DSAE UNIKALUniversité de Kalemie
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Couverture — Effect of protein level on the zootechnical and economic performance of Tilapia, Oreochromis niloticus (Linnaeus 1758) case of the local strain and GIFT raised in hapas in Kalemie, DR Congo

Effect of protein level on the zootechnical and economic performance of Tilapia, Oreochromis niloticus (Linnaeus 1758) case of the local strain and GIFT raised in hapas in Kalemie, DR Congo

Thomas Lukozi Kalenga

The present study aims to evaluate the performance of local Tilapia against the GIFT strain, above all, to determine the protein content in the food which is both economically profitable and favors obtaining better weight gain. A batch of 240 fry including 120 of the local strain and 120 others of the GIFT strain, with an initial average weight of 9.88±1.73 g and 10.10±2.31 g respectively for the local strain and GIFT, was subjected to three types of foods different in their protein content: AL1 (35% protein), AL2 (37.5% protein) and AL3 (40% protein). The experiment was carried out using a factorial design with two levels and three repetitions (2x3 factorial). The results show that after 35 days of experimentation, the average daily weight gain is 1.23±0.11 g/d for the GIFT strain and 1.20±0.09 g/d for the local strain. The food (AL3), containing 40% protein, had a high value of 1.21±0.09 g/d. The feed cost per kg of growth shows that the GIFT strain gave a lower value of 2214.40±196.83 CDF and the feed containing 37.5% protein gave a value of 2192.59±189.43 CDF. In fish farms, it is preferable to use fry of the GIFT strain and in the extreme case the use of the local strain with a food containing 37.5% protein because this leads to obtaining good weight growth of tilapia fry while minimizing the production cost per kg of fish. Keywords: Tilapia strain, Oreochromis niloticus, protein level, zootechnical and economic performance Kalemie.

Production animale

31 octobre 2026

4,0 · 1 avis
Couverture — Trial of soya milk yoghurt production and its organoleptic study in Lubumbashi, D.R. Congo

Trial of soya milk yoghurt production and its organoleptic study in Lubumbashi, D.R. Congo

Franck Katumbwe Ndandula

Summary: The study focused on the preparation of yoghurt from soya milk in the city of Lubumbashi. The objective of this study is to extend the shelf life of soybeans while diversifying and preserving them in various forms, particularly soy yogurt. This product of vegetable origin is cultivated everywhere in the city of Lubumbashi but the population suffers from infantile malnutrition because it is consumed in only one form; the soya flour and the population does not have access to the various products derived from the soya. In order to produce yoghurt, the soya milk was produced by taking 1 kg of soya beans and soaking them in 1 litre of lukewarm water for 24 hours, then grinding them until a paste was obtained, to which 5 litres of lukewarm water were added. The resulting solution was homogenized, filtered, heated to 85°C for 30 minutes (pasteurization) and then left to stand for 10 minutes. The operation was repeated for a second time to accelerate coagulation. The second pasteurization of the milk allows the destruction of pathogenic bacteria. The milk was then cooled to a temperature between 42 and 48°C. Since this milk is a vegetable product, the addition of lactose is necessary to produce lactic acid. Thus, 500 ml of soy milk were taken and 500 ml of FINTA milk (cow's milk) were added. This mixture was heated to 48°C. 125ml of ferments (Streptococcus thermophilus and Lactobacillus bulgaricus) were added. The mixture was stirred and covered to ferment for 6 hours. Then 50gr of sugar was added to the mixture. Then the product was packed in plastic bottles and put directly in the refrigerator at a temperature of 2 to 4°C. Thus the yoghurt was born. In this product of vegetable origin, two organoleptic analyses were carried out with taste, colour, consistency and the personal appreciation of the taster as parameters. In the second analysis an improvement was observed on the colour, the consistency and the appreciation but for the taste, we find that it is necessary to play on the aftertaste of the legumes by adding the ingredients to hope for an improvement. Keyword: Streptococcus thermophilus and Lactobacillus bulgaricus, FINTA milk

Production animale

31 octobre 2026

4,0 · 2 avis