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1.
Rev. bras. zootec ; 49: e20190032, 2020. tab
Artigo em Inglês | VETINDEX | ID: biblio-1443368

Resumo

This study evaluated the apparent digestibility coefficients (ADC) of essential (EAA) and non-essential (NEAA) amino acids of 13 ingredients for tambaqui (Colossoma macropomum) diets. Proteic and energetic ingredients were analyzed separately. The trial with energetic and proteic ingredients were arranged in a randomized block design, with four replicates: energetic ingredients (corn, wheat bran, broken rice, and sorghum) with four treatments, whereas proteic ingredients (corn gluten meal, soybean meal, poultry byproduct meal, salmon meal, fish meal [tilapia processing residue], wheat gluten meal, feather meal, cottonseed meal, and alcohol yeast [spray dried]) with nine treatments. Each block was considered as one round of fecal collection. A total of 420 tambaqui juveniles (mean initial weight: 70±8.58 g) were used. Among energetic ingredients, corn (94.6%) and wheat bran (91.9%) had the highest ADCEAA, followed by broken rice (75.7%), and sorghum (72.8%). On average, ADCEAA and ADCNEAA values of proteic ingredients were 79.5-98.5%, except for alcohol yeast (ADCEAA: 68.4 and ADCNEAA: 76.7%). Tryptophan was the first limiting amino acid in most ingredients tested and had the lowest chemical scores (0.06-0.51), except for wheat bran, corn gluten meal, and soybean meal, in which lysine was the first limiting amino acid. Soybean meal had the highest digestible essential amino acid index (EAAI: 1.02) and the most balanced amino acid profile, whereas wheat gluten meal had the lowest EAAI (0.48). Overall, tambaqui was very efficient to digest proteic and energetic ingredients.(AU)


Assuntos
Animais , Caraciformes/fisiologia , Ingredientes de Alimentos/análise , Ração Animal/análise , Aminoácidos/efeitos adversos
2.
B. Inst. Pesca ; 44(2): [1-7], abr.-jun. 2018. tab
Artigo em Inglês | VETINDEX | ID: vti-731191

Resumo

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 ADCCP (98.09%) and ADCGE (96.91%), whereas alcohol yeast had the lowest ADCCP (63.17%) and ADCGE (46.24%). Protein ingredients were revealed to be excellent sources of lipids (ADCEE > 85.0%), with the exception of wheat gluten (ADCEE: 63.73%). Corn (94.50%) and wheat bran (86.08%) showed the highest ADCCP of all energy ingredients. No significant differences in ADCEE 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 ADCGE. 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.(AU)


A qualidade da dieta pode ser avaliada quantificando a habilidade dos peixes para digerir os alimentos. Portanto, este estudo teve como objetivo determinar os coeficientes de digestibilidade aparente (CDA) para proteína bruta (PB), extrato etéreo (EE) e energia bruta (EB) de nove ingredientes proteicos e sete ingredientes energéticos mais comumente usados em dietas comerciais para tambaqui. No total, 510 juvenis de tambaqui foram alimentados com dietas-teste contendo uma dieta de referência suplementada com um marcador de digestibilidade inerte (Cr2O3). As análises de digestibilidade mostraram que o glúten de milho apresentou o CDAPB (98,09%) e CDAEB (96,91%) mais alto, enquanto que a levedura de álcool apresentou o menor CDAPB (63,17%) e CDAEB (46,24%). Os ingredientes proteicos foram revelados como excelentes fontes de lipídios (CDAEE > 85,0%), com exceção do glúten de trigo (CDAEE: 63,73%). O milho (94,5%) e o farelo de trigo (86,08%) apresentaram o CDAPB mais alto de todos os ingredientes energéticos. Não foram observadas diferenças significativas no CDAEE dos ingredientes energéticos testados. Dos ingredientes energéticos testados, o óleo de milho (95,7%), óleo de peixe (93,61%), o óleo de soja (93,31%) e o milho (88,70%) apresentaram o CDAEB mais alto. O uso de ingredientes proteicos e energéticos com altos coeficientes de digestibilidade, como os relatados, pode orientar a formulação de dietas de alta qualidade para tambaqui.(AU)


Assuntos
Animais , Characidae , Dieta/veterinária , Proteínas Alimentares , Metabolismo Energético
3.
Bol. Inst. Pesca (Impr.) ; 44(2): [1-7], abr.-jun. 2018. tab
Artigo em Inglês | VETINDEX | ID: biblio-1465342

Resumo

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 ADCCP (98.09%) and ADCGE (96.91%), whereas alcohol yeast had the lowest ADCCP (63.17%) and ADCGE (46.24%). Protein ingredients were revealed to be excellent sources of lipids (ADCEE > 85.0%), with the exception of wheat gluten (ADCEE: 63.73%). Corn (94.50%) and wheat bran (86.08%) showed the highest ADCCP of all energy ingredients. No significant differences in ADCEE 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 ADCGE. 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.


A qualidade da dieta pode ser avaliada quantificando a habilidade dos peixes para digerir os alimentos. Portanto, este estudo teve como objetivo determinar os coeficientes de digestibilidade aparente (CDA) para proteína bruta (PB), extrato etéreo (EE) e energia bruta (EB) de nove ingredientes proteicos e sete ingredientes energéticos mais comumente usados em dietas comerciais para tambaqui. No total, 510 juvenis de tambaqui foram alimentados com dietas-teste contendo uma dieta de referência suplementada com um marcador de digestibilidade inerte (Cr2O3). As análises de digestibilidade mostraram que o glúten de milho apresentou o CDAPB (98,09%) e CDAEB (96,91%) mais alto, enquanto que a levedura de álcool apresentou o menor CDAPB (63,17%) e CDAEB (46,24%). Os ingredientes proteicos foram revelados como excelentes fontes de lipídios (CDAEE > 85,0%), com exceção do glúten de trigo (CDAEE: 63,73%). O milho (94,5%) e o farelo de trigo (86,08%) apresentaram o CDAPB mais alto de todos os ingredientes energéticos. Não foram observadas diferenças significativas no CDAEE dos ingredientes energéticos testados. Dos ingredientes energéticos testados, o óleo de milho (95,7%), óleo de peixe (93,61%), o óleo de soja (93,31%) e o milho (88,70%) apresentaram o CDAEB mais alto. O uso de ingredientes proteicos e energéticos com altos coeficientes de digestibilidade, como os relatados, pode orientar a formulação de dietas de alta qualidade para tambaqui.


Assuntos
Animais , Characidae , Dieta/veterinária , Proteínas Alimentares , Metabolismo Energético
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