Effect of Feed Additives on the Development of Proteolytic Enzymes of the Tropical Sport Fish Malaysian Mahseer (Tor tambroides-Bleeker) Fry
K.C.A. Jalal, M. A. Ambak, M.A.B. Abol, Torla Haji. Hassan and M. Zahangir Alam
DOI : 10.3844/ajbbsp.2005.132.134
American Journal of Biochemistry and Biotechnology
Volume 1, Issue 3
Tor tambroides fry with a mean of 8.0±0.72 mm standard length (SL) and weighing (W) 0.06±0.01g were stocked at the rate of fifty (50) individuals in each of the fifteen 150l rectangular fibre glass tanks for a period of 5 weeks. The development of proteolytic enzymes (Trypsin and Chymotrypsin) was studied during these feeding treatments. 45% protein diet without additives was treated as control diet. The gut of fish fry fed on control diet incorporated with 0.10% Spirulina, 0.10% enzyme and 0.10% vitamin additives were examined. Fish fry fed on diet with 0.10% Spirulina showed significantly higher enzymatic activity (P<0.05) compared to enzyme, vitamin and control diet throughout the experiment. Control diet without any additive showed lower activity than those of diets with additives. This study indicates that the incorporation of 0.10% Spirulina to a diet could be a vital factor to activate the proteolytic enzymes such as trypsin and chymotrypsin of the Tor tambroides fry. This suggests a new approach in the use of feed additive Spirulina in fish feed.
© 2005 K.C.A. Jalal, M. A. Ambak, M.A.B. Abol, Torla Haji. Hassan and M. Zahangir Alam. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.