The growth, protein content, and fatty acid of catfish meat (pangasius sp.) with the addition of different lysine doses in commercial feed

E. Aristasari, R. A. Nur'aini, W. Nopita, Agustono, M. Lamid, M. A. Al-Arif

Research output: Contribution to journalConference articlepeer-review

1 Citation (Scopus)

Abstract

Pangasius catfish are not able to synthesize amino acids in their bodies so that Pangasius catfish need a supply of amino acids such as lysine in their feed. This study aims to find out the effect of lysine addition in commercial feed towards the growth, protein content, and fatty acid of Pangasius catfish meat. Total doses of lysine added to the commercial feed are: P0 (0%), P1 (1.2%), P2 (2.2%), dan P3 (3.2%). The results showed that the addition of lysine essential amino acids in commercial feed showed a significantly different effect (P<0.05) on t h e specific growth rate, feed efficiency, feed conversion ratio, Saturated Fatty Acid (SFA), and Monounsaturated Fatty Acid (MUFA) of Pangasius catfish meat. On the other hand, Polyunsaturated Fatty Acid (PUFA) showed a very significant difference (P<0.01) with lysine addition dose of 3.2% and no significant effect (P>0.05) on SR. The results of this study showed that lysine addition dose of 1.2% could increase SGR, feed efficiency, and FCR, and lysine addition dose of 2.2% can increase the protein content of Pangasius catfish meat also lysine addition dose of 3.2% provides the best performance for fatty acids of Pangasius catfish meat.

Original languageEnglish
Article number012018
JournalIOP Conference Series: Earth and Environmental Science
Volume441
Issue number1
DOIs
Publication statusPublished - 24 Feb 2020
Event2nd International Conference on Fisheries and Marine Science, InCoFiMS 2019 - Surabaya, Indonesia
Duration: 26 Sep 2019 → …

Fingerprint

Dive into the research topics of 'The growth, protein content, and fatty acid of catfish meat (pangasius sp.) with the addition of different lysine doses in commercial feed'. Together they form a unique fingerprint.

Cite this