Abstract
An experiment was conducted to evaluate the response of five nitrogen levels viz. 0.10, 0.13, 0.16, 0.19 and 0.22g N, from broiler droppings, towards increase in fish weight, organoleptic quality of flesh and meat:bone ratios. A panel of twelve trained judges evaluated the colour (live), texture, softness and flavour of fish meat after two minutes steam cooking. The meat.bone ratios of three fish species under all the six treatments showed inverse relationship with their weight gains. However, 0.16 g nitrogen level gave the best meat:bone ratio of 23.98:1. Among all the three fish species, Cirrhina mrigala exhibited the best meat:bone ratio in all the treatments, followed by Labeo rohita and Catla catla. Taste of fish was not affected by the five fertilization treatments, however, the control fish earned signifieantly .less taste scores. Both Labeo rohita and Cirrhina mrigala came up as the best species in presenting quality meat to the judges, particularly based on their meat:bone ratios. Key words: broiler droppings, major carps, meat:bone ratio, organoleptic quality, pond fertilization
