically stunned, followed by chilling in ice water and the controls were only chilled in ice water. The pH of the fillets was 0.1–0.2 lower (P<0.01) when stunned electrically at days 1, 2, 8 and 10 postmortem, where the colour did not differ. The percentage of sea bass effectively stunned using an electrical sinusoidal or pulse square wave current was above 85% within a confidence level of 95%. A combination of electrical stunning for 10 s, followed by chilling in seawater with ice flakes resulted in the death of all fish. The former method is recommended to be adapted for implementation in practice.  相似文献   

2.
The objective of this study was to assess whether high‐pressure injection of air into the brain of African catfish (Clarias gariepinus) could render the animal unconscious and insensible immediately and permanently. In the study, 48 African catfish with a live weight of 900–1900 g were restrained and equipped with EEG and ECG electrodes and then stunned. The catfish were stunned mechanically using a captive needle pistol. The pressure to shoot the needle was 8 bar and that to inject the air was 3 bar for 1.5 s. The catfish behaviour was observed during and after stunning. τ and δ waves and spikes, which precede a stoppage in brain activity as measured on the EEG, were used as indices for the measurement of immediate induction of unconsciousness and insensibility In 23 of 42 fish, an iso‐electric line was observed after an average of 13.4 s, while in the remaining fish the τ and δ waves and spikes remained on the EEG during the recording period. In all cases, the ECG showed an irregular heart rate with fibrillation and extra systolae. Moreover, the configuration showed ischaemia. Before the captive needle stunning, free‐swimming fish (n=7) explored the tank for an average of 21±12 s before lying down at the bottom. After stunning, they showed clonic uncoordinated swimming movements. The movements stopped after an average of 38±50 s. In another group (n=7) that was stunned and subsequently placed in ice water, clonic cramps were observed in two out of seven animals. When taking into account the number of animals with a reliable EEG (n=42) and using 95% confidence intervals, it was concluded that at least 93% of the catfish were effectively stunned using a correctly positioned captive needle pistol. Furthermore, it is recommended to immobilize the stunned fish by chilling, as the post‐stun clonic cramps may hinder gutting and filleting.  相似文献   

3.
It was observed that farmed eels could be rendered unconscious and insensible instantaneously by passing an electrical current through fresh water. The general epileptiform insult on the EEG was characterized by a tonic/clonic and an exhaustion phase. After stunning, the ECG (electro‐cardiogram) revealed fibrillation. The electrical stunning parameters were on average 194 ± 4 V and 0.636 ± 0.040 A/dm2 for 1.6 ± 0.4 s. Within a confidence level of 95%%, taking into account the number of animals with a reliable EEG (n = 29), at least 93% of all eels are effectively stunned in fresh water by an average current of 0.636 ± 0.040 A/dm2. The behaviour of groups of five eels, which were able to move freely in the water was observed before and after stunning with 50 V and 0.17 A/dm2. After 3‐s stunning, two eels were turned upside down. They changed to a normal position after 10 and 13 s respectively. Subsequently, all eels were very active in swimming behaviour and stopped swimming after 75 s. When stunned for a longer duration, all eels were turned upside down and stopped breathing for a limited period of time. In the last experiment the eels were stunned in fresh water (500 μS) with a voltage of 200 V for approximately 1 s, which was followed by 50 V for 5 min. As soon as the stunning started the water was de‐oxygenated by flushing nitrogen to kill the eels by suffocation during the period of unconsciousness and insensitivity. The oxygen saturation decreased from 74 ± 10 to 23 ± 11% at 22 °C. After stunning no brain activity and no responses to pain stimuli were observed on the EEG. The heart rate increased (P < 0.05) after stunning, which was followed by a significant decrease. Only 1 out of 18 eels returned partially from upside down to a normal position 2 h after stunning; however, the eel did not respond to pain stimuli in behaviour. The developed stunning procedure can be recommended for humane slaughter of 50‐kg batches of eels.  相似文献   

