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Effects of Fermentation on Nutritional Quality of Prosopis Juliflora Pods as Alternative Fish Feed

Author Affiliations

  • 1Associate Professor (SG), B R Doshi School of Biosciences, Bakrol-Vadtal road, Sardar Patel maidan, Sardar Patel University, Vallabh Vidyanar 388 120, Gujarat, INDIA
  • 2Associate Professor (SG), B R Doshi School of Biosciences, Bakrol-Vadtal road, Sardar Patel maidan, Sardar Patel University, Vallabh Vidyanar 388 120, Gujarat, INDIA
  • 3Associate Professor (SG), B R Doshi School of Biosciences, Bakrol-Vadtal road, Sardar Patel maidan, Sardar Patel University, Vallabh Vidyanar 388 120, Gujarat, INDIA

Res. J. Animal, Veterinary and Fishery Sci., Volume 2, Issue (12), Pages 1-7, December,24 (2014)

Abstract

Prosopis juliflora pods are extensively used as animal feed source in arid and semiarid regions of the world. The present paper establishes the improvement in the nutritional quality of pods by solid state fermentation using Bacillus subtilis (BS), Bacillus circulans (BC) and Saccharomyces cerevisiae (SC). The pH has decreased in fermented pods. The crude protein has increased in pods fermented with BS (39.33%, 48 h), BC (4.29%, 24 h) and SC (27.29%, 72 h) in comparison to control. Maximum increase (P<0.05) in total soluble sugar (28.66%) and in reducing sugar (49.69%) were observed in Bacillus fermented group. The fermentation resulted in maximum decrease in total fibre (up to 30%) and in hemicelluloses (up to 17. 67%). A significant decrease (P<0.05) in tannin and in phytic acid was observed in pods fermented with all the three microbial cultures; and the level of these antinutrients in fermented pods are found to be in permissible limit for carp. Thus fermented PJ pods emerge as a suitable agrobased candidate for supplementary fish feed..

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