Improving Fillet Quality of Snakeskin Gourami (Trichogaster pectoralis) by Supplemental Sarjor-caju Mushroom (Pleurotus sajor-caju) By-product in Fish Diets
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Abstract
The improvement of snakeskin gourami (Trichogaster pectoralis) fillet by supplementing with Sarjor-caju mushroom (Pleurotus sajor-caju), which was also known as Nang Fa mushroom in Thailand, in fish diets were conducted to investigate the effect on growth performance, feed utilization and fillet quality after salting and solar drying process and chilling for 72 h. Snakeskin gourami were fed with three diet formulas, including, control diet in absence of mushroom (T1), 5% fresh mushroom fruiting body waste (T2, active ingredient equal to 1% mushroom extracted) and 1% mushroom extract (T3), respectively. Duration period was 2 months. The results indicated that there were not significantly difference (P>0.05) on growth performance. The feed consumption in group of fish fed diets supplemental mushroom were significantly increased (P≤0.05) but feed efficiency (FCR) and feed cost were not significantly difference (P>0.05). After salting and solar drying process and chilling for 72 h, the fillet rancidity in group of 1% mushroom extracted were significantly lower (P≤0.05) than control and fresh mushroom waste. Sensory panel test were not significantly difference (P>0.05) both after salting and solar drying process and after chilled for 72 h. This technology was well acceptance when transfer to the farmer who culture snakeskin gourami at Ban Taruea, Nong Pla Lai sub-district, Khao Yoi district, Phetchdburi province. Conclusively, supplementation Sarjor-caju mushroom fruiting body waste in snakeskin gourami diets can stimulate feed consumption and retard oxidative rancidity in salted dried fish process and during chilled for 72 h.
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