Effect of different forms of Carica papaya leaf processing techniques on growth, body indices and survival rate of red hybrid tilapia, Oreochromis mossambicus × Oreochromis niloticus

Abstract

Abstract The use of natural products as additives in the production of aquaculture feed stimulates appetite, improves growth performance, and strengthens the immune defense mechanism in numerous aquaculture species. This study was conducted to determine the effect of various Carica papaya leaf processing techniques on the growth performance, body indices, and survival of red hybrid tilapia with an initial body weight of 2.371.0 ± 0.036 g. Four isonitrogenous (360.00 gkg−1) and isolipidic (80.00 gkg−1) diets were formulated and fed to red hybrid tilapia in triplicate groups for 12 weeks using a completely randomized experimental design. Papaya leaf inclusion in the formulated diets varied based on processing method: control (0%), commercial papaya leaf extract (1%), oven-dried papaya leaf powder (2%), and freeze-dried papaya leaf extract (2%). Regardless of processing method, the final weight of fish fed a diet containing papaya leaves was significantly greater (P 0.05) than that of the control group. However, there was no significant difference (P > 0.05) in growth performance between papaya leaf processing techniques. Similarly, the weight gain, specific growth rate, and feed conversion ratio did not differ significantly (P > 0.05) between groups supplemented with papaya leaf. In addition, the viscero-somatic index, hepato-somatic index, and survival rates were not affected (P > 0.05) by the different leaf processing techniques. Despite the fact that Carica papaya leaf processing techniques had no effect on the performance of Carica papaya leaves as functional feed additives, oven-drying is recommended due to the lower production cost. Similar to commercially produced and freeze-dried papaya leaf extracts, oven-dried papaya leaves containing 2% inclusion can be used as a dietary feed supplement in aquaculture.