APPARENT DIGESTIBILITY COEFFICIENTS OF FEEDSTUFF USED IN TAMBAQUI DIETS

作者：Buzollo Hellen^*; Torres do Nascimento Thiago Matias; Goncalves de Sandre Lidiane Cristina; Neira Ligia Maria; Jomori Rosangela Kiyoko; Carneiro Dalton Jose

来源：Boletim do Instituto de Pesca, 2018, 44(2): UNSP e316.

DOI：10.20950/1678-2305.2018.316

• Colossoma macropomum
• gross energy
• ether extract
• crude protein

Quality of fish diet can be evaluated by quantifying the ability of fish to digest food. Therefore, this study aimed to determine the apparent digestibility coefficients (ADC) for crude protein (CP), ether extract (EE) and gross energy (GE) in nine protein ingredients and seven energy ingredients most commonly used in commercial diets for tambaqui. In total, 510 tambaqui juveniles were fed test diets containing a reference diet supplemented with an inert digestibility marker (Cr2O3) and each ingredient tested. Digestibility analyses showed that corn gluten had the highest ADC(CP) (98.09%) and ADC(GE) (96.91%), whereas alcohol yeast had the lowest ADC(CP) (63.17%) and ADC(GE) (46.24%). Protein ingredients were revealed to be excellent sources of lipids (ADC(EE) > 85.0%), with the exception of wheat gluten (ADC(EE): 63.73%). Corn (94.50%) and wheat bran (86.08%) showed the highest ADC(CP) of all energy ingredients. No significant differences in ADC(EE) were observed across the energy ingredients tested. Of the energy ingredients tested, corn oil (95.70%), fish oil (93.61%), soybean oil (93.31%) and corn (88.70%) had the highest ADC(GE). The use of protein ingredients and energy ingredients with high digestibility coefficients, such as the ones reported, can guide the formulation of top quality diets for tambaqui.

• 出版日期2018
• 单位Univ Estadual Paulista