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Journals / Firat University Journal of Experimental and Computational Engineering / 2026 / Cilt: 5 Sayı: 2

Quality of Fish Feed as influenced by Formulation Ingredients Proportions

Formülasyonda Kullanılan Bileşen Oranlarının Balık Yemi Kalitesi Üzerindeki Etkisi

Samuel Olorunsogo(Federal University of Technology, PMB 65, Minna, Niger State, Nigeria)0000-0001-6005-6450
Kemi Eunice Akande(Federal University of Technology, PMB 65 Minna, Nigeria.)0000-0002-9094-4317
Pages
635–651
Publication Date
2026-06-27
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The mean value of phosphorus proved to be the true representation of phosphorus in the formulated feed.

📌 3 Key Takeaways

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Objective & Hypothesis:Fish farming is a crucial part of Nigeria’s aquaculture industry.
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Key Findings & Data:The quality properties of the feed evaluated were protein content, moisture content, carbohydrate, lipid content, crude fibre, ash content, nitrogen free extract, energy value, water solubility index, bulk density, zinc, magnesium, calcium, iron, and phosphorus.
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Conclusion & Impact:The mean value of phosphorus proved to be the true representation of phosphorus in the formulated feed.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Balık yemi · Yem formülasyonu · D-optimal deney tasarımı

Abstract

Fish farming is a crucial part of Nigeria’s aquaculture industry. However, non-availability of quality and affordable feeds is one of the major challenges confronting the industry. This study was conducted to develop and characterize value-added feed from intestine meal, yellow corn bran, beni seed meal, wheat bran, groundnut meal, palm kernel cake, rice bran, blood meal, moringa leaf, limestone, and bone meal; using a constrained D-optimal mixture experimental design. Formulated feed samples were evaluated for quality properties. The quality properties of the feed evaluated were protein content, moisture content, carbohydrate, lipid content, crude fibre, ash content, nitrogen free extract, energy value, water solubility index, bulk density, zinc, magnesium, calcium, iron, and phosphorus. The effects of the ingredients proportions on the quality properties were investigated. Statistical analysis of the experimental data revealed that only the lipid, crude fibre, and energy value of the formulated feed were influenced by the formulation ingredients (L/Mixture p-value 0.05), analysis revealed that specific ingredient combinations statistically influenced the zinc and calcium contents (terms p-value < 0.05)."Intestine meal/beni seed meal, intestine meal/wheat bran, beni seed meal/wheat bran, and beni seed meal/groundnut meal; interacted to significantly influence the zinc content of the formulated feed. Wheat bran interacted with lime stone to significantly influence the calcium content of the formulated feed (p-value = 0.0422). The mean value of phosphorus proved to be the true representation of phosphorus in the formulated feed.

Özet

Balık yetiştiriciliği, Nijerya su ürünleri yetiştiriciliği sektörünün önemli bir parçasıdır. Ancak kaliteli ve uygun fiyatlı yemlerin temin edilememesi, sektörün karşı karşıya olduğu başlıca sorunlardan biridir. Bu çalışma, bağırsak unu, sarı mısır kepeği, benni (susam) tohumu küspesi, buğday kepeği, yer fıstığı küspesi, palmiye çekirdeği küspesi, pirinç kepeği, kan unu, moringa yaprağı, kireç taşı ve kemik unu kullanılarak katma değerli bir balık yemi geliştirmek ve karakterize etmek amacıyla yürütülmüştür. Çalışmada, kısıtlı D-optimal karışım deneysel tasarımı kullanılmıştır. Formüle edilen yem örnekleri kalite özellikleri açısından değerlendirilmiştir. İncelenen kalite özellikleri; protein içeriği, nem içeriği, karbonhidrat, lipit içeriği, ham lif, kül içeriği, azotsuz öz madde (NFE), enerji değeri, suda çözünürlük indeksi, yığın yoğunluğu, çinko, magnezyum, kalsiyum, demir ve fosfor içerikleridir. Yem bileşenlerinin oranlarının bu kalite özellikleri üzerindeki etkileri araştırılmıştır. Deneysel verilerin istatistiksel analizi, formüle edilen yemin yalnızca lipit içeriği, ham lif içeriği ve enerji değerinin kullanılan bileşenlerden anlamlı şekilde etkilendiğini göstermiştir (L/Karışım p-değeri 0,05), analizler bazı bileşen kombinasyonlarının çinko ve kalsiyum içeriklerini istatistiksel olarak etkilediğini göstermiştir (terim p-değeri < 0,05). Bağırsak unu/benni tohumu küspesi, bağırsak unu/buğday kepeği, benni tohumu küspesi/buğday kepeği ve benni tohumu küspesi/yer fıstığı küspesi etkileşimleri, formüle edilen yemin çinko içeriğini anlamlı şekilde etkilemiştir. Buğday kepeği ile kireç taşının etkileşimi ise yemin kalsiyum içeriğini anlamlı şekilde etkilemiştir (p-değeri = 0,0422). Fosfor içeriği açısından ise ortalama değer, formüle edilen yemdeki fosfor miktarını doğru şekilde temsil eden bir ölçüt olarak belirlenmiştir.

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Cite This Article

Olorunsogo, S., Akande, K. E. (2026). Quality of Fish Feed as influenced by Formulation Ingredients Proportions. Firat University Journal of Experimental and Computational Engineering, Cilt: 5 Sayı: 2, 635–651. https://doi.org/10.62520/fujece.1955738

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