Dietary Implications of Detoxified Jatropha curcas Kernel for Clarias gariepinus Fingerlings

Abstract

Antinutritional components must be substantially reduced to ensure better utilization of unconventional feeds in animal nutrition. Among the different methods of processing, soaking represents a simple and inexpensive alternative. This study attempted to determine the nutritional properties of socked Jatropha curcas kernel (JCK) and the effect of its dietary inclusions on Clarias gariepinus (n = 50; mean initial weight = 6.19 ± 0.52 g). Three treatments of JCK (i.e., soaking 24, 48, and 72 h) were tested alongside a control group. The result showed that soaking substantially improved proximate composition and reduced anti-nutrient compared to the control JCK. A similar trend of improved performance was observed when the treated JCK was included in diets composed of 35% crude protein; a total of 315 kcal g−1 energy and fed to C. gariepinus for 56 days. Alongside the improvement observed in growth, it was also noted that carcass protein and haematological variables were improved with the dietary administration of soaked JCK. Histological examination of the intestine and liver tissues also revealed fewer signs of histopathological degeneration in the fish, consequent upon dietary inclusion of soaked JCK (i.e., 72 h) compared to those raised on the raw JCK-included diets. It was, therefore, concluded that soaking could be a much easier method of nutritionally improving JCK for the administration to C. gariepinus.

Growth Performance, Enzymatic Activities, Haematology and Serum Biochemistry of Clarias Gariepinus Fed Thermally Processed Jatropha Curcas Kernel Meal Based Diets

“…Other anti-nutrients in the cake include phytate, trypsin inhibitor, lectin and saponin (Phengnuam and Suntornsuk, 2013). All the listed toxic substances and the antinutrients could be removed by proper processing methods such as chemical extraction, solid-state fermentation, heating, soaking and so on (Saetae and Suntornsuk, 2011, Sanusi et al, 2013, Gogoi et al, 2014, Okomoda et al, 2021.…”

“…However, the experimental sh was Labeo rohita. Okomoda et al (2021) used African cat sh as experimental sh, but they chose to soak Jatropha curcas at various time intervals to detoxify the cake. Although the authors reported their observations on the growth performance, histology and haematology of the fed sh, there was no report on the enzyme activities and serum biochemistry of the fed sh.…”