Effects of New Mixed Feed Based on Nontraditional Feed Additives on Fatty Acid Profile of Tilapia (Oreochromis Niloticus)
N.B. Sarsembayeva1, D. Zh. Moldagaliyeva2, Ya. M. Uzakov3, T.B. Abdigaliyeva4, A.N. Biltebay5
1N.B. Sarsembayeva, Kazakh National Agrarian University, Almaty, Kazakhstan.
2D. Z h. Moldagaliyeva, Almaty Technological University, Almaty, Kazakhstan.
3Ya. M. Uzakov, Almaty Technological University, Almaty, Kazakhstan.
4T.B. Abdigaliyeva, Almaty Technological University, Almaty, Kazakhstan.
5A.N. Biltebay, Kazakh National Agrarian University, Almaty, Kazakhstan.
Manuscript received on 02 March 2019 | Revised Manuscript received on 07 March 2019 | Manuscript published on 30 July 2019 | PP: 3790-3794 | Volume-8 Issue-2, July 2019 | Retrieval Number: A1362058119/19©BEIESP | DOI: 10.35940/ijrte.A1362.078219
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: This article presents data of the effect of new feed additives on the fatty acid composition meat of Nile Tilapia.
Test subjects were divided into four groups (different ages), experimental fish were contained in special reservoirs. The following feed types were used in the research: No. 1 (for fish bred in ponds), No. 2 (for young fish), No. 3 (for a commercial group of fish), No. 4 (for fish bred in pools). Experimental studies were conducted near the Chundzha natural hot spring in the Almaty region. Gas chromatography was used to determine the amount of fatty acids in fish meat. The use of new feeds has led to an increase the content of Fattyacids (FA) and monounsaturated fatty acids (MUFA) and polyunsaturated fattyacids (PUFA) in particular.
Index Terms: Fatty Acids, Fish, Feed Additive, Quality, Safety.
Scope of the Article: Software & System Quality of Service