Anchovies (Stolephorus sp.) By-product Material as a Fish-feed Ingredient of Seurukan Fish (Osteochilus vittatus): Effect on Growth Performance and Gut Morphology

Fish meal is an important part of fish feed ingredient. However, the use of fish meal is considered unsustainable, competes with human beings and is expensive. Anchovy (Stolephorus sp.) by-product contains high protein and potential to be used to replace fish meal. The present study aimed to determine the utilization of anchovy by-products raw materials as a feed ingredient for seurukan fish (Osteochilus vittatus) and evaluate its effect on the growth performance and intestinal morphology. In total 250 seurukan fish (initial weight 0.67 ± 0.01 g) were randomly divided into four replicates groups: control group, and experimental diets which had different inclusion levels of anchovy by-products meal: 50%, 35%, and 20%. Fish were fed a different diet at 8% of body weight three times a day for 28 days. Present results showed that the inclusion of anchovy by-product meal as much as 50% can produce a higher value of weight gain (0.47
± 0.02 g), length gain (0.69 ± 0.09 cm), SGR (2.20 ± 0.51%)
and feed efficiency (77.89 ± 3.71%) compared to control feed (p<0.05). There was no significant difference in the survival rate and gut length ratio of seurukan fish among groups. Meanwhile, the average villi length and villi width of the seurukan fish fed experimental groups increased significantly compared to the control group (p<0.05). In conclusion, the 50% anchovy by-products meal inclusion in the diet of seurukan fish is beneficial to enhancing growth, feed efficiency, and improved feed absorption as indicated by histological analysis.