4.
The effects of different stunning/killing procedures on flesh quality of European sea bass were investigated: (1) anaesthesia with clove oil, (2) anaesthesia with 2‐phenoxyethanol, (3) percussive stunning, (4) immersion in ice/water slurry, (5) chilling on ice and (6) anaesthesia with clove oil followed by immersion in ice/water slurry. Muscle pH values were significantly lower in sea bass anaesthetized or stunned by a blow to the head compared with fish immersed in ice/water slurry, chilled on ice or immersed in ice/water slurry after clove oil anaesthesia. Lightness was highest in sea bass anaesthetized by 2‐phenoxyethanol or percussively stunned and lowest in ice‐chilled fish. Redness and yellowness were highest in fish chilled on ice and lowest in fish anaesthetized with clove oil. Liquid loss, fat loss and shear values were not significantly different among the procedures. In general, lipid oxidation values during refrigerated or frozen storage did not significantly differ among treatment groups. Combination of clove oil anaesthesia followed by chilling on ice/water slurry appears to improve both flesh quality and welfare of sea bass, although the implementation of further studies is warranted to consolidate this finding.  相似文献   

5.
Is humane slaughter of fish possible for industry?   总被引：4，自引：1，他引：4  
Abstract The objective was to evaluate industrial and research slaughter methods for Atlantic salmon (Salmo salar), gilt‐head seabream (Sparus auratus) and eel (Anguilla anguilla) with respect to welfare and quality. As a general term of reference, an optimal slaughter method should render fish unconscious until death without avoidable excitement, pain or suffering prior to killing. For Atlantic salmon, commercial slaughter methods (carbon dioxide stunning followed by gill cutting, and gill cutting alone) are not in conformity with the general term of reference, as the fish are not rendered unconscious immediately and possibly experience stress. Evaluation of automated percussive stunning remained unconclusive. More research should enable us to ascertain whether loss of consciousness is instantaneous. Electrical stunning can be humane if applied properly. However, because flesh of electrostunned fish was characterized by occasional bloodspots, optimization of the electrical parameters is required. Prototypes for percussive and electrical stunning of salmon have been recently developed. This implies that humane slaughter of salmon is feasible for industry. For gilt‐head seabream, neither aphyxia in air nor transfer of the fish to an ice slurry were considered to be humane: the methods did not induce immediate brain dysfunction and vigorous attempts to escape occurred. Percussive and electrical stunning can be in conformity with the general term of reference. However, conditions for stunning whole batches of seabream have not been established. Quality of the fish slaughtered by percussive stunning was similar to that obtained by the industrial method, i.e. immersion in an ice slurry. Further work is required to establish optimal stunning conditions and to develop prototypes. For eel, desliming in a salt‐bath followed by evisceration, electrical stunning performed under the conditions prescribed by the German legislation, and live chilling and freezing were not considered to be humane. In contrast, it was established that a 10–20 kg batch of eels in fresh water could be rendered unconscious immediately and until death by applying electricity in combination with nitrogen gas. The conditions used were 0.64 A dm?2 for 1 s, followed by 0.17 A dm?2 combined with nitrogen flushing for 5 min. A preliminary assessment of flesh quality suggests that it may be improved by application of the latter method, compared with the salt bath. The results clearly indicated that humane slaughter of eels is possible in practice.  相似文献   

6.
This study evaluated whether anesthesia with essential oil (EO) of Lippia alba (300 mg L?1 for 4 min) prior to electronarcosis (128 V m?1 × 300 Hz for 5 s) or hypothermia (ice/water slurry) could delay fish spoilage during chilled storage of whole fish. Silver catfish (Rhamdia quelen) were subjected to two different pre-stunning treatments (water or anesthesia with EO of L. alba) followed by two different stunning procedures (hypothermia or electrical stunning), yielding four groups (n = 32/group): water (control) + hypothermia, water (control) + electrical stunning, EO of L. alba + hypothermia, and EO of L. alba + electrical stunning. After stunning, fish were slaughtered by percussion and stored in ice. Preslaughter anesthesia with the EO of L. alba extended fish shelf life by delaying the loss of freshness (nucleotide degradation), growth of Enterobacteriaceae, and fish deterioration (sensory evaluation). Such preservative effect was most remarkable for fish that were subsequently submitted to electrical stunning, as they had the lowest demerit scores and greatest shelf life in the sensory evaluation. Our results showed that preslaughter anesthesia with EO of L. alba followed by electrical stunning can delay the loss of freshness and extend fish shelf life during chilled storage.  相似文献   

