Abstract:
The aim of this research was to evaluate the biochemical composition of the Nile tilapia meat in
conditions of five phytobiotics administrated in feed. This experiment was performed in duplicate.
The experimental variants were: V1 – control variant, V2 – 1% chilli pepper (Capsicum annuum) /
kg feed, V3 – 1% black pepper (Pipper nigrum) / kg feed, V4 – 1% onion (Allium cepa) / kg feed, V5
– 1% goji fruits (Lycium barbarum) / kg feed and V6 – 1% basil (Ocimum basilicum) / kg feed. For
biochemical analysis from muscle tissue, the sampling was performed at the beginning and at the
end of the experiment from fresh meat. The results showed a significant differences (p<0.05),
between variants in which were administered phytobiotics compared with the control variant, in
case of the protein content (%), moisture content (%) and dry matter (%). Also, in this paper are
presented the dynamics of the nutrient retention efficiency (PER-g/g, PUE-%, RP-g/fish and RLg/
fish) in the muscle tissue of the Nile tilapia. The best results were obtained in the case of the V3
variant regarding to retained protein (RP), PER and PUE and in V5 variant regarding to retained
lipid (RL). In conclusion, the use of these phytobiotics in a concentration of 1% / kg feed in the Nile
tilapia diet, led to significant changes (p <0.05) in the positive sense of the percentage moisture,
protein and dry matter from muscle tissue and has contributed to the increasing the nutritional
value of fish.
