Aim: This study was conducted to evaluate the influence of fermented maize-meal infusion on feed quality, growth performance and immune status of African catfish, Clarias gariepinus fingerlings. 
Place and Duration of Study: Department of Biochemistry, Ibrahim Badamasi Babangida University, Lapai, Nigeria, between March 2017 and July 2017. 
Methodology: A total of 120 African catfish, Clarias gariepinus fingerlings (mean initial weight 7.43±0.24 grams) were randomly distributed into 2 groups of 3 replicates each. Each replicate contained 20 fish. Fermented feed (FF) produced using fermented maize-meal (ogi) infusion for 72 h was fed 5% body weight to a group of 60 fish (in 3 replicates) for 10 weeks, compared to fish fed control pellet containing similar ingredients but was non-fermented (NF). Proximate composition of feeds and whole fish, feed efficiency and growth performance, biochemical and antioxidant parameters in African catfish, Clarias gariepinus were evaluated. 
Results: The results of proximate composition of FF and NF diets were not significantly (P>0.05) different in crude protein, crude fibre, carbohydrate and moisture contents. However, fat (lipid) was significantly lower in FF diet, while the level of ash was significantly (P<0.05) higher in FF than in the NF control. Proximate composition of whole fish fed NF and FF diets are significantly similar for crude protein, crude fibre, fat and carbohydrate contents. However, ash and moisture contents were significantly higher in fish fed NF than FF. The results for feed efficiency and growth performance of African catfish fed experimental diets indicated similar feed acceptance and intake and consequently similar growth performance. The hematological indices; packed cell volume (PCV), white blood cell (WBC), red blood cell (RBC) and haemoglobin (Hb) were observed to be significantly higher in fish fed the FF diet. The activity of aspartate aminotransferase (AST) was significantly elevated in serum of fish administered the non-fermented diet while alanine aminotransferase (ALT) and alkaline phosphatase (ALP) indicated elevated activities in fish fed fermented diet. The chloride and potassium ions and cholesterol indicated significantly higher concentration in the serum of fish fed fermented diet. Conversely, the inorganic phosphate, calcium, total protein and triglycerides were significantly higher in the serum of fish fed the non-fermented diet. Contrastingly, the concentration of sodium ion and creatinine did not differ significantly between the fish fed the experimental diets. The activities of superoxide dismutase (SOD) and catalase (CAT) were significantly elevated in the serum of fish fed FF diet. 
Conclusion: Fermented diet with probiotics from maize-meal infusion improved biochemical and antioxidant parameters of Clarias gariepinus without impairing fish performance.

https://www.journalajb2t.com/index.php/AJB2T/article/download/30057/56407

Influence of Fermented Maize-meal Infusion on Feed Efficiency, Growth Performance and Antioxidants Status of African Catfish, Clarias gariepinus Fingerlings

The fatty acids composition of the salted -fermented fish productFeseekhof the Nile tiger -fish ( Hydrocynusspp.) was determined and compared with fresh fish. Fatty acids were analyzed as their methyl esters with gas chromatography-mass spectrometry (GC). Fermented fish contained significantly (p<0.05) lower amounts of total fatty acids (26.66 mg/g) compared t o fresh fish (40.04mg/g). Palmitic acid (C16:0), Stearic acid (C18:0), palmitoleic acid (C16:1) and oleic acid (C18:1) were the most abundant fatty acids of both fermented and fresh fish. The most abundant polyunsaturated fatty acids were linoleic acid (C1 8:2n6), linolenic acid (C18:3n3). A significant decrease (p<0.05) in the content of Palmitic acid (C16:0) and oleic acid (C18:1) of the fermented fish compared to fresh fish was observed. The contents of eicosapentaenoic acid (EPA) and docosahexaenoic aci d

/pdf/fatty-acids-composition-of-traditional-salted-fermented-and-1u1vkfvdq9.pdf

Fatty acids composition of traditional salted-fermented and fresh tiger -fish inSudan

