การเจริญเติบโตของปลาบึกที่เลี้ยงด้วยอาหารผสมสาหร่ายอาร์โธรสไปร่าผง สด และหมัก

Sudaporn Tongsiri; Jongkon  Promya; Nissara  Kitcharoen

doi:10.14456/jare-mju.2026.32

Authors

Sudaporn Tongsiri Faculty of Fisheries Technology and Aquatic Resources, Maejo University, Chiang Mai https://orcid.org/0000-0002-1182-5433
Jongkon Promya Faculty of Fisheries Technology and Aquatic Resources, Maejo University, Chiang Mai
Nissara Kitcharoen Faculty of Fisheries Technology and Aquatic Resources, Maejo University, Chiang Mai

DOI:

https://doi.org/10.14456/jare-mju.2026.32

Keywords:

Mekong giant catfish, Arthrospira sp., growth performance

Abstract

This study investigated the growth performance of Mekong giant catfish (Pangasianodon gigas) fed with diets containing different forms of Arthrospira platensis: 3% Arthrospira powder (D-SP), 30% fresh Arthrospira (W-SP), 30% fermented Arthrospira (F-SP) and a control diet. The fish were cultured in cages placed in earthen ponds, with 30 fish per cage, using a Completely Randomized Design (CRD). The initial average body weight of the fish was 47.09±0.00 g. Each treatment was conducted in triplicate. Fish were fed at 5% of body weight per day for a period of 60 days. The results showed that the average weight gain of fish in the control group was 247.00±19.99 g, while those fed with D-SP, W-SP, and F-SP diets had average weight gains of 226.50±26.75, 199.90±19.59 and 255.50±17.20 g, respectively. The daily growth rates for the control, D-SP, W-SP, and F-SP groups were 4.12±0.33, 3.78±0.45, 3.33±0.32, and 4.25±0.28 g/fish/day, respectively. Protein efficiency ratios were 88.46±0.00, 87.39±0.00, 88.56±0.00, and 87.25±0.00% for the control, D-SP, W-SP, and F-SP groups, respectively, with survival rates of 100% across all treatments and no significant differences (p>0.05). Regarding body length, fish fed with the W-SP diet showed the longest increase (7.28±0.23 cm), which was significantly higher than those fed with the D-SP diet (p<0.05). The feed conversion ratios (FCR) of fish fed with the control and W-SP diets were 2.83±0.01 and 2.82±0.01, respectively, showing a significant difference (p<0.05). The lowest feed cost per kilogram of fish production was observed in the W-SP group. In conclusion, feeding Mekong giant catfish with a diet containing fresh Arthrospira platensis (W-SP) results in the longest body length, the lowest feed conversion ratio, and the lowest production cost per kilogram of fish. Therefore, fresh Arthrospira platensis is a suitable ingredient for Mekong giant catfish feed formulation.

References

Alagawany, M., A.E. Taha, A. Noreldin, K.A. El-Tarabily and M.E. Abd El-Hack. 2021. Nutritional applications of species of Spirulina and Chlorella in farmed fish: a review. Aquaculture 542: 1–11 https://doi.org/10.1016/j.aquaculture.2021.736841

Altmann, B.A. and S. Rosenau. 2022. Spirulina as animal feed: opportunities and challenges. Foods 11(7): 965 https://doi.org/10.3390/foods11070965

Ansarifard, F., H.R. Islami, M.S. Mehrjan and M. Soltani. 2018. Effects of Arthrospira platensis on growth, skin color and digestive enzymes of koi, Cyprinus carpio. Iranian Journal of Fisheries Sciences 17(2): 381–393 https://doi.org/10.22092/IJFS.2018.115878

AOAC. 1990. Official Methods of Analysis. 15th Edition. Washington DC.: Association of Official Analytical Chemist. 1300 p.

Carneiro, W.F., T.F.D. Castro, T. Reichel, P.L. de Castro Uzeda, C.A. Martínez-Palacios and L.D.S Murgas. 2022. Diets containing Arthrospira platensis increase growth, modulate lipid metabolism, and reduce oxidative stress in pacu (Piaractus mesopotamicus) exposed to ammonia. Aquaculture 547: 1–11 https://doi.org/10.1016/j.aquaculture.2021.737402

de Marco Castro, E., E. Shannon and N. Abu-Ghannam. 2019. Effect of fermentation on enhancing the nutraceutical properties of Arthrospira platensis (Spirulina). Fermentation 5(1): 28 https://doi.org/10.3390/fermentation5010028

Dernekbasi, S., H. Unal, I. Karayucel and O. Aral. 2010. Effect of dietary supplementation of different rates of Spirulina (Spirulina platensis) on growth and feed conversion in guppy (Poecilia reticulata Peters, 1860). Journal of Animal and Veterinary Advances 9(9): 1395–1399 https://doi.org/10.3923/javaa.2010.1395.1399

Duncan, P.L. and P.H. Klesius. 1996. Effects of feeding Spirulina on specific and non–specific immune responses of channel catfish. Journal of Aquatic Animal Health 8: 308–313, https://doi.org/10.1577/1548-8667(1996)0080308:EOFSOS2.3.CO;2

Hill, C. 1980. The Secrets of Arthrospira. Boulder Creek, California: University of the Trees Press. 218 p.

