Effects of dietary pigments from Monascus-Fermented durian peel on the production quality of Chinese edible frog (Hoplobatrachus rugulosus) cultured in cement ponds
Keywords:
Monascus, Durian peel, Pigment, Hoplobatrachus rugulosAbstract
This study aimed to investigate the effect of pigment from fermentation process of Monascus sp. with durian peel (Pigment from Monascus; PM), in the diet, on the yield quality of Chinese edible frog (Hoplobatrachus rugulosus) cultured in cement ponds. The frogs were fed at different levels of PM in diet: 0 (control), 0.25, 0.50 and 1.0% for 12 weeks. The experiment was done based on a completely randomized design (CRD) with 3 replicates. At the end of the experiment, it was found that frogs fed PM supplements at all levels had no effect on growth, feed conversion rate, and survival rate (p>0.05). The frogs fed PM supplements at 0.25-1.0% had significantly higher skin color values, measured as lightness (L*=38.66±1.42-42.52±0.84), redness (a*=9.45±0.37-11.12±0.47), and yellowness (b*=36.60±0.59-41.57±0.67), and higher carotenoid accumulation in the flesh (24.53±1.03-36.24±0.87 mg/g) than the control (L*=33.66±0.57; a*= 4.56±0.24; b*=20.08±0.21 and carotenoid contents of 16.56±0.52 mg/g) (p<0.05). However, an increasing of the value tendency was in accordance with the level of PM supplementation in the feed. It was also found that after discontinuation of PM supplementation for 2 weeks, the skin color of frogs was not different from the last week of PM supplementation (p>0.05). Therefore, supplementation of pigment from the fermentation of durian peels by Monascus sp. in the feed could increase the color intensity and carotenoid content in frog flesh without affecting the growth and survival.
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