The experiment on using of different levels fishes condensate as feed contain in climbing perch (Anabas testudineus Bloch). To study on growth rate (SGR) feed conversion ratio (FCR) protein efficiency ratio (PER) and survival rate of climbing perch. The diets contained 40% protein and 3200 Kcal/Kg (DE) in all formulas with varying levels ; 0 25 50 and 75% of fishes condensate replacement of fish meal respectively and compared with pellet feed (formula 5). The diets were given for 10 weeks to fish which the initial average weight were 4.43+0.14 g. The result showed that the SGR FCR PER and survival rate of climbing perch was 25 percentage of fishes condensate (formula 2) gave highest growth performance as SGR 0.72+0.16 (%/day) and PER 1.12+0.22 were significantly different (p<0.05) with 0 75 and 50% respectively but not significantly different from the control feed (formula 5). All of the feed formulas showed no effect on survival rate (p>0.05).

The objectives of this research were to study the effect of temperature on the roasted of paddy Sungyod Phatthalung rice with moisture content up to 12 percentage for popped rice production. Nutritional values including protein fat ash moisture content antioxidant activity and anthocyanin compound were studies. The temperatures used in roasting popped rice were three levels of 200 220 and 240 degrees Celsius. The result showed that all three temperature levels does not different effected to amount of protein fat ash and moisture content in popped rice. It was not statistically significant difference (p<0.05. Whereas the amount of anthocyanin compound and antioxidant activity decreased as the temperature increased. Temperature of 200 degree Celsius had the highest of anthocyanin and antioxidant activity showed 2.73 and 76.95 percentage respectively. It was statistically significant difference (p>0.05). The nutritional values in popped rice were lower than start paddy rice. The experiment showed that temperature was effected to reduced of nutritional values. Temperature range of studied indicated minimum decrease nutrition values of anthocyanin and antioxidant activity for the roasted popped rice was 200 degree Celsius.