Process of Preserving Raw Spirulina platensis to Increase the Nutritional Value of Fancy Carps Feed

Abstract

Process of preserving raw Spirulina platensis (RS) was studied. The research aims to compare nutritional value of RS. The experimental design was CRD with four treatments and three replications per treatments including T₁) heat application (HAP) T₂) the amount of water and solid reduction (AWS) T₃) herb addition (HAD) and T₄) chemical treatment (CT).  After RS was treated, it was then stored at room temperature for 30 days and statistical analysis was performed. Result showed that: T₃ (HAD) had overall preference and protein higher than other treatments. Each processed S. platensis was mixed with basal diets and the overall preference test showed that: T₃ (HAD) and T₂ (AWS) was higher than other treatments. The experiment tested the growth, pigment, immunity stimulating capacity and production costs of Fancy carps (Cyprinus carpio  Linn.). The CRD with three treatments and three replication each of which was applied including T₁) Basal diets (BD) T₂) Basal diets+35%RS after the amount of water and solid reduction (BD+35%RSAWS) T₃) Basal diets+35%RS after herb addition (BD+35%RSHAD). Average protein contents in three treatments were 26.38%. Fancy carps stocked were 2 g. in weight and 10 fishes/m². The feeding rate was 5%/weight/day and data was collected every 15 day for 180-day period. It was found that: T₃ (BD+35%RSHAD) had growth, pigment on the fish and the averaged immunity stimulating capacity was higher than other treatments. It can be concluded that: process of preserving RS by additive fresh herbs showed the overall preference and protein higher than other  treatments. The basal diets+RS after fresh herb treatment had the overall preference that was higher than other treatments. The growth, pigments on the fish and immunity stimulating capacity of Fancy carps fed with the basal diets+RS after fresh herb treatment  were better than other treatments.