A. Abdelhamid, M. A.Seden, O. Zenhom
2013 Journal of Animal and Poultry Production  
The present study aimed to investigate the effect of dietary graded levels of Aqua Superzyme, Garlen Allicin, and Diamond V (Original XPC) on feed utilization by Nile tilapia fish for 16 weeks. Dietary inclusion of the tested pre-and probiotics improved significantly (P≤0.05) all criteria measured including feed utilization parameters, digestibility, and energy retention. The significantly (P≤0.05) best results of feed utilization were calculated for the treatments Aqua Superzyme at 0.01%,
more » ... zyme at 0.01%, Garlen Allicin at 0.01%, and Diamond V-Original XPC at 0.5% of the diet. Yet, the comparison among additives and their levels shows that the overall significantly (P ≤ 0.05) best treatment was Garlen Allicin at 0.01% of the diet. Concerning the digestibility, the significantly (P ≤ 0.05) best level within each treatment was also Aqua Superzyme at 0.01%, Garlen Allicin at 0.01%, and Diamond V-Original XPC at 0.5% of the diet, respectively. The CF followed by EE were more positively affected than the other nutrients digestibility. The comparison among additives and their levels on ADC clears that the significantly (P ≤ 0.05) best treatment and level was Aqua Superzyme at 0.01% of the diet for ADC of all nutrients, comparing with the other additives and levels. Aqua Superzyme at 0.02%, Garlen Allicin at 0.01%, and Diamond V-Original XPC at 0.5% of the diet, respectively were the best in energy retention (in an ascending order) among their corresponding levels. The comparison among treatments revealed that best energy retention was realized by the treatment of Diamond V-Original XPC at 0.5% of the diet. Generally, it is recommended to add Garlen Allicin at 0.01% of the tilapia diet to improve its feed and nutrients utilization. MATERIALS AND METHODS All the experimental conditions, diets, and facilities were as mentioned before in Abdelhamid et al. (2013) . The 1 st and 2 nd additives used were the prebiotic Aqua Superzyme and the probiotic Garlen Allicin, each at 0.01, 0.02, and 0.03% of the diet. The 3 rd additive used was the probiotic Diamond V-Original XPC at 0.4, 0.5, and 0.6% of the diet, besides the control without additives. Digestibility trails: Every morning of the last two experimental weeks, feaces were collected by siphoning, separated from water, and stored at -20  C for analysis. Apparent digestibility coefficients (ADC) of crude protein, ether extract crude fiber, ash and nitrogen free extract were determined using the direct method according to Lovell (1989) by using the following equation: ADC = 100 [(nutrient intakenutrient in feaces) / nutrient intake] Chemical analysis of diets and faeces: The faeces were collected in a petery dish for each fish group. Uneaten feed and water were separated from the collected faeces, homogenized and stored in plastic bags at -20 o C for chemical analysis. The tested diets and faeces were analyzed in triplicates. Chemical analysis of feed and faeces was carried out according to the methods described by A.O.A.C. (1990) for dry matter, crude protein, ether extract, crude fiber and ash. Nitrogen free extract (carbohydrate) content was calculated by subtraction the total percentages of CP, EE, CF and ash from 100. The gross energy contents of the experimental diets and fish samples were calculated by using factors of 5. 65, 9.45 and 4.2 Kcal/g of protein, lipid and carbohydrate, respectively (NRC, 1993). Digestible energy content was calculated from standard physiological fuel values as 4, 4 and 9 Kcal/g of protein, carbohydrate and lipid, respectively (Garling and Wilson, 1976) . Feed utilization: Feed conversion ration (FCR) and feed efficiency percent (FE%) were calculated according to the following equations: FCR = Feed intake (g) / Weight gain (g). FE % = (Weight gain (g) / feed intake) X 100. Protein utilization: Protein efficiency ratio (PER) and protein productive value (PPV %) were calculated according to the following equations: PER = Weight gain (g) / Protein intake (g). PPV % = {( Retained protein (g) ) / (protein intake (g) )} X 100.
doi:10.21608/jappmu.2013.71635 fatcat:47jk2es67fgv3lx4rkta36dcii