The effects of dietary Spirulina platensis or curcumin nanoparticles on performance, body chemical composition, blood biochemical, digestive enzyme, antioxidant and immune activities of Oreochromis niloticus fingerlings

Table 1 Composition and proximate analysis of control and supplemented diets (% dry matter) of Nile Tilapia with curcumin nanoparticles (CUR-NPs) and Spirulina platensis (SP) for 56 days

Ingredients	Control	CUR-NPs	SP
Fish meal (CP 72%)	110	110	110
Soybean meal (CP 48%)	360	360	360
Rice bran	200	200	200
Wheat bran	200	200	200
Yellow corn	60	59.97	55
Nano curcumin	----	0.03	----
Spirulina	-----	----	5
Fish Oil	15	15	15
Soybean Oil	15	15	15
Molasses	20	20	20
Dicalcium phosphate	10	10	10
Vitamins ¹ & Minerals ² premix	10	10	10
Total	1000	1000	1000
Proximate analysis (% dry matter basis)
Dry matter	91.5	91.48	91.42
Crude Protein (CP)	30.29	30.28	30.32
Crude Fat	8.17	8.16	8.17
Crude Fiber	6.62	6.61	6.61
Carbon-free nitrogen extract (NFE)²	47.7	47.71	47.7
Ash	7.23	7.21	7.22
Gross energy (GE, MJ/Kg diet)³	18.57	18.57	18.58

¹Vitamin premix (per kg of premix): thiamine, 2.5 g; riboflavin, 2.5 g; pyridoxine, 2.0 g; inositol, 100.0 g; biotin, 0.3 g; pantothenic acid, 100.0 g; folic acid, 0.75 g; para-aminobenzoic acid, 2.5 g; choline, 200.0 g; nicotinic acid, 10.0 g; cyanocobalamin, 0.005 g; a-tocopherol acetate, 20.1 g; menadione, 2.0 g; retinol palmitate, 100,000 IU; cholecalciferol, 500,000 IU
² Mineral premix (g/kg of premix): CaHPO₄. 2H₂O,727.2; MgCO₄.7H₂O, 127.5; KCl 50.0; NaCl, 60.0; FeC₆H₅O₇.3H₂O, 25.0; ZnCO₃, 5.5; MnCl₂. 4H₂O, 2.5; Cu (OAc)₂. H₂O, 0.785; CoCl₃.6H₂O, 0.477; CaIO₃. 6H₂O, 0.295; CrCl₃. 6H₂O, 0.128; AlCl₃.6H₂O, 0.54; Na₂SeO₃, 0.03. CP; Crude protein
³Gross energy (GE) was calculated from NRC (2011) as 23.6 kJ/g, 39.4 kJ/g, and 17.2 kJ/g for protein, lipid, and carbohydrates, respectively

ISSN: 1746-6148