Replacement of Fish Oil With Groundnut Oil for Developing Sustainable Feeds for Labeo rohita Fingerling

Abstract

Groundnut oil (GO) is one of the most widely available vegetable oils (VOs) in India and throughout the world, with a global production of 6.12 million metric tons in the year 2020–2021. GO contains phytochemicals and antioxidants with a longer shelf life. Because of these benefits, GO can produce durable, low-cost, and sustainable aquaculture feeds. To evaluate the nutritional efficacy and possibility of replacing fish oil (FO) with GO, this experiment was carried out to test the effects of partial or total substitution of dietary FO by GO on the growth performance, carcass composition, antioxidant capacity, lysozyme activity, muscle fatty acid composition, and filet nutritional quality in Labeo rohita fingerling. Induced bred healthy rohu fingerlings (4.84 ± 0.13 g) were fed six isonitrogenous (400 g kg−1) and isolipidic (97 g kg−1) casein- and gelatin-containing purified diets, wherein the FO was gradually replaced by 0, 20, 40, 60, 80, and 100% GO. Fishes were stocked randomly in triplicate groups of 30 fish per tank and fed at 08:00, 12:00, and 16:00 h to apparent satiety for 8 weeks. The results showed that FO replacement with GO did not affect the growth but decreased the eicosapentaenoic (EPA), docosahexaenoic acid (DHA) levels, and n-3/n-6 ratio in the muscle of rohu fingerlings. The antioxidant capacity and lysozyme activity improved up to 60% replacement of FO with GO in diet and then declined (P > 0.05) upon further inclusion of GO in diets. Although the atherogenicity, thrombogenicity indices, and hypocholesterolemic/hypercholesterolemic (H/H) ratio did not change significantly among all the muscle samples, the highest filet lipid quality (FLQ) value was found in fish receiving a 100% FO diet. Further inclusion of dietary GO decreased the filet H/H ratio and FLQ value. In summary, replacing FO with GO at a higher level had negative consequences on the filet nutritional quality of rohu fingerlings. Therefore, FO can be replaced by GO in formulated feeds to a level of 60% without hampering the growth, antioxidant capacity, and lysozyme activity and to avoid degrading the nutritional quality of fish filet.

Compositional, functional and rheological characterisation of peanut oils influenced by ozonation, roasting and combination process

“…(2022), these four parameters AI, TI, HH and COX for groundnut oil were reported to be 0.49, 1.07, 8.15 and 3.53, respectively. Similarly, Siddiqua & Khan (2022) observed AI, TI and HH for groundnut oil to be 0.32, 0.41 and 3.13, respectively. Such disparity between the values observed for peanut oils may be attributed to varietal difference.…”

Evaluation of protein and lipid ingredients through in vitro digestibility for tropical gar (Atractosteus tropicus) juveniles

“…TG esterified in external positions with saturated fatty acids hinders the action of lipases due to their physicochemical characteristics (Song et al 2022). In this regard, studies on the replacement of fish oil with vegetable oils have been carried out on warm-water and tropical freshwater fish such as the Mandarin fish (Siniperca scherzeri), large yellow croaker (Larimichthys crocea), and the Roho labeo (Labeo rohita), showing that fish oil could replace in considerable quantities with vegetable oils without affecting growth and feeding efficiency (Nasopoulou & Zabetakis 2012, Sankian et al 2019, Mu et al 2020, Siddiqua & Khan 2022, Xu et al 2022; however, the selection of these oils is not based on in vitro digestibility studies.…”