Substitution of fermented maggot (Hermetia illucens) flour on commercial feed towards protein retention and energy retention in tambaqui (Colossoma macropomum) meat

Colossoma macropomum is one of the fisheries commodities that has high economic value. It is necessary to to use quality feed, such as maggot, to increase its production. Since fish growth is largely influenced by nutrient content in feed and fish energy needs Maggot has high protein content of 40-5...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-02, Vol.441 (1), p.12051
Main Authors: Wantika, N, Budiana, Suryani, E, Rubi'ah, L, Dzatalini, N, Rusdiatin, Nila, Y T, Santanumurti, M B, Samara, S H, Nindarwi, D D, Lokapirnasari, W P, Al-Arif, M A, Alamsjah, M A, Lamid, M
Format: Article
Language:English
Subjects:
Colossoma macropomum
Data analysis
Energy
Experimental methods
Fermentation
Fish
Fisheries
Flour
Maggots
Meat
Nutrient content
Proteins
Retention
Substitutes
Variance analysis
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Summary:Colossoma macropomum is one of the fisheries commodities that has high economic value. It is necessary to to use quality feed, such as maggot, to increase its production. Since fish growth is largely influenced by nutrient content in feed and fish energy needs Maggot has high protein content of 40-50% and fat content 29-32%.This study aimed to determine the retention of protein and retention of Colossomamacropomum. This study used an experimental method with a Completely Randomized Design consisting five treatments and four replications. The provided treatment was a commercial feed which was replaced by the maggot fermentation with different doses. The treatments used in this study were: treatment P0 (0%), P1 (12%), P2 (14%), P3 (16%) and P4 (18%). Parameters observed in this study were protein retention and energy retention. This research used Variant Of Analysis (ANOVA) for data analysis. The result showed that the substitution of maggot fermentation flour on commercial feed for 30 days of maintenance was significantly different (p 0.05). The protein retention value of Colossoma macropomum's meat was 7.8568% -10.3620% and the energy retention showed 3.9868% -5.2540%.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/441/1/012051