Utilization of Baker’s yeast (Saccharomyces cerevisiae) in the diet of African catfish (Clarias gariepinus)
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Aarode, O. O.
Science Education Development Institute
The contaminants and microbial flora of six branded feeds and feed ingredients purchased from Agege and Ikorodu feed markets in Lagos state, Nigeria were investigated.Hundred gram of each feed and ingredient was weighed in triplicate and spread on a clean sheet of paper to pick the contaminants which were weighed and percentage determined.Maize had the highest percentage (28%), among the ingredients obtained at Ikorodu while blood meal had the highest percentage (27.3%) at Agege. The full fat soybean had no visible contaminant at all, while 72% fishmeal had 0.1% at the two locations. The contaminants in 65% fish meal was significantly difference (P<0.05) compared to other feed ingredients at both markets.The type of contaminants found in individual ingredient varies with the type of feed ingredients which include sand particles, nylon, husk and maize cob. One gram each of the fish feeds and ingredients was separately dissolved in 9ml sterile distilled water. Samples from the serially diluted solution were cultured in agar for identification of microbes.Isolated bacteria were Bacillus subtilis, Staphylococcus aureus, and Escherichia coli while fungi were Aspergillus niger, A.flavus, Mucor sp. and Rhizopus stolonifer. The B. subtilis, was present in all the samples while the percentage frequency distribution revealed the prevalence of B. subtilis and Aspergillus sp. at the two markets. The level of contaminants found in fish ingredients and feeds at the two locations were low with the exception of Aspergillus sp.however, good hygiene is required to avoid or lessen feed contaminations.
Physical microbial , Contaminants , Feed ingredients , Research Subject Categories::NATURAL SCIENCES
Aderolu, A. Z., Lawal, M. O., Alli, O. O. and Aarode, O. O. (2011). Utilization of Baker’s yeast (Saccharomyces cerevisiae) in the diet of African catfish (Clarias gariepinus). Journal of Scientific Research and Development, 13: 19-27.