Digestibilidade de alimentos de origem vegetal para tambaqui (Colossoma macropomum) e tilápia do Nilo (Oreochromis niloticus)

Detalhes bibliográficos
Ano de defesa: 2023
Autor(a) principal: COSTA, Beatriz da Silva lattes
Orientador(a): BOMFIM, Marcos Antonio Delmondes lattes
Banca de defesa: BOMFIM, Marcos Antonio Delmondes lattes, NASCIMENTO, Daphinne Cardoso Nagib do lattes, RIBEIRO, Felipe Barbosa lattes, TAKISHITA, Sylvia Sanae lattes
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal do Maranhão
Programa de Pós-Graduação: PROGRAMA DE PÓS-GRADUAÇÃO EM CIÊNCIA ANIMAL (25.06)/CCAA
Departamento: DEPARTAMENTO DE CIÊNCIAS AGRÁRIAS E AMBIENTAIS - DCAA
País: Brasil
Palavras-chave em Português:
alimento alternativo;
energia;
fósforo;
piscicultura;
proteína.
Palavras-chave em Inglês:
Alternative food;
energy;
phosphor;
pisciculture;
protein.
Área do conhecimento CNPq:
Ciências Agrárias
Link de acesso: https://tedebc.ufma.br/jspui/handle/tede/5188
Resumo: The objective was to evaluate the apparent digestibility coefficients of crude protein, gross energy and total phosphorus of protein concentrated foods: soybean bran, toasted whole soybeans, babassu bran and energy concentrates: corn, wheat bran, brown rice bran, grits of rice and whole cassava zest for tambaqui (Colossoma macropomum) and Nile tilapia (Orchromis niloticus). 72 specimens of tilapia and 72 specimens of tambaqui were used with an average initial weight of 198.15 ± 3.11 grams, distributed in a factorial scheme consisting of 16 treatments (2 species x 8 foods) and three replications. The indirect method of feces collection was used by decantation and chromium oxide (Cr2O3) as an inert indicator added to the test diet (70% of reference diet + 30% of the evaluated food) at a concentration of 0.1 For both species, the highest apparent digestibility coefficients for crude protein (CDAPB), gross energy (CDAEB) and total phosphorus (CDAFT) were obtained with soybean bran (93.66%), whole cassava zest (84.38%) and whole cassava zest (85.40%), respectively. For both species, the lowest apparent digestibility coefficients for crude protein (CDAPB), gross energy (CDAEB) and total phosphorus (CDAFT) were obtained with brown rice bran (78.37%), babassu bran (28.60%) and brown rice bran (16.00%), respectively.The foods present similar CDAPB and CDAEB in both species, with the exception of brown rice bran. The foods present similar CDAFT only in brown rice bran, whole cassava zest and toasted whole soybeans.

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