Amino Acids Content Comparison with Different Processing Methods (Cook, Raw and Fermented) and Inclusion Levels of Delonix regia in Formulated Fish Diets

Abstract

This study investigated the effects of different processing methods of Delonix regia seeds on amino acids composition of experimental diets. Ten isonitrogenous diets (40% crude protein) were formulated with cooked, raw and fermented Delonix regia seeds at 0% (Control), 10%, 20% and 30% inclusion levels respectively. Data were analysed using Analysis of Variance, significant differences in means were separated using Duncan Multiple Range Test. All the essential amino acids (lysine, arginine, threonine, valine, methionine, isoleucine, leucine and phenylalanine) differs significantly among the treatments except histidine which was statistically similar (P > 0.05) across the dietary treatments. The activity of essential and non- essential amino acid concentration was higher in cooked than the fermented and raw Delonix regia seeds. It was concluded that cooked Delonix regia seeds at 10% inclusion levels had the highest activities of essential and non-essential amino acids and could be used to supplement conventional feedstuff for livestock especially in fish nutrition and bioenergetics.