7.
The objective of this study was to check the effect of different stunning methods on the meat quality of Pintado Amazônico, female Pseudoplatystoma fasciatum × male Leiarius marmoratus, stored on ice for 18 d. A total of 90 specimens (2.5 ± 0.45 kg and 58.21 ± 6.20 cm) were divided into three groups and subjected to stunning by: water saturated with CO2, hypothermia on ice, or asphyxia in air. Subsequently, samples were removed to be analyzed after (times) 0, 2, 4, 6, 8, 10, 12, 14, 16, and 18 d. At the established times, aerobic mesophilic heterotrophic microorganisms and aerobic psychrotrophic heterotrophic microorganisms were quantified, and the pH, total volatile base nitrogen, color (L*a*b*), and sensory traits were analyzed. The stunning method significantly affected (P < 0.05) the meat quality. The group stunned on ice showed the best results compared with the other treatments.  相似文献   

8.
Food quality aspects of farmed sea bass (Dicentrarchus labrax) were compared following two methods of slaughter: the normal commercial method of killing, by immersion in an ice slurry, or by first electrically stunning the fish, before immersion in an ice slurry. Quality was assessed for up to 10 days of storage on ice after slaughter. No differences were found between the slaughter methods in terms of an overall sensory evaluation of cooked fillets, or in terms of overall carcass quality: overall appearance, internal and external haemorrhage, fin damage, burst gall bladder, staining of the body cavity by leakage from the gut or damage to the spine. Using objective measurements of colour, no differences between fish from either treatment were found in terms of external colour or colour of the fillets. A chemical analysis of flesh nucleotide breakdown products as well as the freshness indicator Ki value did not differentiate the two treatments nor did the industry standard freshness scoring technique (QIM, quality index method), over 10 days of storage on ice. Flesh pH was marginally lower in electrically stunned fish at 4 h post mortem (6.42 cf 6.56) but by 24 h, pH in fish from both treatments had decreased to a similar level (6.22). Humane electrical stunning of sea bass at slaughter neither measurably improved nor decreased product quality for between 1 and 10 days of storage on ice. Electrical stunning accelerated the pattern of onset and resolution of rigor mortis. If electrical stunning were to be widely adopted, re‐education of buyers would be necessary as rigor mortis is currently used by buyers as a proxy measure of fish freshness.  相似文献   

9.
An industrial and experimental electrical method for stunning farmed Atlantic cod in air and seawater (SW), respectively, were compared. The impacts of sedation with AQUI‐S? and exercise to exhaustion before electrical stunning were also assessed to monitor the possible depletion of rested muscle energy levels by electrical stunning. Stress (blood glucose, haematocrit, muscle pH, muscle excitability, high‐energy phosphates and rigor mortis) and flesh quality (fillet texture, colour, liquid leakage (LL), gaping, residual blood and K‐value) were assessed. For the industrial stunning method, an average of 41 V, 0.2 A dc was applied to individual cod for 18–27 s. For the SW method, a bipolar square wave current (170 Hz, 33% duty cycle) was applied for 5 s. After stunning, recovery was prevented by exsanguination in chilled SW. There were no differences (P>0.05) between the two stunning methods except for a higher ultimate fillet pH for cod stunned in air 8 days postmortem. Exercise before stunning depleted muscle energy levels at slaughter, increased LL and fillets had redder and darker flesh after storage on ice for 8 days. Electrical stunning (in air) of AQUI‐S?‐treated fish partly depleted muscle energy levels (pH 7.3, ATP 18.7 μmol g?1, PCr 70.1 μmol g?1). However, flesh quality was not affected. Unless pre‐rigor filleting is the chosen processing strategy, electrical stunning of cod seems to be a promising stunning method.  相似文献   

