IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 11 NO. 2 2025
DOI: 10.56201/rjfsqc.vol.11.no2.2025.pg37.45

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Evaluation of the Nutritional Impact of Graded Oyster Mushroom (Pleurotus ostreatus) Meal on the Proximate Composition of Experimental Feed and Carcass Composition of Clarias gariepinus

Obomunu, B., Oweibi, K. R., Aghoghovwia, A. O., & Reginald I. K.

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Abstract

This study evaluates the impact of graded levels of oyster mushroom (Pleurotus ostreatus) meal on the proximate composition of experimental fish feed and the carcass composition of Clarias gariepinus. Five experimental diets were formulated with oyster mushroom meal inclusion levels of 0%, 1%, 2%, 3%, and 4% (T1, T2, T3, T4, and T5, respectively). The proximate analysis of the feeds revealed significant improvements in crude protein, ether extract, and ash content with increasing levels of mushroom meal. The highest crude protein content (47.79±0.17%) was observed in T5, while the highest ether extract (14.08±0.08%) and ash content (13.81±0.02%) were found in T2 and T5, respectively. Carcass composition analysis of Clarias gariepinus showed significant enhancements in crude protein and ether extract, with the highest crude protein (18.75±0.03%) observed in fish fed the T5 diet. Moisture content decreased with increasing mushroom meal levels, indicating a higher dry matter content in the fish. The study demonstrates that oyster mushroom meal can be effectively incorporated into fish diets to enhance nutritional quality and suggests that a 4% inclusion level is optimal for maximizing growth and nutritional benefits in Clarias gariepinus.

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