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The Cattle hair meal (CHM) has the potential of usage as a dietary protein source in fish nutrition due to the qualitative nutrients present in it and the enormous quantity generated at abattoirs worldwide. This study investigated the inclusion of CHM in diet of Clarias gariepinus as fishmeal replacement. Catfish juveniles with average weight of 5.86±0.14g were stocked in 15 plastic tanks at 21fish/tank in completely randomized design. The experimental fish were fed with 40% crude protein diet at 0%, 25%, 50%, 75% and 100% inclusion of CHM at 3% body weight for duration of 8 weeks. Growth performance, carcass quality, haematology, digestive enzymes, gut morphology and histology of C. gariepinus were assessed. Growth parameters differed significantly (P<0.05) among treatments with similar responses in carcass composition. The blood parameters, digestive enzymes and intestinal morphology also showed variations among treatments. Histological observation revealed that only diet with 25% CHM inclusion showed no alteration in tissues of kidney, liver and intestine. This study recommends usage of CHM up to 25% as replacement for fishmeal in C. gariepinus diet. [ABSTRACT FROM AUTHOR]

The wastes from onion usually litter sales outlets in various markets across the country. Onion (Allium cepa) peel wastes (OPW) was assessed for its chemical content, nutritional and organoleptic quality on smoked catfish (Clarias gariepinus) stored for a duration of 8 weeks at room temperature. The OPW at concentrations of 0g, 2.5g and 5g (T0, T1 and T2 respectively) were sprinkled on the fish samples before and after smoking. Samples of OPW and fish were analyzed chemically for proximate composition, and determination of organoleptic quality according to standard method by panel of 20 on a 9-point hedonic scale. Nitrogen free extract (43.26%) constituted the highest analyte of the OPW. This was followed by ash (32.95%); crude fibre (11.45%); moisture content (6.69%); crude protein (4.40%) and ether extract (1.25%). The composition of fish preserved with OPW was significantly different when compared with the initial and final carcass analysis of the control group. The analysis revealed crude protein in T0 (49.84%), T1 (36.91%), T2 (43.13%); ash in T0 (7.70%), T1(14.05%), T2 (8.20%) while ether extract T0 (8.65), T1 (5.55%) and T2 (7.76%). In terms of organoleptic assessment, all the mean values of the fish samples were above 5 which indicated that they were not disliked. The control fish, T0 (0.0g/0.5kg) had superior taste, 7.95%; appearance, 7.60%; aroma, 7.45%; texture, 7.60% and acceptability, 7.85%. this was followed by T2 (5.0g/0.5kg) with no significant variation (p < 0.05) among the test samples. Inference from the study showed that OPW at 5g can be used to preserve smoked fish without change in quality, sensory and organoleptic assessment for 8 weeks. [ABSTRACT FROM AUTHOR]