- Title
- Formulation of Fish Feed for Aquaculture using Olive Pomace Extract as an Antioxidant
- Creator
- Koza, Nondumiso Norma
- Subject
- Fishes -- Feeding and feeds
- Subject
- Fishes -- Ecology
- Subject
- Sustainable aquaculture
- Date Issued
- 2024-12
- Date
- 2024-12
- Type
- Master's theses
- Type
- text
- Identifier
- http://hdl.handle.net/10948/69318
- Identifier
- vital:77205
- Description
- Olive pomace is a significant by-product of the olive oil extraction process and is an environmental issue in olive-producing countries. This project aimed to add extracts from olive pomace as an antioxidant to a fish feed formulation without compromising growth performance and meat quality, thereby contributing to the aquaculture industry. To produce the olive pomace extracts, Coratina cultivar olives were collected from a farm near Oudtshoorn, and the fresh pomace was immediately frozen at -22oC for preservation. The extracts were obtained using a large-scale extraction method using a solvent blend of n-heptane, ethanol, and water. A pressure filtration and centrifuge method were then applied to separate any residue from the extracts. An HPLC method was developed to characterise the extracts' content, identifying various bioactive compounds such as squalene, α-tocopherol, and water-soluble polyphenols like oleuropein, hydroxytyrosol, and tyrosol. In a fish feeding trial it was concluded that the fish fed with the feed without olive pomace gained more weight than those fed the feed with the added pomace extract. Overall, the results indicate that fish sustained on the feed without the olive pomace extract ate more food, consuming more energy to support weight gain but that this did not necessarily translate to an improved feed conversion ratio. The morphometric variables suggest that fish used in the trial remained healthy, implying that there may be a taste or palatability difference between feeds that could explain why less of the feed with olive pomace extract was eaten. Overall, the observed feed conversion ratio values were somewhat lower than the expected values for tilapia (FCR: 1.5-2.0). The peroxide value of fish feed with an addition of 0.3% olive pomace extract was lower than that of the feed without olive pomace extract after 12 weeks of stability testing at room temperature. The results showed a value of 1.48 MeqO2/kg for the feed containing olive pomace extract compared to the peroxide value for the fish feed without olive pomace extract, which was 2.75 MeqO2/kg. This indicates that the nutritional content of the feed was preserved.
- Description
- Thesis (MSc) -- Faculty of Science, School of Biomolecular & Chemical Sciences, 2024
- Format
- computer
- Format
- online resource
- Format
- application/pdf
- Format
- 1 online resource (187 pages)
- Format
- Publisher
- Nelson Mandela University
- Publisher
- Faculty of Science
- Language
- English
- Rights
- Nelson Mandela University
- Rights
- All Rights Reserved
- Rights
- Open Access
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NMU School of BioMolecular and Chemical Sciences
| Thumbnail | File | Description | Size | Format | |||
|---|---|---|---|---|---|---|---|
| View Details Download | SOURCE1 | KOZA, N.pdf | 3 MB | Adobe Acrobat PDF | View Details Download |