10.
The overall objective was to evaluate the suitability of electronarcosis as a stunning method for farmed eels. In the first experiment the minimum electrical current needed to induce a general epileptiform insult by head‐only stunning was assessed. The individual eels (n = 40) with a live weight of 700–800 g were fixed in a specially designed re‐strainer. The EEG (electroencephalogram) and ECG (electrocardiogram) recordings, observation of behaviour and responses to pain stimuli were used to assess unconsciousness, insensibility and cardiac function. The applied current of 150, 200 or 250 V, 50 Hz, AC was delivered via scissor‐model stunning tongs for approximately 1 s. A general epileptiform insult was observed in 31 eels for which a successful EEG recording was obtained, using 255 ± 4 V, 545 ± 32 mA, for 1.2 ± 0.2 s. The general epileptiform insult as measured on the EEG was characterized by a tonic/clonic phase and an exhaustion phase. The behaviour showed one phase: tonic cramps alternated by clonic ones. The heart rate was 22 ± 8 beats min?1 (n = 23) prior to stunning. After stunning the ECG revealed fibrillation. In the second experiment the behaviour of seven individual eels able to move freely in water was observed after head‐only stunning (250 V). Two phases were distinguished. Limited tonic and clonic cramps combined with backward swimming were followed by heavy clonic cramps combined with unco‐ordinated movements such as jumping out of the water. A distinct exhaustion phase was not observed in all animals. In the third experiment a head‐to‐tail electrical method was examined in 15 eels for rendering the eels unconscious and insensitive prior to slaughter. They were stunned by applying 253 V for 3 s followed by 50 V for 5 min. In the fourth experiment nine eels were head‐only stunned with 260 V for 1 s immediately followed by 50 V for 5 min applied from head to tail. Results obtained in these two experiments were similar. After stunning no brain activity and no responses to pain stimuli on the EEG were observed and the ECG showed ventricular extra systolae. It was observed that it might take 60 ± 25 min or longer for a complete recovery. It can be concluded that for effective electrical stunning of eels with a weight of 700–800 g an average current of 545 ± 32 mA (at approximate 250 V, 50 Hz AC) is needed. In this case, within a confidence level of 95% at least 91% of the eels are effectively stunned (n = 31). Therefore, it is recommended to increase the minimum current for an effective stun in practice to 600 mA. Further research is needed to determine the conditions to induce permanent unconsciousness and insensibility of the eels to protect the animals at slaughter.  相似文献   

11.
The aim of this study was to assess electrical stunning of Atlantic cod and turbot in seawater to develop a protocol for the process of stunning and killing. An induced general epileptiform insult (unconscious) had a duration of 40 ± 27 s (n =14) in cod (2.6 ± 0.5 kg) and 34 ± 18 s (n = 19) in turbot (520 ± 65 g). Seven cod and 3 turbot displayed a physical reaction, and 11 turbot registered an electroencephalogram (EEG) response to pain stimuli administered 30 s post-stun. The heart rate was 32 ± 6 beats/min in cod and 25 ± 7 beats/min in turbot prior to stunning. Post-stunning, the electrocardiogram (ECG) revealed fibrillation and reduced activity post-stun. EEG, ECG recordings, and behavioral observations indicate that when a bipolar square wave current was applied with a frequency of 133 Hz and 43% duty cycle side to side (turbot) and at 170 Hz and 33% duty cycle (cod) head to tail, both species were stunned in seawater at current densities of 3.2 A/dm2 and 2.5 A/dm2, respectively. For turbot, a 5 s exposure to electricity followed by chilling in ice water for 15 min is sufficient to prevent recovery. For cod, a killing method needs to be established.  相似文献   

12.
Different stunning methods (carbon dioxide [CO2] and hypothermia) used in industrial fish processing were compared with asphyxia in air, which is used in traditional fishing, to evaluate the effects of these methods on the stress responses and the meat quality of the Amazon hybrid surubim, Pseudoplatystoma fasciatum female × Leiarius marmoratus male. After the application, blood and behavioral indicators were evaluated. Following death by gill cutting, the fish were gutted, and analyses of muscle pH, rigor mortis, the exudation of the meat, and coloration were performed. Significantly higher levels of cortisol and glucose were exhibited by the fish subjected to asphyxia than by the fish stunned by either CO2 or hypothermia. The fish subjected to asphyxia displayed decreasing muscle pH during the first 2 h after death and showed higher rates of rigor mortis after 3 h than the fish that were stunned by the other two methods. The asphyxia is a practice that exposes fish to suffering by causing an increase in stress responses, which affects meat quality. The immersion of fish in water and ice (hypothermia) for 5 min was more effective stunning method than the use of CO2, resulting in higher loss of sensibility and greater welfare.  相似文献   

13.
Food quality aspects of farmed turbot (Psetta maxima) were compared following two methods of slaughter: the current commercial method, by immersion in an ice slurry, which is then dewatered after approximately 20 min, or by first humanely, electrically stunning the fish using a prototype commercial stunner, before immersion in an ice slurry, which is dewatered after 20 min. Quality was assessed for up to 10 days of storage on ice following slaughter. No differences were found between the slaughter methods in terms of an overall carcass quality: overall appearance, haemorrhage, damage, burst gall bladder, staining of the body cavity by leakage from the gut or damage to the spine. No detectable difference was found between the treatments using the industry standard freshness scoring system, the Quality Index Method. Both groups of fish were classified as ‘Fresh’ after 10 days of storage on ice. Using objective measurements of colour, no differences between fish from either treatment were found in fillet colour. Changes in flesh pH were similar in electrically stunned and traditionally killed fish with a mean pH (±SE) at 2 h post‐mortem of 6.80±0.027 declining to 6.44±0.032 at 24 h post‐mortem. Humane electrical stunning of turbot at slaughter neither detectably improved nor decreased product quality as measured between 1 and 10 days of storage on ice.  相似文献   

