Incorporation of Ghee Residue as a Feed Ingredient for Labeo rohita Fingerlings

A 96-day feeding trial was conducted in four ponds of 0.04 ha each to evaluate the efficacy of ghee residue based diet against control diet on growth performance of rohu fingerlings (Av. wt. 10.81±0.91). The feed was prepared with (GR₂₀) and without (GR₀) 20% ghee residue (GR) along with other feed ingredients. The net weight gain, protein efficiency ratio and daily growth co-efficient during the 96d trial were significantly (P<0.05) higher in ghee residue fed group (GR₂₀). The FCR also improved significantly (P>0.05) in GR₂₀ (1.75±0.05) as compared to the GR₀ (2.23±0.08) group. The specific growth rate and specific feeding rate did not differ significantly between the treatments. The carcass composition revealed that the crude fat content was significantly (P<0.05) higher in group (GR₂₀). However, protein ash and moisture content did not differ significantly between the groups. The minerals content of rohu fingerlings did not differ between the groups. The fatty acid profile of the fish fillet after the experiment revealed that both mono-unsaturated and poly-unsaturated fatty acid composition was significantly (P<0.05) higher in the group GR₂₀ compared to GR₀. It is concluded that incorporation of 20% ghee residue in the diet resulted in better growth performance in rohu fingerlings.