Harnessing the fishery potential of man-made lakes for the partial commercialisation of Niger River Basin Development Authority, Minna, Nigeria

Niger River Basin Development Authority Minna (NRBDA) is one of the eleven river basins in Nigeria now undergoing transition towards partial commercialisation. In the light of this the need to be self-sustaining through exploration and exploitation of every possible areas along their operation to yield revenue cannot be over-emphasized. Therefore it is most pertinent to consider fisheries activities along their water bodies as one of the major sources of revenue by organising the local fishermen operating along the water into cooperative bodies and made to pay for fishing rights. Strategies to accomplish this objective is highlighted. The need to embark on aquaculture projects by construction of fish ponds at suitable sites along the reservoirs and developing the recreational potentials of their water bodies as sources of revenue is also stressed

Partial replacement of fishmeal protein by soybean meal protein in the diet of mrigal, Cirrhinus cirrhosus (Ham.) fry

To find out a suitable balance diet for Cirrhinus. cirrhosus fry substituting fish meal protein by full-fat soybean meal protein as dietary protein source for C. cirrhosus fry (1.29g) was studied in 12 aquaria for 60 days. The fishes were fed with four iso-nitrogenous (30% protein) and iso-caloric experimental diets viz. diet 1 (100% fish meal protein), diet 2 (75% fishmeal protein and 25% soybean meal protein), diet 3 (50% fishmeal protein and 50% soybean meal protein) and diet 4 (25% fish meal protein and 75% soybean meal protein). Among the diets the best growth, FCR and PER were obtained with diet 3 fed fishes and no significant difference (p<0.05) was observed between diet 1 and 2 and diet 4 offered the worst performance. Therefore, considering fish growth, FCR and PER, it can be suggested that fish meal protein might be replaced 50% by soybean meal protein in the diet of C. cirrhosus fry for better growth.

Oxidation of residual lipids in fish protein concentrates and its effect on the nutritional quality of the protein

The paper reviews the work reported on the changes in the nutritive value of fish protein concentrates (FPC) during, storage, with special emphasis on the effects of the interactions between oxidised residual lipids and proteins of the FPC. Theories on the oxidised lipid-protein interactions are reviewed and the nutritional significance of these reactions is discussed.

Effect of oxidation of dietary fish lipids on the quality of proteins in diet

The paper reports results of a study on the effect of oxidised fish oil in the diet on the quality of dietary fish proteins. With increased oxidation of oil, digestibility and utilization of the protein registered a decrease. Oxidation of fish oil beyond a stage was found to affect the intake of diet itself and rats lost weight rapidly.