Effects of Two Feed Additives (Complex Enzyme CE805 and Seafood Flavor II) in Local Feed on some Zootechnical Characteristics of Oreochromis niloticus Fry

Objective: this study aimed to evaluate the combined effect of two feed additives (Complex Enzyme CE805* and Seafood Flavor II*) in the manufactured feed on some zootechnical characteristics of Oreochromis niloticus fry. Study Area: The study was carried out at the Dibamba aquaculture farm in the locality of Logbadjeck located in the Littoral Region of Cameroon, Sanaga maritime Department, Dibamba district. Methodology: A total of 600 single-sex fry of Oreochromis niloticus with an average weight of 0.95 ± 0.01 g were distributed in 24 happas of dimensions 0.3*0.5*0.5m3 each and were installed in a circular tank of dimensions 4m3 operating in open circuit. Eight (8) feed rations were used, one of which is a commercial feed available on the local market T0+: commercial feed and the other seven all lipoprotein, iso-lipidic and iso-energetic were formulated T(E0%; A0%): local feed formulated with 0% enzyme and 0% flavor, T(E0.125%; A0.01%): local feed formulated with 0.125% enzyme and 0.01% flavor, T(E0.125%; A0.0125%): local feed formulated with 0.125% enzyme and 0.0125% flavor, T(E0.125%; A0.0150): local feed formulated with 0.125% enzyme and 0.0150% flavor, T(E0.1%; A0.0125%): local feed formulated with 0.1% enzyme and 0.0125% flavor, T(E0.150%; A0.0125%): local feed formulated with 0.150% enzyme and 0.0125% flavor, T(E0.175%; A0.0125%): local feed formulated with 0.2% enzyme and 0.0125% flavor, in a completely randomized design repeated three times. Results: The following results were recorded: the significantly highest survival rate (P > 0.05) (81.33 ± 2.30%) was recorded with subjects fed T(E0.150%; A0.0125%). The mean daily weight gain (0.16 ± 0.06 g/d), specific growth rate (2.21 ± 0.05%/j) and condition factor K (1.76 ± 0.09) were significantly higher (P > 0.05) and the lowest feed conversion ratio (1.69 ± 0.07) (P < 0.05) were recorded with diet T(E0.175%; A0.0125%). Conclusion: Enzymes and flavors combined at respective doses of 0.175% and 0.0125% can be used to improve the digestibility and attractiveness of locally produced feeds.