Exploring benefits of black seed on the meat quality of grass carp
DOI:
https://doi.org/10.55627/zoobotanica.003.02.1422Keywords:
Nigella sativa, grass carp, fatty acids, nutritional values, fish meat, medical importance, feed additivesAbstract
Nigella sativa or black cumin seed growing worldwide as annual herb having significant medicinal importance. Current investigations revealed the efficacy of black cumin at selected levels of concentrations (0%, 1%, 2%, 3% and 4%) in fish feed effecting muscles proximate and composition of fatty acids in grass carp (Ctenopharyngodon idella). A total of 150 fingerlings consisting average body weight of 16.2 ±0.1g and divided into five groups, each having five replications fed with experimental diets using 4% of body weight two times in a day for 63 days. Consequently, muscles protein, crude fat, ash and moisture content in grass carp were increased significantly using proximate analysis at 3% concentration of black cumin. Fatty acid profile including both saturated and polyunsaturated fatty acids were also checked because of dietary black cumin; it was determined that saturated fatty acids reduced. However, polyunsaturated fatty acids increased at 3% of dietary black cumin. Herein, it is proved that, the 3% concentration level of supplemented diet (black seed) has potential to maximize the fish production acknowledging the high nutritional values
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