EFFECTS OF STORAGE DURATION ON PROXIMATE COMPOSITION OF NON-CONVENTIONAL FISH FEED INGREDIENTS AND..

The effects of storage time on the proximate composition of wheat pollard, maize bran, blood meal, sunflower and cotton seed cakes, and farm-made fish feed made from these foods were examined in this study. During the harvest season, whole dry wheat and maize grains, as well as sunflower and cotton seeds, were gathered. Wheat pollard and maize bran were obtained by removing the outer layer of wheat and maize, respectively. Sunflower and cotton seed cake were made by extracting oil from sunflower and cotton seed seeds, respectively. Fresh cow blood was cooked and sun-dried to make the blood feast. Food and feed were bundled in polythene sacks, tied up in a wooden crib, and kept at room temperature in a dry, well-ventilated feed storage. Before the feed materials were stored, they were processed into fish feed. The feed ingredients were kept for two (treatment 2 – T1) or four months (treatment 3 – T2) after they were processed (treatment 1 – T0). The feed was also kept in the same environment as the feed ingredients (treatment 1 - F0, treatment 2 - F1 or treatment 3 - F2). Triplicate samples were taken to determine the proximate composition (crude protein, fat, fibre, ash, dry matter, and moisture) of each food or feed in each treatment. To find significant differences, one-way ANOVA was used, followed by either Tukey's or Welch's tests. A t-test was used to assess the data from the blood meal (treatment T0 and T1). Treatment T1 showed a trend toward lower crude protein, lipid, fibre, ash, and dry matter in the foodstuffs, with treatment T2 showing the most substantial reductions. Treatment F1 had no effect on the feed's crude protein, lipid, fibre, or ash content, whereas treatment F2 decreased crude protein and lipid content while increasing ash and fibre content. Farm-made feed, wheat pollard, maize bran, sunflower and cotton seed cakes, and blood meal must be used within two months of storage under the handling and storage circumstances used in this study to maintain their nutritional quality.

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