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Dietary implications of toasted Jatropha curcas kernel on the growth, haematology, and organ histology of Clarias gariepinus fingerlings

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Abstract

The nutritional value of Jatropha curcas kernel (JCK) can be improved through different processing methods; however, when using a thermal treatment, optimization of the process is needed to prevent denaturation of nutrients. In this study, JCK was toasted for varying durations (0, 10, 20, and 30 min) and nutritionally evaluated. The implication of feeding Clarias gariepinus with dietary inclusions (35% CP; 315 kcal g−1) of the toasted JCK was also reported. The results obtained suggest that prolonged duration of toasting improved the nutritional characteristics of the JCK until the 20th min. Beyond this time, the protein content and essential amino acids are reduced. However, the antinutrients continuously decreased with prolonged processing. The growth, carcass analysis, and haematology of the fish groups fed toasted JCK at varying duration also did better than those fed raw JCK. Importantly, the performance tends to reduce for those fed JCK toasted beyond 20 min. The estimated cost of producing 1 kg of the fish also substantially reduced with feeding the processed JCK than feeding raw JCK. Histological examination of the intestine and liver tissues further revealed fewer signs of histopathological degeneration for fish-fed processed JCK compared to the control. It was concluded that the processing of JCK by toasting should not exceed 20 min to improve the nutritional composition of the feed ingredients and their dietary utilization by fish.

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Acknowledgements

The authors would like to thank the administration and staff of the University of Jos, Federal University of Agriculture Makurdi, and Miracle farms that made available facilities for the conduct of this research. The constructive criticisms of the independent evaluators for this submission are greatly appreciated. This publication is part of Dr. Musa’s Ph.D. thesis. This work is also dedicated to Late Professor (Mrs) V.O. Ayuba who until her death was one of the supervisors of the project.

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Authors and Affiliations

  1. Department of Zoology, Faculty of Natural Sciences, University of Jos, PMB, Jos, 2084, Nigeria

    Musa Sarah Ojonogecha

  2. Department of Fisheries and Aquaculture, College of Forestry and Fisheries, University of Agriculture Makurdi, PMB, Makurdi, 2373, Nigeria

    Okomoda Victor Tosin & Solomon Shola Gabriel

  3. Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, Kuala Nerus, 21030, Tereengganu, Malaysia

    Okomoda Victor Tosin & Abol-Munafi Ambok Bolong

  4. Department of Aquaculture and Fisheries, Faculty of Agriculture, University of Ilorin, PMB, Ilorin, 1515, Nigeria

    Tiamiyu Lateef Oloyede

  5. Faculty of Veterinary Pathology, University of Abuja, PMB, Abuja, 117, Nigeria

    Adeyemo Bolade Thomas

  6. Department of Agricultural Technology, Federal College of Forestry, Jos, Nigeria

    Alamanjo Cosmas Chidiebere

  7. Faculty of Food Science and Fisheries, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia

    Abol-Munafi Ambok Bolong

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  1. Musa Sarah Ojonogecha
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Contributions

M.S.O., T.L.O., S.S.G., A.A.B., and O.V.T. conceptualized and designed the study, M.S.O. experimented and collected needed data with help from A.C.C, and A.B.T. Meanwhile, OVT wrote the draft of the manuscript with assistance from A.C.C. and A.B.T., in preparing the text, figures, and table. All authors reviewed the manuscript and approved it for submission.

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Correspondence to Okomoda Victor Tosin or Abol-Munafi Ambok Bolong.

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Musa, S.O., Okomoda, V.T., Tiamiyu, L.O. et al. Dietary implications of toasted Jatropha curcas kernel on the growth, haematology, and organ histology of Clarias gariepinus fingerlings. Trop Anim Health Prod 53, 232 (2021). https://doi.org/10.1007/s11250-021-02678-3

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