Pangasius catfish are not able to synthesize amino acids in their bodies so that Pangasius catfish need a supply of amino acids such as lysine in their feed. This study aims to find out the effect of lysine addition in commercial feed towards the growth, protein content, and fatty acid of Pangasius catfish meat. Total doses of lysine added to the commercial feed are: P0 (0%), P1 (1.2%), P2 (2.2%), dan P3 (3.2%). The results showed that the addition of lysine essential amino acids in commercial feed showed a significantly different effect (P<0.05) on t h e specific growth rate, feed efficiency, feed conversion ratio, Saturated Fatty Acid (SFA), and Monounsaturated Fatty Acid (MUFA) of Pangasius catfish meat. On the other hand, Polyunsaturated Fatty Acid (PUFA) showed a very significant difference (P<0.01) with lysine addition dose of 3.2% and no significant effect (P>0.05) on SR. The results of this study showed that lysine addition dose of 1.2% could increase SGR, feed efficiency, and FCR, and lysine addition dose of 2.2% can increase the protein content of Pangasius catfish meat also lysine addition dose of 3.2% provides the best performance for fatty acids of Pangasius catfish meat.

Pangasius is a medium to very large freshwater shark catfish primarily used for consumption with high economic value. The content of pangasius fatty acids is higher than in marine fish, since marine fish have a lower saturated fatty acid composition than freshwater fish. The present research aimed to determine the effects of adding lysine essential amino acid to commercial feeds on the saturated and unsaturated fatty acids contents of pangasius fish. In the present research, an experimental method with completely randomized design was used. The treatment was done by adding lysine with different doses including P0 (0%), P1 (1.2%), P2 (2.2%), and P3 (3.2%). Each treatment was repeated five times. The main parameters studied were the content of saturated and unsaturated fatty acids in pangasius fish meat. The observed parameter was water quality. The present results indicated the use of lysine in commercial feed caused significant differences in the content of saturated fatty acids, Monounsaturated Fatty Acids (MUFA) and Polyunsaturated Fatty Acids (PUFA) in pangasius meat; a decrease in the saturated fatty acids content was found in P3 with 3.2% (3.5882 mg/dl). In P2, an increase in the MUFA content of 2.2% (5.9630 mg/dl) was found. An increase in the PUFA content was found in P3 treatment with 3.2% Lysin (23.1082 mg/dl). P1, P2 and P3 indicated lower results than control treatments (P0). The use of lysine in commercial feed indicated significant differences in the content of saturated fatty acids, MUFA and PUFA in pangasius.