Effect of Garlic (Allium sativum) on Growth, Nutrient Utilization, Resistance and Survival of Tilapia zillii (Gervais 1852) Fingerlings

  •  Temitope Jegede    


A feeding trial was conducted for 75 days to determine the effects of garlic (Allium sativum) on nutrient utilization and growth in T. zillii fingerling. Five isonitrogenous and isocalorific diets (35% crude protein and 18.5MJ gross energy/kg diet) were formulated containing the control, D (0g garlic kg-1 basal diet), D1 (5g garlic kg-1 basal diet), D2 (10g garlic kg-1 basal diet), D3 (15g garlic kg-1 basal diet) and D4 (20g garlic kg-1 basal diet) and fed to triplicate group of Tilapia zillii at 4% body weight. Ten (10) Tilapia zillii (11.00+ 0.01g) fingerlings were stocked in each concrete tank with three replicate per treatment making a total of 150 fingerlings in all. T. zillii fed the diet having 20g inclusion level of garlic/kg basal diet (D 4) had better growth rate (32.12 ± 0.04) and feed efficiency (1.27±0.04)than the control diet and rest of the diets (D1, D2 and D3). Also, the survival rate of T. zillii was significantly higher in all the treatments (D1, D2, D3 and D4) compared to the control (D) and it increases with increase in the inclusion level of garlic in the basal diets (71.69-100.00) %. Apparent Protein Digestibility (APD) increases with increase in the inclusion level of garlic from 71.23% in the control diet to 85.16% in diet 4, (20 g garlic / kg control diet).

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