14.
Atlantic salmon were slaughtered in three ways on a commercial slaughter line: (1) killed by a percussive stun after crowding; (2) killed by percussive stun after crowding, pumping and live chilling; (3) killed by exsanguination after crowding, pumping and live chilling. The live‐chilled fish were exposed to seawater (2°C) saturated with carbon dioxide (pH 5.5–5.7) for 40 min. The fish were calm after live chilling, but not unconscious, as eye rolling was observed in all individuals. Subsequent exsanguination of the unstunned fish resulted in death. Both rapid live chilling and the subsequent exsanguination appeared stressful to the fish, as a large and rapid pH drop coupled with earlier onset of rigor mortis, indicative of high muscle activity during the process were observed. The muscle core temperature during ice storage showed that live chilling only has an effect on carcass temperature during the first 6 h post mortem. After 6 h, no significant differences in temperature were detected between live‐chilled and traditionally ice‐chilled fish. We conclude that commercial use of live chilling in combination with high levels of CO2 does not stun Atlantic salmon. Live chilling followed by exsanguination of the unstunned fish appears to be highly stressful and should be avoided.  相似文献   

15.
ABSTRACT

Postmortem biochemical and microbiological changes in loricariid catfish (Pterygoplichthys disjunctivus) muscle were evaluated during ice storage for 20 days. Values of pH remained stable for 15 days (7.4 ± 0.2), and total volatile base-nitrogen (TVB-N) remained under acceptable limits throughout storage, with a final value of 25.2 ± 3.3 mg N/100 g muscle at Day 20. Adenosine-5´-triphosphate (ATP) and derivatives followed a postmortem degradation pattern similar to other species, with the K-value being the best freshness loss indicator. Biochemical and microbiological changes indicated that the shelf life of iced loricariid catfish muscle was 15 days under optimal (0°C) storage conditions.  相似文献   

16.
Eels (Anguilla anguilla L.) were slaughtered using two procedures. The commercial method consisted of desliming the fish in dry salt followed by evisceration. The alternative method consisted of stunning and killing in water with a combination of electricity and oxygen removal. Eels slaughtered as commercially exhibited aversive reactions and consequently a higher level of muscular activity before death. In raw fillets, differences appeared clearly between the two batches. The alternative slaughter by electricity and gas led to redder, firmer flesh with a higher pH. Myofibrillar proteolysis, lipid oxidation and loss of freshness (as evaluated by K‐value) were reduced. After hot‐smoking, which is a process that greatly modifies the fish flesh properties, differences between batches were less pronounced. However, eels slaughtered by the alternative method were characterized by a higher pH and a redder colour of the dark muscle, a desirable property form a commercial point of view. When assessed by sensory difference tests, appearance seemed to be the only attribute that allowed panellists to discriminate the two batches. Overall, it is concluded that slaughter by electricity and gas improved the quality of raw and smoked eels compared with the commercial method.  相似文献   

17.
A feeding trial was conducted to evaluate the potential of dietary supplementation of autolysed brewer's yeast (AY) on African catfish. The catfish (22.5 ± 1.15 g/fish, 20 fish 33 L/tank) were fed with either of diets (390 g/kg crude protein, 140 g/kg lipid) supplemented with 0, 3, 6 or 10 g/kg AY (n = 3). After 49 days of feeding, the final body weight and metabolic growth rate of the catfish fed 3 g/kg AY (3‐AY) diet were higher than those fed the control diet (p < .05). The lowest level (p < .05) of alanine transaminase was detected in the blood of the catfish fed 3‐AY diet. The mid‐intestinal histology of the catfish revealed no significant difference (p > .05) in intestinal perimeter ratio. However, an elevated (p < .05) abundance of goblet cells and intraepithelial leucocytes were found in the intestine of catfish fed 3, 6 and 10 g/kg AY diets, with the highest level of abundance recorded in the mid‐intestine of the catfish fed 3‐AY diet. The results suggest that dietary 3 g/kg autolysed brewer's yeast supplementation improves growth performance of African catfish without deleterious effect on liver functionality and gut morphology.  相似文献   

