Impact of Dietary Olive Oil on Diets Compositions and Water Parameters during the Culture of Clarias gariepinus

Abstract

This experiment looked at how addition of differing quantities of olive oil in local formulated diets to the culture of Clarias gariepinus influenced the proximate nutrient makeup and water quality. Four diets (0 g/kg (DIET 2), 10g/kg (DIET 3), 20g/kg (DIET 4), and 30g/kg (DIET 5) olive oil diets were prepared and a commercial diet was used as a control (DIET 1). There were no significant differences (P>0.05) in diets in terms of moisture, ash, fiber, crude protein, or carbohydrate, but lipid content increased significantly (P<0.05) with increasing inclusion of olive-oil with a peak in DIET 5 (17.18±1.95%). Protein (DIET 4) had the highest percentage of crude protein (51.90±2.41%), which showed better protein enrichment at moderate inclusion levels. The parameters of water quality, such as temperature (25.5026.56 C), pH (6.516.67), and dissolved oxygen (1.404.10 mg/L), were within the recommended values in the culture of C. gariepinus, and none of the treatments showed significant differences in terms of the total dissolved solids (P<0.05). Results obtained have shown that the inclusion of olive oil to 30 g/kg does not affect the quality of water negatively but improves the dietary lipid content, which can be used in formulating the cost-effective catfish feed.