TY  - JOUR
T1  - Comparative Analysis of Sinking Time Index and Water Stability of
Different Inclusion Level of Cassava Flour and Brewer Yeast in a Test Diet
AU - Olawale Ahmed, Onada AU - Oluniyi Solomon, Ogunola 
JO  - Journal of Aquaculture Feed Science and Nutrition
VL  - 11
IS  - 2
SP  - 15
EP  - 18
PY  - 2019
DA  - 2001/08/19
SN  - 2070-1667
DO  - joafsnu.2019.15.18
UR  - https://makhillpublications.co/view-article.php?doi=joafsnu.2019.15.18
KW  - characteristics
KW  -treatments
KW  -aquaculture
KW  -feed binder
KW  -Fish feed
KW  -experiment
AB  - The ability of fish feed to maintain its nutritional content for considerable period of time in pond
water has become an important aspect of aquaculture. Several feed binder, mostly starch with other ingredient
capable of creating air trap within the pellet of formulated feed has been used to improve the integrity of fish
feed in water. The presence of the above characteristics in cassava flour and brewer yeast inform their selection
for this experiment. This research, therefore, compares the effect of different percentage inclusion of cassava
flour and brewer yeast on fish feed stability and sinking time index of a test diet. Pearson square method was
used to formulate a 40% crude protein diet using fish meal, soyabean meal, groundnut cake, rice bran, maize
and brewer dry grain. Cassava and yeast were included at 5, 10, 15, 20 and 25% level and represented as C1,
C2, C3, C4, C5 for cassava and Y5, Y4, Y3, Y2 and Y1 for yeast, respectively. The treatments were
represented as C1Y5, C2Y4, C3Y3, C4Y2, C5Y1. Floatation tests and water stability test were conducted to
determine floatation and the level of disintegration of the test diet per time, respectively. All data were analyzed
using Analysis of Variance (ANOVA) followed by Fisher’s Least Square Difference (LSD) at 5% level of
significance. The result of the experiment revealed significant different across the floatability of the test diet.
The diet (C1Y5) had the best floating time index while the diet (C5Y1) had the least floatability performance.
Water Stability shows diet (C5Y1) gave the best water stability percentage while (C1Y5) gave the least water
stability percentage. The result of the experiment shows that brewer yeast is a very good floating agent and can
support floatation of feed in water for more than 25 min, while cassava flour has shown itself as a capable
candidate for prolonging the stability of aqua feed in water. Further research can be conducted in the direction
that will determine the percentage inclusion of a floating agent and a binder for maximum result of floatation
and water stability determination.
ER  -