Increase in fish feed cost leading to non-lucrative fish farming can be counteracted by utilizing inexpensive oil cakes as ingredients. The present study was aimed to use low cost sesame and sunflower oil cakes as ingredients in feeds for Labeo rohita fingerlings. Doughs made from oil cake powder with 60% moisture content were fermented for seven days using inoculum with a proportion of probiotics powder (Aqualact/Rhodomax/Uni-Nutrich Plus):jaggery:water: :5g:25g:160ml (per kg of oil cake substrate). The fermented oil cakes were incorporated at a rate 35% to 40% in the test diets. Fingerlings of Labeo rohita, fed with test diet containing 24h Aqualact fermented sesame oil cake showed highest weight gain (3.66 ± 0.04 g) with lowest FCR (1.991 ± 0.003) and highest protein value (13.81± 0.02 ) in the carcass. Fingerlings group fed with the same test diet also showed highest Protein efficiency ratio (1.683 ± 0.003), Apparent protein net utilization (27.45 ± 0.07) and Lipid productive value (29.26± 0.90). These fermented oil cakes are found to be viable alternatives to other costlier fish feed ingredients.

https://www.fisheriesjournal.com/archives/2017/vol5issue4/PartF/5-4-36-188.pdf

Evaluation of nutritionally enhanced feed through microbial fermentation on growth and survival of fingerlings of Labeo rohita (Hamilton)

The present study was undertaken to evaluate the effect of fermented azolla as fish meal substitute in the tilapia fry diet (Oreochromis niloticus) on growth performance, survival and feed utilization. In the experiment, the fry length initially ranging between (2.160±0.090 cm and 2.540±0.060 cm) and weight initially ranging between (0.190±0.010 g and 0.210±0.010 g) were fed on practical basal diet (30% crude protein) in the form of pellet during rearing period of 60 days. The fermented azolla were incorporated in the experimental diet at various levels such as 0% azolla, 10% fermented azolla, 20% fermented azolla and 30% fermented azolla to formulate four different test diets along with control diet. (Basal diet, without incorporation of fermented azolla, was used as control diet). The experimental fishes were fed with the experimental diet at of 7% of the body weight twice a day. Among the experimental treatments, the treatment 20% fermented azolla showed significantly higher growth parameters such as length gain (178.586±11.313%), weight gain (1346.770±70.251%), specific growth rate (4.449±0.083%), average daily growth (2.840±0.057%) and survival (95.556±2.222%). The feed utilization in terms of feed conversion ratio (1.236±0.030%) was significantly lower in 20% fermented azolla than control group, whereas protein efficiency ratio (4.145±0.169) in 20% fermented azolla showed significantly higher than that of other treatments.

/pdf/use-of-fermented-azolla-in-diet-of-tilapia-fry-oreochromis-48tlkcyddg.pdf

Use of Fermented Azolla in Diet of Tilapia Fry (Oreochromis niloticus)

The growth performance of O. niloticus fingerlings fed with diets having fermented fish offal was investigated for a 90 days. One reference (RFM) diet (Mustard oil cake + wheat flour + rice bran + egg shell dust) and one experimental diet containing fermented fish offal (39%) were (FOM)formulated. The diets were fed twice (06.00 and 17.00 hours) daily ad libitum in two replicates. The growth experiment with these diets showed that the diet with fermented fish offal rendered highest growth of the tilapia. The diet, containing fermented fish offal showed significantly higher (P<0.05) growth, feed conversion ratio (FCR), protein efficiency ratio (PER), specific growth rate (SGR), hepatosomatic index (HSI) and gonadosomatic index (GSI) than the reference diet without fermented fish offal. Fatty acid profile of FOM fed fish was also better as compared to the reference diet. It was concluded that effectiveness of fermented fish offal could be substantially increased the growth and fish quality by accumulating more poly unsaturated fatty acid (PUFA) in fish flesh of tilapia (O. niloticus).

/pdf/efficiency-of-fermented-fish-offal-meal-on-growth-and-fatty-48iynieoij.pdf

Efficiency of Fermented Fish Offal Meal on Growth and Fatty Acid Profile of Tilapia (Oreochromis niloticus)

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Efficiency of Fermented Fish Offal Meal on Growth and Fatty Acid Profile of Tilapia (Oreochromis niloticus)