Use of Faba Beans (Vicia faba L.) in Crisp Tilapia Culture

Received: 26-05-2020

Accepted: 09-12-2021

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Issue: Vol. 20 No. 1 (2022)

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CHĂN NUÔI – THÚ Y – THỦY SẢN

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Thu, T., Tung, M., Thiet, N., Khuyen, T., & Anh, D. (2024). Use of Faba Beans (Vicia faba L.) in Crisp Tilapia Culture. Vietnam Journal of Agricultural Sciences, 20(1), 47–55. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/932

Use of Faba Beans (Vicia faba L.) in Crisp Tilapia Culture

Tran Thi Nang Thu (*) 1 , Mai Van Tung 1 , Nguyen Cong Thiet 1 , Trinh Dinh Khuyen 1 , Do Thi Ngoc Anh 1

  • 1 Khoa Thủy sản, Học viện Nông nghiệp Việt Nam

    • Keywords

    Oreochromis niloticus, Vicia faba, fish meat toughness, quality

    Abstract


    The study was carried out to evaluate the effects of faba bean (Vicia fabaL.) in diets on growth performance and fillet textureof tilapia (Oreochromis niloticus). Tilapia (929.4 ± 40.5 g/fish) were reared for 90 days in 9 hapasof 1m³ using 3 experimental feeds (NT1, NT2, NT3). NT1 contained100% industrial pellet feed, NT2 was a mixture of 50% industrial pellet feed and 50% faba bean, NT3 contained100% faba bean. Faba bean inclusion showedsignificant positive effect on fillettoughness, sensory quality, consumer tasteandreduction ofgrowth performance but did not affect their mortality. Average daily growth (ADGw) of tilapia fed experimental diet NT2 (1.90 ± 0.10 g/fish/day) and NT3 (1.01 ± 0.14g/fish/day) was lower than those fed NT1 diet (3.39 ± 0.28 g/fish/day). Tilapia fed with 100% faba bean diet achieved the highest level of fish meat toughness, sensory qualityandconsumer tastes, followed by tilapia fed with a mixture of 50% industrial pellet feed and 50% bean, the lowest level with 100% bean diet. Fababeans could be used to improve the fillet quality and textureof tilapia, contributing to diversifying the quality of tilapia products to meet consumers’requirement.

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