TRIAL EXPERIMENT CULTURING OF COMMON SILVER BARB (Barbodes gonionotus) IN THE FISHCAGE WITH THE ADDITION OF FABA BEAN (Vicia faba L) to CREATE INTRAMUSCULAR COLLAGEN OF FISH PRODUCTS
DOI:
https://doi.org/10.51453/2354-1431/2022/754Keywords:
common silver barb (Barbodes gonionotus), faba bean (Vicia faba L), crispness., common silver barb (Barbodes gonionotus), faba bean (Vicia faba L), crispnessAbstract
The experiment was carried out in Hoa Binh commune, Cho Moi district, An Giang province to evaluate the quality of fish meat when supplementing feed with faba bean when raising common silver barb (Barbodes goninotus), contributing to improving economic efficiency for aquaculture farms. The experiment was arranged in 01 treatment net with faba bean ((Vicia faba L) supplemented in fish diet and 01 control pond with regular diet. This experiment was conducted in 3 repetitions within for a period of 4 months. The results indicated that the crispness of Me Vinh fish meat, when fed with fava bean (7776.33a) was higher than that of Me Vinh fish without broad beans (7302.67b) and the difference was considered statistically significant. (P < 0.05). The mortality rate in treatment and control group are similar (P>0,05).
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