A preliminary feeding trial was conducted to evaluate the nutritive value of adult variegated grasshopper (Zonocerus variegatus) meal (VGM) as a replacement for ¢sh meal in the diets of Clarias gariepinus ¢ngerlings. Proximate analysis result showed that VGM had 61.50% crude protein, 6.87% crude lipid, 27.33 NFE and 9.35% chitin. Five isonitrogenous (30%) and isoenergetic (18.42 MJ kg À 1 ) diets were formulated in whichVGM progressively replaced ¢shmeal at ¢ve inclusion levels (0%, 25%, 50%, 75% and 100%). The best performance in terms of % weight gain was observed in the group of ¢sh fed ED 1 (25% inclusion level) and was not signi¢cantly di¡erent (P40.05) from the groups fed the control diet.Weight gain and speci¢c growth rate were signi¢cantly lower (Po0.05) in the group fed ED 4 (100%VGM). Feed conversion ratio and protein e⁄ciency ratio were numerically but not signi¢cantly di¡erent (P40.05) among the di¡erent groups. The results indicate that apparent protein and lipid digestibility were high at all levels, although there were decreases with an increase in the inclusion levels. Carcass lipid decreased with an increase in the inclusion level of VGM. The VGM can replace ¢sh meal up to 25% in the diets of C. gariepinus ¢ngerlings without any adverse e¡ect on growth and nutrient utilization.

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On average, Nigeria loses 30-0% of its fi sh harvest to spoilage. This exacerbates her fi sh demandsupply gap; hence the need to devise means of miti gati ng the spoilage. This paper reports the fi ndings of a study that delved into the anti microbial properti es of Grape Fruit (Citrus paradisa), Pawpaw (Carica papaya) and Black Pepper (Piper guineese) extracts on organisms associated with fi sh spoilage. In the study, the anti microbial eff ect of fi ve concentrati ons (0.1, 0.2., 0.3, 0.4 and 0.g/ml) of ethanolic, cold and hot water extracts of these plants on spoilage organisms associated with catf ish (Clarias gariepinus) were assessed, through measuring inhibiti on zones, using the cup plate diff usion method. The inhibiti on zones were found to signifi cantly diff er, across extracti on method; plant material and extract concentrati on. Hot water was found to be the best extracti on method, with a mean inhibiti on zone of 4.42 + 0.38mm; followed by ethanolic and cold water methods, with 3. + 0.mm and 0.0 + 0.1mm respecti vely. Among the plant materials, grape peel had the best anti microbial acti vity, with a mean inhibiti on zone of 3.70 + 0.40mm against the eleven microorganisms tested, followed by black pepper (2.68 + 0.2mm) and then pawpaw seed (2.1 + 0.32mm).

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