Incurred Changes in Water and Fat-Soluble Vitamin Profile of Alternative Ingredient Spirodela Polyrhiza Based Partial Fishmeal Substituted Aquafeed: Effect of Long-Duration Variable Temperature Storage

Abstract

The study aims to evaluate effects of storage duration and storage temperature on changes in vitamin profile of formulated aquafeeds.Two aquafeeds are formulated one as extrusion processed fishmeal replacement diet comprising aquatic macrophyte greater duckweed(Spirodela polyrhiza) as D1, other as non-substituted fishmeal diet from pelettization D2. Diets are stored for sixmonths (180days) under four storage temperature conditions; -20o, 4o,ambient and 45oC namely T1,T2,T3 and T4, respectively. Changes in water-soluble and fat-solublevitaminprofile is assessed bimonthly up to sixmonth storage (at 0,60,120,180 days) for both the diets. Both diets at all storage temperatures,show substantial loss in water- miscible andfat-miscible vitamins namely A, E, K, B2, B12, C, 60-day further.Noteworthily in D2, intense diminutions in vitaminDcontent was observable during four month storage at T4 condition, while temperature, duration and interaction effects on vitamin D were significant (P≤0.05)for D1.Thiamin retentions in D2 are influenced by interference from antinutrients; whileco-elutants affect B6 determinations in D2. Evidently, incurred loss of most vitamins were highest at end of storage underT4 conditions.The paper highlights effect of temperature, duration on dietary storage profile of vitamins as essential nutrients,affecting quality and shelf-life of stored processed feeds suggesting at best utilizationregimes during storage.