Development of larval diets for milkfish (Chanos chanos)
Cited times in Scopus
This study aimed to develop nutritionally balanced and costeffective processed diets for milkfish larvae (Chanos chanos). Two larval diets (feed A and feed B) were formulated and prepared to contain 45% protein and 10% lipid. Several larval diet preparations were tried such as microbound/unpelleted (freeze-dried), microbound /pelleted (oven-dried) and microbound/flaked (drum-dried) and assessed in terms of feed particle size and buoyancy, water stability and feed acceptability. The preparation that gave the best particle size and buoyancy as well as good water stability was prepared as the microbound diet (using K-carrageenan as a binder) and flaked using a drum drier. A series of feeding experiments were conducted to determine the growth and survival of milkfish larvae reared on various feeding schemes using these processed larval diets which were fed either solely or in combination with live feed. Larvae in control treatments were reared on live foods such as Brachionus plicatilis and Artemia nauplii. Larvae were observed to ingest the diets, indicating that the feeds had suitable physical characteristics and were attractive to the larvae. The overall results of the feeding trials showed that the artificial diets could be fed to milkfish larvae in combination with Brachionus rotifers starting on day 2 or day 8, and could be fed alone starting from day 15. These promising results would reduce the dependence of milkfish larvae on live feed and would have significant economic benefits in the form of simplified milkfish hatchery procedures.
Suggested CitationBorlongan, I. G., Marte, C. L., & Nocillado, J. N. (2000). Development of larval diets for milkfish (Chanos chanos).
- AQD 
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Benitez, Lita V. (Philippine Council for Aquatic and Marine Research and Development, 1989)This paper reviews recent work on milkfish nutrition. Substantial progress had been made towards understanding the digestive physiology of milkfish. Major enzaymes envolved in the digestions of carbohydrates, protein and ...
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