[PDF] Effect of extruded and trash fish diets on growth performance and pond productivity of the sea bream (Sparus aurata), the sea bass (Dicentrarchus labrax) and the flat head grey mullet (Mugil cephalus) reared in polyculture system in earthen ponds | (2024)

Whole body amino acid content like threonine, aspartic acid, serine, tyrosine, and cystine were found to be significantly higher in fish feeding EP diets than those in fish fed MP diet, and EP2 diet could be recommended for the successful aquaculture of this important fish species.

EFF had significantly higher mean weight gain, absolute growth and specific growth rate, biomass harvest, percentage good size fish, and FCR than SF in both O. niloticus and C. chanos and is therefore recommended as the ideal feed type for cage farming in the lake.

Extrusion has become the major processing method for food and feed industries, and it is rapidly evolving from an art into a science, because extrusion is a versatile process that offers several advantages over the traditional cooking and processing methods.

It could be concluded that treatment (T1) that received the lowest stocking density at the rate of 1050 grey mullet Mugil cephalus fingerlings per feddan had the highest net return and rate of return, followed by T2 and T3, which can reduce the risk for the farmer in the event of unexpected fall in market price or production or increasing of costs.

A 61-d growth trial was conducted to determine the effects of feeding rate on growth, feed utilization, morphology, and body composition of the gilthead sea bream Sparus aurata.

Examining the prevalence of this food processing behaviour in two sizes of sea bream, feeding on three types of natural prey items in comparison to a commercial pellet, to give an insight into the circ*mstances in which excess chewing and ejection of food items from the mouth occurred suggests that future investigations on the foodprocessing behaviour and consequent waste when fed commercial diets differing in texture could be investigated.

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