Comparative Study of the Body Weight Characteristics and Effect of Drying on Chemical Composition of three Nile Fish Species. (Oreochromis niloticus, Labeo niloticus and Clarias lazera ).

Abstract

This study was carried out to compare the body weights of three different Nile fish species (Oreochromis niloticus, Labeo niloticus and Clarias sp) and the impact of direct sun drying on their chemical composition. 36 samples were collected (12 samples/ species) averages of total length, standard length (cm) and gross body weight (gm) were determined and the findings were as follows: 36.5, 29.75 and 930 for Oreochromis niloticus, 49, 39.5 and 1210 for Labeo niloticus and 49, 45 and 97 7.5 for Clarias sp. It was noticed that clarias sp has the highest edible meat percentage 46.75% followed by Labeo niloticus 38.82% and Oreochromis niloticus 33.39%, and there were significant differences (p< 0.05) among the three species. Chemical analysis for the samples was done to determine (protein, fat, ash and moisture contents). The results of protein contents examined were 62%, 61.5% and 61.5% for Oreochromis niloticus, Labeo niloticus and Clarias sp respectively. Fat contents were 7.41%, 8.27% and 7.32% for Oreochromis niloticus, Labeo niloticus and Clarias sp respectively. Moisture contents were 6.7%, 7.5% and 7.5% for Oreochromis niloticus, Labeo niloticus and Clarias sp respectively. Ash contents were 5.90%, 6.05% and 6.85% for Oreochromis niloticus, Labeo niloticus and Clarias sp respectively. When comparing protein contents of the three fish species it was found that Labeo niloticus and Clarias sp have equal protein contents, but Oreochromis niloticus has a bit higher contents. Moreover it was found that Labeo niloticus and Clarias sp have equal Moisture contents also it was found that the three fish species have different fat contents with the highest level for Labeo niloticus followed by Oreochromis niloticus and the least level for Clarias sp. it was also found that there were significant differences (p< 0.05) among Ash contents of the three fish species. It was noticed that there were convergent values of protein and fat contents of the three fish species. This denotes to the high nutritive value of these fishes.