Tilapia growing on feeds with different levels of protein concentrate “Agro-Matik”

Tilapia is a traditional object offishing and aquaculture on the territory of its natural area (Africa, the Middle East). Ease ofreproduction, rapidgrowth, high viability, excellent nutritional qualities are of absolute interest for its introduction into warm-water aquaculture in Russia. According to the statistics of Food and Agriculture Organization of the United Nations (FAO), tilapia ranks second after carp among cultivated fish in the world. Its spread in the world aquaculture and a significant increase in production are explained by a number of biological features and economically useful qualities inherent in these fish. Currently, tilapia is cultivated in 120 countries; it makes good use of both vegetable and animal feed. Rice bran, ground rice, aquatic and terrestrial plants, food waste, fish meal, grain waste and meal are used in its growing. The purpose of the work is to study the effect of different levels of input of protein concentrate “Agro-Matik” in tilapia feed. The novelty of the research and conclusions for practice is that for the first time in the conditions of the aquarium of the Russian State Agrarian University - Moscow Timiruazev Agrarian Academy, we have studied the recipes of compound feeds, and determined hydrochemical and temperature regimes, growth dynamics, fish-breeding indicators, chemical and amino acid composition of fish muscle tissue. The article discusses the results of growing young tilapia using feeds with different percentages of protein concentrate “Agro-Matik”. We have given the data on the hydrochemical regime, feed composition, and calculated the main fish-breeding and biological indicators and the economic effect. The paper has presented the data on the chemical composition of the muscle tissue of the grown tilapia, and analyzed the amino acid composition. We have obtained the best results when introducing 2.55% protein concentrate into the diet. With such a percentage of protein concentrate, the percentage of protein increases and, as a result, the amino acid composition of the muscle tissue of the grown tilapia improves. Based on the results, we have given recommendations for production.