Mengamphan, K. 2016. Mekong Gaint Catfish for Economy and Community. 1st Edition. Chiang Mai: Office of Academic and Development, Maejo University. 134 p.

Nareerat, S., M. Phinyo and A. Khieokhajonkhet. 2019. Effects of tamarind seed meal in diets on growth and feed efficiency in red tilapia (Oreochromis niloticus x O. mossambicus). Journal of Agriculture 35(2): 321–332. [in Thai]

Niccolai, A., E. Shannon, N. Abu-Ghannam, N. Biondi, L. Rodolfi and M.R. Tredici. 2019. Lactic acid fermentation of Arthrospira platensis (spirulina) biomass for probiotic-based products. Journal of Applied Phycology 31: 1077–1083. https://doi.org/10.1007/s10811-018-1602-3

Peerapornpisal, Y. 2009. Potential of freshwater macroalgae as food and medicine. Retrieved from https://www.researchgate.net/publication/348691116_Potential_of_freshwater_macroalgae_as_food_and_medicine

Pintasiri, T. and J. Promya. 2019. Effects of Arthrospira platensis supplemented diets on growth performance of rice-field carbs (Sayamia bangkokensis). Khon Kaen Agriculture Journal 47(2): 7–14. [in Thai]

Promya, J. and K. Saetan. 2005. Spirulina Cultivation for Health. Chiang Mai: Sirinat Printing. 39 p. [in Thai]

Rosenau, S., E. Oertel, C. Dietz, S. Wessels, J. Tetens, D. Mörlein and M. Ciulu. 2021. Total replacement of fishmeal by Spirulina (Arthrospira platensis) and its effect on growth performance and product quality of African catfish (Clarias gariepinus). Sustainability 13(16): 8726 https://doi.org/10.3390/su13168726

Saowakoon, S., P. Ngamsnae, K. Saowakoon, S. Phaukgeen, Y. hongtengsagool and T. Somnuk. 2013. Yield Increasing Technique of Mekong Giant Catfish (Pangasianodon gigas) Culture in Earthen Ponds and Cages for Technology Transfer to Farmer. 65 p. In research Report. Surin: Rrajamangala University of Technology Isan Surin Campus. [in Thai]

Sherif, E.M., I.M. Abd El-Razek, M.E. El-Sharawy, A.A. Amer, A.I. Zaineldin, M.S. Gewaily and M.A. Dawood. 2024. Growth performance, antioxidative status, and immune response of Nile tilapia (Oreochromis niloticus) fed dietary fermented Spirulina platensis. Aquaculture Reports 39: 1–13 https://doi.org/10.1016/j.aqrep.2024.102324

Suthus, P., J. Nachaipherm and Y. Philakhong. 2022. Commercial Culture of Mekong Giant Catfish (Pangasianodon gigas Chevey, 1930) with Sex-reversed Nile Tilapia in Earthen Pond Nong Khai. Nong Khai: Fisheries Provincial Office, Extension Paper No. 1/2022. 32 p. [in Thai]

Tongsanga, S. and S. Polprasit. 1991. Some Aspects on the Biology of the Mekong Giant Catfish, Pangasius gigas (Chevey). pp. 521–528. In Proceedings of the 29th Kasetsart University Annual Conference: Animals, Veterinary Medicine, Fisheries. Bangkok: Kasetsart University. [in Thai]

Tongsiri, S., K. Meng-Amphan and Y. Peerapornpisal. 2010. Effect of replacing fishmeal with Spirulina on growth, carcass composition and pigment of the Mekong giant catfish. Asian Journal of Agricultural Sciences 2(3): 106–110.

Venkataraman, L.V. 1983. A Monograph on Spirulina (Arthospira) platensis, Mysore: Central Food Technological Research Institute. 100 p.

Yooyen, T., S. Laysing, T. Chainapong and J. Pechsiri. 2025. The application of fishmeal processing wastes for reducing feed cost of butter catfish (Ompok bimaculatus) Culture. Recent Science and Technology 17(2): 262032. [in Thai]

Yu, J., C. Liu, M. Wang, Y. Liu, L. Ran, Z. Yu and Y. Wu. 2024. Nutrition and flavor analysis of Spirulina through co-fermentation with Lactobacillus acidophilus and Kluyveromyces marxianus and its effect on attenuating metabolic associated fatty liver disease. Journal of Functional Foods 116: 1–14 https://doi.org/10.1016/j.jff.2024.106