18.
Direct use of pig wastes as inputs into fish culture systems may be unacceptable or an inferior use of valuable inputs. High value, but non-filter feeding fish, such as African catfish, Clarias gariepinus (Burchell), may be unable to recover nutrients efficiently through the pond food web and require complete diets in intensive culture. Live feeds such as the larval stage of the green blow fly. Lucilia sericata, can be used as intermediate organisms to utilize pig waste and subsequently be fed live as part of a complete ration for catfish raised in cages. The nutrient efficiency of the system is further enhanced by the stocking of phytophagous fish, the Nile tilapia, Oreochromis niloticus (L.), in the pond in which the catfish culture cages are suspended. A model derived from on-farm experimentation is presented that demonstrates system design and nutrient efficiencies. An extrapolated catfish production of 61 year1 using only fly larvae produced from a standing herd of approximately 1000 fattening pigs was demonstrated. The static water pond in which the catfish were cultured ensured that the environmental impact of both pig and catfish systems was minimal compared to conventional production systems.  相似文献   

19.
Abstract

Three experiments were conducted. In Experiment 1, the acceptance time of pelleted diets sprayed with fresh palm fruit extract (FPFE), commercial palm oil (COM), or a control diet to African catfish, Clarias gariepinus, fingerlings was investigated. In Experiment 2, the effects of five diets on growth and survival of African catfish larvae were determined: (1) bambara nut waste-based (BW) diet; (2) bambara nut waste-based diet with 5% of diet formula of FPFE (BWP); (3) bambara nut waste-based diet with 5% of diet formula of FPFE plus 1.5% of diet formula of Spirulinapowder (BWPS); (4) fish waste-based diet (FWP); and (5) brine shrimp, Artemiasp., nauplii (control). In the BWP, BWPS, and FWP diets, fresh palm fruit extract was sprayed on the diets as a feed attractant. The Spirulinapowder was included in BWPS as an additional attractant. In Experiment 3, the effects of seven diets on growth and survival of the African catfish larvae were investigated: (1) BW; (2) BWP; (3) FWP; (4) a bambara waste-based diet with 5% COM (BWC); (5) a fish waste-based diet with 5% of formula as COM (FWC); (6) a fish waste-based diet with neither FPFE nor COM, and (7) brine shrimp nauplii (control). African catfish finger-lings accepted the pellets containing FPFE in significantly less time (P < 0.01) than they did the other pelleted diets. Inclusion of FPFE as 5% of diet formula significantly (P<0.05) improved the growth and survival of African catfish larvae fed formulated diets. Inclusion of Spirulinaat 1.5% of diet formula had no effect. Brine shrimp was nutritionally superior to the formulated diets for the African catfish larvae during the first 28 days of feeding. The results indicate that FPFE can be added to a diet for African catfish at 5% of diet formula. However, brine shrimp nauplii fed to larvae had the highest percentage survival and highest growth rates of any of the treatments.  相似文献   

20.
Growth and feed conversion were monitored in triplicate groups of the African catfish Heterobranchus longifilis (mean weight 11 ± 1.8 g) fed small (2.5–5.54 cm) tilapia (Oreochromis niloticus) and artificial feeds at various rates (treatments 1, 2, and 3), and tilapia or artificial feed (treatments 4 and 5, respectively). Artificial feed was a 42% crude protein commercial pellet. Live O. niloticus were fed at a rate of 4 g live tilapia/catfish/day. Pelleted feeding rate was 2%, 1%, 0.5%, and 1% of body weight thrice daily in treatments 1, 2, 3, and 5, respectively. After 70 days, mean weight was 180 ± 9.5 g, 157 ± 15.7 g, 147 ± 2.6 g, 77 ± 10.9 g, and 74 ± 10 g, in treatments 1, 2, 3, 4, and 5, respectively. Treatment significantly affected SGR (% day?1) (P < 0.03) and pelleted feed conversion ratio (P < 0.0003). FCR was 1.09 ± 0.01, 0.63 ± 0.08, 0.42 ± 0.11, and 1.12 ± 0.13 in treatments 1, 2, 3, and 5, respectively. Profit was highest (P < 0.01) in treatment 2. Tilapia consumption seems to improve utilization of artificial feed and may be a way for some catfish farmers to save money.  相似文献   

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